Match of the week
Migas and San Miguel
Last week I was in Malaga for Semana Santa (Holy Week) which is the most mind-blowing experience, marked by daily - and nightly - parades through the town. In between - and when the streets weren’t rammed solid with spectators - we managed to snatch the odd meal, the best of which was at a tapas bar called Meson Iberico.
Practically everyone at the bar - the best place to sit by far though you need to be in on the dot of 1pm to get a seat - was drinking San Miguel on draft rather than wine which not only made sense at lunchtime but with the food.
Two of the dishes in particular went brilliantly with it - the tortillitas de camarones - crisp fritters filled with tiny prawns (also VERY good with manzanilla sherry) and the best migas I’ve ever eaten. In Spain the term refers to a dish of breadcrumbs cooked with ham fat or chorizo (or both) and garlic which doesn’t sound very appetising but is unbelievably tasty. There’s a good explanation of the different regional variations on the Catavino website which also suggests a young tempranillo as a pairing.
If you want some other Malaga recommendations check out my friend food writer Thane Prince’s website - she was the one who led me - and indeed, accompanied me - to Meson Iberico.
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