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They say in Galicia
things take time and effort
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00:00:13,889 --> 00:00:17,767
but that it's worth the wait.
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00:00:17,768 --> 00:00:20,437
I've always wanted to visit
Galicia,
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00:00:20,438 --> 00:00:23,398
the most unspoiled region
of Spain.
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00:00:23,399 --> 00:00:25,483
This is incredible.
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00:00:25,484 --> 00:00:28,069
It has areas so remote,
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00:00:28,070 --> 00:00:31,781
you get them all to yourself.
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00:00:31,782 --> 00:00:34,701
It was once the poorest part
of the country.
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Over a million Galicians
were forced to leave,
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00:00:37,830 --> 00:00:40,248
setting sail for better lives,
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00:00:40,249 --> 00:00:44,127
yet yearning for the land
they'd abandoned.
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00:00:44,128 --> 00:00:49,090
There's this Galician term
they use called morriña,
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00:00:49,091 --> 00:00:51,593
which means "a longing
for the homeland."
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00:00:51,594 --> 00:00:55,513
It's when they really miss being
in Galicia when they're away.
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00:00:55,514 --> 00:00:58,850
Now I get what that means.
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00:00:58,851 --> 00:01:01,436
I mean, look at this.
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00:01:02,938 --> 00:01:06,441
I'm Eva Longoria, and
I'm a proud Mexican American.
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00:01:06,442 --> 00:01:08,485
11 generations ago,
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00:01:08,486 --> 00:01:10,612
one of my ancestors left Spain
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00:01:10,613 --> 00:01:13,990
for the New World
and a new life.
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400 years later, I'm back.
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I'm so excited!
- Salud.
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00:01:20,080 --> 00:01:24,125
And I'm exploring Spain
and its 17 regions
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to see how the land
and its people
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have created one of the world's
most exciting cuisines.
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00:01:31,967 --> 00:01:33,635
I think you know
what you're doing.
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00:01:34,845 --> 00:01:37,639
Galicia is Spain's
best-kept secret.
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00:01:37,640 --> 00:01:39,265
Knock, knock!
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Hidden in the northwest corner
of the country,
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enclosed by misty mountains
and the mighty ocean,
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the Romans believed its coast
marked the end of the world.
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♪ Galicia ♪
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Galicians call themselves
"Gallegos"...
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...with their own culture
and language.
35
00:02:05,835 --> 00:02:07,377
So beautiful.
I love this word.
36
00:02:07,378 --> 00:02:08,878
Like their land,
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00:02:08,879 --> 00:02:11,589
Gallegos are
fiercely independent.
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They know what they have here,
39
00:02:13,008 --> 00:02:14,425
and they don't want nobody else
to touch it.
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Let's keep it a secret.
- But the secret's out.
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Galicia food is second to none.
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Wow!
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00:02:24,478 --> 00:02:25,687
In the world?
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00:02:25,688 --> 00:02:27,647
Would you like to try
the best pulpo
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00:02:27,648 --> 00:02:29,108
you have ever eaten?
- Yes.
46
00:02:32,403 --> 00:02:33,403
Aaah!
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00:02:33,404 --> 00:02:35,989
The quality of food here
is so divine,
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even the cows eat like kings.
49
00:02:38,450 --> 00:02:40,410
They're in a 5-star hotel.
50
00:02:57,428 --> 00:03:01,556
I've come to the ancient city
of Santiago de Compostela.
51
00:03:05,144 --> 00:03:07,520
It's the capital of Galicia,
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00:03:07,521 --> 00:03:09,314
a land with water on two sides
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00:03:09,315 --> 00:03:14,986
and a coastline scored
with 19 estuaries, called rias.
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00:03:14,987 --> 00:03:17,405
Santiago de Compostela's
cathedral
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00:03:17,406 --> 00:03:20,575
is one of the most important
pilgrimage sites
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00:03:20,576 --> 00:03:22,577
in the Catholic world.
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This is where I'm meeting
Galician cuisine's
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00:03:26,916 --> 00:03:30,460
most devout disciple,
Pepe Solla.
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00:03:30,461 --> 00:03:34,005
Hola, Pepe! How are you?
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00:03:34,006 --> 00:03:36,716
{\an8}Pleased to meet you.
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00:03:36,717 --> 00:03:38,886
{\an8}This is insane.
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00:03:39,887 --> 00:03:42,348
{\an8}It's beautiful.
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00:03:47,603 --> 00:03:49,437
Well, this is my first time
in Galicia.
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00:03:49,438 --> 00:03:51,064
{\an8}- Yeah?
- Yes.
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00:03:51,065 --> 00:03:52,607
{\an8}I've never been to Galicia.
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00:03:52,608 --> 00:03:54,651
{\an8}Everybody tells me, "If
you want to eat well in Spain,
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00:03:54,652 --> 00:03:56,319
{\an8}go to Galicia."
- Yeah, yeah.
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00:03:56,320 --> 00:03:58,613
{\an8}I'm hungry.
69
00:03:58,614 --> 00:04:00,281
{\an8}Let's go.
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00:04:08,082 --> 00:04:10,166
Most travelers here
are pilgrims.
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00:04:10,167 --> 00:04:11,542
For over 1,000 years,
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00:04:11,543 --> 00:04:14,087
they walked to the city
from across Europe
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00:04:14,088 --> 00:04:18,841
on the ancient pathways
of the Camino de Santiago.
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00:04:18,842 --> 00:04:21,052
But they come
to honor the holy shrine
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00:04:21,053 --> 00:04:23,221
of Saint James the Apostle,
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00:04:23,222 --> 00:04:26,683
not to indulge in the
earthly pleasures of Santiago's
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tempting restaurants and bars.
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00:04:33,315 --> 00:04:34,649
{\an8}In the world?
- Yeah.
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00:04:34,650 --> 00:04:36,317
{\an8}- That's a big statement.
- Yes. Yeah, yeah, yeah.
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00:04:36,318 --> 00:04:39,445
Pepe wants to wake
the world up to the wonders
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00:04:39,446 --> 00:04:42,116
of Galician cuisine.
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00:04:42,992 --> 00:04:44,742
{\an8}How are you?
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00:04:44,743 --> 00:04:46,160
{\an8}- Fran, Eva.
- Hi!
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00:04:46,161 --> 00:04:47,370
- It's very nice to meet you.
- Nice to meet you.
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00:04:47,371 --> 00:04:48,830
How are you?
- Thanks for coming.
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00:04:48,831 --> 00:04:50,916
Oh, my gosh.
You know how to greet me.
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00:04:56,505 --> 00:04:58,048
{\an8}I love mussels.
88
00:05:04,722 --> 00:05:08,891
All hail the Galician cow.
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00:05:08,892 --> 00:05:10,852
The Xiros Bisqato cheese
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00:05:10,853 --> 00:05:14,397
and beef carpaccio
are mind-blowing.
91
00:05:14,398 --> 00:05:17,066
Mmmmmmmm!
92
00:05:17,067 --> 00:05:19,028
It's amazing.
- Yeah.
93
00:05:27,578 --> 00:05:30,372
I'll take a mussel.
Are they always this big?
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00:05:36,712 --> 00:05:41,174
So, Fran, Galicia is known for
this superior cuisine of Spain.
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00:05:41,175 --> 00:05:43,093
Why do you think that is?
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00:05:51,185 --> 00:05:53,312
This bread! Yes!
- Right?
97
00:06:04,823 --> 00:06:06,241
Did you have morriña?
98
00:06:11,330 --> 00:06:13,582
{\an8}I will have morriña.
99
00:06:15,834 --> 00:06:16,876
{\an8}I know!
100
00:06:16,877 --> 00:06:18,169
So beautiful.
I love this word.
101
00:06:18,170 --> 00:06:20,588
- Saúde.
- Saúde.
102
00:06:20,589 --> 00:06:22,090
My first time in Galicia.
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00:06:23,425 --> 00:06:26,094
Thanks to the passion
of chefs like Pepe,
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00:06:26,095 --> 00:06:29,639
Galicia is now twinkling
with 19 Michelin stars...
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00:06:31,475 --> 00:06:33,768
...and a leading light
in the new generation
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00:06:33,769 --> 00:06:38,689
of Santiago's starred chefs
is Lucía Freitas.
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00:06:46,281 --> 00:06:49,243
{\an8}Lucía?
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00:06:53,872 --> 00:06:58,043
Santiago's Farmers Market
is Lucía's second home.
109
00:07:05,843 --> 00:07:08,345
{\an8}So you know everybody.
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00:07:12,724 --> 00:07:14,059
{\an8}Wow.
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00:07:16,812 --> 00:07:19,939
El Mercado de Abastos
is the beating heart
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00:07:19,940 --> 00:07:21,983
of Santiago's food scene.
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00:07:21,984 --> 00:07:23,484
For six days a week,
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00:07:23,485 --> 00:07:26,654
specialist vendors offer
the finest, freshest products
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00:07:26,655 --> 00:07:30,449
straight from Galicia's
green hills and icy waters.
116
00:07:30,450 --> 00:07:32,286
Wow!
117
00:07:34,246 --> 00:07:36,081
And is all of this from Galicia?
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00:07:40,586 --> 00:07:42,171
{\an8}Where are the scallops?
Okay.
119
00:07:44,423 --> 00:07:47,467
Oh. Oh, she's gonna
physically go get them.
120
00:07:59,104 --> 00:08:01,190
{\an8}These are huge!
121
00:08:08,572 --> 00:08:10,364
{\an8}Yeah, I saw it, and I didn't
understand what it was,
122
00:08:10,365 --> 00:08:12,325
{\an8}but it's from the scallop shell.
123
00:08:12,326 --> 00:08:14,661
{\an8}Wow! That's so beautiful!
124
00:08:20,626 --> 00:08:24,128
Around the corner from the
market is Lucía's restaurant,
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00:08:24,129 --> 00:08:26,464
the Michelin-starred A Tafona.
126
00:08:27,925 --> 00:08:32,470
Here she turns Galician
home cooking into fine dining.
127
00:08:33,889 --> 00:08:35,806
- Smell.
- Okay.
128
00:08:35,807 --> 00:08:37,934
Oh!
129
00:08:37,935 --> 00:08:40,437
Oh, my gosh.
Is that the beef?
130
00:08:45,275 --> 00:08:47,319
{\an8}It smells so good.
131
00:08:50,656 --> 00:08:52,241
And the salsa-- what is that?
132
00:08:59,331 --> 00:09:01,958
The star ingredient
is beef tendon,
133
00:09:01,959 --> 00:09:04,418
a humble connective tissue
134
00:09:04,419 --> 00:09:07,088
popular with Galicians
in harder times
135
00:09:07,089 --> 00:09:09,090
but now almost forgotten.
136
00:09:09,091 --> 00:09:11,468
Why do you use the tendon?
137
00:09:17,224 --> 00:09:19,518
{\an8}Wow.
138
00:09:23,855 --> 00:09:27,108
I wish you guys
could smell this!
139
00:09:29,611 --> 00:09:32,071
Lucía heats
the gelatinous chunks
140
00:09:32,072 --> 00:09:35,032
in a sauce
strained from the stew,
141
00:09:35,033 --> 00:09:36,492
then gives it a modern twist
142
00:09:36,493 --> 00:09:39,371
by sautéing scallops.
143
00:09:51,008 --> 00:09:53,552
This thing smells
like a beef stew.
144
00:09:56,054 --> 00:09:57,597
{\an8}Wow.
145
00:10:00,892 --> 00:10:01,977
{\an8}Mm-hmm.
146
00:10:04,104 --> 00:10:06,689
Okay, I got to get both
and a little bit of this--
147
00:10:06,690 --> 00:10:08,607
of the salsa.
148
00:10:10,152 --> 00:10:14,906
{\an8}Mmm! The texture is the most
fascinating part of this dish.
149
00:10:16,950 --> 00:10:18,534
{\an8}-¿Sí?
150
00:10:18,535 --> 00:10:20,787
{\an8}The tendon melts in your mouth.
151
00:10:22,289 --> 00:10:24,249
{\an8}It's so good. Oh, my gosh.
152
00:10:27,627 --> 00:10:28,919
Wow.
153
00:10:28,920 --> 00:10:31,255
Mmm.
154
00:10:31,256 --> 00:10:32,965
I think you know
what you're doing.
155
00:10:32,966 --> 00:10:37,053
For Lucía, the secret
to Galicia's exceptional cuisine
156
00:10:37,054 --> 00:10:39,263
lies in its traditional recipes
157
00:10:39,264 --> 00:10:43,643
and the women who have passed
them down throughout the ages.
158
00:10:50,942 --> 00:10:52,610
I agree with that 100%.
159
00:10:52,611 --> 00:10:54,320
That's so beautiful,
I want to cry.
160
00:11:08,835 --> 00:11:10,378
I'm on the coast
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00:11:10,379 --> 00:11:13,047
to meet one of Galicia's
most exciting chefs,
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Danny Lopez.
163
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Rumor has it that
Danny does things with seafood
164
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that'll knock your socks off.
165
00:11:20,389 --> 00:11:23,599
He promised to prepare me
a Galician treasure,
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a barnacle called percebes.
167
00:11:26,478 --> 00:11:28,729
And don't let looks deceive you.
168
00:11:28,730 --> 00:11:32,900
It's one of the most
expensive delicacies in Spain.
169
00:11:37,989 --> 00:11:41,493
{\an8}This is your office every day.
170
00:11:45,914 --> 00:11:48,374
We're on the rugged
northwest coast,
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00:11:48,375 --> 00:11:51,919
where the Atlantic Ocean
meets the Cantabrian Sea,
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00:11:51,920 --> 00:11:57,633
creating a unique ecosystem
thriving with fish and sea life.
173
00:12:18,488 --> 00:12:19,447
{\an8}-Hola!
- Hola.
174
00:12:19,448 --> 00:12:21,282
{\an8}My friends Arturo and Pablito.
175
00:12:32,377 --> 00:12:34,879
{\an8}They have to go now.
176
00:12:34,880 --> 00:12:37,006
{\an8}Okay.
177
00:12:37,007 --> 00:12:41,510
Arturo and Pablo are
risking their lives every time
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00:12:41,511 --> 00:12:45,181
they climb down
to the ocean's edge.
179
00:12:45,182 --> 00:12:49,019
Around five people die
every year hunting percebes.
180
00:13:04,117 --> 00:13:06,995
Wow! You got one!
181
00:13:24,638 --> 00:13:26,890
{\an8}Yeah, they're like
182
00:13:36,316 --> 00:13:37,567
{\an8}Ohh.
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00:13:40,278 --> 00:13:42,404
For each little barnacle,
184
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the harder the waves hit,
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the fatter and juicier it grows.
186
00:13:47,369 --> 00:13:49,370
Look at how these waves
are crashing into them.
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Like, they could be swept away
188
00:13:51,998 --> 00:13:55,125
any moment.
189
00:13:55,126 --> 00:13:56,544
{\an8}Aaaah!
190
00:13:56,545 --> 00:13:59,338
{\an8}I know, I know, I know,
I know, I know.
191
00:13:59,339 --> 00:14:02,424
Percebes used to be
a survival food.
192
00:14:02,425 --> 00:14:05,219
Now they're served
in high-end restaurants,
193
00:14:05,220 --> 00:14:08,722
with Galician percebes
rated the best in the world,
194
00:14:08,723 --> 00:14:12,142
thanks to these
mineral-rich waters.
195
00:14:17,023 --> 00:14:19,316
Oh, my God!
He jumped in the water!
196
00:14:20,610 --> 00:14:23,113
Where'd he go?
Oh, my God. Oh, my God!
197
00:14:25,532 --> 00:14:28,493
{\an8}How is he swimming
in that current?
198
00:14:31,079 --> 00:14:32,329
{\an8}You could never do this?
199
00:14:32,330 --> 00:14:34,624
{\an8}No? Oh, okay.
200
00:14:35,834 --> 00:14:37,002
{\an8}Yeah.
201
00:14:39,629 --> 00:14:41,589
Arturo and Pablo's bravery
202
00:14:41,590 --> 00:14:45,593
is giving me
the courage to confess.
203
00:14:45,594 --> 00:14:48,178
I don't like percebes.
204
00:14:48,179 --> 00:14:52,099
Look, I've tried them before,
10 years ago.
205
00:14:52,100 --> 00:14:53,434
I didn't know you,
206
00:14:53,435 --> 00:14:55,561
so it wasn't a good experience.
207
00:14:55,562 --> 00:14:57,521
But I think I'm--
208
00:14:57,522 --> 00:14:59,607
I'm in a different place
in my life now
209
00:14:59,608 --> 00:15:01,860
that I'm ready for percebes.
210
00:15:05,280 --> 00:15:09,784
{\an8}Galicians usually boil percebes
in plain seawater.
211
00:15:23,214 --> 00:15:25,716
{\an8}Yeah. Yeah.
212
00:15:25,717 --> 00:15:26,925
Is this typical Galician?
213
00:15:26,926 --> 00:15:28,428
- No, not typical.
- No?
214
00:15:40,065 --> 00:15:41,732
Smells nice.
215
00:15:41,733 --> 00:15:43,317
It smells amazing!
216
00:15:46,321 --> 00:15:49,156
{\an8}Yeah!
I've never seen them like this.
217
00:15:49,157 --> 00:15:52,534
I told you I've had them before,
about 10 years ago.
218
00:15:52,535 --> 00:15:55,537
I don't remember where, but...
219
00:15:55,538 --> 00:15:57,164
weren't my favorite.
220
00:15:57,165 --> 00:15:58,248
They weren't my favorite.
221
00:15:58,249 --> 00:16:00,585
Anytime somebody says,
"Barnacle"...
222
00:16:03,254 --> 00:16:07,549
{\an8}I-I-- This is why I'm game
to try them again,
223
00:16:07,550 --> 00:16:09,344
{\an8}is because you're making it.
224
00:16:12,097 --> 00:16:13,055
{\an8}Oh, my gosh.
225
00:16:13,056 --> 00:16:15,349
{\an8}Okay. All right.
Here we go.
226
00:16:15,350 --> 00:16:18,852
{\an8}Okay. Uh, let me see.
Oh, here. This one.
227
00:16:18,853 --> 00:16:20,562
{\an8}Do I break it here or here?
228
00:16:20,563 --> 00:16:21,898
{\an8}- No, here.
- Okay.
229
00:16:22,816 --> 00:16:25,150
{\an8}Oh, okay. That's a good--
That's a good tip.
230
00:16:27,278 --> 00:16:29,280
{\an8}Okay.
231
00:16:33,785 --> 00:16:35,203
Oh, my God.
232
00:16:37,622 --> 00:16:39,832
That is actually really good!
233
00:16:39,833 --> 00:16:42,751
It has the texture of a mussel.
234
00:16:42,752 --> 00:16:44,002
That was really good.
235
00:16:44,003 --> 00:16:45,212
That actually has
a different texture.
236
00:16:45,213 --> 00:16:47,965
When I ate it before,
it was so chewy,
237
00:16:47,966 --> 00:16:49,342
I could not get through it.
238
00:16:51,469 --> 00:16:53,721
But you know what?
The salsa isn't overpowering.
239
00:16:53,722 --> 00:16:55,639
The taste of the percebes
come through.
240
00:16:55,640 --> 00:16:57,891
I'm so excited!
241
00:16:57,892 --> 00:16:59,268
Salud.
242
00:16:59,269 --> 00:17:00,978
Gracias.
243
00:17:00,979 --> 00:17:02,354
Mmm.
244
00:17:05,316 --> 00:17:07,193
Arturo! Pablo!
245
00:17:09,529 --> 00:17:12,072
Wow.
246
00:17:12,073 --> 00:17:15,492
Lunch is plentiful,
but it wasn't always.
247
00:17:15,493 --> 00:17:20,497
Hunger blighted Galicians
until as late as the 1970s,
248
00:17:20,498 --> 00:17:25,837
meaning food today is treated
with deep appreciation.
249
00:17:59,704 --> 00:18:01,997
I want to do a toast to the--
I think the hardest workers
250
00:18:01,998 --> 00:18:03,791
I've ever met in my life,
I have to say.
251
00:18:03,792 --> 00:18:05,375
- Toast!
- Saúde!
252
00:18:05,376 --> 00:18:07,754
- Saúde!
- Saúde!
253
00:18:14,803 --> 00:18:17,638
I'm very excited, 'cause I'm
from Texas, so I like beef.
254
00:18:17,639 --> 00:18:18,931
I grew up with cattle,
255
00:18:18,932 --> 00:18:20,557
I grew up on a cattle farm,
256
00:18:20,558 --> 00:18:24,853
and today we get to see
the cattle of Galicia.
257
00:18:24,854 --> 00:18:27,773
Also, I'm very excited
because they say
258
00:18:27,774 --> 00:18:31,443
the Galician beef
is one of the best,
259
00:18:31,444 --> 00:18:34,321
if not the best, in the world.
260
00:18:34,322 --> 00:18:37,783
This world-class beef
comes from a native breed
261
00:18:37,784 --> 00:18:41,328
called Rubia Gallega,
or Galician blonde,
262
00:18:41,329 --> 00:18:43,831
the Rolls-Royce of steak.
263
00:18:43,832 --> 00:18:47,334
Their home is the
mountainous province of Lugo,
264
00:18:47,335 --> 00:18:49,920
where warm summers
and wet winters
265
00:18:49,921 --> 00:18:53,966
produce hillsides
of lush green grass.
266
00:18:53,967 --> 00:18:56,635
This is Galicia's
cowboy country,
267
00:18:56,636 --> 00:19:00,806
and I'm here to meet
a family of Gallego cowboys.
268
00:19:03,810 --> 00:19:07,063
{\an8}Hola!
269
00:19:21,536 --> 00:19:23,495
So, you're going to introduce
me to some blondes today--
270
00:19:23,496 --> 00:19:25,290
some Galician blondes.
271
00:19:29,294 --> 00:19:31,003
Okay. Yeah.
Start preparing my meat.
272
00:19:31,004 --> 00:19:32,797
Okay.
273
00:19:38,052 --> 00:19:41,388
Paco Sr. grew up
with Galician blondes
274
00:19:41,389 --> 00:19:44,349
and treats them
like his children.
275
00:19:51,274 --> 00:19:52,733
"Chupa chup" is a lollipop
in Spain,
276
00:19:52,734 --> 00:19:54,527
so this is their lollipop.
277
00:19:56,905 --> 00:19:58,990
Aaaaah!
278
00:20:00,241 --> 00:20:04,244
Spanish cows eating
French bread as treats?
279
00:20:04,245 --> 00:20:05,454
Okay.
280
00:20:05,455 --> 00:20:07,456
He's eating all of them.
281
00:20:07,457 --> 00:20:08,999
This ain't Texas.
282
00:20:09,000 --> 00:20:12,003
They're so big, so muy grande.
283
00:20:21,262 --> 00:20:22,763
Wow.
284
00:20:22,764 --> 00:20:25,975
{\an8}So, what is the benefit of these
living longer than other cows?
285
00:20:31,856 --> 00:20:32,981
They're like a fine wine.
286
00:20:32,982 --> 00:20:35,108
{\an8}With age, they get better.
287
00:20:35,109 --> 00:20:37,778
There are only 20 blondes
in the herd,
288
00:20:37,779 --> 00:20:40,948
and if their ravenous
appetite doesn't give it away,
289
00:20:40,949 --> 00:20:42,199
they're all males.
290
00:20:42,200 --> 00:20:45,286
{\an8}Why not use the female cows?
291
00:20:52,377 --> 00:20:54,378
Our meat doesn't taste
as good.
292
00:20:54,379 --> 00:20:56,713
It's 'cause we're stressed out
because we're raising children
293
00:20:56,714 --> 00:20:57,756
and doing everything!
294
00:20:57,757 --> 00:21:00,259
{\an8}They just eat and walk around.
295
00:21:06,683 --> 00:21:09,226
{\an8}Yeah. Oh, I understand.
296
00:21:09,227 --> 00:21:11,354
{\an8}You have no stress in your life.
297
00:21:13,147 --> 00:21:15,023
Wow. I love it.
298
00:21:15,024 --> 00:21:16,692
They're in a 5-star hotel...
- Yes.
299
00:21:16,693 --> 00:21:18,193
...every day.
300
00:21:19,487 --> 00:21:22,614
Their luxurious lifestyle
is costly to maintain,
301
00:21:22,615 --> 00:21:26,660
making Galician blonde beef
the rarest of the rare.
302
00:21:26,661 --> 00:21:31,206
No more than six are
slaughtered here each year.
303
00:21:31,207 --> 00:21:33,500
This is a room you cook beef in.
304
00:21:37,463 --> 00:21:41,634
{\an8}I love them. What is this?
Is this-- Is this the kitchen?
305
00:21:52,437 --> 00:21:55,106
Oh, my God. That's why
the walls are this color.
306
00:21:56,315 --> 00:21:58,609
{\an8}I've never seen one this big.
307
00:22:02,780 --> 00:22:04,657
{\an8}That is a lot of fat.
308
00:22:10,496 --> 00:22:13,791
{\an8}How heavy is this?
This is... so heavy.
309
00:22:14,459 --> 00:22:15,917
{\an8}This is not for one person!
310
00:22:15,918 --> 00:22:17,628
{\an8}Ohh!
311
00:22:27,388 --> 00:22:30,974
I always thought you had
to be a young cow to be softer,
312
00:22:30,975 --> 00:22:33,060
but the older the cow,
the softer the meat.
313
00:22:33,061 --> 00:22:34,895
{\an8}-Sí.
314
00:22:34,896 --> 00:22:36,522
{\an8}Okay.
315
00:22:38,149 --> 00:22:40,151
{\an8}Oh, my God.
316
00:22:42,445 --> 00:22:43,570
{\an8}Yeah.
317
00:22:54,082 --> 00:22:56,167
Eh, olé!
318
00:22:58,002 --> 00:22:59,920
I can-- Yes, I can smell it.
319
00:22:59,921 --> 00:23:04,216
Cooking this exquisite beef
is always a special occasion.
320
00:23:04,217 --> 00:23:06,426
The whole family is here.
321
00:23:06,427 --> 00:23:09,179
When I was young,
I used to love to eat the bone.
322
00:23:09,180 --> 00:23:11,641
You can tell I'm from Texas.
323
00:23:14,936 --> 00:23:16,895
{\an8}Okay.
324
00:23:16,896 --> 00:23:18,855
{\an8}Don't?
325
00:23:18,856 --> 00:23:21,691
{\an8}I never knew that.
326
00:23:21,692 --> 00:23:24,195
{\an8}Yeah. I mean, it is so soft.
327
00:23:29,242 --> 00:23:30,659
{\an8}She can't even wait!
328
00:23:30,660 --> 00:23:32,577
{\an8}Look at her little face!
329
00:23:32,578 --> 00:23:33,954
{\an8}She cannot wait!
330
00:23:35,456 --> 00:23:38,250
{\an8}Leeks and potatoes
picked from the garden,
331
00:23:38,251 --> 00:23:41,253
Padrón peppers scorched
on the grill,
332
00:23:41,254 --> 00:23:43,088
barbecued chorizo,
333
00:23:43,089 --> 00:23:46,591
and fat, juicy slices of steak.
334
00:23:46,592 --> 00:23:50,388
Lunches like this remind me
of my childhood on the ranch.
335
00:23:58,771 --> 00:23:59,980
Oh, my God.
336
00:23:59,981 --> 00:24:01,816
Bravo!
337
00:24:04,861 --> 00:24:07,362
{\an8}Wow!
338
00:24:07,363 --> 00:24:08,822
It is the taste of the land.
339
00:24:08,823 --> 00:24:11,158
You can taste the land,
the grass, what they eat.
340
00:24:11,159 --> 00:24:13,161
You can also taste...
341
00:24:31,012 --> 00:24:33,013
- Salud!
- Salud!
342
00:24:33,014 --> 00:24:35,433
Salud!
343
00:24:44,942 --> 00:24:48,528
{\an8}- Hi, Pepe!
- Eva!
344
00:24:48,529 --> 00:24:49,946
{\an8}Good to see you.
345
00:24:49,947 --> 00:24:51,407
{\an8}This is your place.
346
00:24:53,993 --> 00:24:58,205
I am in Pontevedra, the
shellfish capital of Galicia,
347
00:24:58,206 --> 00:25:00,874
where you can gorge
on world-class seafood
348
00:25:00,875 --> 00:25:03,084
to your heart's delight,
349
00:25:03,085 --> 00:25:06,463
sourced from
the bountiful Ria de Pontevedra,
350
00:25:06,464 --> 00:25:10,008
where fresh river water mixes
with the salty sea,
351
00:25:10,009 --> 00:25:14,554
forming a nutrient-rich
environment teeming with life.
352
00:25:15,932 --> 00:25:20,227
I'm back with my new friend,
star chef Pepe Solla,
353
00:25:20,228 --> 00:25:23,396
this time at his
legendary restaurant.
354
00:25:23,397 --> 00:25:25,650
Okay. Come with me.
- Casa Solla?
355
00:25:26,484 --> 00:25:28,735
Casa Solla
was Galicia's first restaurant
356
00:25:28,736 --> 00:25:30,487
to win a Michelin star.
357
00:25:30,488 --> 00:25:31,571
Beautiful.
358
00:25:31,572 --> 00:25:33,615
Pepe is famed
for pushing boundaries
359
00:25:33,616 --> 00:25:37,161
by using wild ingredients
straight from the ria.
360
00:25:50,299 --> 00:25:53,176
Are they garnishes?
Are they in recipes?
361
00:25:53,177 --> 00:25:56,430
{\an8}- Mmm.
- Oh, that's salty.
362
00:25:58,057 --> 00:26:00,309
{\an8}Mmm! I love that!
363
00:26:02,728 --> 00:26:03,979
{\an8}I know! That is--
364
00:26:03,980 --> 00:26:05,689
{\an8}Looks like cacti.
365
00:26:05,690 --> 00:26:07,899
{\an8}Aloe vera--
that's what it looks like.
366
00:26:07,900 --> 00:26:10,735
{\an8}Mm-hmm.
- You know?
367
00:26:10,736 --> 00:26:11,820
I didn't expect it.
368
00:26:11,821 --> 00:26:13,405
My face isn't
that I don't like it.
369
00:26:13,406 --> 00:26:15,282
It's just like it's punching me
in the face.
370
00:26:15,283 --> 00:26:16,825
- But it's too much?
- No. I mean, yeah.
371
00:26:16,826 --> 00:26:18,702
When I bit into it,
I just didn't expect it.
372
00:26:18,703 --> 00:26:21,330
This one looks like sage. Okay.
- Yeah.
373
00:26:24,709 --> 00:26:26,293
{\an8}That's sea--
That's like seaweed.
374
00:26:26,294 --> 00:26:28,795
{\an8}Sea-- it tastes like the sea.
375
00:26:28,796 --> 00:26:32,465
{\an8}Yeah! It tastes like oysters!
- Like oyster.
376
00:26:32,466 --> 00:26:33,633
{\an8}Yeah, it's like oyster.
- Oh, my God.
377
00:26:33,634 --> 00:26:35,928
{\an8}It tastes
exactly like an oyster.
378
00:26:36,887 --> 00:26:39,681
{\an8}Of that plant?
Does that taste like an oyster?
379
00:26:39,682 --> 00:26:41,308
{\an8}Yeah, yeah. Yeah.
380
00:26:41,309 --> 00:26:43,435
{\an8}Oh, yeah.
381
00:26:43,436 --> 00:26:45,312
{\an8}Oh, my God.
That one's probably my favorite.
382
00:26:45,313 --> 00:26:46,813
{\an8}All right. Okay.
- Okay.
383
00:26:46,814 --> 00:26:50,817
Pepe is going to create
a unique dish for me.
384
00:26:50,818 --> 00:26:52,987
Are we having oysters?
385
00:26:54,739 --> 00:26:57,407
{\an8}Oh, okay.
386
00:26:57,408 --> 00:26:58,825
{\an8}Are we going to marry them?
387
00:26:58,826 --> 00:26:59,994
{\an8}- Yeah.
- Ohh!
388
00:27:01,120 --> 00:27:02,912
{\an8}Yeah.
389
00:27:02,913 --> 00:27:04,497
{\an8}Let's do this one.
This one looks easy.
390
00:27:04,498 --> 00:27:07,167
{\an8}Okay. Yeah, yeah, yeah, yeah.
Yeah.
391
00:27:07,168 --> 00:27:08,710
{\an8}- Ay!
- You got it!
392
00:27:08,711 --> 00:27:10,670
{\an8}Wait wait, wait.
I gotta cut the muscle.
393
00:27:10,671 --> 00:27:13,089
{\an8}Okay.
394
00:27:13,090 --> 00:27:14,841
{\an8}Yeah, right.
- Oh, my God!
395
00:27:14,842 --> 00:27:17,969
{\an8}- Here you are.
- Look at how perfect mine looks!
396
00:27:17,970 --> 00:27:20,555
{\an8}- Good. Perfect.
- Ay!
397
00:27:20,556 --> 00:27:23,726
The oysters are fresh
from the ria today.
398
00:27:25,353 --> 00:27:28,063
By mixing oil with the oysters
and their juice,
399
00:27:28,064 --> 00:27:30,190
he creates an emulsion,
400
00:27:30,191 --> 00:27:34,527
then lines the shell with
the oyster-flavored halophile,
401
00:27:34,528 --> 00:27:36,946
topped with oyster dressing.
402
00:27:36,947 --> 00:27:38,574
Beautiful.
403
00:27:40,034 --> 00:27:41,117
- That one?
- Yeah.
404
00:27:41,118 --> 00:27:43,371
That one's the strong one.
405
00:27:45,623 --> 00:27:48,375
Oh, a little baby piece!
406
00:27:48,376 --> 00:27:51,211
You're like an artist.
407
00:27:55,132 --> 00:27:57,092
{\an8}Mm-hmm.
- And then...
408
00:27:57,093 --> 00:27:59,929
{\an8}- Mm-hmm.
- Maybe...
409
00:28:02,556 --> 00:28:04,392
{\an8}Oh, that's pretty.
410
00:28:05,309 --> 00:28:07,143
{\an8}Yeah! Cheers! Salud.
- Cheers.
411
00:28:07,144 --> 00:28:08,770
Okay. Here we go.
412
00:28:08,771 --> 00:28:10,481
Mmm!
413
00:28:12,775 --> 00:28:14,984
Mmm!
414
00:28:14,985 --> 00:28:17,028
Oh, that emulsion is like...
415
00:28:17,029 --> 00:28:18,780
{\an8}so good!
416
00:28:18,781 --> 00:28:20,532
- Yeah.
- You can taste the seawater.
417
00:28:20,533 --> 00:28:23,076
- And you feel it?
- I can smell the sea, too.
418
00:28:23,077 --> 00:28:24,369
{\an8}So smooth.
419
00:28:24,370 --> 00:28:26,204
{\an8}The oyster's a little smooth.
- Yeah.
420
00:28:26,205 --> 00:28:28,624
{\an8}Yeah.
Oh, that was wonderful.
421
00:28:32,753 --> 00:28:37,757
Nature's gifted Pepe
the unique Ria de Pontevedra,
422
00:28:37,758 --> 00:28:40,469
with its bountiful bays
and coves.
423
00:28:59,155 --> 00:29:00,738
It feels to me
like you don't have any ego
424
00:29:00,739 --> 00:29:03,575
because you really want not only
the ingredients to shine
425
00:29:03,576 --> 00:29:06,996
but Galicia to shine
every time you cook.
426
00:29:14,753 --> 00:29:16,630
Thank you for bringing me here.
427
00:29:27,183 --> 00:29:28,683
{\an8}Whee!
428
00:29:28,684 --> 00:29:31,311
{\an8}Buen camino!
- Buen camino!
429
00:29:31,312 --> 00:29:32,645
When you see the travelers,
430
00:29:32,646 --> 00:29:34,731
you're supposed to yell,
"Buen camino!"
431
00:29:34,732 --> 00:29:38,485
to wish them good luck
and safety on their journey.
432
00:29:38,486 --> 00:29:39,736
Buen camino!
433
00:29:39,737 --> 00:29:41,196
- Buen camino!
- Buen camino!
434
00:29:41,197 --> 00:29:44,657
Today I'm on one of Galicia's
ancient pathways,
435
00:29:44,658 --> 00:29:47,994
walked by 300,000 pilgrims
every year.
436
00:29:47,995 --> 00:29:51,164
So, we are on
the Camino de Santiago.
437
00:29:51,165 --> 00:29:52,957
I've always wanted to do this.
438
00:29:52,958 --> 00:29:56,753
It is a pilgrimage
that starts everywhere.
439
00:29:56,754 --> 00:29:58,254
It could start in Portugal.
It starts in France.
440
00:29:58,255 --> 00:30:02,175
It can start in Spain.
There's many routes that all end
441
00:30:02,176 --> 00:30:04,135
in Santiago de Compostela.
442
00:30:05,679 --> 00:30:06,846
Are you from France?
- Yeah.
443
00:30:06,847 --> 00:30:09,140
How many kilometers per day?
444
00:30:09,141 --> 00:30:11,434
- Yesterday 25.
- 25?
445
00:30:11,435 --> 00:30:13,686
- Today we want to do the same.
- Yeah.
446
00:30:27,868 --> 00:30:32,205
Buen camino!
447
00:30:32,206 --> 00:30:34,207
They get so happy.
448
00:30:35,793 --> 00:30:38,545
It's amazing. There's, like,
this feeling of solidarity,
449
00:30:38,546 --> 00:30:40,922
like everybody's doing it
together.
450
00:30:40,923 --> 00:30:43,716
I feel like I'm doing it,
and I'm driving.
451
00:30:43,717 --> 00:30:45,843
Like, look at this guy
helping the biker,
452
00:30:45,844 --> 00:30:48,513
who hasn't let go of him.
How beautiful is that?
453
00:30:48,514 --> 00:30:50,056
Buen camino!
454
00:30:54,228 --> 00:30:56,437
This is Galicia's wine country,
455
00:30:56,438 --> 00:30:59,399
the region of Rias Baixas.
456
00:30:59,400 --> 00:31:00,942
With its face to the Atlantic
457
00:31:00,943 --> 00:31:03,903
and on the banks
of four great rias,
458
00:31:03,904 --> 00:31:07,490
it's the wettest
wine-growing region in Spain
459
00:31:07,491 --> 00:31:10,535
and home to the iconic grape
Albariño,
460
00:31:10,536 --> 00:31:12,912
loved for its salty tang.
461
00:31:12,913 --> 00:31:15,790
The grape is said to have been
cultivated in the Middle Ages
462
00:31:15,791 --> 00:31:18,418
by French monks walking
the Camino.
463
00:31:18,419 --> 00:31:20,587
All right. I am on my way
464
00:31:20,588 --> 00:31:24,299
to an experience
I could only have in Galicia--
465
00:31:24,300 --> 00:31:25,675
a furancho.
466
00:31:25,676 --> 00:31:29,220
And a furancho
is like a secret restaurant.
467
00:31:29,221 --> 00:31:32,265
It's when a house
468
00:31:32,266 --> 00:31:34,601
or a family that makes wine
469
00:31:34,602 --> 00:31:36,644
has the opportunity to sell
470
00:31:36,645 --> 00:31:38,771
their excess wine of the year.
471
00:31:38,772 --> 00:31:40,940
It's only open
certain months of the year.
472
00:31:40,941 --> 00:31:45,028
You can only find them
if you know somebody
473
00:31:45,029 --> 00:31:47,864
who knows where they are
or if you've heard of one.
474
00:31:47,865 --> 00:31:50,366
They're very hard to find,
475
00:31:50,367 --> 00:31:52,285
but I'm gonna find one.
476
00:31:52,286 --> 00:31:54,454
Yes. Okay.
477
00:31:54,455 --> 00:31:57,248
I found my guide.
478
00:31:58,834 --> 00:32:01,586
Mike is going to take me
to a furancho.
479
00:32:01,587 --> 00:32:02,962
Hey, how are you?
- How are you? I'm Mike.
480
00:32:02,963 --> 00:32:04,631
Nice to meet you.
- Nice to meet you.
481
00:32:04,632 --> 00:32:06,591
So, are you ready to go to this
off-the-grid restaurant?
482
00:32:06,592 --> 00:32:08,217
He's originally from L.A.
483
00:32:08,218 --> 00:32:11,429
but now runs his
own restaurant in Galicia.
484
00:32:11,430 --> 00:32:13,514
Going straight. You're gonna
hang a left right here,
485
00:32:13,515 --> 00:32:14,682
a little curve.
486
00:32:14,683 --> 00:32:16,225
Do you know
where we're going?
487
00:32:16,226 --> 00:32:17,727
Kind of.
488
00:32:17,728 --> 00:32:19,187
I think you make a right--
you make a right here.
489
00:32:19,188 --> 00:32:21,064
Well, I love that you say,
"I think." I mean...
490
00:32:21,065 --> 00:32:23,441
...you're the one from here.
491
00:32:23,442 --> 00:32:24,817
Yes,
and there's no street names.
492
00:32:24,818 --> 00:32:27,236
There's no nothing.
- There's no street names.
493
00:32:30,157 --> 00:32:33,326
Ah, at last--
our elusive pop-up.
494
00:32:34,995 --> 00:32:36,996
So, this is somebody's house?
- So, this is somebody's house.
495
00:32:36,997 --> 00:32:38,748
They're called "furanchos,"
and, basically,
496
00:32:38,749 --> 00:32:40,667
it's a family that sells wine.
497
00:32:40,668 --> 00:32:42,251
The mother and the grandma cook,
498
00:32:42,252 --> 00:32:44,671
and they sell their food
and wine to the pueblo.
499
00:32:44,672 --> 00:32:46,506
The tradition of furanchos
has been here
500
00:32:46,507 --> 00:32:48,508
since medieval times,
501
00:32:48,509 --> 00:32:51,260
and you'll only find them
in Rias Baixas.
502
00:32:54,598 --> 00:32:57,101
{\an8}No better place
to go than the kitchen.
503
00:33:02,523 --> 00:33:03,731
{\an8}Smells fantastic!
504
00:33:03,732 --> 00:33:04,941
This is what you would see
505
00:33:04,942 --> 00:33:06,734
in all the furanchos
here in Galicia.
506
00:33:06,735 --> 00:33:10,155
This is basically
your home-cooked food.
507
00:33:11,782 --> 00:33:14,075
Zorza is basically pork loin
508
00:33:14,076 --> 00:33:16,160
mixed with paprika, white wine,
and garlic,
509
00:33:16,161 --> 00:33:17,621
and they sauté it.
510
00:33:23,127 --> 00:33:24,836
{\an8}Farm-fresh eggs...
- Farm-fresh eggs.
511
00:33:24,837 --> 00:33:26,421
{\an8}...from her chickens, basically.
512
00:33:26,422 --> 00:33:29,133
Wait. This is the whole trick
of the tortilla, you guys.
513
00:33:33,887 --> 00:33:36,639
This is the trick.
You have to flip it over.
514
00:33:36,640 --> 00:33:38,558
The Padrón peppers.
515
00:33:38,559 --> 00:33:41,060
- De Galicia?
- Yes, they're Galician.
516
00:33:41,061 --> 00:33:42,395
See? When you're eating
them in the rest of Spain,
517
00:33:42,396 --> 00:33:44,230
they're grown here.
- They're grown here
518
00:33:44,231 --> 00:33:45,816
in Galicia, yes.
- Ohh!
519
00:33:47,526 --> 00:33:50,695
I love them. I could eat
like 10 bags in one sitting.
520
00:33:50,696 --> 00:33:53,322
So, does she ever change
the menu,
521
00:33:53,323 --> 00:33:55,032
or is it always this?
- It's always this.
522
00:33:55,033 --> 00:33:56,659
- It's always this?
- Always this, yes.
523
00:33:56,660 --> 00:33:58,161
- Oh, I love that.
- Always this.
524
00:33:58,162 --> 00:33:59,620
Unlike restaurants,
525
00:33:59,621 --> 00:34:03,750
furanchos are only allowed
to serve five types of tapas
526
00:34:03,751 --> 00:34:05,793
and the family's homemade wine.
527
00:34:05,794 --> 00:34:07,086
This reminds me of, like,
528
00:34:07,087 --> 00:34:08,629
a barbecue
in someone's backyard.
529
00:34:08,630 --> 00:34:09,797
Exactly.
530
00:34:13,302 --> 00:34:15,345
{\an8}Great.
531
00:34:19,475 --> 00:34:21,350
{\an8}It's basically
the Galician grape--
532
00:34:21,351 --> 00:34:25,189
{\an8}especially.
- Wow. Wow. Muchas gracias.
533
00:34:26,023 --> 00:34:27,565
{\an8}Gracias. Oh, my gosh.
534
00:34:27,566 --> 00:34:29,400
{\an8}And what are these
that we're drinking it out of?
535
00:34:29,401 --> 00:34:31,152
These are called cuncas.
536
00:34:31,153 --> 00:34:33,446
Basically, it's how they used
to drink wine back in the day,
537
00:34:33,447 --> 00:34:35,323
and they don't want to lose
their tradition,
538
00:34:35,324 --> 00:34:37,700
and it's what separates
a restaurant from a furancho.
539
00:34:37,701 --> 00:34:39,285
If you ask for
a proper glass here,
540
00:34:39,286 --> 00:34:40,953
they won't serve it to you.
It's actually disrespectful.
541
00:34:40,954 --> 00:34:42,538
- They're like, "Get outta here!"
- Exactly. Well, cin cin.
542
00:34:42,539 --> 00:34:44,290
- Cheers. Salud.
- Salud.
543
00:34:44,291 --> 00:34:45,833
Mmm!
544
00:34:45,834 --> 00:34:47,043
Super fresh.
545
00:34:47,044 --> 00:34:49,170
Oh, that's lovely!
That's so light.
546
00:34:49,171 --> 00:34:52,256
- Muchas gracias.
- Muchas gracias.
547
00:34:52,257 --> 00:34:53,341
Oh, my gosh.
548
00:34:53,342 --> 00:34:55,176
This is
a perfectly cooked tortilla.
549
00:34:55,177 --> 00:34:56,636
- Look at that. Yes.
- Look at that.
550
00:34:56,637 --> 00:34:57,637
Usually the customers
that come
551
00:34:57,638 --> 00:34:59,013
are the people in the town,
552
00:34:59,014 --> 00:35:00,515
'cause if you realize
when we were driving,
553
00:35:00,516 --> 00:35:02,141
there's no actual restaurants,
554
00:35:02,142 --> 00:35:04,268
and the city center is maybe
like an hour away from here,
555
00:35:04,269 --> 00:35:06,187
so this is where you would bring
your family on the weekend.
556
00:35:06,188 --> 00:35:09,106
Sundays after the church,
after mass, they would come here
557
00:35:09,107 --> 00:35:11,025
and they would have
big parties and stuff like that,
558
00:35:11,026 --> 00:35:12,735
and the tradition
has never died.
559
00:35:12,736 --> 00:35:14,278
- And it goes on.
- And it keeps going--
560
00:35:14,279 --> 00:35:15,780
keeps going on and on,
generation, generation, and...
561
00:35:15,781 --> 00:35:18,533
Look at that!
Look at that grease!
562
00:35:18,534 --> 00:35:19,742
Yes. This is the best.
563
00:35:19,743 --> 00:35:21,953
How did an American from L.A.
564
00:35:21,954 --> 00:35:24,413
end up in a tiny town
in Galicia?
565
00:35:24,414 --> 00:35:26,290
I came to Galicia...
566
00:35:26,291 --> 00:35:28,209
- To learn?
- ...to learn, basically.
567
00:35:28,210 --> 00:35:30,419
When you're a chef, you want to
work with the best ingredients,
568
00:35:30,420 --> 00:35:33,005
and Galicia and all of Spain
is, hands-down, where it's at.
569
00:35:33,006 --> 00:35:35,675
- Best products.
- Best animals, best ingredients,
570
00:35:35,676 --> 00:35:37,093
and, 13 years later, here I am.
571
00:35:37,094 --> 00:35:39,679
- You're a Gallego.
- I am Gallego, yes.
572
00:35:39,680 --> 00:35:41,264
I go home to L.A.,
and I miss Galicia.
573
00:35:41,265 --> 00:35:42,849
Like, I miss the life--
- You have morriña.
574
00:35:42,850 --> 00:35:44,267
I have morriña.
575
00:35:44,268 --> 00:35:45,810
All the time,
my wife always tells me that.
576
00:35:45,811 --> 00:35:47,186
She's like,
"Look, you're more Gallego,"
577
00:35:47,187 --> 00:35:49,021
and I'm like, "No, I'm not.
No, I'm not."
578
00:35:49,022 --> 00:35:51,691
Yes, I have morriña.
I miss the-- the lifestyle,
579
00:35:51,692 --> 00:35:53,484
like, just taking your time,
580
00:35:53,485 --> 00:35:57,530
have a couple drinks, eat food,
hang out with friends.
581
00:36:02,035 --> 00:36:03,703
- Everything's delicious.
- Gracias.
582
00:36:03,704 --> 00:36:07,039
The Gallegos are people who
they know what they have here,
583
00:36:07,040 --> 00:36:09,208
and they don't want nobody else
to touch it, basically.
584
00:36:09,209 --> 00:36:11,335
Keep it a secret!
- I love eating this way.
585
00:36:11,336 --> 00:36:13,212
It feels like I'm eating
with my family.
586
00:36:13,213 --> 00:36:14,797
- Exactly.
- I love this style.
587
00:36:14,798 --> 00:36:16,716
That's a good thing. It's like
eating with the family.
588
00:36:16,717 --> 00:36:18,551
- Salúd!
- Cheers!
589
00:36:18,552 --> 00:36:21,554
- To the Gallego.
- And to the Gallego.
590
00:36:21,555 --> 00:36:24,557
I understand Mike's
love affair with all this--
591
00:36:24,558 --> 00:36:25,975
a tucked-away treasure
592
00:36:25,976 --> 00:36:28,394
where great food and wine
are on tap
593
00:36:28,395 --> 00:36:31,939
and warm bonds are
easily made across the table.
594
00:36:37,487 --> 00:36:41,490
Let's raise a toast
to my new furancho friends
595
00:36:41,491 --> 00:36:45,244
and this unique Gallego way
of eating and drinking.
596
00:36:57,341 --> 00:36:59,091
If there's one thing
I've learned,
597
00:36:59,092 --> 00:37:01,594
it's that Galicians
love to party,
598
00:37:01,595 --> 00:37:05,598
so I'm thrilled to be invited
to my first fiesta here.
599
00:37:05,599 --> 00:37:08,935
And word is
that Gallegos take finger food
600
00:37:08,936 --> 00:37:11,103
to a whole new level.
601
00:37:11,104 --> 00:37:14,398
The star of the party
is always pulpo,
602
00:37:14,399 --> 00:37:16,484
or octopus,
603
00:37:16,485 --> 00:37:18,527
Galicia's iconic dish.
604
00:37:19,821 --> 00:37:22,114
Knock, knock!
605
00:37:22,115 --> 00:37:24,617
Food-and-wine expert Alberto
606
00:37:24,618 --> 00:37:26,285
is going to open my eyes
607
00:37:26,286 --> 00:37:29,455
to Galicia's long and tangled
love affair
608
00:37:29,456 --> 00:37:30,873
{\an8}with pulpo.
609
00:37:30,874 --> 00:37:33,210
{\an8}Good! How are you?
610
00:37:38,006 --> 00:37:40,383
{\an8}Oh, my gosh.
611
00:37:40,384 --> 00:37:41,842
{\an8}Yes. I'm ready.
612
00:37:46,515 --> 00:37:48,892
Oh, my gosh!
613
00:37:49,685 --> 00:37:50,726
{\an8}Abracadabra.
614
00:37:50,727 --> 00:37:53,104
Abracadabra.
615
00:37:53,105 --> 00:37:55,648
Galicians are so crazy
about pulpo,
616
00:37:55,649 --> 00:38:00,195
they have specialist traveling
cooks called pulpeiras.
617
00:38:01,405 --> 00:38:03,030
{\an8}Hola.
618
00:38:03,031 --> 00:38:06,618
{\an8}Mucho gusto.
619
00:38:11,164 --> 00:38:12,999
{\an8}In the world, so, technically,
she's the best...
620
00:38:13,000 --> 00:38:14,542
- Yep.
- ...maker of octopus dishes
621
00:38:14,543 --> 00:38:16,003
in the world.
622
00:38:31,435 --> 00:38:34,604
Oh. So, if she can do that with
her finger, she knows it's done.
623
00:38:35,939 --> 00:38:37,356
So, you cut it with scissors?!
624
00:38:37,357 --> 00:38:40,110
And does it matter
how thick the cuts are?
625
00:38:41,111 --> 00:38:42,612
So, better thinner. Yeah.
626
00:38:47,951 --> 00:38:49,703
{\an8}No. Wow.
627
00:38:53,582 --> 00:38:56,709
Aurora's preparing
a Galician classic--
628
00:38:56,710 --> 00:39:01,130
pulpo a feira,
meaning fair-style octopus.
629
00:39:01,131 --> 00:39:04,593
It's been made like this
for 800 years.
630
00:39:19,733 --> 00:39:22,694
Oh, hey. That's-- Wow.
That is so simple.
631
00:39:29,493 --> 00:39:30,910
{\an8}Mmm! Oh, my God.
632
00:39:30,911 --> 00:39:33,287
{\an8}The olive oil is amazing!
- Yeah, it works.
633
00:39:33,288 --> 00:39:35,873
{\an8}Mmm! A lot of times
people overcook pulpo.
634
00:39:35,874 --> 00:39:37,501
Does that make it chewy?
635
00:39:54,184 --> 00:39:57,686
Gallegos
let their hair down differently
636
00:39:57,687 --> 00:39:58,938
from the rest of Spain,
637
00:39:58,939 --> 00:40:01,190
with folk music, bagpipes,
638
00:40:01,191 --> 00:40:03,734
and generous sharing plates
of pulpo.
639
00:40:03,735 --> 00:40:05,611
What does pulpo mean
to the Galician people?
640
00:40:05,612 --> 00:40:08,657
It feels like
a very intimate relationship.
641
00:40:23,547 --> 00:40:26,006
{\an8}Since when?
Like, how many years?
642
00:40:26,007 --> 00:40:28,176
{\an8}Medieval times?!
643
00:40:31,721 --> 00:40:33,639
{\an8}Yeah.
644
00:40:33,640 --> 00:40:35,267
{\an8}Uh-huh.
645
00:40:41,731 --> 00:40:44,734
{\an8}Nobody's eating alone or singing
alone or drinking alone.
646
00:40:51,575 --> 00:40:53,076
{\an8}Uh-huh.
647
00:40:55,078 --> 00:40:57,080
{\an8}'Cause you miss your homeland, yeah.
648
00:41:05,714 --> 00:41:07,715
{\an8}To return.
649
00:41:07,716 --> 00:41:13,179
Lunch ends with a powerful
Galician punch, queimada,
650
00:41:13,180 --> 00:41:16,015
set alight
to burn away bad spirits
651
00:41:16,016 --> 00:41:18,100
and fire up the party ones.
652
00:41:27,944 --> 00:41:29,612
I need more!
653
00:41:31,656 --> 00:41:35,201
My journey in Galicia
has come to an end.
654
00:41:35,202 --> 00:41:37,995
{\an8}It has surprised me
in so many ways--
655
00:41:37,996 --> 00:41:41,874
{\an8}the quality of the food
that's in a class of its own,
656
00:41:41,875 --> 00:41:45,836
{\an8}the breathtaking landscape,
so wild and remote,
657
00:41:45,837 --> 00:41:49,590
{\an8}and, most of all,
the warmth of the Gallegos.
658
00:41:49,591 --> 00:41:53,177
{\an8}The love for their region,
for their community,
659
00:41:53,178 --> 00:41:55,554
{\an8}just shines through
in every way.
660
00:41:55,555 --> 00:42:00,226
{\an8}I think I'm going to have
morriña leaving Galicia.
661
00:42:00,227 --> 00:42:03,103
{\an8}We just have to stay here
all day, guys.
662
00:42:03,104 --> 00:42:04,689
{\an8}Shall we?
48916
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