[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 i
I want to send out a shoutout to all of the cast and crew on this program who do this every weekend. Ill see you next weekend. Good night. 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. All proving that andalucia is a vast melting pot of cultures, customs, and tastes. I love to come here. This part of spain, weve been coming to our whole entire life. Our mom is from here. We come here every summer. This is home. We are driving to 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. Its incredible how close we are to africa. It is incredible. Take a look at the map. 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 moores crossed these waters to conquer present day spa
And you sort of can share this connection. so to be able to be here cooking with the chef, it s very special. sort of chef pele version of classical cuisine but has found his unique way to modernize his cuisine just a touch. the timeless but boldly finished. leg of squaub covered in barbecue sauce. squaub again, classic french dishes turn on their heads as exciting to eat as they were to help prepare. that mixes with the fattiness of the squawk and the this is a bold move. for a very long time the dishes never changed. but each dish has something incredibly untraditional or multiple things. i mean, this is not something that someone who is you know typically raised in this cuisine would do.
His own cuisine just a touch. the timelessness but boldly finished with caviar, leg of squab, squab again, but chicken fried this time and topped with japanese mustard and cured ham. classic french dishes turned on their heads, as exciting to eat as they were to help prepare. that makes sure that the fattiness of the foix cuts through everything. this is a bold move. for a very long time these dishes never changed. but each dish has to be incredibly untraditional or multiple things. this is not something that someone who is typically raised in this cuisine would do. the subways were people dreaming, really go at it to come to the city, you know what
Travel around the world and share this connection. so to be able to be here cooking with the chef, it s very special. sort of chef pele s version of classical cuisine, but has found his own unique way to modernize his own cuisine just a touch. the timelessness but boldly finished with caviar, leg of squab, squab again, but chicken fried this time and topped with japanese mustard and cured ham. classic french dishes turned on their heads, as exciting to eat as they were to help prepare. that makes sure that the fattiness of the foie cuts through everything. this is a bold move. for a very long time these dishes never changed. but each dish has to be incredibly untraditional or multiple things. this is not something that someone who is typically raised in this cuisine would do.