Migas: a dish I could't figure out.
A tapa made of corn? flour? couscous? It turns out to be made of bread crumbs (migas means "crumbs" in Spanish). Mixed with corn kernels, the crumbs made a savory bed for a tiny fried fish, a grilled pepper, and a slice of tomato. Migas is a dish that mimics the desert—barely moist enough to survive and desperately seeking a little sauce.
On more than one occasion, I inhaled too quickly and launched a spoonful into the back of my throat and air canal. Good thing that every problem has a solution, especially when that solution is beer!
Queso Frito: a tapa I never expected.
On our first night in Almeria, we sat tucked in the corner of a small tapas bar. At the bartender's recommendation, we ordered the queso frito, a wedge of fried cheese with caramelized apple and sugar topped with POPROCKS. Between the warm cheese encased in a crispy exterior, the sweet caramel, and the little explosions on the tongue, this was an unexpected and delightful sensory experience. (Jovellanos 16)
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