Spanish Food Tour - ULTIMATE FOOD TOUR in Madrid!! Best Restaurants + Tapas in Spain!!
Summary
TLDRJoin Mark Wiens and James from Spain Revealed as they embark on an unforgettable Spanish food tour in Madrid. From the best churros con chocolate to the iconic cocido stew, they explore the rich culinary traditions of the city, savoring dishes steeped in history and culture. This is a journey that celebrates the art of Spanish cuisine and the joy of sharing a meal, leaving you with a deep appreciation for the flavors and warmth of Madrid's food scene.
Takeaways
- 📍 Mark Wiens and James from Spain Revealed explore Madrid's must-try local dishes.
- 🍽️ They start with the best churros con chocolate at Chocolat, known for its traditional recipe and quality.
- 🍤 The famous garlic shrimp at a 100-year-old family-run restaurant is a must-eat, cooked to perfection with olive oil, garlic, and parsley.
- 🥘 Casa Tony offers traditional Madrid tapas, including pig ears, lamb sweetbreads, and anchovies, all prepared fresh and simply.
- 🐌 At Papa's Bar, they enjoy snails, a Madrid specialty, served in a rich and flavorful broth.
- 🍖 A visit to a heritage roast meat restaurant showcases the tenderness of milk-fed roast lamb, cooked in a wood-fired oven.
- 🍲 Cocido Madrileño, a hearty Madrid stew with chickpeas, potatoes, and various meats, is a meal within a meal, offering a customizable dining experience.
- 🥂 The importance of the ritual and social aspect of eating in Spain is highlighted, emphasizing the enjoyment of food with friends and family.
- 🍷 Pairing local wines with the dishes is a key part of the Spanish dining experience, adding to the richness of flavors.
- 🕒 The script emphasizes the leisurely pace of Spanish meals, often extending over several hours, allowing for a true siesta afterwards.
- 🎥 James's knowledge of Spanish food and culture, along with his YouTube channel Spain Revealed, is recommended for those interested in learning more about the country's culinary heritage.
Q & A
Who is Mark Wiens meeting in Madrid for a Spanish food tour?
-Mark Wiens is meeting James from Spain Revealed for a Spanish food tour in Madrid.
What is the first dish they try at Chocolat?
-The first dish they try at Chocolat is churros con chocolate.
What is unique about the churros made at Chocolat?
-The churros made at Chocolat are unique because they are fluffy, crispy, and not overly sweet, with a doughy texture that is different from typical churros.
What is the history behind the garlic shrimp dish at the family-run restaurant?
-The garlic shrimp dish became famous after the Spanish Civil War when the grandfather of the owner found shrimp at the market and decided to serve them with garlic, replacing their previous sandwiches.
How is the dining experience at the snail restaurant described?
-The dining experience at the snail restaurant is described as authentic, with a 93-year-old server who is energetic and passionate, creating an invigorating atmosphere.
What is the main ingredient of the roast lamb dish at the heritage restaurant?
-The main ingredient of the roast lamb dish is milk-fed lamb that is about a month old, which makes it tender and flavorful.
What is the significance of the confido madeleno dish?
-The confido madeleno is a traditional Madrid stew with a rich and hearty broth, containing multiple meats, chickpeas, and potatoes, and is known for being a large and satisfying meal.
How does James describe the experience of eating tapas in Spain?
-James describes eating tapas in Spain as a fast-flowing river that can be overwhelming at first, but once you understand the unwritten rules, it becomes exhilarating and enjoyable.
What is the final dish they try on their food tour?
-The final dish they try on their food tour is the confido madeleno, a stew with a variety of meats and vegetables, served at a historical restaurant.
What advice does James give about planning after eating the confido madeleno?
-James advises not to make plans immediately after eating the confido madeleno, as it is a large and filling meal that typically requires a siesta, or nap, before resuming any activities.
Outlines
🍽️ Welcome to Madrid's Food Tour
Mark Wiens is excited to explore Madrid's food scene with his friend James from Spain Revealed. They plan to focus on dishes that are essential to try when visiting Madrid. The video kicks off with a visit to Plaza Santa Ana, where they meet and discuss the day's culinary agenda.
🥖 Churros and Chocolate Delight
The duo visits Chocolat, a local spot famous for its churros and chocolate. They observe the traditional method of making churros, which includes a unique batter recipe and a special technique for frying. Mark and James enjoy the freshly made churros with chocolate, highlighting the perfect balance of flavors and textures.
🍤 Garlic Shrimp at a Historic Spot
They head to a family-run restaurant known for its garlic shrimp dish, which has a rich history dating back to the Spanish Civil War. The shrimp are cooked in olive oil, garlic, and parsley, resulting in a melt-in-your-mouth experience. The restaurant's ambiance and the traditional serving style add to the overall dining experience.
🥩 Tapas and Traditional Madrid Dishes
The food tour continues with a visit to Casa Tony, where they try a variety of tapas, including pig ears, lamb sweetbreads, and anchovies. The dishes are prepared fresh and simply, showcasing the quality of the ingredients. The video emphasizes the social and enjoyable aspect of eating tapas, as well as the importance of the food's presentation and flavor.
🐌 Snails and the Spirit of Madrid
At a 93-year-old bar, they meet the owner who shares his passion for food and life. They try snails, a specialty of the bar, which are cooked with a combination of meats and spices. The dish is served with bread for soaking up the flavors, and the experience is described as a mix of history, culture, and atmosphere.
🍖 Roast Lamb and Spanish Hospitality
The video features a meal at a heritage restaurant known for its roast lamb. The lamb is milk-fed and roasted in a wood-fired oven, resulting in a tender and flavorful dish. The meal is accompanied by house wine and a discussion about Spanish food culture, which is not just about the food but also the people and the ritual.
🍲 Cocido Madrileño: A Feast for the Senses
The grand finale of the food tour is Cocido Madrileño, a traditional Madrid stew with a variety of meats, chickpeas, and vegetables. The dish is served in a way that allows diners to customize their own experience, mixing and matching ingredients. The meal is described as a social event that can last for hours, embodying the Spanish lifestyle.
🥢 Wrapping Up the Madrid Food Adventure
Mark and James reflect on their day of eating, discussing the highlights and the overall experience of the food tour. They emphasize the importance of taking time to enjoy the meal and the company, as well as the richness of Spanish food culture. The video ends with a recommendation to check out James's channel, Spain Revealed, for more content on Spanish cuisine and culture.
Mindmap
Keywords
💡Madrid
💡Churros con Chocolate
💡Garlic Shrimp
💡Tapas
💡Cocido Madrileño
💡Roast Lamb
💡Food Tour
💡Cultural Experience
💡Artisan
💡Siesta
Highlights
Mark Wiens and James from Spain Revealed explore Madrid's food scene.
They focus on dishes that are essential to try when in Madrid.
The first stop is Chocolat, known for the best churros and chocolate in Madrid.
Churros are made with a simple batter of flour, salt, and water, then fried in sunflower oil.
The churros are served with coffee-sized cups of melted chocolate.
The churros have a unique texture, being crispy on the outside and gooey on the inside.
They visit a 100-year-old family-run restaurant famous for its garlic shrimp.
The shrimp are cooked in olive oil with garlic and parsley, resulting in a sweet and silky flavor.
The restaurant has a unique tradition of serving wine in Chateau glasses, which are no longer made.
Next, they try Oregon Meats, a traditional Madrid dish, at Casa Tony.
Casa Tony offers a variety of tapas, including pig ears, lamb sweetbreads, and marinated anchovies.
The food at Casa Tony is prepared fresh and simply, often grilled or fried in front of customers.
They also visit Papa's Bars, known for its snails, which are cooked with pork and chorizo.
The snails are served with a rich, oily soupiness and a bit of chili.
At a 93-year-old heritage restaurant, they try a stew called cocido madrileño, filled with various meats and vegetables.
The cocido madrileño is a hearty dish that's slow-cooked, allowing the flavors to meld together.
The meal is served with a variety of accompaniments, such as pickled peppers, cabbage, and bread.
The cocido madrileño is a meal that's meant to be savored over time, often accompanied by a siesta.
James shares his love for Spanish food and culture, emphasizing the importance of history and tradition in the culinary experience.
The video concludes with a recommendation to check out James's channel, Spain Revealed, for more Spanish food adventures.
Transcripts
hey everyone hope you're having an
amazing day it's Mark Wiens I'm so
excited to be in the food loving city of
Madrid Spain oh there's chorizo inside
of it
and today I'm meeting up with my friend
James from Spain revealed and we are
going to take you on an ultimate Spanish
food tour but specifically focusing on
dishes that you have to eat when you're
in Madrid you're gonna mix it all in so
it soaks up the juice it's going to be
an amazing day of food I'm going to
share with you all of the action and all
of the delicious food all coming up
right now in this video this is the
definition of Madrid meat sweats right
here foreign
[Music]
so I just arrived to Plaza Santa Ana
this is where I'm going to meet up with
James who is again from Spain revealed
and today we are going to specifically
be focusing on Spanish food that is very
important that you have to eat when you
are specifically in the city of Madrid
so you're going to want to sit back and
relax and watch this entire video
because there's so much delicious food
coming up yes for you good to see you
good to meet you great to meet you thank
you very much oh James
Madrid how long have you been living in
Madrid I've been living here for 11 12
years more than two years more than 10.
I know that awesome awesome and where
are we going first today so today we're
gonna go and get the best churros con
chocolate the best churros and chocolate
in the city this place is like
neighborhood it's lesser known and it's
amazing run by Alfonso and I love the
spot okay this is the first spot
so this place is called Chocolat and
they are famous for serving some of the
best churros in Madrid we're gonna step
back into the kitchen and see the
process how they make them
so the flour the salt
he's just making the batter flour
mixture for the churros and all that it
includes is salt flour and gonna be
water coming soon but there's no sugar
within the batter uncontrary to what one
might think oh boiling water Jesus yeah
he doesn't know the quantities he just
doesn't buy the eye incredible no set
recipe he's just using his own
experience his touch his feel I'm sure
texture is a huge part of it but he's
just really feeling the batter to see
what it needs more of and just balancing
it out
have a go on the the Trudeau mop
wow
wow that's oh man you gotta really
muscle it oh I'm strong
he's got muscles that is oh there's so
much resistance oh okay okay oh yeah I'm
gonna need some practice
[Laughter]
oh I'm gonna be sore
after this one
so the batter does have to rest for a
little while so he has another batch
that's ready uh then you need it stick
it into the the like what is that the
tub the tub the cylinder and then that's
gonna squeeze directly into the hot oil
so he's about to make a fresh batch of
churros right now
squeeze out that perfect thin churro uh
shape and those flat frying pure did he
say sunflower oil sunflower oil
sunflower oil yeah olive oil would give
it too strong a flavor ah okay
wow
fresh
gracias
fresh batch takes them out at the
precise second so that they're just
completely golden brown crispy and not
burnt
turbo mode
[Music]
they rise a little bit yeah exactly okay
foreign
[Music]
[Music]
I've seen churros before
but I've never had this as a first for
me it's just huge one entire strand was
[Applause]
oh wow
thank you
truly amazing I mean I think a lot of us
have probably tried turdos before but
this is something unique something I've
never had before uh
[Music]
gracias
uh the only thing you're missing is fry
the churros yourself oh yes
next time next time next time so we've
got the basket of the fresh heart-shaped
Turtles we've got literally entire
coffee sized cups full of melted
chocolate
how should we begin just and kind of
however you want to do it I always like
to taste like the cleanliness of the
churro and whatever it is and then start
dipping and as I say everybody dips in
the chocolate that locals will often
just get churros and a cup of coffee and
dip it in the coffee I like that option
too got fresh hot heart-shaped churros
and I just look at the quality of these
look at the thinness of them look at how
they're just beautifully fried to
Perfection cheers
thank you
just simple clean you know
not sweet at all just crispy gooey on
the inside
and you taste that saltiness peas are
not oily they're crispy you know the
worst thing you want to oily or not
crispy churros you want to hear the
crunch chocolate dunk next
oh wow it's good it's like not too sweet
exactly and just that chocolate just has
this perfect texture to coat theodos
wow that's what I love about the
chocolate here it's kind of a little
darker it's not too sweet sometimes it
tastes vanilla-y or too sweet but this
is perfect Alfonso is a true Artisan
totally and a master of churros the best
Kudos I've ever had okay
so kind of a the batter is just is
actually the method was quite different
the batter the the ingredients are
almost the same apart from the by sodium
carbonate that he adds to the to these
to make them fluffier and bigger yeah
but the process of making the batter and
the dough was totally different
[Music]
kind of like the donut quality of them
you know it has more of a doughy yeah a
doughy flavor yeah like fried sticks of
dough yeah they're really fluffy yeah
really fluffy yeah and when it comes to
Chocolate you get a good coating here so
you can absorb a little more a lot of
chocolate
oh that's the bite
so good yeah so addictive but so
dangerous
yeah yeah you could see yourself just
eating basket after basket and just like
they go down so easily
okay I'm moving back over to another
choodle
and this time I'm dipping it into my
coffee
that way you have no sweetness you just
have the bitterness of the coffee that
dark like espresso just absorbing into
the churro
we're off to an incredible start that
was just astoundingly good and Alfonso
is such a nice guy yeah super nice must
stop when you're in Madrid it is it is
it's small but if you can get a table in
there it's yeah based in Madrid pure
pure like heaven of churros yeah all
right let's weave around
[Music]
we're here we're here
[Music]
so family run over 100 years old famous
for its garlic shrimp which they cook
right in front of you oh man and what
you're telling me the history yeah so
this this dish so this place because
like I said I will they started they
used to make sandwiches before the
Spanish Civil War which happened in the
late 30s after the Civil War there was
like so much hunger in Madrid there was
a bridge shortage so in the 40s the
grandfather of Coronas went to the
market see well what can I buy to serve
people found shrimp and said well let's
serve shrimp and so and they started to
shrimp on the grill shrimp with garlic
and now they're famous not for
sandwiches but for shrimp yeah awesome
and that's what we came to eat that's
what we're gonna eat dude James
you're just a gold mine in this history
oh man very cool yeah Willie
um
[Music]
the house wine gracias
olive oil heating it up well okay garlic
and parsley
[Music]
she adds in the gum must of shrimp and
then adds in just a few pieces of chili
simmering that down the aroma is just
starting to pour into this place it
smells so good and those are sizzling
you can see the transformation of those
shrimp turning kind of pink okay
okay
gracias oh wow
Willy has delivered the gambas oh that
is a beautiful thing and I just love
this style I mean no Podium no chairs no
chairs Sandy in and out eating and it's
like a little Podium that you have to
balance your cups on yeah yeah what a
spot
it looks buttery yeah but then that's
just pure olive oil people always ask
because they're butter in there but no
let's get into some of these
beautiful get some garlic shrimp yeah oh
man
oh yeah oh wow
so good garlicky unbelievable yeah
perfection
those little gumbus the shrimp they're
just completely melt in your mouth yeah
they're so sweet and silky smooth yeah
they've been infused with that garlic
and the parsley yeah the olive oil
unbelievably tasty yeah oh man and I
love how we have a little double decker
table here to hold the drinks always too
small right it's always slightly too
small that's part of the fun which is
their house made wine if you were in
Madrid 100 years ago wine was sweet like
this is slightly sweet slightly
fortified it was served in these Chateau
glasses they don't make these glasses
anymore so this bar makes their own to
keep the tradition alive and then make
their own wine salute
yeah addictive
oh sweet smooth yeah
refreshing yeah refreshing yeah and
packs a punch
so we gotta gotta just balance
everything and make sure we don't it's
like I mean Milla millimeters from from
falling off the ledge so thanks James
yeah I'm gonna grab the bread next for
this move oh really crusty really crispy
bread whoa you actually have to use a
little muscle but that's going to be
great for mopping it all up okay I'm
gonna pile up on those gumbusts with and
the benefit of using bread is just being
able to mop up all of that infused olive
oil get that chili on this bite I'm
going to try to maximize the bite on
this bread oh and when you have this
crunchy of bread yeah it actually holds
up yeah it holds up even though it's
saturated with all of that all of that
olive oil it still holds its crispiness
I'm going in
the garlic
not olive oil
you're so clean it's up here just
focusing on the freshness the sweetness
of the shrimp so I'm going to do a
little differently I'm going to do just
focusing on the
focusing on the I'm just going to go for
the mopping up of the juice and the
garlic
it's very good oh my God so good and so
the dish can really keep the stain you
eat the shrimp and you can just keep
mopping for like for like you know
another half hour just enjoying the the
flavor of the juice so good
oh I can't stop
something truly spectacular
[Music]
Plancha okay yeah should we do it go for
it all right go for it
okay here it is okay you need you need
another hand you're gonna peel it you go
first
peel it suck the head
and it's true I sometimes take a little
bit the legs off
and then it's so soft the shallow let's
go
oh you can eat the whole shelf
nice no it's protein I don't know pluck
that head yeah their head suck the
head juice
oh it's sweet yeah
amazingly sweet yeah
um and then the whole body you can just
eat the whole room
so sweet
they're perfectly grilled
that's so pure yeah
[Music]
there's no trash can uh the actually the
owner told me it's cleaner just to throw
your things on the floor and they clean
up the floor so if you've got your
shells you just throw them into the
trough like that there's a trap right
here
unbelievable in the history and just the
culture the location the atmosphere
where are we going next more Tapas so
that was specialized in one thing this
next place does have a specialty uh
Oregon Meats which is traditional in
Madrid they do some other stuff that's
super yummy as well it's just next door
and it's my happy Place Casa Tony yeah
conveniently it's like 10 steps down the
road all the food is on display this is
traditional couple Spas you know you saw
in the last place as well food is on
display the fresh ingredients so you
know what you're getting uh and then
they just throw it on the grill behind
or fry it or it's cured or fresh so
simple preparation right in front of you
right fast and this place gets really
busy as well and I love it family run
super friendly super traditional super
good I'm here in the kitchen with David
all the ingredients are on display and
he's about to start cooking oh those are
the pig ears going on
and the sweet breads
[Music]
[Music]
those are just kissing and popping on
the grill caramelizing crispifying
[Music]
foreign
[Music]
but the beauty of the kitchen being
there is you you know you've got the
chef's table always right in like a
little road like a little simple place
and you you can create a relationship
now this one is this one is super local
this is pig's ear sweet Bridge
garlic parsley entry-level organ meat I
find if you're not sure about origami
this is the way in people love it and
over here
so anchovies that have been marinated
and pickled a little bit in vinegar so
with olive oil garlic parsley and some
olives on top beautiful so good let's go
pig ear Pig here time oh you can feel
how cartilage it is kind of like I mean
you see the fattiness yeah all the
caramelized bits he really likes Sears
it off on that hot plate figure
Oh Come to Perfection oh cook to
Perfection you feel the gelatin the
fattiness the crunch of the cartilage I
mean figures are all about that texture
yeah oh so these are lambs lamb sweet
lamb sweet breads first it's like the
inner gland of the I think they're used
to the esophagus my heart or up here or
something yeah some kind of a gland yeah
sweet Reds but they are incredibly
delicious he again Sears these off
oh yeah
it's a creamy creamy almost milky yeah
tender they're not at all irony so
that's what you said about an entry
level organ entry-level organ so clean
tasting very neutral tasting yeah kind
of just takes on the flavor of the grill
that oil and that parsley yeah they're
really good
oh I like it with that lemon yeah yeah
just like cuts that that richness just a
little bit all right let's move on to
those okay anchovies oh so these are
actually boneless yeah they're fillets
olive oil
oh that parsley garlic olives on top
they're just juicy and dripping
with the Richer food exactly I think
they'll all go so well together because
these two are really fatty really rich
yeah this one is almost like eating a
pickle yeah like it has that Briny yeah
sour vinegariness from the fall it's
still refreshing too yeah sort of cool
these dishes are so hot this is sort of
cold and refreshing yeah ma'am those are
good yeah really good yeah really good
little beer this is just and this is
round one we're gonna get some more
Tapas okay so David is about to make a
couple more dishes
good
so the next course is uh we're having
the fried mushrooms which is really
caramelizing until they get crunchy and
just like all that flavor is baked into
them and then we're also getting some
chorizo which is deep fries
[Music]
something else
mushroom should we get some more should
we get some uh some lit I recommend the
lemon on these definitely yeah yeah if
you want to squeeze you want to do that
a bit of a
squeeze
yeah Citrus on there that would be
really just totally like yeah fries them
until crispy and just betting all that
whatever again it's just a simple
preparation olive oil salt parsley
garlic garlic garlic
so good so juicy
so fresh
they're just sponges they're just absorb
that olive oil all right all right
you're ready
so juicy really tasty yeah dangerous
dangerous dangerous yeah like I think
like everything on the table
dangerously tasty yeah
and it's just so social so tasty so like
so much fun to eat I think yeah and just
so it like it goes down so easily while
you're chatting while you're having a
drink up the shift if you're yeah you're
just slowly eating
picking bites
it's all superb
everything everything cooks fresh on the
spot made to order but these anchovies
are actually standing out to me yeah
that's like a different type of anchovy
that I've never had before you've never
had so good
anchovies
the acidity and the garlic coming
together going in for some more ear
[Music]
almost has a spongy texture to it
[Music]
oh nice a refill yeah
a refreshing small beer so you can just
keep moving another outstanding stop but
we still have a lot more food to eat and
we are on our way to the next place
let's do it all right Papa's bars it's
like you kind of lose track of time yeah
you're in there time just kind of stands
still you emerge yeah and you kind of
are a little bit disoriented totally
that's happy yeah you don't even really
know or care what time it is yeah
exactly and then you move on to the next
one move on to the next one
[Music]
true Madrid legit authentic beautiful
bar
that's kind of colors
93 years old the snail hero of Madrid
the snail here on the grid oh it's such
an honor oh what a strong man yeah 93
years old and he's still walking around
he's waiting tables yeah he's chatting
with customers he's here oh man what a
what a heart of gold
he's given all he can given all he can
see he has seven children
that's 50 1958.
that's him in the photo with his Aki in
the street just outside
gracias
oh here's the snails
so there's a combination of meat and
like pork and chorizo in there to give
it that rich flavor that oily soupiness
and a little bit chilly okay A little
bit of chill okay
just serving it
wow
okay Rico
foreign
93 years old he has so much energy and
passion I think we can all learn from
him
I mean I only aspire to have as much
energy and have as much passion and
Gusto that he has at 93. still working
still serving tables so admirable yeah
yes he's telling us we have to eat yeah
it's so energetic he says we're too
skinny we're too skinny we need to be
like Sancho Panther we need to set now
it's our energy yeah yeah yeah he needs
a YouTube channel
here we go she's good here with a
toothpick oh there it goes
okay
I'll scoop up some of the juice yeah oh
what a pro
cess
and then you suck your fingers
[Laughter]
okay let's go in let me prepare the
toothpicks okay toothpicks rehydrate it
toothpicks are ready rehydrated standing
by when we need them
[Laughter]
that is stunning oh yeah those snails
beautiful then bread next step I mean
I'll show you
oh gracias
oh man the oil the pork fat that's just
melted in there the thickness of that
the Chili's in there the snail the
sweetness of the snails
so good
so good all the flavor of the chorizo
yes
snail Heaven is
one of a kind
that is spectacular
and what an appetite he has
noodles
salute
a three-way three-way three-way braided
lamb okay you ready
oh wow
that was delirious crunchy on the
outside so many layers yeah like little
little hoses yeah I've been dashed them
wrapped up so good oh wow yeah it tastes
like the best lamb you know it's like a
little bit of that awfully thing and
some milk fed lamb juicy just so clean
tasting so pure
deep fried crispy
and yet like soft on the inside
vermouth on tap this is a classic drink
you know
sweet little spicy a little bitter wow
slightly licoricey yeah
go do the last drop yeah
no yeah similar oil we've got chorizo
we've got a little bit of blood sausage
in there we've got the tripe a little
bit of chili a lot going on in there oh
so there's strawberry so there's tripe
there's poof in here yeah okay so we're
doing with a bite and a Chase of the
bread oh wow they're managing to do it
oh here we go we're gonna get it all on
one fork you can do it balance it there
we go yeah
um
and there's asturian blood sausage in
there that's really Smoky wow that comes
the smokiness
it just absorbs all that broth oh man
the flavor of the chorizo and that
melted Pig puff which makes that sauce
unbelievable
they're so sweet and so clean tasting
okay go for the red re-dip in the juice
and the drink
[Music]
well done champion
all your fingers
and if you don't have a drizzle down
your cheek yeah dip your finger
if you don't have a drizzle down your
cheeks you're not doing it right now
see we can only hope to have as much
energy as amadio has when we're 93 years
old what a we've got a lifetime ahead of
us to get a man what a man we're just
starting we have a lot of snails to eat
before we get that happy we have found
the Fountain of Youth
snails might be the answer to life maybe
maybe who would have thought right oh
man but I mean just doing what you love
and never stopping yeah I think that is
the answer without a doubt totally okay
we still have a lot more food to eat
yeah and actually James yeah as we're
walking yeah this is a good
chance to just ask you real quick I want
to ask you yeah
you're from New Zealand I'm from New
Zealand how did you end up in Spain it's
a long story I moved to France to meet
French women and I met a Spanish woman
in France she is now my wife and I've
lived in Madrid for 12 years almost with
my Spanish wife traveled around Spain
and just loved sharing this country with
people such a wonderful country but you
know the food basically the people the
culture the tradition the history it's
just it's just it keeps you alive you
can see why Amadeo still going this
place is invigorating you know very cool
very cool so there it is kiwi boy in
Spain
a roasting restaurant where you come to
have roast Meats in this case milk fed
roast lamb the best place in Madrid in
my opinion so this is another old
Heritage Restaurant yeah known for its
oven which I believe is Wood Fired wood
fired so that the whole restaurant
revolves around that wood exactly the
oven is here and you come and you eat
these roast meats and so good so good so
the lamb is about a month old milk fed
uh and and so that makes it so tender
and and and the meat really not you know
not meaty just like pure
father
thank you so we've got the hind legs
here he's just gonna generously salt
them
onto a clay plate
and that goes into the oven
in the oven for approximately two hours
uh it's gonna roast in its dry heat
until it the skin turns golden and
crispy and I believe that they'll
possibly just season it with that lemon
water sometime during the process
but they have some ready which we're
gonna eat so he's gonna take one pull
one out of the oven right now
oh
there it is
golden crispy
beautiful
wow so juicy oh man
awesome time to eat to the table hungry
I'm always hungry for this I'm always
hungry for everything I like you yes
we got oh you're sitting oh this feels
great we've got some other house wine
yeah Cheers Cheers
one of the best wines uh in the world
according to wine enthusiasts so
um really good really rich perfect for
the roast lamb here comes the
the main event
gracias wow Here We Go There It Is
the main event yeah the lamb
with a nice crisp salad that's important
just to like refresh your palate you
know and some vegetable weed vegetables
I promise the lamb has arrived that you
need to just completely stop whatever
we're doing yeah and go straight so I
mean the part you kind of just want to
grab it with your hands and you know
look this is like a little bit white
tablecloth so people grab but we're
allowed to grab with our hands we're
gonna do whatever we want so just just
to let you know typically James was
telling me that the servers here would
then played it out for you yeah uh quite
yeah yeah properly and stuff but man
when we see bones on the table like that
we're going in it's just yeah we're
going in we have to we're going with our
fingers yeah let's grab a get that that
looks good
oh it's so incredibly tender all the
bone is just completely falling out yeah
and I love how you can see it oh sorry
yeah I love how you can see the
crispness of the meat on the outside
uh and then the there's a pool of broth
on the bottom
bread in there yeah oh man yeah okay
it's just falling off the bone if you
were to shake this meat
non-youtubers would do this with a knife
and fork but we uh we're so excited
we're so hungry and we see a bone I got
a big piece of skin here crispy see a
bone we just have to bite
[Music]
oh oh
wow it's so good it's so tender
it's so juicy and crispy perfect amount
of salt and that's all it's just salt a
little bit of that lemon water yeah
there's absolutely no seasoning but salt
just relying on the pureness of that
lamb that we saw the fat hook just
caramelized shielding in the juice yeah
that is incredible
I think because it's a young lamb yeah
it doesn't have a strong lamb tasty yeah
it's not a strong mutton flavor yeah not
a strong gamey flavor yeah so pure so
good I'm a kiwi I know good lamb oh yeah
but and so this is you know lamb can be
a little tough in Spain sometimes but
these guys young roast to Perfection so
good wow
that is excellent something that I've
really loved so far in Spain yeah is
that these roasted dishes all come with
a pool of meat juice on the bottom yeah
which like is literally beverage worthy
just the flavor of the meat you know
it's no oh it's just the yeah just the
natural
juice that comes out of the meat when
you roast it perfect for stopping up
with bread going in oh completely
completely absorb it
oh I want to do a full submerged full
submerge and this is a famous this is
called doing little boats in Spain we're
doing little boats yep
um
oh wow that is
just the
the pure juice oh it's so fragrantic
salad a little bit of onions on there
mostly lettuce just a compliment you can
see how crisp that lettuce is yeah
all right
oh the olive oil yeah
the vinegar yeah again that dish
contrasts the richness of the lamb and
then you go back to the lamb you know it
kind of resets your palate exactly I
always find it really important to have
I think so yeah fully agree
a little juicing technique here reduce
it oh yeah
what the liquid flow
hydrate it take that to your mouth as
fast as you can before all the juice
falls down
so tender oh wow oh it was unbelievable
oh look how clean the bone is really
outstanding
the skin is wondrous
I wanted to ask you what what is it that
you love so much about
Spanish food and Spanish culture it's
all mixed up you know it's not it's when
you eat Spanish food kind of as we've
seen so far it's not just about the food
it's about the people it's about the
ritual it's about kind of like the
unwritten rules you know you go into a
tapas bar and a lot of people are scared
like how does it work and it's normal
because you don't quite know but when I
can say that like Tapas in Spain eating
in Spain is like a fast-flowing river
right when you jump in you kind of feel
like you're going to drown but once you
know the rules you just flow with it
it's exhilarating and so I just love
that it's all mixed up history you know
we talked about the history of the
places the people the food it's like one
big web and that is what makes it so
good it's not just the food that makes
the food taste better
[Music]
okay are you ready this is the final
place the final place we're finishing
with the grand finale the confido
madeleno which is like
the stew and stew makes it sound small
but it's big it's a multi-faceted eating
experience and this place is famous over
100 years old
yeah family runs still in the same
family 1995 yeah oh super historical
legendary Heritage preservation of
Madrid Spanish food culture yeah
maybe in Juan
man walk into this restaurant it is
beautiful so many decorations so many
antiques 18.95 it's uh totally been it's
still a family run within the same
family hola and we're meeting up with
the fourth generation here who runs the
restaurant now we are
sitting our bags down and going straight
to the kitchen let's go straight to the
kitchen
all these elements that you eat together
is it especially in Madrid specifically
in Madrid there's stews all over Spain
and they all have different variations
but this is the Madrid version of the
stew which each you know they might seem
similar to Outsiders but they've all got
their own unique elements so Gotta Have
chickpeas Gotta Have chickpeas so this
is like pork jam on fat toffino cabbage
patata potatoes
so the blood sausage
uh the the pork hoof
chorizo so this is the this is the the
beef Shin multiple Meats yeah multiple
Meats yeah
oh there it is the shank there's a pan
of hens here that
goes into the soup as well nice goodbye
drop it in hasta luego okay so they're
gonna plate it up for us we're gonna
head back to the table and we're gonna
dig right into this iconic and just
beloved dish man I love this atmosphere
here oh I can see if I can get it and
screw at the table I'm used to yeah so
this is like you know slide on it
what an atmosphere what an environment
and I love the decoration in here it
just has so much so much just oozing
with history and Heritage and just feels
like an amazing family local restaurant
totally what a beautiful and these jet
we have some gentlemen opposite us have
been eating since like 1pm and they've
been going the long lunch you know
they're on to their gymnastics yeah
so oh it's the beauty of it you can do
fast you can do long either way
that immediately has that media rumor
yeah oh there's noodles inside of it you
can just see how thick it is and again
like kind of like the lamb we had you
know everything's done like using what's
currently what's available it's it's not
like a it's not like you're adding all
this extra stuff it's like hey we cooked
all this stuff it gave this flavorful
soup let's eat the soup you know all
right you ready
very rich that's so good oh wow that's
like the chicken noodle soup yeah well
on steroids the meat noodle soup of your
dreams
and what's great about this you know
sometimes it can be fatty or or watery
but these guys nail it you know it's
clean it's not fatty no it just feels
like
almost like melted collagen yeah giving
it a thickness totally but it's so warm
and Hearty I mean in Winter you just
crave this
and you can just immediately tell that
this is such a dish that's rooted in so
much tradition and history and so much
meaning
totally what a dish wow that soup is
incredible yeah unbelievable
ironically you can taste how rich it is
yeah and yet how clean it is at the same
time and that's the key to a good coffee
though rich and clean
the chickpeas the potatoes and the pork
fat pork fat super rich this point fat
yes
you got to see a Jiggle It Jiggles oh
yeah it's a big jiggly for sure we've
got a we have like a tomato sauce that
you can use as well people mix them in
different ways we have the Cabbage
cabbage and we have uh like spring onion
like the spring onion bulb you get some
chickpeas they're buttery and you put
them in here you mix them up into the
soup always okay with a little tomato
sauce yeah
this is a homemade little tomato sauce
thing it's like a puree yeah
um and then one thing that people do is
then
this is Iberian pork fat look at look at
how that look at how that you know moves
and jiggles and Wobbles and so you can
cut some of this up and get some of this
in here
and just mix it together you can also
use this like butter to spread on the
bread wow so you kind of mix and mash
yeah
in your central bowl and then the meats
will come and you can keep building
whenever I've mentioned this dish yeah
two locals yeah they've been like they
like immediately everybody has the same
reaction they they grab their stomachs
and they're like oh that's a huge meal
as in like once you eat a cocido there's
nothing you can do but take a nap
afterwards and now I'm beginning to see
why yeah it's just like meat parts
coming out yeah just everything braised
and slow cooked the chickpeas the
potatoes and not and over time you eat
it and the beauty is you can mix things
how you like everyone this is almost a
creative element that you can make it
yourself as you go it's
customizable exactly exactly I can't
wait to try this
[Music]
Bowl oh yeah oh wow was your tomato
sauce
that gives it this acidity and yeah
and the chickpeas are just milking your
mouth
starchy silky yeah
so good
and then when you need a hit of like you
know a city you just grab a big pickled
pepper yeah
I'm going in for a pickled pepper
[Music]
yeah
I feel immediately yeah that
vinegariness yeah
resets you know just like degreases your
mouth yeah more is coming oh wow wow
beef beef shank the blood cell sausage
and these are the pig Trotters the pig
Trotters
oh wow
[Music]
the pig ham and the hen oh man now now
it's your turn I I've given a lot of
guidance it's your turn to get creative
you create your own clothing now this is
a buffet on the table it's literally all
you can eat so many different types of
meats I mean three different types but
then just different cuts and parts and
mixing and matching and there's so much
variety yeah this is what a meal yeah
where do you want to start oh man yeah
I'm having stage fright
all of these ingredients you then just
kind of pile it into your soup but yeah
and every person just like hey I feel
like you know because it just goes over
hours there's a gentleman behind us who
are still eating they've been here for
hours and so you know you kind of create
your own one you're like oh I want a bit
of cabbage I've put it in I want a bit
of this wow do you only hear the fourth
generation said it's about having lots
of little meals during the meal rather
than just like boom you know
it's meals within a meal
okay
let's move on to the next thing I think
that marrow is calling me yeah oh it's
just sliding out blue
of marrow in that soup with the
chickpeas oh it's wobbling it's jiggling
pure oh
melch take some chorizo
put it in here
blood sausage
they pile it all in look at that fall
apart just like that Shin yeah
all right it's like globbing all over
the place oh
and then there's like
wow all right let's go there and you
know what and I think it might be
interesting to have a little bit of like
a little bit of sharpless sharpness a
bit of onion to just be able to cut
through it I agree and let's see how we
go there
breezed just fall apart tender you can
see all that muscle tissue kind of just
melted over the cooking process
Okay small mountain of meat ready
foreign
that I can chop that up the hunger
killer the hunger killer the like like
meatless meatballs dumplings yeah
dumplings exactly balls of bowls of Jill
and apples
that are gonna you can already tell
those with just absorb the broth yeah
they just so it's like ready yeah bread
garlic and parsley bread garlic are you
gonna put that in almost like a Falafel
yeah totally and you're gonna mix it all
in so it soaks up the juice
many meals within a meal that is lots
and then you're gonna get in there we
created another meal
I'm gonna get a little bit of cabbage in
one of those those batter balls
um
oh the cabbage is amazing cabbage
and those
um balls are tasty as well I'm not
taking bones out of my mouth while
you're eating I don't work I can't even
see myself anymore I got like layers of
Bones oh man yeah the meat the meats All
in One Bowl and I love that to say like
I think you said the canvas that's right
it's like you can design your own kind
of experience with this you know what a
fun dish yeah yeah it just goes on for
hours we have more wine and you're
talking and you're just saying bit of
this bit of that you add more soup which
keeps everything warm as well you know
the soup stays warm the final component
yeah our two and an entire half a half a
chicken an entire leg of pork or the hen
wow just dropping off the bone
into the bowl oh that's the ham
wow wow all that fat one more scoop of
the
oh just drench it over here okay okay
I'm digging in that ham next meat a ham
here we go the ham
oh yeah oh yeah
there's so much smoke and saltiness and
the depth of meatiness in that oh my god
well I'm gonna yeah I need a I need a
cocktail onion to clear my clear my head
yeah that's that's a lot of meat juice
in that bite
wow are you starting to get the meat
sweats unmeat sweating I'm meat sweating
yeah boy it's really good though this is
the definition of Madrid meat sweats
right here
and I mean you have to plan to be here
for a period of time you know that's the
beauty of it don't rush don't think it's
about like we'll have a quick lunch like
this is your plan for the afternoon yeah
yeah and then you have a siesta and
maybe you like go for a walk later on
the evening and this is your plan and if
you pick up slow if you ever made the
mistake to make a plan after this meal
yeah that's a that's a big mistake yeah
yeah
[Music]
if you're a hero Mark still going
[Music]
yeah
[Music]
I'm still alive right from the afterlife
we're struggling to we struggled to get
out of those seats
I have one question there mark
what's for dinner
yeah we're way early we're way early for
for a Spanish dinner right yeah but we
can you know a little siesta a little
start again are you ready to eat again
start again yes oh James what a day it's
been amazing being here with you thank
you for taking me around
always an amazing day always great to
have you here thank you so much could
not have done anything this entire day
without James he knows his stuff he
knows he's so knowledgeable you know you
know the history about every place and
the story behind them and then the
dishes to eat uh so yeah thank you very
much James and also James does amazing
videos all about Spain Spain revealed uh
just go check out his channel go
subscribe to his channel and watch his
amazing videos and I'll have the link in
the description box cool thank you see
you guys over there yes yeah
and thank you so much again man okay
Siesta time 30 minutes he has to no
longer otherwise you never would you
never wake up 30 minutes and then go
again for sure thanks Mark
good to have you here all right man cool
and so thank you James go check him out
go watch some of his videos what a just
extreme ultimate Spanish food tour of
Madrid and so that's gonna wrap it up I
want to say a huge thank you to you for
watching please remember to give this
video a thumbs up leave a comment below
if you enjoyed it and thanks again for
watching goodbye from Madrid and also
remember to check out we're traveling
around Spain eating some of the best
Spanish food so there's going to be a
lot more Spanish food videos that you
can check out thanks again for watching
see you on the next video
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