Oh, yeah. Spain leaps deep in my soul, and its food has me who i am, a chef who loves to feed the world. What you hear is the happiness of all the ingredients. Its true, i have more than 30 restaurants across the u. S. Hola. But i am also a humanitarian, Feeding Millions of people around the world. We did 600 hot meals. A good day. [all cheering] [jose andres] i moved to america three decades ago, and i raised my family here. And im taking my daughters, carlota. This is so good. Ines. Mmm. And lucia. Beautiful. All around my beloved home country. I want them to see it all, learn it all. Come on, ines. Chop, chop, chop. And taste it all, from the most simple iconic foods, tapas. Boom, boom. Gazpacho. Mmm. Paella. Oh, my gosh. To the more sophisticated and unique food of my homeland. This is the most amazing meal. [jose] to really get to know spain, you have to understand its food. This is a trip filled with adventures. Whoo . Traditions, celebrations, and of course. Mila. Lots of delicious food. [carlota andres] we really are eating our way through spain. Ah. Wow [jose] whoa barcelona from the rooftop take a look at this. Take a look at this. Pull it up there. [carlota] wow. [jose] tibidabo, sagrada familia, i love barcelona. [carlota] your city. [jose] its true. I move here from Northwest Spain when i was six years old. This is where i grew up and first fell in love with food. Its also where i went to Culinary School and learned how to cook. Now i am back with my two eldest daughters, who are free to join me this time. Dad, so basically, your career as a chef started in barcelona. My life as a person started in barcelona. That too. Tell me what you cook, tell me what you eat, and i will tell you who you are. Do you know who i am . Your dna is here. I began, i mean, cooking with my dad, with my mom, at home, not too far away from where we are here. I couldnt go to the fancy restaurants, but i could go to the tiny tapas places that a young boy like me could afford. Tapas, small Delicious Fishes to share with friends, are one of the reasons why people come to this amazing city. Situated on the sparkling mediterranean sea, the food of barcelona reflects its unique geography. A real mix of traditional and modern taste, a special blend of old and new, along with tapas, which has been a way of life around here for centuries, there is also catalonian Surf And Turf, the best seafood in the world, incredible pastries and delicious local dishes. In this city of almost 1. 6 million people, youll also find the very best restaurants serving creative dishes that change the way you think about food. Creativity very much is in every corner in this region, dali and picasso and gaudi who came up with this, and thats what youre gonna see through food and buildings. And art and culture. Lets go. [jose] lets go. I cannot wait. [carlota] what is the best way to eat our way around barcelona . [jose] this is the best way to eat around barcelona. In a motorbike, you can stop right, left, here, there, everywhere man, im hungry tapas, papa tapas. [jose] yes were gonna do tapas im hungry in america, i became famous for bringing spanishstyle tapas into my restaurants. In its most traditional form, its ham, cheese, sausage or tomato bread. In the old days, people put these openface sandwiches over their glass to keep the glass out. The name tapas actually comes from the spanish word, tapar, which means to cover. For busy workers, it was intended to be a quick, easy and inexpensive way to refuel. So, you know where im gonna take you now . To tapas 24, of my friend, carles abellan. Ah, we know him i love him because hes like a rocker. I mean, he was so lucky with girls when we were young. [girls laughing] [jose] this is tapas 24, a super popular place that serves amazing tapas, run by My Old Friend from cooking school, this handsome devil, michelin star chef, carles abellan. [speaking foreign language] [men laughing] [speaking foreign language] i met him in the school the first year the school opened. The first year we joined, and he was like, my older brother, like so many others. Yes. Yeah. [speaking foreign language] boom, boom, boom. And you dont want to know the stories. [carlota laughing] [jose] carles is now one of the most famous chefs in spain. He opened this place more like a neighborhood bar, as a tribute to traditional tapas, where he elevates familiar dishes with creativity and quality. Tapas obviously is the heart of the spanish cooking in more ways than one. Nobody will say that tapas is not a great medium to let every cook in spain and around the world to express themselves through what tapas are. Its small dishes, the people can share, that the kitchens can produce quickly and fast. Wow. Okay, im gonna say it. Im hungry. [speaking foreign language] [carlota] the menu was packed with local specialties. Its barcelona, so theres a ton of seafood, and, of course, dad wants it all. I want oysters, ah, and i want sipia, ah, and i want chipirones, ah, no, and i want also the mussels, the calamares, and, yeah, the amanida uh, yeah, you know one thing. Yeah. Everything. Everything. Everything. Yeah. Ambulance ambulance you know they say in spain . Rolando. In spain, we say, from here, we are gonna leave. Rolling. Rolling. Rolling. [jose] boom. Oh, my gosh. [jose] to get us rolling, carles is going to start us off with a bang. Boom. Boom, boom. [carlota] boom. [jose] la bomba la bomba this is so iconic. [carlota] i dont think ive ever seen this. [jose] this is baked flavor in a little package. The dish is a ball of seasoned ground beef with potato puree and spices, topped with a spicy garlic and tomato sauce. Wow oh, my god thats a bomba [all laughing] this is the bomb [laughing] [jose] of course it needs to be washed down with a glass of cold catalan cava, sparkling white wine. Thank you for having us. Salud. [jose] i want the girls to try another local favorite, a wonderful tapas called the bikini. Oh, my god. I mean, i wish everybody could taste this. [ines] this looks amazing. [carlota] its like a grilled ham and cheese sandwich, but with one very special ingredient, pureed truffles. Its then layered with thinly sliced ham, mozzarella cheese, and then toasted to gooey perfection. Amazing look at, look at, look at the cheese. [ines] whoa. The Cheese Melting inside. The cheese. Ah [carlota laughs] bikini. Finally, another tapas that is very much a spanish staple. [carles] la croquetas. Croquetas. [jose] croquetas. Pollastre rostit. So, take a look at this. Its warm, its crunchy, its light. Its like the croqueta has life chicken and iberico ham in a creamy Bechamel Sauce inside the cripsy, crunchy fritter. Here. For you. [carles speaking] [jose] if its served this small, or if its served to share. Thats a tapas. Ah. Carlota, we really are eating our way through spain. We really are. Its only the first stop in our food tour of catalonia, but were already realizing that tapas is a perfect reflection of dads philosophy on eating. [jose] tapas is me, i mean, i think i was part of the Dna Thousands of years ago, maybe tens of thousands, that created tapas. I think i am a molecule that came out of tapas. Why . Because i dont like to be in one place alone, i dont like to eat one thing alone, i like to go from place to place, eating many things, cold, hot, going into the kitchen, coming out, getting a sherry, getting a drink, getting a cava, just a celebration of life come on this celebration of life is the heartbeat of this city, an ageold tradition, that is giving new life each day and all night in the streets of barcelona, People Sharing Food and precious time with each other. You want really to understand life . Boom. Join me in the tapas revolution. Wake up, gotta go cmon, cmon. Gracie, cmon. Lets go guys, cmon mom, cmon mia [ Engine Revving ] my favorite color is. Because, its like a family thing [ Engine Revving ] made it mom leave running behind, behind. The new turbocharged volkswagen atlas. Does life beautifully. Im hearing different ways for me to screen for colon cancer. Its time to use my voice, ive got a choice, more than one answer. I sat down with my doc. We had a talk. 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Theyre where we put down roots, and where together, we work to help move everyones financial goals forward. Pnc bank. [jose] bon dia, barcelona we are back on the bikes and going to one of my Favorite Places in the city for breakfast. Im hungry. I want bar pinotxo. [jose] what . Bar pinotxo. In english, that means pinocchio. Pinocchio. Im hungry. Im hungry for breakfast. Im more hungry than you. And i need a coffee. [ines] my stomach is rumbling. [jose] as a boy, anytime i had money in my pocket, i used to come here for breakfast. Hey Juanito Bayen [carlota] hello. [jose speaking foreign language] [Juanito Bayen laughing] [jose] its run by My Old Friend, juanito, who is very much a permanent fixture around here. [speaking foreign language] [speaking foreign language] wow. [juanito speaking foreign language] first, un Cafe Con Leche. [jose] i think he makes the best Cafe Con Leche in the world. Do you know why i love bar pinotxo, and juanito, especially . Hes always there making every coffee, serving every glass of cava, every tapa. [carlota] muchas gracias. Its like the ocean. Do you see how it moves . [jose] my girls have a sweet tooth, and of course, they are looking for something sugary to start their day. In barcelona, the obvious choice is the xuxo. [carlota] oh, the xuxo. And what is a xuxo . A croissant . [ines] carlota what . No [ines speaking foreign language] [jose] take a look. This is like, this amazing dough that is fried, filled up with cream. Not just any cream, Crema Catalana, almost like a sweet, velvety custard with sugar dusted on the crunchy outside. A good croissant is a great thing, lady, but a xuxo, a xuxo is for the gods. [ines] how is it, carlota . Oh, my god. Oh, my god. Your lips all sugary. Its so creamy and crunchy and sweet. The xuxo, oh, my gosh. The xuxos are the best thing in the world. Why are croissants everywhere in america . Why cant xuxos be everywhere in america . I think we should take xuxos to the u. S. [jose] okay, so these girls of mine are happy with coffee and a pastry, but i am from barcelona. This is my coffee, cava. And its never too early for a glass of sparkling wine or an authentic barcelona breakfast, and that means seafood. [juanito chuckles] [speaking foreign language] [carlota] dad, you do know that its 9am, right . [juan] we popped by juanitos nephew, jordi. So is this a typical barcelona breakfast . Or is this your typical. This is a typical pinotxo breakfast. A typical jose andres and pinotxo breakfast. You need to understand, all these things, you can buy them just right there in the market. Mmm. [carlota laughs] [jose] the General Store where jordi does all his shopping is, of course, la boqueria, the Beating Heart of barcelona. Its one of the most Famous Food Markets in the world. Officially opened in 1836, people have been selling and buying food here since the 13th century. I used to come here as a boy to explore and discover. I will wander around, visiting all these traders and vendors to smell and taste all kinds of new and different foods from all over the world. Okay, were gonna go after to see one of my friends, and hes gonna cook for us, quim. Quim hell cook anything, but he knows what i like the most is. [ines] Surf And Turf. [jose] you might think Surf And Turf began in america. Believe it or not, catalonians invented Surf And Turf. We call it mar i muntanya, sea and mountain. Look at where we are. Barcelona sits on the northeast coast of spain, right on the mediterranean sea, and is not far from the mountains. Those are the pyrenees. Fishermen would Trade Ingredients with farmers, and a Super Traditional catalonian dish was created. Sure, spain is known for paella, and when we go to valencia, well eat paella, but here in barcelona, my favorite dish is mar i muntanya. [men speaking foreign language] [jose] we saw people here that theyve been part of this market for generations. Traditions keep passing from father and mother to sons and daughters. History keeps moving forward through one ingredient, through one plate of food at a time. [ines] wow. [carlota] this is a big truffle. [ines] this is one of the biggest truffles ive ever seen. Can we take this one . [man] si. Ours. Hey, we need to buy the chicken oh. Oh we need to buy the chicken. Tell me what you eat, and i will tell you who you are. Well, my friend, today you are learning who i am. Okay, ladies. Follow me. We are off to my friend quims house for lunch. I cant wait for mar i muntanya. Hold on [speaking foreign language] hey here is where used to be my cooking school. Now its a restaurant, good restaurant, but my old school used to be right here. Oh, my god. You see . Thats where i began to study. I first came here to learn my way around the kitchen when i was just 15 years old. Is where my journey as a cook started, and where i met quim, and so many other good friends who went on to be top chefs. Were you a good student . I was the best student. I never graduated. I guess i learned how to cook, how to speak english, and i know a thing or two about accounting. Ah, english, still working on that. Still working on the english. What . [carlota] were about to visit two of those old friends from dads cooking school. Both quim marquez and Albert Raurich are well known chefs here in barcelona. And theyre hosting us at quims house. Hola. [jose] quim, quim, quim hows it going . Hola. [jose] albert [carlota speaking foreign language] [speaking foreign language] [jose] we brought things we brought things [carlota speaking] [jose speaking foreign language] [quim marquez] oh. [Albert Raurich] nice. [jose] boom. Wait, but, so we have all these ingredients. What are we cooking . Mar i muntanya. Surf and turf. This is your typical mar i muntanya, pollastre amb gambes, chicken with mediterranean lobster. Youll find this catalan combination on menus across the region. After quickly cooking the lobsters in brandy, we sear the Chicken Pieces in the same pan using the juice of the lobsters, then we add onions and garlic and tomatoes, and let it simmer. Eventually, we put in some herbs, like thyme, rosemary, bay leaf and oregano. [jose] are you good there . Were phenomenal here. Were uh. We have three amazing chefs cooking for us. [men laugh] i mean, they are my assistants right now. [carlota] oh, im sure. [ines] i think its the other way around. Uhoh, hes running the eyes. [albert laughs] [jose] these guys are like brothers to me, and thanks to our passion for food, well always share a unique connection. We are joined by this Umbilical Cord that has never been cut. [quim] yeah. [jose] to the mother that brought us together, which is cooking. But dad told me that he rarely ever went to school. In the classroom, no. In the kitchen. In the kitchen. Always. He would