A legendary dish spoken of in almost hushed tones by Spaniards, migas is a good example of how much of Spain's cuisine has evolved from peasant food.
It's essentially dry breadcrumbs torn up and fried in a variety of combinations -- often served with chorizo or bacon.
Migas, handed down from agricultural laborers who had to be thrifty with their ingredients, is comfort food supreme -- and in recent times has found its way onto fancy restaurant menus.
"Like many traditional cuisines, the 'rustic roots' mostly show themselves in the use of basic or commonplace ingredients, ways of using everything available, such as nose-to-tail use of animals, dishes that use up leftovers -- including migas -- and methods of preservation such as curing and salting, pickling and preservation in oil," says Shawn Hennessey.
"For a modern-day nation such as Spain, tapas still has a high proportion of locally sourced food."
Where to try? Eustaquio Blanco, Cáceres