Migas

Migas are made by soaking stale bread in water, then cooking it with generous amounts of olive oil, garlic, and regional additions such as pork fat, asparagus, or pennyroyal mint. The bread is worked until it forms a moist, crumbly mass that absorbs the cooking fats and aromatics.

In the Alentejo, migas de pão accompany fried pork, grilled sardines, or bacalhau. Migas represent the cornerstone principle of Alentejo cuisine: nothing is wasted, and humble ingredients are elevated through technique and good fat.