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>> TODAY WE ARE IN THE LA RIOJA REGION.

WE'RE GOING TO BE MAKING WINE.

YOU'RE GOING TO BE ASKING YOURSELF WHAT WINE HAS TO DO WITH EGGS I'M REALLY GOING TO GET INTO WINEMAKING, REALLY GET INTO IT.

ALSO, WE'RE GOING TO VISIT A DELIGHTFUL FARMER'S MARKET TO SPEND A NIGHT ON THE STREETS FULL OF GREAT SPANISH TAPAS BARS, AND I WILL SHOW YOU HOW TO COOK SOME EASY TAPAS SO YOU CAN MAKE THEM YOURSELF.

I AM JOSE ANDRES THIS IS MADE IN SPAIN.

[ MUSIC ] >> THIS BEAUTIFUL RIVER IS CALLED OJA.

THE RIO OJA IS WHAT GAVE THE NAME TO THE REGION WE ARE VISITING TODAY.

LA RIOJA HAPPENS TO ALSO BE ASSOCIATED WITH ONE OF THE BEST WINE REGIONS IN THE WORLD THAT HAS THE SAME NAME.

THE RIOJA WINES TODAY ARE FAMOUS IN THE WHOLE WORLD.

YOU KNOW, THEY'VE BEEN MAKING WINES HERE SINCE THE PHOENICIANS, SO AS YOU SEE, WINE, HISTORY AND THEIR PEOPLE ARE ALMOST UNITED INTO ONE.

BUT BEFORE WE LEARN MORE ABOUT RIOJA, I WILL TAKE SOME OF ITS GREAT RED WINE AND SOME GOLDEN DELICIOUS APPLES BACK TO MY HOUSE AND WE'LL MAKE A REALLY EASY TAPA.

COME WITH ME!

[ MUSIC ] SO, HERE WE ARE WITH THE WINE ALL READY AND THE APPLES.

TRADITIONALLY THE APPLES WE COOK THEM WHOLE.

HERE WE ARE GOING TO DO SOMETHING THAT IS GOING TO HELP YOU TO COOK THEM VERY QUICK, AND THEY'RE GOING TO BE EVEN TASTIER.

FIRST, A GOOD WINE.

OVER A QUART OF WINE INTO THIS POT, A CUP OF SUGAR, CINNAMON.

IN SPAIN WE LOVE CANELA, ONE AND THE SECOND ONE ALSO IN.

AND YOU KNOW I LOVE BAY LEAF, ONE LEAF, AND BRANDY, WE LOVE BRANDY AND WE'RE GOING TO PUT A COUPLE OF TABLESPOONS MORE OR LESS.

AND NOW WE LEAVE THE WINE HERE BOILING UNTIL WE ONLY HAVE HALF OF THE WINE.

IN THE MEANTIME, WE START PEELING THE APPLES AND I'LL SHOW YOU WHAT ELSE WE'RE GOING TO DO WITH THEM.

[ MUSIC ] AND NOW WE'RE GOING TO GET A VERY COOL TOOL, THIS.

CHEAP, AFFORDABLE, YOU CAN FIND IT ANYWHERE, AND THIS IS GOING TO HELP US TO MAKE BALLS INTO THE APPLES LIKE THIS.

ONLY YOU NEED TO MAKE SURE THAT THIS GOES ALL THE WAY IN DEEP INTO THE MEAT OF THE APPLE, AND YOU START TURNING THE WHOLE THING LIKE THIS AND TAKE A LOOK.

A BEAUTIFUL BALL OF APPLE.

RIGHT, WE'RE GOING TO BE DOING THIS UNTIL WE HAVE THE FOUR APPLES COMPLETELY BALLED OUT.

[ MUSIC ] SO, THE WINE IS ALREADY REDUCED BY HALF, THE APPLES FINISHED, AND NOW WE'RE GOING TO GET ANOTHER PAN AS WIDE AS WE CAN TO MAKE SURE THAT EVERY SINGLE APPLE CAN BE IN ONE LAYER.

WHY?

YOU'RE GOING TO GET LIKE APPLE PUREE, AND WE DON'T WANT THAT.

WE WANT TO HAVE EVERY BALL OF APPLE PERFECTLY COOKED, BUT WILL EXPLODE WHEN YOU PUT IT IN THE MOUTH.

FOLLOW ME.

WE PUT IT IN THIS OTHER PAN.

AT THIS TIME I HAVE IT REALLY, REALLY HOT.

WHY?

BECAUSE I EVEN WANT THIS WINE TO KEEP REDUCING FURTHER.

ALOT OF BOILING AS I PUT THIS ON.

AND OBVIOUSLY WE STRAIN TO MAKE SURE THAT THE CINNAMON AND THE BAY LEAF SOMEHOW DOESN'T DAMAGE THOSE APPLES.

NOW WE INTRODUCE THE APPLES, AND NOW THIS IS GOING TO BOIL VERY HEAVY, ONLY FOR ONE TO TWO MINUTES, DEPENDING ON THE CONSISTENCY OF THE APPLES.

THIS IS ONE OF MY FAVORITE RIOJA WINES, BARODA, AND ALWAYS, ALWAYS WE ARE TALKING ABOUT RED WINE IN SPAIN.

EVEN WE USE MANY OTHER GRAPES, USUALLY TEMPRANILLO WILL BE THE DARLING OF OUR GRAPES.

THESE APPLES ARE ALREADY DONE.

YOU SEE THE CONSISTENCY.

IT'S ALREADY A THICK SYRUP, THE APPLES ARE ALREADY COOKED, BUT WHAT WE NEED TO DO IS VERY QUICK.

GET ALSO A PLATE OR A BIG TRAY TO MAKE SURE THAT THE APPLES REMAIN ALWAYS IN ONE SINGLE LAYER, AND WE'RE GOING TO POUR THE WHOLE THING INSIDE THAT TRAY LIKE THIS.

[ MUSIC ] OKAY, WHAT WE'RE GOING TO BE DOING NOW IS KEEP MOVING THE APPLES FOR THE NEXT HALF AN HOUR UNTIL THEY COOL OFF.

WE NEED TO DO THIS EVERY TWO OR THREE MINUTES.

WHY WE DO THIS?

TO MAKE SURE THAT ALL THE APPLES ARE GOING TO BE IMPREGNATED BY THE WINE ALL AROUND AND SLOWLY THE APPLES ARE GOING TO BEHAVE LIKE A SPONGE, AND THEY'RE GOING TO EVEN ABSORB MORE WINE.

AT THE END WHEN YOU PUT THIS APPLE IN YOUR MOUTH, LIKE I TOLD YOU BEFORE, IT'S GOING TO BE THE BIGGEST EXPLOSION OF RED WINE IN THE HISTORY OF MANKIND.

BUT I'M HUNGRY ALREADY, AND YOU KNOW WHAT IS THE GOOD THING ABOUT THIS?

YOU CAN EAT THESE APPLES HOT, ROOM TEMPERATURE, OR COLD.

UP TO YOU.

WE GET THE PLATE LIKE THIS, WE SCOOP IN SOME OF THE APPLES.

OH, THIS ON TOP OF PANCAKES, ASTONISHING.

TAKE A LOOK HOW SHINY THIS IS, BEAUTIFUL COLOR.

AND NOW WE CAN GARNISH THIS WITH SOME THYME AND ALSO WHY NOT SOME ROSEMARY, YES?

LET'S GO.

BEAUTIFUL ROSEMARY LIKE THIS.

ONE BRANCH RIGHT THERE.

AND TO FINISH, VANILLA ICE CREAM.

SO YOU KNOW WE'VE BEEN PLAYING WITH THIS BALLER.

WHY WE DON'T DO THE SAME AND WE MAKE TINY BALLS OF ICE CREAM.

YOU WANT FOUR?

I GIVE YOU FOUR.

BEAUTIFUL.

RIGHT HERE, RIGHT NOW WE HAVE THESE ASTONISHING BUT WITH SIMPLE INGREDIENTS APPLES IN RIOJA RED WINE.

DON'T TELL ME THIS IS NOT GOOD.

YOU KNOW WHAT?

I THINK I'M REALLY INSPIRED WITH THE WINE AND THE RIOJA WINE ESPECIALLY.

I THINK I'M GOING TO TAKE YOU RIGHT NOW TO SEE WHERE IT ALL BEGINS IN THE RIOJA WINEMAKING.

[ MUSIC ] I THINK THE BEST WAY FOR ME TO SHOW YOU HOW THE PEOPLE OF RIOJA ARE IN LOVE WITH THEIR WINES IS BY TAKING YOU TO THE HARVEST OF ITS MOST PRECIOUS GIFT, THE GRAPES.

TAKE A LOOK.

PICKING UP EVERY CLUSTER OF GRAPES.

THEY DON'T PICK EVERY ONE, THEY ONLY PICK THE ONES THAT THEY ARE REALLY, REALLY RIPE.

TAKE A LOOK AT HOW BEAUTIFUL THIS FRUIT IS.

LET ME INTRODUCE YOU TO THE TEMPRANILLO GRAPE.

EVEN IN RIOJA THEY WILL ALSO USE OTHER GRAPES LIKE MAZUELO, GRACIANO, GARNACHA, BUT TEMPRANILLO WITHOUT A DOUBT IS THE KING.

AND WHAT YOU SEE NOW WE ARE BREAKING EVERY GRAIN OF GRAPE TO MAKE SURE THAT IT STARTS RELEASING THE JUICES, THE SUGARS THAT ARE GOING TO START FERMENTING.

AND HERE I INTRODUCE YOU MY GOOD FRIEND, ISAAC MUGA, ONE OF THE GREAT WINEMAKERS, WHERE HE LOVES TO SHARE WITH HIS OLD FRIENDS THE MAGIC OF WINEMAKING.

>> [SPEAKING SPANISH] >> HERE THEY ARE MAKING THE BARRELS ONE BY ONE.

YOU KNOW, MANY TIMES WHEN WE DRINK RED WINE WE TALK ABOUT TOASTY NOTES.

WELL, IT'S VERY IMPORTANT THAT WE GIVE THE RIGHT TOAST TO THE INSIDE OF EACH BARREL.

SO, HERE WE CAN SEE HOW SLOWLY THE WOOD INSIDE STARTS GETTING TOASTED.

PUT YOUR NOSE.

[ SNIFFING ] OH, IT'S A BEAUTIFUL OAKEY TOASTED SMELL.

THAT'S WHAT WE ACHIEVE.

THIS IS A TABLE WHERE THEY PICK AND CHOOSE ONLY THE BEST GRAPES, AND WHAT I THINK IS GREAT TO SEE ISAAC MUGA HIMSELF CONTROLLING WITH HIS TWO EYES IT SEEMS ALMOST EVERY SINGLE GRAPE THAT GOES INTO THE MAKING OF THE WINES.

I LOVE HANGING OUT WITH MY FRIEND ISAAC MUGA AT HIS WONDERFUL WINERY.

THIS IS ONE OF THE PLACES I LEARN EVERYTHING.

HOW THE WINE IS POURED INTO THESE GIGANTIC OAK BARRELS, HOW THE SUGAR AND THE GRAPES STARTS FERMENTING INTO ALCOHOL, AND THEN INTO THE BIG PRESS.

SO, ALREADY THE WINE THAT HAS BEEN PRESSED GOES INTO THESE BARRELS AND YOU KNOW WHAT HAPPENS?

THEY DON'T LIKE TO FILTER THEIR WINES, SO WHAT THEY DO?

WELL, LET'S SAY THAT ALL THIS SOLID MATERIAL WILL BY SEDIMENTATION GO TO THE BOTTOM OF EACH BARREL.

SO, THEY'RE GOING TO HAVE TO BE DOING WHAT THEY CALL TRASIEGA, IN ENGLISH WE CALL IT RACKING, AND NOW HE'S GOING TO MAKE SURE THAT WHEN HE SEES THIS WITH THE HELP OF A BEAUTIFUL CANDLE THAT YOU SEE THE WINE IS CLEAN, IT'S NOT OXIDIZED WITHOUT THE NEED OF ANY FILTERING.

AND NOW LET ME SHOW YOU A PROCESS THAT I FIND FASCINATING, AND BELIEVE IT OR NOT IT'S MANY CENTURIES OLD.

IN THIS MOMENT THEY'RE SEPARATING THE YOLKS FROM THE WHITES BECAUSE THE EGG WHITES THEY USE THEM HERE TO CLARIFY THE WINE.

THE EGG WHITES, LET'S SAY A CHEMICAL REACTION HAPPENS BETWEEN THE WINE AND THE ALBUMEN IN THE EGG WHITES.

AND BY SEDIMENTATION EGG WHITES AND ANY SOLID MATERIAL IT STARTS GOING DOWN TO THE BOTTOM AND HERE IS WHAT YOU SEE.

A VERY OPAQUE KIND OF LOOKING LIQUID.

WE DON'T WANT THAT.

WHAT WE REALLY WANT IS THIS OTHER THING.

THE WINE THAT IS ON THE TOP OF THE BARREL ALREADY CLEAN, ALREADY SHINY, AND ALREADY VERY SMOOTH.

THE BOTTLES YOU SEE HERE, YOU KNOW, THEY'RE GOING TO BE IN THIS CELLAR FOR SOMETIMES OVER TWO YEARS.

WINE IN RIOJA IS A FAMILY AFFAIR.

I'M GOING TO BE TAKING YOU TO ANOTHER PLACE, THIS TIME NOT SO MUCH FOR DRINKING, BUT FOR EATING.

YOU'LL SEE.

I'M GOING TO ENJOY THIS, YES?

OKAY, [SPEAKING SPANISH].

[ MUSIC ] EVERY REGION IN SPAIN WILL HAVE, LET'S SAY, ITS NATIONAL DISH.

LA RIOJA HAS ONE THAT I THINK IS WORTH THE TRIP, PATATAS A LA RIOJANA, AND IN THIS RESTAURANT LA VIEJA BODEGA, MY FRIEND WILL PREPARE A VERY UNIQUE VERSION OF THIS DISH.

[SPEAKING SPANISH].

[ MUSIC ] PATATAS A LA RIOJANA IS A FAIRLY SIMPLE DISH WHEN SIMPLICITY CAN BE ALSO VERY CHALLENGING.

BUT HERE, TAKE A LOOK.

THESE ARE INGREDIENTS ANYONE CAN DO.

SOME ONIONS, SOME RED PEPPER CHOPPED, GOOD SPANISH OLIVE OIL, THESE RIPE PEPPERS CALLED PIMIENTO CHORICERO, CHERRY PEDO PEPPER, THEN ALSO THEY ADD THE CHORIZO, THEN WE'LL ADD THE POTATOES.

AND TAKE A LOOK AT THE POTATOES.

THEY ARE NOT CUT THROUGH WITH A KNIFE IN A VERY CLEAN CUT.

ACTUALLY IT'S LIKE THEY BREAK THEM AND IN THIS WAY ALL THE EDGES OF THE POTATO THEY'RE GOING TO START FALLING APART AND THAT POTATO IS GOING TO BE GIVING BODY TO THE WHOLE SAUCE.

THEY ADD THE SPANISH PIMENTON, GOOD CHICKEN STOCK, AND THEN THEY WILL BOIL IT GENTLY AND AT THE END YOU HAVE A STEW THAT IS ALREADY CENTURIES OLD.

OH, DO YOU SEE THIS, HOW CREAMY THE SAUCE IS THANKS TO THE POTATOES, THE CHORIZO, THE SMOKINESS OF THE PIMENTON?

UM, UM, THIS IS GOOD.

I'M GOING TO GO BACK HOME TO SHOW YOU HOW TO MAKE RIGHT IN AMERICA A DISH THAT COMBINES SOME INGREDIENTS, BUT I SHOW YOU IN A DIFFERENT WAY, YES?

I'M GOING TO FINISH THIS.

[ MUSIC ] >> SO, THOSE POTATOES WE HAD AT RIOJA THEY WERE GREAT, BUT I'M GOING TO SHOW YOU ONE THAT IT'S EVEN QUICKER AND SOMEHOW WE'RE GOING TO BE CHANGING THE TEXTURE OF THE DISH.

SO, HERE WHAT I'M DOING IS THESE SLICES OF POTATOES ARE GOING TO HELP US TO ROCK THE CHORIZO OR CHISTORRA WE'RE GOING TO BE USING TODAY.

FIRST, THE POTATOES YOU SEE WE'RE GOING TO SLICE THEM KIND OF VERY THIN LIKE THIS.

BEAUTIFUL, ALMOST TRANSLUCENT, ALMOST YOU CAN SEE THROUGH IT, YOU SEE?

PERFECT.

AND WE DROP THEM IN THE COLD WATER.

FIRST WE DON'T WANT THE POTATOES TO OXIDIZE, AND SECOND THEY'RE GOING TO HELP US TO ACHIEVE A CRISPIER POTATO.

BUT HERE THE KEY INGREDIENT WILL BE THE CHORIZO.

TODAY YOU CAN FIND IN MANY STORES ACROSS THE STATES DIFFERENT KINDS OF CHORIZO.

THE ONE I LOVE WILL BE THIS ONE OVER HERE, THE CHISTORRA.

CHISTORRA, AS YOU CAN SEE, IS THIS VERY KIND OF LONG CHORIZO THAT HAS A VERY UNIQUE SMOKED PIMENTON, A SPANISH PAPRIKA AROMA.

WE CAN CUT TINY PIECES LIKE THIS OF THE CHORIZO.

IT'S VERY IMPORTANT THAT NOW WE KIND OF DRY THE SLICES OF POTATO.

WHY?

BECAUSE IF WE DON'T DRY THEM IN THE MOMENT THE POTATO PLUS WATER GETS IN CONTACT WITH HOT OIL WHAT WE HAVE IS AN EXPLOSION OF BIBLICAL PROPORTIONS.

WE DON'T WANT THAT, SO DRY YOUR POTATOES.

PERFECT, YOU SEE?

AND NOW WE HAVE THESE DRIED SLICES OF POTATO AND FOLLOW.

WE PUT THE PIECE OF CHORIZO INSIDE, YOU GET A PICK LIKE THIS, IT CAN BE WOODEN PICKS, AND THEN FOLD OVER THE TWO ENDS OF THE POTATO, YOU PINCH THEM RIGHT HERE AT THE TOP, AND WE'RE GOING TO INTRODUCE THE PICK RIGHT FROM THE BOTTOM LIKE THIS.

IT'S GOING TO EXIT FROM THE TOP, AND NOW THE PICK GOES IN BETWEEN THE TWO ENDS OF THE POTATO, SO THIS WAY WE'LL GET THIS PERFECT ROLLS OF POTATO AND CHISTORRA.

OKAY, LET'S DO THREE OF THIS.

WE PAT IT DRY, WE DO THE SAME THING.

HEY, A KID CAN DO THIS ACTUALLY.

MY DAUGHTERS DO THIS WITH ME OFTEN.

SO, ARE YOU READY TO FRY?

BECAUSE I AM.

SIMPLE, WE ADD THE OIL, KIND OF HOT, 300, 320 DEGREES.

WE START PUTTING ONE BY ONE INSIDE THE HOT OIL LIKE THIS.

BEAUTIFUL, AND YOU SEE BECAUSE WE DRIED THE POTATOES THEY'RE GOING TO EXPLODE.

PERFECT.

AT THE END WHAT WE'RE GOING TO BE HAVING IS VERY NICE, A SLIGHTLY CRISPY POTATO IN THE OUTSIDE.

WE'RE GOING TO HAVE THE CHORIZO MELTING ALREADY IN THE INSIDE WITH A VERY UNIQUE KIND OF THIS MULTI FLAVOR.

AND YOU KNOW WHAT?

WE CAN GET THESE PIQUILLO PEPPERS, THIS PIQUILLO GOOD.

SO YOU KNOW WHAT WE DO?

WE GET THIS PIQUILLO AND WE MAKE A PUREE AND THIS PUREE BECOMES A VERY BEAUTIFUL SAUCE.

PLACING SOME OF THIS SAUCE SIMPLY MADE OF PIQUILLO PEPPERS IN THE BOTTOM OF THE PLATE.

BEAUTIFUL.

GOOD OLIVE OIL LIKE THIS, BREAKING THE SAUCE, BEAUTIFUL.

AND I THINK THESE FRITTERS ARE READY.

BEAUTIFUL, YOU SEE THE POTATO GOLDEN BROWN, THE CHORIZO PERFECTLY FRIED.

UM, THIS IS GOING TO BE SO TASTY.

AND LET'S TAKE THE REMAINING OUT.

BEAUTIFUL.

AGAIN, GOLDEN BROWN.

OOF!

ALMOST YOU CAN SEE THE CHORIZOS THROUGH THE CRISPY POTATO.

WOW, ASTONISHING.

ALL RIGHT!

WE'RE READY TO FINISH THIS PLATE RIGHT HERE RIGHT NOW.

WE GET SOME SALT.

YOU KNOW, ANYTHING, ANYTHING YOU TAKE OUT OF THE HOT OIL, ALWAYS PUT THE SALT RIGHT THERE.

WHY?

BECAUSE SOME OF THIS SALT IS KIND OF GOING TO MELT AND AT THE END EVERYTHING IS GOING TO BE SO MUCH TASTIER.

AND WE ARE READY TO BE PLACING THOSE ON THE PLATE LIKE THIS.

BEAUTIFUL.

SIMPLE, SIMPLE INGREDIENTS WITH GREAT FLAVORS AND GREAT AROMAS.

OH, YEAH.

AND WHY NOT A TOUCH OF PARSLEY JUST TO GIVE A NICE, BEAUTIFUL GREEN COLOR LIKE THIS, AND WE PLACE THE PARSLEY RIGHT HERE AND MAN, THIS REALLY LOOKS GOOD.

AND AS YOU SAW IN RIOJA, FOOD IS TAKEN VERY SERIOUSLY BY PEOPLE THERE.

IT'S ALMOST LIKE A SACRED THING OR SOMETHING, BUT FOOD IS NOT I WILL SAY THE ONLY SACRED THING IN RIOJA.

I'LL SHOW YOU.

[ MUSIC ] WHEN YOU VISIT LA RIOJA, ONE OF THE PLACES THAT ACTUALLY NO ONE SHOULD MISS IS IN THE BEAUTIFUL TOWN OF SAN MILLAN DE LA COGOLLA.

HERE THE MONASTERY OF YUSO.

THE FIRST WORDS EVER WRITTEN IN CASTILIAN, WHAT WE KNOW TODAY AS SPANISH, WERE WRITTEN INSIDE THE WALLS OF THIS BEAUTIFUL MONASTERY.

THE PLACE I AM RIGHT NOW THIS WILL BE THE DINING ROOM THE SPANISH WILL BE CALLED RESPITORIO, COMES FROM A LATIN WORD RESTISELE MEANS SOMETHING LIKE RESTORATION.

FROM RESTORATION CAME THE WORD RESTAURANT, AND I THINK THIS IS GIVING ME A GREAT IDEA TO TAKE YOU NOT TOO FAR AWAY FROM HERE TO EAT GREAT TAPAS.

[ MUSIC AND CROWD ] WOW.

DON'T TELL ME THAT TO COME THIS STREET, THE CALLE LAUREL, THE LAUREL STREET IN LOGRONO, THE CAPITOL OF RIOJA, IS THE NOT SOMETHING ELSE.

[ MUSIC ] AND SO HOT, TOO.

[ MUSIC ] MUCHO GRACIAS.

WE CALL THIS MORRO.

THIS ONE IS FROM THE PIG THAT WE FEED WITH ACORNS.

REALLY TASTY.

UM.

[ MUSIC ] AH, AND WE LOVE THIS ONE.

A BLEND OF CHEESE, SO NICE AND YUMMY.

YOU KNOW, EVERY PLACE TRIES TO BE THE BEST, SO EVERYONE HAS A SPECIALTY.

[ MUSIC ] HEY!

[SPEAKING SPANISH] >> THE SPECIALTY HERE IS ROASTED GARLIC, REALLY UNIQUE.

IT'S AN ASTONISHING TAPA.

[ MUSIC ] >> TAKE A LOOK.

EGGS, SOBRASADA, IT'S KIND OF PAPATEO, A SPANISH PAPRIKA, AND PORK.

I LOVE CREATIVITY IN THE TAPAS IN LOGRONO, REALLY.

MAN, THESE TAPAS ARE AMAZING.

WANT TO SEE A MARKET WHERE SOME OF THIS FOOD COMES FROM?

GOOD IDEA.

HEY, LET'S GO.

YOU WILL NOT FIND MANY MARKETS ANYWHERE IN THE WORLD THAT THEY CELEBRATE THEIR 800TH YEAR ANNIVERSARY.

HERE FOR SO LONG PEOPLE, THE FARMERS, THEY'VE BEEN COMING TO THIS BEAUTIFUL TOWN TO SELL WHATEVER PRODUCE WAS AVAILABLE.

HERE IN LA RIOJA THEY LOVE THEIR PEPPERS AND THAT'S WHY THEY HAVE SO MANY HUNDREDS OF DISHES, USING THESE DELICACIES.

WHEN THE FIG SEASON IS ON, AH, TAKE A LOOK AT THIS.

[ MUSIC ] >> [SPEAKING SPANISH] [ MUSIC ] [ MUSIC ] I LOVE TO COME TO THIS TINY VILLAGE OF EZCARAY TO VISIT MY FRIEND, FRANCES SPANERRO, WHO WORKS IN A BEAUTIFUL HOTEL CALLED ECHAURREN.

HERE IN ONE SIDE OF THE HOTEL THE MOTHER HAS THE RESTAURANT WITH THE TRADITIONAL DISHES.

IN THE OTHER SIDE OF THE HOTEL, FRANCES TRIES TO PUSH FORWARD THE COOKING OF THE REGION HE GROWS UP IN.

YOU KNOW, I REALLY LOVE TO COME INTO THE KITCHENS OF MY FRIENDS TO SEE WHAT THEY ARE DOING.

IT'S A GOOD WAY TO LEARN, COPY NEW THINGS.

[ MUSIC ] >> HEY.

BUONISIMO.

YOU KNOW, TODAY WE VISIT LA RIOJA, WE SHOW HOW WINE IS A LOT MORE THAN A DRINK, IT'S REALLY A STYLE OF LIFE.

WE'VE SEEN HOW THEIR VEGETABLE MARKETS ARE SO UNIQUE.

WE'VE EATEN IN GREAT RESTAURANTS LIKE HERE IN ECHAURREN WITH MARISA AND FRANCES.

WHAT ELSE CAN I TELL YOU?

I AM JOSE ANDRES AND THIS WAS MADE IN SPAIN.

[ SPEAKING SPANISH ] [ MUSIC ]