Spanish Food Tour - ULTIMATE FOOD TOUR in Madrid!! Best Restaurants + Tapas in Spain!!

Summary

Join 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

00:00

🍽️ 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.

05:09

🥖 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.

10:11

🍤 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.

15:18

🥩 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.

20:21

🐌 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.

25:22

🍖 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.

30:24

🍲 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.

35:24

🥢 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.

Keywords

💡Madrid

Madrid is the capital city of Spain and the setting for the video. It is known for its rich culinary culture and is the focus of the food tour in the video. The city's name is synonymous with traditional Spanish dishes and the social experience of eating tapas and enjoying meals with friends and family.

💡Churros con Chocolate

Churros con Chocolate is a traditional Spanish dessert consisting of long, thin, fried dough pastry dipped in hot chocolate. In the video, it is highlighted as a must-eat dish in Madrid, showcasing the art of making churros and the importance of the chocolate's quality and texture.

💡Garlic Shrimp

Garlic Shrimp, or 'Gambas al Ajillo', is a classic Spanish dish featuring shrimp cooked with garlic, olive oil, and parsley. The dish is mentioned as a historical specialty of a family-run restaurant in Madrid, emphasizing the city's culinary heritage and the importance of fresh, simple ingredients.

💡Tapas

Tapas are a variety of small, appetizer-sized dishes that are a significant part of Spanish cuisine. The video showcases several tapas dishes, highlighting the social aspect of eating in Spain, where people often share multiple small plates while socializing over drinks.

💡Cocido Madrileño

Cocido Madrileño is a hearty stew from Madrid, made with a variety of meats, chickpeas, and vegetables. It is presented in the video as a multi-faceted eating experience and a dish deeply rooted in tradition and history, often served with a tomato sauce and pickled peppers to balance the flavors.

💡Roast Lamb

The video features a roast lamb dish, specifically from a young milk-fed lamb, which is known for its tenderness and lack of a strong gamey flavor. The dish is served with a crisp salad and is an example of the simplicity and purity of Spanish cooking, where the focus is on the quality of the ingredients.

💡Food Tour

A food tour, as depicted in the video, is an exploration of a city's culinary offerings, often led by a guide who shares knowledge about local dishes, their origins, and the culture surrounding them. The video presents a food tour in Madrid, focusing on traditional Spanish foods and the experiences of eating them.

💡Cultural Experience

The cultural experience in the video is not just about the food but also the social interactions, the history, and the traditions that accompany the eating process. It emphasizes the importance of understanding the context in which the food is enjoyed, such as the ritual of sharing tapas and the long lunches that are part of Spanish culture.

💡Artisan

An artisan, as mentioned in the context of the churros maker Alfonso, is a skilled craftsperson who makes things by hand. In the video, Alfonso is portrayed as an artisan who has mastered the art of making churros, showcasing the dedication and expertise that go into traditional food preparation.

💡Siesta

Siesta is a traditional Spanish practice of taking a short nap or rest in the early afternoon, often after a large meal. The video humorously references the need for a siesta after the indulgent food tour, illustrating the leisurely pace of life and the importance of balance in Spanish culture.

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