Migas (literally, "crumbs") is a dish with variations all over Spain, but it's a particularly strong element of the culinary tradition of Jaén - and back in the day was a fairly humble dish, a dietary staple of farm workers who went out day after day to pick olives during the winter harvest season. These days, it's made less at home than in bars and cafés, especially during the chillier months, and based on sautéed garlic and olive oil, to which is added moistened stale bread and various ingredients such as sausage and/or bacon. There's a sweet though less common version, too, with sugar or chocolate.
10 tips to keep your hand baggage
Find out what type of packs are considered hand baggage and how to can change them so that they can go in the cabin with you during the flight.Free download