Remember all those Antonios? Here are some more. Yago’s best friend’s name is David. David’s dad is Jose Antonio. His four grandparents are Jose Antonio, Antonia, Antonio and for a little variety, Maruja.
No shortage of Antonios here. Nor food, because Antonio and Maruja invited us for migas.
Migas are common all over Spain, except perhaps here in Algeciras. Every region and Antonio has its own version. This is “Migas a la Moscoso Family”.
Antonio and Maruja don’t mess around. They have a second kitchen with a huge table, just for entertaining. Note the whole pig leg (jamon) hanging near the stove. The beer, wine, food and conversation flow freely.
Migas literally means crumbs. So you take a bunch of old bread and tear it into crumbs. The crumbs are then soaked in water.
Antonio started with a bucket and added 7 loaves of bread for 6 adults. No messing around.
Then he fried a ton of garlic in olive oil. He used the oil to fry the bread. That’s your basic migas.
To follow the Moscoso Family recipe, next you fry up some bacon, sausage and other fatty meats of your choice. Chorizo, chistorra , longaniza; name your poison.
Don’t mess around with any Oscar Mayer crap.
Go to the butcher and get yourself a whole slab.
Do you feel a heart attack coming on? Fear not.
Back in the village, you would use the sausage grease to fry the bread. But back in the village, folks burned energy working in the fields all day. So health conscious Antonio and Maruja dump the bacon grease and fry the migas in olive oil. Which reminds me of the line, “Gimme ten Big Macs and a small diet coke.”
And speaking of healthy, this is where the Moscosos veer off of the path to normal migas.
Now, someone needs to cut up a bunch of fruit. We had mandarins, grapes, melon, pomegranate and kiwi.
Of course, I didn’t do any of that grunt work.
I was supervising the peanut gallery.
Although I did give the migas a token stir for a photo op. Sorry Maruja. I couldn’t help more without putting down
my drink the baby.
We started with a semi-sweet sherry and some excellent cheese. Then we moved on to a lovely Spanish red wine to
cut the grease chase down those migas.
All this time Antonio and Maruja had been taking turns stirring the migas, turning and turning the mass until all the crumbs are well soaked in oil; brown and toasty. Imagine hashbrowns made of bread.
They serve them mixed with the fruit and meat. Totally ingenious! Eating fried food with fresh fruit tricks the palate into thinking that this is a light, healthy meal. It’s amazing how much more bacon you can consume if you add a little fruit!
It sounds strange, but its delicious. I recommend it with melon.
Of course we finished with a Moroccan tea, a liqueur and dessert.
Then I undid the top button of my jeans and collapsed on the sofa.
Las migas tienen migas.