• FAMILY RECIPE: Migas (“crumbs” in English).

Migas is a traditional dish in Spanish cuisine. Originally a breakfast dish that made use of leftover bread or tortas, today migas is a fashionable first course served for lunch and dinner in restaurants in Spain. The ingredients of migas vary across the provinces of Spain. The same name is used for a different dish in Mexican and Tex-Mex cuisines. |

  • GRANDMA: Fina.
    • Who taught you how to cook? My mother.
    Note by Irene: Actually we are neighbors, not relatives but we are like family.

    • What is your favourite homemade food? Cous cous.

Cous cous (Arabic: كُسْكُس‎ kuskus) is a Maghrebi dish of small steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top. |


Follow Irene into her neighbor Grandma Fina’s kitchen where she learns step by step the recipe of this delicious migas. Long live home cooking!

  • INGREDIENTS *vegan recipe

1 loaf of bread
4 garlic cloves
½ cup of olive oil
1 teaspoon of salt, to taste
2 teaspoons of sweet paprika (optional)
Bunch of grapes (optional)
Note by Irene: You can add some chorizo, bacon rashers and diced Spanish ham for a not vegan dish.

1. Put the bread to soak in water until fluffy and and drain it well before adding to the pan.
2. Heat olive oil in a saucepan.

 3. Saute and stir chopped garlic for several minutes.

4. Add the soaked bread.
5. Stir it all the time over a low heat for a few hours, until browned.
 Note by Irene: tons of patience.
6. Let it rest a little. Then migas are ready to eat.
7. Serve the migas warm in soup plates and add some grapes.
Note by Irene: You can serve the migas in small bowls as a tapa.


Note by Irene: It’s pretty much the same recipe, just change some ingredients to make the migas sweetened.
  • INGREDIENTS *vegan version

1 cup of milk /*almond milk
½ cup of sunflower oil
3 teaspoons of cocoa powder
3 teaspoons of panela sugar or unrefined cane sugar
1 teaspoon of ground cinnamon (optional)
Bunch of grapes (optional)


1. Put the bread to soak in milk.
2. Heat veggie oil in a saucepan, add sweetened cocoa powder and the soaked bread.
3. Stir it all the time over a low heat for a while, until browned. Try it before removing it. Add some panela sugar, to taste. Let it rest a little.
4. Serve the sweet migas in small bowls and add some grapes.
Note by Irene: It’s makes a delicious dessert.



Migas,”crumbs” in English, is the name used for an ancient dish in Spanish and Portuguese cuisine. The ingredients of migas vary across the provinces of Spain.

  • In Extremadura, this dish includes day-old bread soaked in water, garlic, paprika, and olive oil, and contains spinach or alfalfa, often served with pan-fried pork ribs.
  • In Teruel, Aragon, migas includes chorizo and bacon, and is often served with grapes.
  • In La Mancha, migas manchegas is a more elaborate preparation using basically the same ingredients as Aragonese migas.
  • In Almería and Murcia, in southeastern Spain, migas is similar to North African couscous, using flour and water, but no bread. Preparations commonly include a variety of ingredients, including fish.

Migas is also a traditional dish in Portuguese cuisine. It is usually made with leftover bread, either wheat bread traditionally associated with the Alentejo region in Southern Portugal, or corn bread as used in Beira.

  • In Alentejo migas can also be made with potatoes (Migas de Batata) and no bread is included.Garlic and olive oil are always an ingredient. Other ingredients such as pork meat drippings, wild asparagus, tomato, and seasonings such red pepper paste and fresh coriander are usually included in Alentejo, while in Beira the other ingredients typically are cooked kale cut in caldo verde style, cooked beans (pinto or kidney beans) and sometimes cooked rice. |



Cosericantar cooking blog makes everyday meals a piece of cake with lots of homemade vegan friendly recipes and menus. Yummy ideas for little foodies 🙂