Typical of Cáceres and the La Vera region, today it can be found throughout the Extremadura community, very similar to so many other traditional garden preparations from Mediterranean countries. The most basic preparation consists of roasted peppers well seasoned with good oil, usually adding onion and egg. Bread is essential.
The story goes that Napoleon's troops looted the Convent of San Benito in the town of Alcántara, taking, among many other things, a recipe book... Once they returned to France, and put these recipes on the stove, they discovered that they had taken the best trophy of the war: the recipe for La Perdiz al Mode de Alcántara.
The custom of consuming dried cod passed to Spain through La Raya (here there are no borders) being essential in Lent meals and a fundamental dish on the tables of convents, as reflected in the recipe books of Yuste, Guadalupe and Alcantara. In the cookbooks of Guadalupe and Yuste the so-called "monacal cod" appears with very similar recipes.
Lope de Vega already said it: “Whoever has a roast torrezno for breakfast, or with crumbs, they give the doctor a hundred figs.” Extremadura migas have ingredients available to everyone such as bread, water, olive oil, salt, garlic and pepper, and to which you can add chorizo or bacon, among others. A simple and wonderful dish surrounded by legends of shepherds and noblemen that comforted us so much during the harsh winters.
There are many mysteries and secrets of our gastronomy. Some come to us from nature itself, wine and its aromas, the intense perfume of ham or the milky creaminess of cakes. But... where does the delicious texture of Técula Mécula come from, what hands first wove it; perhaps at some solstice party in old Rome or perhaps at a wedding banquet of a Moorish princess... or it was at the baptism of an infant, the fruit of the love between a prince of Castile and a young and beautiful Lusitanian woman.
