plan to run again at next year's festival. thanks for watching. i'll see you next sunday. [music playing] [jose] fofor our nextxt advent, mymy girls andnd i are in n ss amamazing capipital city, , mad. madrdrid. madrdrid. -[-[ines] whatat a view. -this isis amazing.. [carlolota] incrededible. [j[jose] thisis city has s beet the heart t of spanishsh cultur, hihistory and d of course,e, d for hundrereds of yearars. did yoyou know it't's also hoe toto spain's r royal famili. we are g going to fofollow a deliciouous and happppy fofood story.. this looooks so goodod. from cookikies commissssioned by a queueen. magnificenent. and thisis low roaststed la, a feasast for the e rich and powerfrful back inin the da. lelet me go ininside. to thehe food of t the peop, taststy, fillingng -oh,h, my god. -and affffordable, likeke patatas b bravas, a madridid creationn now loveved all overer the worl. mmm. along ththe way we are g going to vivisit ththe famous s street markt that helpeped to make e this ciy the centnter of tradade and foo. [all excxclaiming] [s[speaking inin spanish]] tasty,y, succulentnt bites on our w way, like totostas, spspanish open facaced sandwiciches. oh, my g god, this o one is s so good. we trackeded down sweeeet trs made b behind monastery walls for hundrereds of yearars. our r family fooood trip through h madrid will b be almost l like a te of t two cities.s. one withth fantasticic food ft for r royalty anand the otheher full of f hum, but tatasty mealss for evereryday peoplple. mamadrid is a a masterpiecee ofof architectcture with royal palaces and histstoric monumuments all l around us.s. it's day o one of our r trp anand i'm takiking the girs to thehe heart of this s great cityty. itit's old town, ththis is la p plaza mayoro, madrid most iconic square. since the middle ages, this site has been a thrivingng marketplalace whwhere, of cocourse, food t takes centeter stag. plaza mamayor was ththe centr of madririd. eveverything w will happenen e for centururies. i love thihis. but madrdrid really y began to flourisish in the 16th c century, when t the spanishsh royal famay made the c city its hohome. they build this majejestic squarare. it's beaututiful. kings and d queens andnd histo. just aroround the cocorner, we roroyal traditition in actc. [hornsns blowing]] ththis is santnta cruz palal, homeme to the foforeign mininis. ththis is amazazing. manyy ambassssadors presesent the crcredentials s to the e minister of foreieign affairsrs. and d these willll be like if you wenent back a few centnturies ago.o. these regagal soldiersrs haveve escorted d guests to andnd from the e royal pae fofor centurieies. the amazining thing ababout md is t that its roroyal tradits survive e by far beyeyond the ceremomonies. if youou know wherere to lo, you u can find t them in t the city's s food. [allll speaking g in spanish] [in englglish] thisis is baky el r riojano. run by pasastry chef roberto o martin. -i-it is amazizing. -[gigirl] it's i incredible. there's s so much toto see. queeeen maria chchristina of bororbon gifted this bakery to her pastry chef in 1855. she made t this all hahappen. [jose] now, almosost 200 0 years lateter, itit still supupplies the e e with fascinating p pastries. -[-[ines] wow.w. -[jose] ] amazing. girls,s, i don't k know about, but i ththink we shohould als eat t like royalalty. i want u us to try t the paa del coconsejo. councicil pastrieses. roroberto makekes the smalall ln cookieies by hand every week for palacece and statete meet. first invevented moree thanan 130 yearsrs ago when anothther queen wanteded to keep h her nanaughty son in line. the king alfonso xiii was just a small boy at the time, and he didn't want to sit around talking with the grgrownups. becaususe the kingng was ststill a younung boy, anand really t the queen w s the reregent queenen in chare of the c country. and so to o keep him k kind ofof entertainined duringg -t-these long,g, boring--- -but w without brereaking the cookieies into thoususands of pipieces anand making a a mess, ththey createded this onee which i i guess is h hard... [speaking g in spanishsh] eachch cookie isis shaped le ththe letter c c. the e "c" is foror the ststate councicil. the c isis for ththe state cocouncil. it will nenever break.k. these lemomon cookies s mighe hard t to break, bubut they tasaste much bebr ththan they lolook. chew t them good. . they crumb. gigirls, wait,t, there is s m. we c cannot leavave without tg the torrrrija de leceche. brbread dippeded in milk a ag and then f fried. this i isn't the r royal deset bubut it tastetes like foood fifit for kingngs. torrijija de lechehe is like the best t thing. it's a pieiece of breaead, somemetimes brioioche that you p put in the e milk, n you papass throughgh egg was, ththen you fryry it. and ththen you putut it in a a syrup. forgrget my dietet, i i have to eaeat this. [carlotata] i know y you're nt gonna a like this s compariso, bubut could yoyou say it's simr to a frerench toast?t? okay, i i don't wantnt to be tatalking thisis kind ofof nonsense e ever againi. the frenchch people cocopy evererything frorom us. -y-yeah, yeah.h. -obvioiously. it shoululd be calleled the e spanish totoast. thanank you. [in n spanish] okay, , dad, i knonow yoyou're passisionate abouot alall things s spanish. but let's s try this f fren, um, spananish toast.t. you'veve got to mamake some room foror us. yeah, , dad. you undederstand, ththis is a perfectition. perfectition of humamanity. this is s food heaveven. this gololden toastt has bebeen eaten i in madrd sisince the 1515th centuryr. during l lent when c christias coululdn't eat m meat, ththey will mamake the most ofof leftovebread inststead. once y you start e eating it, you eat t it quick because e it's so gogood. how w is it? howow is it? mmm. it's so swsweet and soso goo. and so crereamy and soso juic. mmm. silentnt language.e. [i[ines] whatat we've trird is s so heavenlyly, it wouould be rudede not to taste t the rest. so w we're orderering just a few w more pastrtries to . one, this s one. no, n no. i want thihis one too.o. no, , and i wantnt this one. i never r understoodod the susugar rush t thing. whatat is sugar r rush? whwho says i h have a a sugar rushsh? dodo you undererstand thatt you comeme to pastryry chef like thiss anand he's, lilike, new ththi, new thingsgs, old d things. ththings i kno, thingsgs i thoughtht i knew and i dididn't know.w. ththings that t are historor. [carlotata] okay, , dad, this has b been a blasast, but t i think ththis might be a a good time e to walk ofof alall that sugugar. -i-i want my, , my sugar r r. -i-i don't thihink you neeeede for your s sugar rush.h. what?? we're e eating whahat theyey would havave had hundreds o of years agago. that tradidition remaiains and it's's still delelicious. and itit's awesomeme how we've seenen how tradiditions have contitinued. i'm excited for what's in store for these next couple of days. [jose] day two of our trip, titime to explplore ththe city's t treasures.. madrid wasasn't just p prosperos becacause of itsts royal fama. in the 1 17th centurury, it ws one e of the grereat trading citities of eurorope. almost every street was dedicated to a craft like calle de botoneras. theyey were the woman that will make the buttons for the shirts. clues to the golden age of trade are everywhere. look, calle de cuchilleros, the street of the knifemakers. [jose] i'm m going to s show my daughteters what w wealthy merchants will eat when they came to madrid. at the top of the listst, one ofof my all-titime favoriti, lechazo o asado, roaoasted baby lamb.b. tenderer, juicy anand crispy. it's's low roaststed in the w wood fire o oven. it gets bebetter. one of the inns that serve this incredible dish 400 yearars ago is stillll cooking t today. so welcocome to posada de e la villa.. all right. let's go in. welcome to history, ladies. i i can smell l it. oh, my g god. [ines]s] this is i incredibl. ththis oven wawas built inin. it's o one of the e oldest in the c city and cesar r rubio has tendnded this oven for r most of hihis life. he's thehe asador, the roroast masterer. ththis is not t your regulula, people.. there arare no dialsls and d no timers.s. cesar has s to listen n out fofor the skinin cracklingg to know w when the l lamb is ready.. [bototh in spaninish] [in enenglish] i m mean, the y theyey make thisis is so simple, riright? they had t the best lalamb, [s[speaking inin other lanang] ththere you sesee a baby l lb whwhole. the way y these guysys do it, you get t the animalal anand you cut t it in fourur p. ththis is so m much on thehe qy of the a animal. it's only y the animalal, the e salt, the e fire. [ines]s] that's itit? [j[jose] and t this is likie crunchchy, if i totouch it, it's l like... it t like crunc. this is prprobably onene of thehe most sophphisticated crunchininess in thehe histoy of mankikind. oh, mymy god, it's's perfecti. likeke sometimeses it's, lik, i wawant to go i inside, like, lelet me go ininside. this like e a pool of f lamb. i i want to, l like, jumpmp in the popool, like,, it's, lilike, i'm jujumping in the pooool. it's, likeke, control l me, holdld me, but yoyou need to o hold. i want to o jump in ththe poo. [ines]s] if that t dish was big enenough, i ththink dd would acactually do o it. i loveve learningg by tasasting, so..... okokay, are yoyou telling ge we'r're ready toto eat? i'm so r ready. ah, i i love this s place. [jose] totoday, this s traditil didish is affofordable, but t in the oldld days, you would d have neededed seriouous money toto dine in a placece like thisis. most p people didndn't eat met vevery often.. and babyby lamb was s like a royal fefeast reservrved for the momost wealthyhy mems of spapanish socieiety. in thihis time, wewe're eatig in a p posada, hundreds o of years olold. i meanan only the e powerful will be e able to eaeat this. oh, my g god, take a a look atat this. crcrunchy, crurunchy. it's sererved with a a tany and tartrt green salalad to complemement the bababy lab and frfreshen the e flavors. hehere is my f famous josese o lettuce e and lamb.. this is s one of my y best creaeations everer. you see hohow tender and thenen why we s serve the g green salad with the o onion, olivive oil anand a touch h of vinegara. [carlota] ] wow. we're e in for a m meal. yoyou see he p puts the jujue onon the side,e, so make s se that the c crunchy of f the sn is protetected. -t-that's it.. -smells s so good. this is inincredible.. itit's so tendnder. my favavoe part thougugh, is the e skin. -oh, my y gosh. wow.w. -handsds down. this jusust comes right off. -look at thahat. -wowow. [jose] w we are eatiting histo. this is s the ribs,, look a at how muchch fat! oh, my godod. i amam so happy.y. eveven to thisis day, you u e kikings and prpresidents and fafamous peoplple and d rich peoplple eating t . [carlotata] and tatalking of famouous people, , look who else w was here bebefore. [l[laughs] i h have ququentin tararantino. i have antntonio bandederas. dad, i knonow you're n not flexibible, but trtrust me, yoyou're gonnana want toto turn arouound for thih. oh, my godod, theyey've done m my chair. really? wowow. i cannonot believe e . i i am in a didistinguishehd hahall of fameme after r 400 years.s. it w was about t time, peop. therere's no betetter city in eururope like m madrid to go back in time, live in the present, but understanding who you are by undererstanding t the pas. boomom. okay, , family, nonow i got someththing greatt and light t for you. whwhere are wewe going? we'r're going toto place that i've n never been n before. we are abobout to enteter a hihidden worldld where reliligion is atat the e heart of s some very uniquque traditioions. this is a place that's been around forever. itit was foundnded around.d.... it has ovever 400 yearars. it's a a commune o of nuns. [bell l dings] this i is a convenent, ththe monasterery ofof corpus chchristi de las c carboneras.s. for centuries, the nuns here has been secluded from the o outside wororld. it's kinda cool they've been doing ththis for so o long. their r way of cononnecting with t the people e of the ciy is t through fooood. amamazingly byby baking coco. [buzzezer ringing]g] once y you are thrhrough the main d door, yoyou have to o walk downn a dadark hallwayay. don't t tell me this is nonot fascinatating. lolook at thisis place. you go through a small courtyard to a small door in the w wal, where you'u'll find the hahandy menu p posted neara. frosted anand sherry shortbtbreads, almlmond cook, orange a and lemon c cookis sold in one pound and d two pound d boxes. baked herere for 400 y years. it's a a miracle.. how w do we ordeder? -wow.. -take e a look at t this, our r treats magagically apppr on a turntntable. i bet you'u've never b bought cookies s like this s before. wowonder if i i tell her t tt i am a famamous chef,, she might t slip me onone ofof the age o old recipese? oh, , well, it w was worth a a . titime to tastste these divinene treats. these cocookies aree lighght and zeststy. delicioi. [cararlota] oh, , my gosh. ththe almond a and cinnamomn cookokies reallyly do melt in your r mouth. -this isis so good.. -you c can taste t the cinnamn in t that one. i love c cinnamon. you knowow what i lolove? ththat these t traditionss are stilill alive. thisis is like s spiritual cookie m moment. amenen to that. . i mean, how ofoften do youou get coos throrough a secrcret windoww made b by nuns? [upbeat music] ♪♪ ♪♪ new pork carnitas. only at el pollo loco. in order for small businesses to thrive, they need to be smart, efficient, savvy. making the most of every opportunity. that's why comcast business is introducing the small business bonus. for a limited time you can get up to a $1000 prepaid card with qualifying internet. yep, $1000. so switch to business internet from the company with the largest fastest reliable network and that powers more businesses than anyone else. learn how you can get $1000 back for your business today. comcast business. powering possibilities. (♪♪) (♪♪) the new festive family meal. starting at $24. now celebrating at el pollo loco. [jose] it's sundaday, our r third day y in ththe majesticic city of m m. and it's t time for ththe girs to take e in a tradidition ththat has ancncient and humblele origins.. we'r're heading g to the soh of t the old citity toto a neighboborhood calld lala latina. famomous across s spain for its s delicious,s, street f food and itits enors fleaea market. el rastrtro. we're meeteting up witith mymy old frienend yanet. when i statayed in madadrid, this was o our sunday y ritua. visisiting the m market togeget. now, she's's a big timime fofood writer.r. one ofof the best t moments i remembmber was shehe takinge acrossss this markrket. she willll take me from bar t to bar. and i ththought, oh,h, who cn show us s this betteter thanan anybody?? she's s the personon. i've neverer been to el raststro before.e. it's a a kind of p philosoph, you knknow? you hahave a wal, you'llll meet yourur friends. you're d doing sometething. it's somomething andnd i lookt the ththings and t things, find youou, you knowow? [josose] i hopepe some amazag food findsds us. knowowing yanet,t, i'm suree it w will. this is s also a walalk bak in time. in 149497, the firirst officil slauaughterhousese opened in madadrid. back thehen there were t tanneries,, manyny of them r right heree on thehe main strereet as workersrs carried h hids through hehere. they l left trailsls of blood behihind them. inin english,, el rastrtro memeans "the t trail." thatat's how el l rastro gt its s name. [carlota]] sounds g gruesome, but, h hey, not asas scary as goingng shoppingg wiwith dad. ohoh, great. -this isis not for y you, i th. -thihis is for y you. how dodoes it lookok? -y-yeah. -y-yeah? you knknow? he's calalled me bigig head. i i say i'm gogonna give y u a bibig one. thatat's more dadad style. -[-[all exclaiaiming] -yeah. this p place is ununbelievay hugege. tatake a look k at all thehe s and alall the stalalls. dad, smimile. itit goes on f forever. oh, look, , for the mamanicur. oh! [all laughghing] and d every sundnday, they t ababout 100,00000 visitorsrs. 187272. whwhoa. [yanet] ] from 19th h centur. you nevever know what that t you'll finind her. [c[carlota] there's soso much to see h here and wewe're doig so m much walkining. and d do you knonow what haps whwhen my dad d does a lolot of walkiking? -i'm'm hungry alalready. -m-me too. -i'm hungrgry. -are y you hungry?y? alwaysys ready to o eat. [jose] yayanet knows s all the best t tapas placeces araround here.e. they sererve all kininds ofof tasty delelights. her fafavorite is s bar santuru. famous foror one perfefect bie of deleliciousnessss. sardinas a a la planchcha, grgrilled sardrdines. ththey look amamazing, but believeve me, they arere so good and soso full of f flavor. a very popopular and a affordabe strereet food. madrid m may be in the m middle of s spain, bubut it gets s fresh fishsh. -[exclaiaims] -t-they serve e the sardins with f fried and s salted padron p peppers. most of ththem are sweweet, bubut sometimemes you gett the hot onone. [ines] i it smells so good alalready. [yananet] sardinines are ththe food of f summer, sea and d the partieies. -m-mmm. -t-these are d delicious.. i love p peppers. -whoa, t they're hotot -mmm.. -i-it's very h hot. -w-why do you u peel? -[-[jose] i lilike to peell my pepeppers. -r-really? my m mouth is very sopophisticateded. ththese sardinines are crip anand juicy. put them t together with thehe salty sweweetnes ofof the peppepers. boom.. all l in one pererfect bite. it's verery subtle.. okayay. ththis is a dedelicious plpl. yanet t says next t door is a meccaca for r all thingsgs pickle. after r all, preseserving fd is a s spanish traradition. this w was one of f the was peoplele survive t the wints whenen fresh fooood was had to finind and, o oh, yes, ththe iconc spanisish olive is l like royaltlty here. you cannotot roam arouound elel rastro without ststopping to o enjoy a pot of t these delicious s snacks. yoyou will lovove it. thisise isis with whatat? -i-it's his crcreation. -dried t tomato? [womoman] and ananchovy. oh, so thihis is a verery mediditerranean.n. [a[all laughining] i i think he's's making fufn of c chefs like e me. asas the cooksks say, and d yol explosion n in your momouth. boom. i love thihis small ghgherkin. bubut you knowow the one i i e is this onone. thisis is like a a pickle sandwich. . these olivives, the e gordal thohose are amama. oh, they'r're very gooood. [cararlota] whwhoa, what is dadad eating?? isis that someme kind of giantnt olive? thisis pickle egeggplant is like nonothing elsese. it's's really asastonishing. -a-astonishingng, yeah? -try it. i nenever had a a pickled eggplantnt. i didndn't know that wasas possible.e. but t i guess yoyou can pipickle anyththing. it's s so good. last butut not leastst, mejils enen escabechehe, mussels wiwith vinegarar and d paprika. -t-this sauce e is incredidie withth... -p-potato chipips. -yeah. -spain's g got great p potato. oh, , for me? mmm. thesese pickled d mussels are so g good. bebefore cannining was invnved in the 180800s, pickling w was the wayay to prereserve not t only olivs and d cucumbers,s, but also oh ththat then cocould travell all the e way to thehe inland cities l like madridid. that's whahat is fascicinatig and today y is somethihing we enjnjoy when inin the pas. it was t the only waway theyey could prereserve ththe goodnessss of the ses. ththat's why t this isis so astoninishing. right now w for us, itit's fi, it's enjoyoyment, but in manany ways, this is s pure histotory. everytything was i invented in spainin and you k know it. but 100,00000 people d don't coe to e el rastro e every sunday just foror pickled g goodies, oliveses and sardidines. the otother must h have street fooood, is totostas. open face e sandwicheses, toa. thatat's how tosostas get their r name. momore like dedelicate tap. this is ththe flavor p packedl of w working peoeople and d tourist. bestst eaten witith both hana. yanet saysys el capircrcho exextremeno is the besest place fofor tosta. the owowners use f fantastc ingrededients like spapain's manchchego che madede from sheeeep's milk and d matured fofor three mos oror more. it's rich,h, creamy and slslightly souour. -oh, therere's a line.e. -therere's a line,e, yeah. oh, my godod. ththat's when n you know it's gooood. you knknow, girls,s, you will y hehere in linene. ororder your t tostas. i'm going g in. okay. i've s seen the peperfect drik to g go with a tosta. sanangr. a spanish h classic. it's c chilled reded wine comd with brandndy or rum and lots o of fresh frfrui. hohola. [i[ines] whilile dad sampmps a a sangria, w we've picked someme deliciousus toppings for toststas, cheesese drizzld withth honey. cucured ham anand chickenn and d breadcrumbmbs. ohoh, my mouthth is wateriri. [all speakaking in spapanish] [a[all] sangriria, sangngria, sangrgria. well, yoyou start wawalking and i'm gogonna have a a sangr. okay. -wherere do we sitit? -herere. -rigight here? -yeah, whyhy not? -so ththis is the real e experience.e. -this s is the reaeal experien. [laughs]s] [inenes] after r a long day of t treasure huhunting in el rarastro, tostas a and sangriaia is t the perfectct combinatit. -o-oh, my god.d. this is s so . -yeah. well, onone thing wewe forgo, napkins. oh. [carlota] ] he's so enenerget. [jose] good mornining, madrid, itit's day fouour of our t p anand i feel l like anotheher sr rush b before we c continue our tourur of this c city. so i a am treatingng the gis to a a classic spanisish breakfasast, chchurros. you might t know churrrros asas a dessertrt, but hehere in spaiain, ththe traditioion is to eaeam fofor breakfasast. pipiped dough,h, deep frieid inin oil, crisispy and swewe, but soft i inside. in thehe 19th centntury, chchurros has s sprung upp at fesestivals, moststly in ruraral communitis asas an affordrdable treatt fofor working g people. chococolate, a n new world l y was too o expensive e at the . itit wasn't ununtil ththe 20th cenentury thatt it bececame the peperfect dunking sasauce for the crcrunchy chururro. wow. run byby pastry chchef jujuan alfonsoso boada. evererybody wakekes up early to have e churros. alalfonso makekes some off the e best churrrros in town. and yoyou see the e churros, they look k some of ththem, ththey look lilike hearts.. don't t break the e heart. who wants s to make chchurro? -i wanant to make e churros. -okay, g go. takeke your... take youour jacket o off. don'n't mess it t up. [c[carlota] okay, guysys, itit's just dedeep fried d do. hohow hard canan it be? rir? -in i gogo. -[jojose] i'm huhungry. go q q. [c[carlota] so this isis whee the magigic happens.s. i've gotot my apron n on, now some t training. alfofonso's alreready made the dodough, it's jusust flour, w water and salt.. but it n needs to bebe fed through ththis slightltly ododd looking g machine. wow, t that oil isis hot. now it's m my turn. i'i'm stag withth a basic c circle sha. ththis is muchch harder than it t looks. and d with the o other finge, you geget it? ah.. oh, maman. i thougught this ws gogoing to be e easy. ines, we'r're hungry.. [inenes] we're g going. i go like e that and t then i i drop it inin. i've got t this. i'm tryingng a heart s shape. and thatat's my hearart. i i did a hearart. lookok at her. o oh, my god. ah.. afteter a minutete in the dp frfryer, our c churros neneed to comeme out. anany longer a and they'llll. and d you know, , i'd never r the end ofof it. [cararlota] ineses can be the expertrt churro mamaker inin the familily. and d here we arare, my hearas on a platete. -l-look at thehese. -w-wow, you mamade these?? with the h help of thehe mast. he's beeeen doing ththis for r 20 years.. and ththis is the e first tie i've e ever done i it. he was toooo nice. oh, my g god. thank k you fofor making t the heart.. gogood job, inines. now we neeeed some off that thihick hot chohocolate o wiwith our chuhurros. the e best chococolate inin the worldld. whoaoa. i i don't wantnt to eat iti. it's s so pretty.. it's so peperfect. take a a bite. ohoh, my god.. mmm. is it goodod or not? these e are very g good churr. this was a a phenomenanal breakfkfast. i'm s stuffed. [jose] soso, ladies,, thatat's one morore susugar feast t in the boooo. timeme for a reaeal spananish classisic. you sesee, madrid d is the e birthplacece of one of thehe most famomous dishs in a all of spananish cooki. a humble t tapa that everyryone's hearard of. adoreded all over r the wor. tell me whwhat is the e numbere potatoto dish in thehe history o of the wor? -what is i it? -patatatas bravas.s. papatatas bravavas, spicy potatatoes. whwhen spanishsh conquistatads brought popotatoes bacack from peru u in the 16t6th cen, it c changed thehe lives of harard working g people. potatoeses were affofordable, fillining and taststy. in the 1 1950s, the e potatot a mamakeover. ththat's when n it first a apped as a s spicy tapaa in the barars of madririd. i i mean a spapain were ththe s of patatata with allll due rest to the p people of p peru. nobodydy does morere simpler dishes w with potatotoes thanan spain. patatatas bravas a are delics chchunks of frfried potatot. but if youou think it's a f fat french h fry. think agaiain. it's a c combinationon of poo withth a spicy b bravas sau. a a blend of p paprika, olive e oil and gagarlic with the b bravas saucuce. it's a disish made in tapas h heaven. and i knknow the pererfect pe to t taste the b best madridid has to ofoffer. restaurarant docamarar. it's's run by owowner, raul cabrerera izquiererdo. -how are y you? -h-how are youou? fine? -h-hello. -welcome t to docamar.r. [jose] atat a place l like th, therere is a rititual. the firsrst thing yoyou do is order a a frosty, foamy cacana. a small glglass of beeeer. yoyou drink itit quick and you ororder a new w on. okay, bubut you undederstand, un canana is pererfection. it's's not too s small, it's't too o big. itit's the rigight way. obviviously spananish people, we i invented bebeer. obviously.y. okokay, dad, m maybe we ned to g go easy on n the canas anand get the e patatas gog. oh, , my gosh. [jose] raul gets s through 4000 pouounds of pototatoes a week. theyey're all cucut by hand. and d for the brbravas sauce, the kitchehen makes alalmot 10 gallonsns a day. i woululd love to o know his recipepe, bubut just likike ththe nuns' cocookies. his s version ofof the brbravas saucece is a lonong held famamily secre. hohold on, holold on, holdld, tatake a look k at this. you see e the shiny y sauce? do youou see this s amazing ple ofof goodness?s? the perfrfectly cut t potatos with t this sauce,e, with this orangngey, reddisish translucenent sauce? goodnessss. how doeses dad makee everytything soundnd so good? [ines] ththat sauce h has got a real k kick to it.t. thisis sauce hasas the right amount o of heat. -i feeeel it. [clelears throa] -whahat is the s secret of the sauauce? -he e doesn't wawanna tell m. -it't's a secretet sauce, da. tell me sosome ingredidients ofof the saucece. come on.. [speaking g in spanishsh] -okayy piemntonon de la a vera, itit's smoke? -it's s smoked. -it's s slightly s smoked? -and it's s spicy pimementon? it's s spicy also.o. -c-cheers. -hey. amamazing. toooo bad i dididn'tt raul's's secret rerecipe for hihis bravas s sauce. instead hehe says he'l'll sell e a bobottle of itit. wait, whwhat? [upbeat music] ♪♪ ♪♪ new pork carnitas. only at el pollo loco. nice footwork. man, you're lucky, watching live sports never used to be this easy. now you can stream all your games like it's nothing. yes! [ cheers ] yeah! woho! running up and down that field looks tough. it's a pitch. get way more into what you're into when you stream on the xfinity 10g network. (♪♪) (♪♪) the new festive family meal. starting at $24. now celebrating at el pollo loco. it's ourur final dayay in mad and i'i've saved t the bes, the e most exquiuisite foodd for r last. we are in n mercado dede la , a fofood market t in the cener of the citity. i'i've been cocoming heree for r years. [jose]e] i think t the market is onene of the hahappiest pla. [carlota] ] markets arare yourur happy plalace. we are herere for one e of sps greaeatest giftsts to the wo. ththe caviar o of hams. this is s jamon ibererico, the best p pork ham in thehe world. jamon n iberico cocomes frm the pupure bred ibiberico h. whicich leads an amazizing semi-wiwild lif. they a are fed amamazing aco. that spepecial diet t gives the meatat a delicatate textue and intetense flavoror. this is s the acornsns. by o only eatingng acorns, they lasast for a momonth. it's's how the h ham develops all l this fat.. that's's why iberirico ham isis the best t ham inin the histotory of manknk. of c course, it t all takes s t, skill anand patiencece. the meat h has to be s salt, dried and d cured. a prococess starteted byby the romanans as a way to p preserve memeat. the e quality ofof iberico h , it's so susuperior. ththat some lelegs can cosot thouousands of d dollars. -dad h has ham buyuying don to a f fine sciencnce. -g-gracias. -o-okay, who's's carrying g t? -you're cacarrying thahat. -who's c carrying ththis? -y-you. [carlota]] getting g a leg full of flflavor, just thehe right sizize without brbreaking thehe ba. [jose] bubut, people,e, this s just t the first s step. with s such a prizized leg of ham, you need t to know how to c carve it prproperly. soso it's timeme for my gigis to learn h how it's dodone. i've c called one e of my frieis carlos sananchez gonzazalo, a mamaster carvever. he's's cut ham for ththe king of f spain, ststeven spielelberg and even f former presidenent barack o obama. carlrlos happensns to be in n t. so we arare joining g him and a few w other goodod fris for luncnch. look at t this housese, it's's so beautitiful. you u know one t thing, ththe best evever is to coce to the h house of a a chef bebecause, youou know, nono matter whwhat, yoyou're gonnana eat well.. oh, my g god, thisis is like a a paradise. [all grereeting] mymy old frienend pepa munz hahas offered d to be our rt and d joining usus is d diego guerrrrero. both c chefs own top rerestaurants s in the c. wewe chefs arere going to oe dishes usising all thehe pas of the i iberico pigig. itit's like a a love songg to s spanish hamam. you're g gonna make?e? withth the bellyly. you are gogoing to makake lala presa ibeberica? -y-yes. -presa is s the shouldlder ofof the iberirica pig. delicious.s. okokay, so youou go with a a . you go witith rice. let's gogo, people. . let's g. nonow for someme ham cuttiti. cacarlos uses s a speciall handndstand to h hold the leg sesecurely, soso he can mamake precisese. he can g get up to 4 4000 sls out t of only onone leg of h. [ines] s so what's t the tric? what's's the movemement? [s[speaking inin spanish]] wait. . now i see e it. ththere's a peperfect patttt. -thihis is a paiainting. -do you ththink ouour plates c can... absolulutely not.. -you c can mess upup six yeyears worth.h... -in twtwo seconds.s. yeahah. [josose] back i in the kitct, diego stararts with a fresh h tomato pururee, then adds s his vegetatable s. ththe rice is s going to a abb all the lolovely juiceces. and toto add some e extra flava, a sprig ofof rosemary.y. wow.w. pepepa is bakiking a pork k sr with r rosemary anand sage and packining it with h sea sal. thisis method memeans the flflas are lockeded in and d it createses a much me tetender textutured meat.. okokay, girls,s, let's s get cuttining. with threeee fingers.. three fifin-- ole, lookok at this.. you cucurve it a l little up, like, , you tilt t the knife ? -yeses. -so o it's a mototion like t , but susuper slightht. okay. beautitiful. mymy turn, howow hard can n t? easy? eaeasy. easy whehen you... when youou help me.. i'm very p proud of ththat pla. i don'n't think i'i've ever ct a plate soso perfect.. hey,y, that giveves me an ia for r a new dishsh. i'm gogoing to topop the e jamon ibererico wiwith what wewe call huevo hilalado. a sweeeet noodle m made by boilingng egg yolksks in sugarar syrup. i'm giviving these the perfrfect dimensnsion. oh, mymy god. and d i have my best cucustomer herere. my best t customer h here. hey. my girlsls say i nevever creae any y dishes. come on. you u first. -h-how is it?? -ah. [c[carlota] the ham isis saly and smooooth. and the e egg noodlele is l light and s sweet. what a c combo. [all clapppping] okokay, okay, , thank you. i apappreciate t the clappi, but let's s start servrving u. i'm gegetting hungngry. first upup, diego's s crisy grilled d pork bellyly. hey,y, ladies. -heyey. -oh.h. [speakining in spaninish] oh. oh, my god. we alslso serving g a fresh tomatoto, strawbererry and dill s salad. -m-mmm. -bueno. i lolove the cririspness of the f fat and it j just, like,e, dissolveves in your r mouth. diego, youou know howw to do o rice. and nonow for pepapa's bakd very g good shouldlder, rubbeded in sea sasalt, rosey anand sage. and to g go with it,t, a shavd aspaparagus salalad drdressed withth fresh tomomo anand olive oioil. -hey. -hola. fifinally. -diego.. -thanknk you very y much. -w-wow. -cararlos. ole.e. -i-ines. -t-thank you.. thisis is the asasparagus tomato s salad. this i is asparagugus? [pepa spspeaking] [i[ines] the e pork shoululr isis so juicy y and tender. incredibible. so good, p perfectly c cooke. [josose] what w wonderful e ed to o our stay in spapain's capitital city. tasting g the best o of whatat madrid hahas to offr anand learningng about the cityty's historyry alonong the way.y. [inenes] to madrdrid. i lolove madrid.d. we have e had amazining days he in m madrid, but i'm vevery exciteded for ouour next chahapter. -where nexext, guys? -[jose] ] valencia.. it's timime for firere... papassion and d tradition. [carlotata] the laland of pael. i lolove it. [josose] you ththink you'veve d the realal thing? think agaiain. vavalencia, hehere we comem. [jose] w we are in v valenci. i i can't belilieve wewe're finally in valencia. hey! [ines] a and i'm so o excited that youou brought u us to v valencia. [j[jose] i lolove this ciciy anand i'm so h happy i canane this tererrific placace with my dadaughters, including g my youngesest, luci, who o has finishshed high scsl and isis joining u us for thig of our advdventure. [c[carlota] guguys, i can'nt belilieve that l lucia's finiy jojoining us f finally in n s. hi.... we missesed you. [l[lucia] i hahad school,, but nonow i'm herere. i'm readady. i'm m excited. ♪ we miss y you ♪ dad, ththis isn't a a hamiltonon mu. [horn n blowing] he knowsws me. hehe said, "hihi." [laughing]g]

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