You might not expect ingredients for the perfect Christmas party to include 2000 kilos of flour, 500 litres of olive oil and 3000 litres of sweet Moscatel wine, but that´s exactly what´s required to cater for the 40,000 guests who visit the Migas Festival in the village of Torrox.
Many towns and cities throughout the world have unique dishes that encompass their overall culture and tradition. Migas is a traditional Andalucían peasant dish often made from breadcrumbs, although in Torrox the migas are made with flour. Normally served as an accompaniment to a main dish, of fried fish for instance, migas comprises of fried bread crumbs liberally laced with garlic, and may also contain small pieces of chorizo, ham or peppers.
Each year, on the last Sunday before Christmas, this gastronomic festival which has been declared of “National Tourist Interest” by the Junta de Andalucía, will serve more than 40,000 visitors.
From early in the morning, teams of cooks prepare the migas for free distribution to local residents and visitors to the festival. The ringing of a bell is the signal for everyone to come and collect their plate of migas, which is served with a glass of local wine and an “arriera” salad (made with oranges, tomatoes, potatoes, onions and olives) to accompany the meal.
There is plenty to do during a day at the Migas festival because as well as free food and drink there are many craft stalls, traders selling fine cheeses, chorizo, cakes, nuts and sweets, the opportunity to enjoy guided walks through the village, and street artists, as well as choirs and local dance groups, who all help to create a wonderful festive atmosphere.
Of course, in true Spanish tradition, this is just another excuse for a party, but on a warm, sunny December day, why would you not pursue that with some vigor?
(BTW – didn´t they do well getting Angeline Jolie to pose for this year´s poster? LOL
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Wash the leaves and fold each in half to help you when you cut away the stem and centre ribs. Chop the stems and sauté in butter for about 5 minutes until they begin to soften. Stir in the chopped green leaves until they begin to wilt – which only takes a couple of minutes. Just before serving, mix in a little freshly-squeezed lemon juice, a tablespoon of grated Parmesan cheese and season to taste.
East of Málaga 
