migón

Migón is a Spanish term referring to a type of unleavened bread, often made from wheat or corn flour. Historically, it was a staple food, particularly in rural areas of Spain and some Latin American countries. The preparation typically involves simple ingredients: flour, water, and salt, which are mixed and then cooked, usually on a griddle or a hot stone.

The texture of migón can vary depending on the specific recipe and cooking method, ranging from soft and pliable to slightly crispy. It is often served as a side dish, accompanying stews, meats, or vegetables. In some regions, variations exist, with additions like herbs, spices, or even small pieces of meat incorporated into the dough. The term "migas" is more commonly used for a dish that involves fried breadcrumbs, but "migón" can sometimes refer to a simpler, bread-like preparation. Its origins are tied to the practicalities of using readily available ingredients and simple cooking techniques, making it a humble yet significant part of traditional cuisine in certain Spanish-speaking cultures.