1 00:00:08,384 --> 00:00:13,888 They say in Galicia things take time and effort 2 00:00:13,889 --> 00:00:17,767 but that it's worth the wait. 3 00:00:17,768 --> 00:00:20,437 I've always wanted to visit Galicia, 4 00:00:20,438 --> 00:00:23,398 the most unspoiled region of Spain. 5 00:00:23,399 --> 00:00:25,483 This is incredible. 6 00:00:25,484 --> 00:00:28,069 It has areas so remote, 7 00:00:28,070 --> 00:00:31,781 you get them all to yourself. 8 00:00:31,782 --> 00:00:34,701 It was once the poorest part of the country. 9 00:00:34,702 --> 00:00:37,829 Over a million Galicians were forced to leave, 10 00:00:37,830 --> 00:00:40,248 setting sail for better lives, 11 00:00:40,249 --> 00:00:44,127 yet yearning for the land they'd abandoned. 12 00:00:44,128 --> 00:00:49,090 There's this Galician term they use called morriña, 13 00:00:49,091 --> 00:00:51,593 which means "a longing for the homeland." 14 00:00:51,594 --> 00:00:55,513 It's when they really miss being in Galicia when they're away. 15 00:00:55,514 --> 00:00:58,850 Now I get what that means. 16 00:00:58,851 --> 00:01:01,436 I mean, look at this. 17 00:01:02,938 --> 00:01:06,441 I'm Eva Longoria, and I'm a proud Mexican American. 18 00:01:06,442 --> 00:01:08,485 11 generations ago, 19 00:01:08,486 --> 00:01:10,612 one of my ancestors left Spain 20 00:01:10,613 --> 00:01:13,990 for the New World and a new life. 21 00:01:13,991 --> 00:01:17,660 400 years later, I'm back. 22 00:01:17,661 --> 00:01:20,079 I'm so excited! - Salud. 23 00:01:20,080 --> 00:01:24,125 And I'm exploring Spain and its 17 regions 24 00:01:24,126 --> 00:01:26,544 to see how the land and its people 25 00:01:26,545 --> 00:01:30,799 have created one of the world's most exciting cuisines. 26 00:01:31,967 --> 00:01:33,635 I think you know what you're doing. 27 00:01:34,845 --> 00:01:37,639 Galicia is Spain's best-kept secret. 28 00:01:37,640 --> 00:01:39,265 Knock, knock! 29 00:01:39,266 --> 00:01:42,185 Hidden in the northwest corner of the country, 30 00:01:42,186 --> 00:01:45,480 enclosed by misty mountains and the mighty ocean, 31 00:01:45,481 --> 00:01:50,151 the Romans believed its coast marked the end of the world. 32 00:01:51,821 --> 00:01:53,196 ♪ Galicia ♪ 33 00:01:53,197 --> 00:01:55,949 Galicians call themselves "Gallegos"... 34 00:01:59,161 --> 00:02:02,373 ...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, 37 00:02:08,879 --> 00:02:11,589 Gallegos are fiercely independent. 38 00:02:11,590 --> 00:02:13,007 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. 40 00:02:14,426 --> 00:02:16,553 Let's keep it a secret. - But the secret's out. 41 00:02:16,554 --> 00:02:19,389 Galicia food is second to none. 42 00:02:19,390 --> 00:02:21,225 Wow! 43 00:02:24,478 --> 00:02:25,687 In the world? 44 00:02:25,688 --> 00:02:27,647 Would you like to try the best pulpo 45 00:02:27,648 --> 00:02:29,108 you have ever eaten? - Yes. 46 00:02:32,403 --> 00:02:33,403 Aaah! 47 00:02:33,404 --> 00:02:35,989 The quality of food here is so divine, 48 00:02:35,990 --> 00:02:38,449 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, 52 00:03:07,521 --> 00:03:09,314 a land with water on two sides 53 00:03:09,315 --> 00:03:14,986 and a coastline scored with 19 estuaries, called rias. 54 00:03:14,987 --> 00:03:17,405 Santiago de Compostela's cathedral 55 00:03:17,406 --> 00:03:20,575 is one of the most important pilgrimage sites 56 00:03:20,576 --> 00:03:22,577 in the Catholic world. 57 00:03:25,039 --> 00:03:26,915 This is where I'm meeting Galician cuisine's 58 00:03:26,916 --> 00:03:30,460 most devout disciple, Pepe Solla. 59 00:03:30,461 --> 00:03:34,005 Hola, Pepe! How are you? 60 00:03:34,006 --> 00:03:36,716 {\an8}Pleased to meet you. 61 00:03:36,717 --> 00:03:38,886 {\an8}This is insane. 62 00:03:39,887 --> 00:03:42,348 {\an8}It's beautiful. 63 00:03:47,603 --> 00:03:49,437 Well, this is my first time in Galicia. 64 00:03:49,438 --> 00:03:51,064 {\an8}- Yeah? - Yes. 65 00:03:51,065 --> 00:03:52,607 {\an8}I've never been to Galicia. 66 00:03:52,608 --> 00:03:54,651 {\an8}Everybody tells me, "If you want to eat well in Spain, 67 00:03:54,652 --> 00:03:56,319 {\an8}go to Galicia." - Yeah, yeah. 68 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. 70 00:04:08,082 --> 00:04:10,166 Most travelers here are pilgrims. 71 00:04:10,167 --> 00:04:11,542 For over 1,000 years, 72 00:04:11,543 --> 00:04:14,087 they walked to the city from across Europe 73 00:04:14,088 --> 00:04:18,841 on the ancient pathways of the Camino de Santiago. 74 00:04:18,842 --> 00:04:21,052 But they come to honor the holy shrine 75 00:04:21,053 --> 00:04:23,221 of Saint James the Apostle, 76 00:04:23,222 --> 00:04:26,683 not to indulge in the earthly pleasures of Santiago's 77 00:04:26,684 --> 00:04:29,019 tempting restaurants and bars. 78 00:04:33,315 --> 00:04:34,649 {\an8}In the world? - Yeah. 79 00:04:34,650 --> 00:04:36,317 {\an8}- That's a big statement. - Yes. Yeah, yeah, yeah. 80 00:04:36,318 --> 00:04:39,445 Pepe wants to wake the world up to the wonders 81 00:04:39,446 --> 00:04:42,116 of Galician cuisine. 82 00:04:42,992 --> 00:04:44,742 {\an8}How are you? 83 00:04:44,743 --> 00:04:46,160 {\an8}- Fran, Eva. - Hi! 84 00:04:46,161 --> 00:04:47,370 - It's very nice to meet you. - Nice to meet you. 85 00:04:47,371 --> 00:04:48,830 How are you? - Thanks for coming. 86 00:04:48,831 --> 00:04:50,916 Oh, my gosh. You know how to greet me. 87 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. 89 00:05:08,892 --> 00:05:10,852 The Xiros Bisqato cheese 90 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? 94 00:05:36,712 --> 00:05:41,174 So, Fran, Galicia is known for this superior cuisine of Spain. 95 00:05:41,175 --> 00:05:43,093 Why do you think that is? 96 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. 103 00:06:23,425 --> 00:06:26,094 Thanks to the passion of chefs like Pepe, 104 00:06:26,095 --> 00:06:29,639 Galicia is now twinkling with 19 Michelin stars... 105 00:06:31,475 --> 00:06:33,768 ...and a leading light in the new generation 106 00:06:33,769 --> 00:06:38,689 of Santiago's starred chefs is Lucía Freitas. 107 00:06:46,281 --> 00:06:49,243 {\an8}Lucía? 108 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. 110 00:07:12,724 --> 00:07:14,059 {\an8}Wow. 111 00:07:16,812 --> 00:07:19,939 El Mercado de Abastos is the beating heart 112 00:07:19,940 --> 00:07:21,983 of Santiago's food scene. 113 00:07:21,984 --> 00:07:23,484 For six days a week, 114 00:07:23,485 --> 00:07:26,654 specialist vendors offer the finest, freshest products 115 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? 118 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, 125 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 161 00:11:10,379 --> 00:11:13,047 to meet one of Galicia's most exciting chefs, 162 00:11:13,048 --> 00:11:14,715 Danny Lopez. 163 00:11:14,716 --> 00:11:17,385 Rumor has it that Danny does things with seafood 164 00:11:17,386 --> 00:11:20,388 that'll knock your socks off. 165 00:11:20,389 --> 00:11:23,599 He promised to prepare me a Galician treasure, 166 00:11:23,600 --> 00:11:26,477 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, 171 00:11:48,375 --> 00:11:51,919 where the Atlantic Ocean meets the Cantabrian Sea, 172 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 178 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. 183 00:13:40,278 --> 00:13:42,404 For each little barnacle, 184 00:13:42,405 --> 00:13:43,822 the harder the waves hit, 185 00:13:43,823 --> 00:13:46,033 the fatter and juicier it grows. 186 00:13:47,369 --> 00:13:49,370 Look at how these waves are crashing into them. 187 00:13:49,371 --> 00:13:51,997 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?