[jose] what . [jose] our Family Road Trip through spain continues in andalucia. Oh okay, people youre not gonna make it. Uhoh. Dad, why did you think it was a good idea to go through this narrow street . [jose] a warm, sunny land, rich in culture. Look at the mosque. [jose]. History and tradition. Hey, this is a horse race. Oh, no stop it [jose] well be exploring andalucias most iconic foods. [clapping] [carlota] this is what we came for. [jose] from gazpacho, the famous cold tomato soup. [ines] this is so good. [jose]. To succulent bluefin tuna. Ines, this to me is the butter of the ocean. This is the butter of the ocean. [jose]. And crispy Shrimp Fritters. [carlota] oh, my god. [jose] oh, my god. Well also discover amazing dishes, full of african flavors that echo this regions past. Oh, wow. That smells delicious. [jose] and at the end of the week, its party time. The girls and i will put on our finest and get totally immersed in a timehonored local tradition. Lounge your arms like if you were trees. All proving that andalucia is the best melting pot of cultures, customs, and tastes. I love to come here. [carlota] this part of spain, weve been coming to our whole entire life. [ines] our mom is from here. We come here every summer. This is home. [jose] we are driving to cordoba, the Perfect Place to begin a visit to andalucia. Well start to explore the regions Unique Culture and see firsthand the kind of influence north africa had on the cooking of presentday spain. [ines] its incredible how close we are to africa. [jose] it is incredible. [jose] take a look at the map. Here is andalucia at the southwestern end of spain, where europe and africa almost touch. In fact, morocco is less than ten miles away. In the eighth century, the moors crossed these waters to conquer presentday spain. They called this region alandalus. This beautiful city was their capital for almost 500 years. Im so excited to be in cordoba. Are you excited . [ines] im excited were in andalucia. [jose] take a look at this entry. Take a look at this door, at these walls. Yes, outside the walls, there were wars, but inside the city, good things were happening. Thats why alandalus during 800 years was one of the most fascinating places anywhere in the world. Still kind of is. Yeah. You feel it, right . [both] i feel it. [jose] the moors were muslims, a mix of arabs from The Middle East and the Indigenous People of northwest africa. In the old town, you can really feel their influences. Narrow streets, shaded courtyards with majestic doorway arches. And, of course, this. Look at the mosque. [jose] this is probably one of my favorite monuments in the whole world. The famous mezquitacatedral, the mosquecathedral, a stunning monument to two world religions. Remember that many of these monuments in the spain, theyve been built one over the other over the other. An islamic mosque was built here in the late 700s by the moors. But centuries later, when christians recaptured cordoba, this Place Of Worship was converted into a cathedral. This is the puerta del perdon, the door of forgiveness. Im going to be asking forgiveness because im going to be eating so much. [laughing] i need to ask for that, too. [jose] thats because the best way to understand the Moorish Influence on spain is, of course, through food. Come on. [speaking other language] [in english] this is a tapas bar. [carlota] its eclectic. [jose] this is a great place. And to think like you can go from bar to bar to bar to bar to bar to bar, its my favorite way, you know it. I know. [speaking other language] [in english] so, weve come to this busy place, casa pepe, a traditional tapas bar where the legacy of the moors lives on. Many of the dishes youll find here that are now part of Spanish Culture are based on ingredients the moors brought with them from africa. Weve walked around so much today. I am so hungry. I really, really, really, really, really want to eat. [jose] first up, a real treat. Wow, wow [speaking other language] [in english] ham and fried eggs and something unusual. Artichokes. In spanish, its called [speaking other language] okay, so ham and eggs are certainly not moorish, and sure, you may prefer bacon and eggs, but the moors definitely brought artichokes with them to spain. [carlota] i love artichokes. [jose] take a look at this, take a look. Where did artichokes come from . [speaking other language] al. [speaking other language] in spain, every name that starts with al arabic origin. [jose speaking other language] artichoke. [speaking other language] thats thistle in arabic, people. Take a look at that thistle. Its like a flower. It is like a flower. Thank you, arabs, for bringing these artichokes. [speaking other language] [jose] next, a delectable dish that is both sweet and savory. Crunchy Fried Eggplant with sugarcane syrup, known as [speaking other language] isnt this great . And this is what i love that these. This is not honey. [speaking other language] honey made out of the sugarcane. I love Fried Eggplants. Because honey was always very expensive. Mmm arabs introduced sugarcane to andalucia in the eighth century and gave the world this sugary syrup. This is incredible. [speaking other language] [in english] and this is andalucia. Andalucia is known as the land of cold soups. Its a Tradition Dating Back Thousands of years when hot, sweaty workers needed to refuel and quench their thirst at the same time. Everyones heard of gazpacho, a mix of fresh vegetables and it is amazing. But here in cordoba, there are two other soups that are super traditional and super popular. Salmorejo and mazamorra. Mazamorra is cold almond soup, brought to spain by the moors more than 1,000 years ago. Salmorejo, a blend of tomatoes and bread, was created in the 16th century, when tomatoes were first brought to spain from the new world. White. Red. These are the ingredients somehow the arabs brought with them, almonds. Tomatoes are here. Garlic. So, this means its post 1492. Post the discovery of the americas. This one is something you enjoy more. With a spoon. With a spoon. Because its thicker . Because its thicker. [jose] this thick almond soup was once considered a moorish comfort food and was regularly eaten by hardworking, everyday people in muslim spain. The crushed almonds are combined with a stale bread, garlic, olive oil and vinegar and all blended together to create this smooth, creamy mixture. You know what this reminds me of . Marzipan. Marzipan. Marzipan because its almonds. Marza. Marza. Okay, now, the one thing. Put a spoon in the mouth and try to say mazamorra. Youll see what i mean. Mathamora. I mean, weve grown up eating these traditional spanish dishes, which are spanish. But i think today we learn that theres a lot to be owed to the arab influences. And whether its not spanish at all, its spanish arab. [jose] finally, a dish that smells and tastes of north africa. [speaking other language] [in english] always with lamb, always grilled and with the spices. Smell it, smell it, smell it, smell it. [jose] these grilled lamb skewers are Pinchos Morunos known as kebabs around the world, tender cuts of lamb marinated in an insane blend of spices that were brought to andalucia from north africa. [ines] this is so good. Im beginning to understand all of the influences that the arab world had in spain through the ingredients. The spices. But with ingredients, weve never actually asked ourselves what the origins of these ingredients are. Evolution, baby, evolution. You got it. Mindblowing. [jose] when you consider all the different cultures have influenced andalucian cooking, it is mindblowing. You got influences from east and west, everything that came from The Middle East, everything that came from africa, everything that came from asia. All the foods that the spanish brought from latin america. Oh, my god. Andalucia is the place of creation more than any other place, not only in spain, but anywhere around the world. [speaking other language] [all cheering] [jose in english] its day two of our andalucia adventure, and it seems like there is a wonderful Surprise Waiting for us around every corner. [speaking other language] [in english] you see here in andalucia, in these streets, every person becomes like almost the traffic police. They are the ones telling you, right, left, right, left. [ines] youre going to crash. [jose speaking other language] [in english] weve left cordoba and have headed southwest toward the coast and are driving through the famous and glorious white towns of spain. One of My Favorite Things about the south of spain are all of the white towns. The white towns are very amazing. [carlota] theyre incredible. [jose] first built more than 1,000 years ago, the moors urbanized these towns and painted the homes and buildings white to reflect the sun and help you keep your cool even in the heat of summer. Can get very hot in andalucia, but somehow in those. [continues in other language] [in english]. You always seem to be very cool. Obviously, here you see all the arab influences and i love this history. Dont tell me this one is not beautiful. [ines] it is beautiful. [jose] and i should just stop for a coffee. [carlota] no, i think we should stop for breakfast somewhere. Okay. What do you feel like . You tell me. My favorite place here in la Venta El Toro. [carlota] what are [speaking other language] the [speaking other language] were those places that in the middle of the road, in the middle of nowhere, they will offer you food. Usually, they are great places. They dont have long menus. Some of them, they dont even write the menu. You. You know what they have. But what la Venta El Toro always has are. [speaking other language] [in english] thats their specialty. [speaking other language] [in english] that is the best. [jose] the [speaking other language] focus on healthy, home cooked food at affordable prices, sort of equivalent of Roadside Diners back in the u. S. And this one is my absolute favorite. Were here. Oh, im hungry. Im hungry too. So happy to be here, yeah. Venta el toro is a family business. It started back in 1945, when this fella, antonio, the owner, was just four years old. His father opened this place as a way to feed the farm workers of the area with simple, highquality, local ingredients. [speaking other language] [antonio speaking other language] [carlota speaking other language] [antonio speaking other language] [jose speaking other language] [in english] antonio is [speaking other language], the boss. His nephew, nono runs the place. And in the kitchen, youll find this lovely lady hard at work. Maruja. I need to go in and say hello and find out whats cooking. [speaking other language] [jose in english] ive been coming here for decades. They are like family. And i know that Everything Maruja makes is delicious. Best Fried Potatoes in the world. Why . Because she cooks with love. [maruja speaking other language] [jose speaking other language] [speaking other language] [in english] its small kitchen, she says, but i tell her a big heart. [maruja laughing] oh, yeah. [speaking other language] [jose in english] all right. Boy, this is possibly one of my favorite restaurants in the whole world. This is dads kind of place. He already knows what theyve got and what he wants, so i guess we wont be needing the menu. [speaking other language] [carlota speaking other language] [maruja speaking other language] [carlota in english] you look lovely, too [jose] first up, marujas fantastic gazpacho, spains gift to the world. Tasty, zesty, cold tomato soup. Take a look. Served in a glass. Its like a liquid summer salad, people. Do you remember, how thick the mazamorra or the salmorejo was . You see how this one is not as thick. This one is perfect for the very hot summers. When its hot, you want to drink more than eat, if you know what i mean. This iconic andalucian dish is so simple, its ingenuous. Tomatoes, cucumbers, green peppers, garlic, olive oil, vinegar and maruja adds mint leaves all blended together. Its a recipe thats as old as these hills. The history of gazpacho and not necessarily the name, goes back to the romans. The romans that they will make some kind of a drink with bread, maybe some garlic, water. Green peppers came with the tomatoes from america. All of a sudden, you have the water, the garlic, the bread, you add the tomatoes, you add the cucumbers, its building blocks. Its like the history that keeps adding itself into the ingredients of a very humble soup of water and garlic and bread. You know, mom is the one that taught me how to make gazpacho. Mom is the queen of gazpacho. [ines] mom taught you how to make gazpacho. No, no, no, no. Mom did teach you how to make gazpacho. This is. Those darkest stories that i have propagated. I mean, i had to marry her. I had to give her something to believe that she was the best cook in the world. Okay, yes, i learned from you mother. [ines] thank you. Thank you. All right. [carlota speaking other language] [in english] oh, my goodness. [jose] ohoh. [clapping] [carlota] this is what we came for. [jose speaking other language] [carlota] the gazpacho is delicious, but this is what i have been dying for since we got to andalucia, [speaking other language] [jose] unbelievable. [carlota] broken eggs. [jose speaking other language] [maruja laughing, speaking other language] [carlota in english] take a look. Runny fried eggs with fried onions and french fries mixed up with all kinds of pork. Iberian ham, black sausage, catalan sausage, chorizo. Delicious. Okay. What do you want . Little bit of everything. [ines] yup. Wait, wait, wait. You grab, you grab. [speaking other language] is my favorite. And look at the onion. The onion is amazing. Oh, look. Look at this. Look at this, ahhh. Thats amazing. I love the egg yolk. [carlota] holy mother. Mmmmmmmmm. [ines] that is heaven. And its like, sweet and salty and creamy and gooey. I actually think i dream about these [speaking other language] [jose] mmm those eggs are so good. [ines] have you ever made a dish . [jose] oh, plenty of them. No, no. But invented a new dish that. [jose] plenty of them. That became. That was popularized. I invented tomatoes, i invented green peppers. I invented salmorejo. That is possibly the worst question you can ask dad because hell say he invented everything. No, thats so true. Ive been here all my life. Ive been here centuries. Im guessing youre rambling, so im guessing thats a no. Im not, im not rambling anything. Because i think the answer is he hasnt. Okay. Are you telling me to create a dish . Yes. All right. [jose] im going to show these girls how i can create a dish. Ill just have to quickly raid marujas garden. She wont mind. They had the garden back there with everything. [nono speaking other language] [jose speaking other language] [nono speaking other language] [all respond n other language] [in english] im going to break them like that. I never created a dish in my life. Look at. [ines] thats. Thats so. That is so unique. And now im going to get some of the onion i had in my own eggs, and im going to put them right on top. But now, we grab a flower. First, some of the orange nasturtium. Now the egg yolk is saying, oh, my god, ive never been with something orange before. And the egg yolk is getting excited. And you are like, oh, my god, this is so beautiful. Then, some of the red nasturtium. And now the egg white is happy too. Why . Because happiness happens when you mix different people and different colors and different places all in one plate. Its a bit like andalucia on a plate. A real mix of colors and ingredients and flavors. Your father right here, right now can claim that created. [speaking other language] [clapping] yeah. Yeah, yeah, yeah. [carlota] im convinced. Okay. Did i create a dish or i didnt create a dish . [ines] yes, you did create a dish. I mean, it looks beautiful. And this is what happens when you have a couple of glasses of sherry in andalucia. [ines speaking other language] [in english] you always live up to the challenge. Dad, this is delicious. But you know what really takes the dish to the next level . The eggs are cooked perfectly. And the secret. [ines] thanks to the chef inside. Yeah. The power goes out and we still have wifi to do our homework. And thats a good thing . Great in my book who are you . No power . No problem. Introducing stormready wifi. Now you can stay reliably connected through Power Outages with unlimited cellular data and up to 4 hours of battery backup to keep you online. Only from xfinity. Home of the xfinity 10g network. [birds chirping]. [jose] the next stop on our road trip through andalucia is zahara de los atunes, a beautiful small fishing village. [ines] dont you smell the sea . [carlota] i can smell the sea. [jose] as we drive along the coastline from here, we can see the fishermen working. Theyre out there catching the best and most expensive fish in the world. Bluefin tuna, a local treat thats served in topclass seafood and sushi restaurants around the world. For centuries, going back to greeks, maybe before, they will set nets by the beach and the tunas will be caught in this labyrinth of nets that they are called [speaking other language] the [speaking other language] an arabic word meaning to fight or strike, is an ancient system for catching atlantic bluefin tuna. Invented more than 3,000 years ago, it was perfected by the moors and still today is used in andalucia. [jose] look at this. Wow. I see the boats. [jose] they are there catching the tuna. The tunas, every year, as they go into the atlantic ocean, every year they come into the mediterranean at the end of april, beginning of may, to come all the way deep into the mediterranean to lay the eggs. And that has been happening for centuries and centuries and thousands of years. The fishermen here, they make their living only catching the tunas in may. These guys they catch them during one month and they have a quota, its one moment they can only catch so many tunas, so many thousands of pounds. They live together with the tunas, with the ocean. Should we go try some tuna . [jose] the best place to try some tuna is my favorite Seafood Restaurant in all of andalucia. Restaurante antonio. Right on the beach. Here, they focus on serving the freshest Bluefin Tuna Money can buy. This is my favorite thing in the whole world. I know, its like a jewelry store. This is like a jewelry store. You may think tuna just comes out of a tin can, and its all the same. But, people, let me tell you, they have 15 different tuna dishes on the menu and they use every part of the fish all caught in the sea just yards away. Its unbelievable. I mean, i mean, you are in the restaurant and almost you can point to the [speaking other language] and say, i want that one. I want that tuna. They leave the tuna here like nowhere else in the world. [jose speaking other language] [speaking other language] [ines] were here for a treat. Well, thats settled, dads ordered tuna, lots of tuna, all different parts of the fish prepared by the master chef in several different ways. [jose] take a look at this room. [ines] i think you can just dive into the ocean from here. [carlota] i know. [jose] you know that to put this network of nets almost takes them six to seven months from the beginning, getting it ready to fishing, then taking the nets out. Have you ever gone in to help . Hello. With that physique. Dont i look like a tuna . You look like a tuna. Look at. If i do this, i look like a tuna. Yeah. You are a tuna. First off, the chefs have prepared some tuna belly for us. Its smoked and sliced super thin. [jose] its smoked like the smoked salmon. Its delicious. You see the fattiness, right . [ines] yup. [jose] but you understand the simplicity. This comes from the ocean. Its slightly salted. Then it is slightly smoked. Wow. And then its served. How is it . This is like the butter of the ocean. It just completely melts in my mouth. [jose] then two more simple but delicious tuna dishes, both raw but prepared two different ways. Sashimi serve the japanese way with ginger, seaweed and peppery wasabi. And tartare, cubes of tuna marinated in olive oil, soy sauce and a secret hot sauce topped with caviar. [speaking other language] [ines in english] the loin . [jose] so this comes from what they call the [speaking other language] or the loin. The upper part is whiter, less fatty. And this one totally fatty. This is like the two extremes, this one pure belly and this one pure loin. One super red, the other one, as you see, very whitish. Because the quantity of fat. [carlota] wow. [jose] same fish. Two different things. Were gonna eat it the japanese way and the spanish way. Im gonna get the wasabi for the japanese style. Perfect. And now a little bit of the soy, like always. Ladies, there you have the tuna honoring the traditions of japan. But this is how i would do it if i was in spain. Lemon, olive oil. Oh, yeah. Oh, yeah. Black pepper. You want to do the black pepper . One more touch. But you need to do it in the andres family style. No, no. With more, more high above and more stylish. Like if your dancing flamenco. [carlota] you know, dad often sounds weird, but the tuna is driving him even more crazy than usual. Im sorry. You talk too much. For. For the fathers of the world. And you end up with me. Okay, lets dig in. [carlota] you know, this to me is the butter of the ocean. [jose] these is the butter of the ocean. [carlota] you slept way too much last night. [jose] ive not been drinking. Ive not been drinking. [carlota] no, youve slept. Youve slept too much. Ive not been drinking. [ines speaking other language] [jose in english] finally some tuna belly, cut nice and thick and grilled, almost like a steak. I hope they bring it medium rare. [waiter speaking other language] okay, people. If you think by now that we order tuna. Well, you are right. I am immersing you in a tuna ambient. And this lesson calls for something extra, Sherry Vinegar to enhance the flavor and aroma. [carlota] what is that, dad . [ines] its perfume. [jose] this is vinegar of manzanilla of san luca. I like this technique. Yeah. You like. No. Oh, no, no. Okay. Okay. Okay. Okay, tell me, is this the best bite you had in the last ten minutes . This is so good. [jose] and i dont even have to brace myself for the bill. We were having this tuna anywhere around the world, we will have to ask for a loan and then another loan. And then the bailout. But by the world bank. Actually, the prices here because tunas are caught right there. Theyre actually very affordable. [ines] carlota and i have eaten tuna all our lives, but never quite like this. Whats incredible about the tuna is that you can eat every single part. There is no waste, basically. I dont think i can eat tuna for a while. Im so full. Im so full. [jose] if you want to get your fill of the freshest, best bluefin tuna, you must come to andalucia, especially in the months of april, may and june. Ive been coming here almost 30 years. Same place, same hour. Every single day in the summer. When people dont know where jose is, jose is here. [speaking other language] [man speaking other language] hala. [jose in english] its a new day in andalucia. The sun is shining, the sea is sparkling, and were cruising in our convertible. Okay, i think i need my sunglasses. Did you. Did you put sunscreen on your head . I put sunscreen on my head. [carlota] youre gonna burn a little. I am not burning a little. Look. Look at these beaches. [jose] weve left tuna central and have traveled north along the coast of andalucia. We are heading for sanlucar, a beachside town for a real treat. I kind of want to walk on the beach, dont you . Okay. Lets go. [ines speaking other language] [in english] finally at the beach. [jose] everything you see there is the atlantic ocean. So just for the record, if we keep swimming this way, we get to america. [carlota] look at the fishing boats. [jose] hes more coming. This one. [ines] oh, theres a whole line. [jose] two. Three. And do you see all the seagulls around the fish boat . That means they got a good catch. Theyre bringing their catch into sanlucar via the Guadalquivir River. It travels more than 400 miles inland and is the only major navigable river in spain. This is the ocean, the river connecting the world. Do you understand now what im trying to tell you . Slowly. I think i need to taste it to get it. Are you gonna take us to eat some tortillita. [carlota continues in other language] [jose] lets go for [speaking other language] ladies, follow me. Tortillita de camarones, a much loved crispy Shrimp Fritter that people go crazy for. To me, the most iconic and difficult tapa of all of spain. Lets go. Lets go. [jose] we are going to casa balbino, a popular tapas bar with tons of great dishes, but one local treat. The tortillitas de camarones. Here, they make the best ones on earth. Many people are waiting for the tortillitas. You wait. Hey. [all] hey. [jose speaking other language] [jose in english] this is heaven. This is heaven. Oh, i came hungry. [jose speaking other language] [in english] during their reign, the moors perfected techniques of obtaining olive oil and their method of deep frying fish spread across the region. Today, delicious, Decadent Fried Seafood is a staple in andalucia. You know one thing . Eating them is easy. You order them and you get them. Do you ever see how they are done, how they are made . No. Lets go to the kitchen. [speaking other language] [jose speaking other language] [responds in other language] [carlota] oh, gosh. All right, were in the kitchen, hair up [jose speaking other language] hola. [woman] hola. [jose in english] its the only place in the world i know that they have one, two, three, four, five, almost six pots that you get it only for tortillita de camarones. For me, this is one of the most difficult tapas to make in the whole world. The camarones are tiny little shrimp that are collected in the Guadalquivir River exactly where we were just a while ago. So they make these fresh, nonstop. But what happens is everybody is ordering them. [ines] so they need to make them nonstop. Nonstop. [speaking other language] [in english] hes been doing it for 12 years. Twelve years. [jose speaking other language] [jose in english] take a look how he makes it, okay . [both speaking other langauge] water. [jonatan speaking other language] [ines] salt. Onion. Onion. [jonatan speaking other language] [carlota in english] onion and a little bit of garlic. [jonatan speaking other language] [in english] parsley. Well, thats a nice handful. [jonatan speaking other language] [ines in english] and then its the flour. [jose] its quick mix and very liquidy. Thats why the end result is so light, so fluffy. [ines speaking other language] [jonatan speaking other language] [ines] oh [jose in english] look at them. Look at these. Look at that. Take a look. [ines] it doesnt look very appetizing now, but wait until you see the end product. [jose] thats a handful of flour. The water evaporates. Thats what at the beginning you see all these. And. And the flour is barely holding the shrimp and creates this amazing art piece. Its like an art piece. Its an art piece. [ines] dad is wimping out and refuses to make some. But hes volunteering me to give it a try. [speaking other language] [ines in english] how hard can it be, right . [ines speaking other language] oh, boy. [jose speaking other language] [jonatan speaking other language] [ines speaking other language] [in english] hes telling me im doing it too soft. I need to do it harder. [jonatan speaking other language] without fear, ines, just go for it. [ines speaking other language] [speaking other language] [in english] ines, youre gonna burn it. I know it. [ines] no. Are you seeing. [speaking other language] [jose in english] wow. [carlota] ines, youve burnt it. No, i didnt, carl. [jose] no, she didnt. [jose and ines speaking other language] [jonatan speaking other language] [jose in english] hes a boss. He would know if she did it wrong. [ines] no. [jose speaking other language] [ines in english] time to find a seat outside. [speaking other language] time [carlota] oh, its hot. Look at this. Perfect. All right. All right. All right. [carlota] and enjoy the Signature Dish of casa balbino, the temple of tortillitas. [jose and owner speaking other language] [carlota] gracias oh, my god. [jose] oh, my god. Oh, my gosh. Its so crispy. [jose] when you see light through a fritter means that this is an astonishing tapa. Take a look. I can see the sun through them. This is truly incredible. This is a surf and turf. The surf is the camarones. The turf is a wheat, the onion, the parsley together, they achieve an amazing perfection. You know why im very proud of you . I was afraid to try to make the tortillitas de camarones and you went for it. [speaking other language] [jose] tortillitas de camarones with gazpacho. It works. Okay. Our final destination is jerez de la frontera, one of the most iconic cities in andalucia. The annual fair, known as the feria, is happening this week and there is so much to see and so much to celebrate. [ines] carl, im so nervous. [carlota] which one do you like . [ines] its my first feria. [carlota] i know. [ines] the one thing i do know from pictures is its gonna be so colorful. Dresses of every color. [carlota] and hot. [ines] and hot. [carlota] ines and i are getting ready for the festival. A weeklong celebration of andalucian food, drink and culture. And, yes, of course, we need to look the part. Ines, you look stunning. Thank you. Stunning. I know its my first time as a grown up in a flamenco dress. You look beautiful. I love your colors. I like it. Jerez and all of andalucia is famous for flamenco music and dance. [speaking other language] [music playing] [ines in english] its a whole culture that first came to spain [ music ] its a whole culture that first came to spain as early as the ninth century. Performed originally by the roma people. Do you think dad will dance with us . Well dad better know how to dance. Besides flaminco, the city is well known for horses. Forget about the wild west. Here in spain is where you can still find real cowboys. Wow, look at all the whos. The festivals began way back in medieval times, when farmers were gathering here to buy and sell animals. Mainly beautiful horses and then, of course, they will drink and dance and celebrate the great deals they got. Hey, this is a horse race. Stop it. What . We have four horses, they only have one. Theyre beating us. That is because were taking our time. Were taking in everything. I dont like to lose. The third round is almost like a village was first opened in 1903. On both sides of the streets are little bars and restaurants. Its unbelievable that it looks like a city, but all of these will go down. I love how beautiful it is, how they tried to recreate tradition. You havent told us how pretty we are, dad. You are spectacular. These are traditional dresses for the women and for the men. Look at how welldressed they are. You could learn a thing or two. And i dont want to put the tie. Why put the tie . Its hot. Reporter in the summer, youll find furs like this one going on in the towns or all over. I mean you walk in here, and it is never ending. Everywhere you look, theres people drinking, eating, having fun, dancing. You better look before you go. If youre not careful here, you will roll over a horse. The horse rolls over you. Watch out. Reporter you can stop it and have a little look inside to find out whats going on. Hey, thats half the fun. I love the other people are dancing, friends, everybody is celebrating. Its amazing. And this is probably one of the nicest anywhere. I agree. Cheers to that. And hes an expert about everything. Even the dancing flamincos, but im not so sure. Its not about rhythm, but its a technical dance. Use your arms as if you were trees. Be like the palm trees in the wind. Yes. But dad, you say that because you have no blood in you. But look at the palm trees. Theyre in the air. Thats what you have to do. Finally we find pacos caseta, and its full of old family friends. Look at this, this is magnificent. I mean, were in the best place in the world right now. There is nowhere else. At long last, its time to cool off and eat some nice tapas. Im hungry. And this is a very popular place, the tomatoes, garlic, vinegar. Oh my god. And a little fried fish, an ox tail stew, and wow, it just keeps coming. This is the best spiced food space in the history of a long time. You order and the food comes quick. Best seafood, best tomatoes. This is the best pasta. Reporter but it is really not about food, but about family and friends and, of course, flaminco, moving like the giant graceful palm trees. [ music ] i mean, honestly, i knew to expect expectations i had w. We did something there. I mean honestly, i knew what to expect Something Like this. But totally we never lived in spain before. Its definitely a place that i wanted to live. Who doesnt want to live here . You have the beach right next to us, the sun, the mountains, the coast, the great food, the great people. I feel im in it, even in spain. I feel i never belonged anywhere and that at the same time, i belonged anywhere else. For being here, like i belong here. Wherever we go, we have Friends And Family everywhere. Boom. Like churros. Ose] and iberico so where areham. We headed next . To the capital, madrid. Home of spanish royalty. Well its very exciting to be back in rome again. At every turn theres something of historical significance. Look at that. Very excited to be back in rome again. Every turn there is someth