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EPIC Madrid Food Tour (10 AMAZING stops)

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May 28, 2018

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EPIC Madrid Food Tour (10 AMAZING stops)
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  • - Hey Spain lovers.
  • You're in Madrid for a couple of days
  • and you wanna eat great food.
  • You don't wanna eat terrible food.
  • Well, stick with me.
  • On today's Madrid food tour,
  • I'm gonna show you the best 10 dishes to eat in the city
  • and the best places to get them.
  • (opera music)
  • Hey everybody, I'm James Blick, co-founder of Devour Tours.
  • I've lived in Madrid for seven years.
  • And over that time, I've eaten in a lot of places.
  • Good and bad.
  • And today I'm gonna take you to the places,
  • the 10 places that I would take my friends
  • if I wanted to take them and show them
  • a true taste of this city.
  • 10 amazing dishes.
  • 10 places to get them.
  • It's gonna be delicious.
  • Let's start and check it out.
  • Okay, first stop, breakfast.
  • We're gonna have the best chocolate in Madrid.
  • At place called El Riojano,
  • which was founded in 1855.
  • It was founded by the pastry chef to the queen at the time.
  • And the furniture in this place is gorgeous.
  • Because the queen lent this pastry chef
  • out all her artisans so he could design this place
  • in the most ornate style.
  • Now a days it's run by a family.
  • Esperanza is the owner.
  • Her son, Roberto, is the first pastry chef.
  • And this is truly the most indulgent,
  • most delicious chocolate in Madrid,
  • and it's perfect to start the day.
  • Let's check it out.
  • (speaks Spanish)
  • Okay, so what I love about the chocolate
  • here in Riojano is that it's not made with powder.
  • And a lot of chocolate in Madrid or Spain
  • is actually powder based.
  • But here, Roberto melts down actual chocolate.
  • And when you taste it, it is so rich.
  • It's so deep.
  • But not too sweet.
  • That's key and really creamy.
  • Mm.
  • Oh my God.
  • I remember the first time I had this,
  • and when it hit my lips, it was--
  • I'm not even gonna tell you what it was.
  • It would be obscene.
  • And what they serve it here with is a (speaks Spanish).
  • It's not churros.
  • It's a (speaks Spanish).
  • And you use this to dunk.
  • It's very simple kind of biscuit or cake.
  • And you dunk your chocolate in it.
  • And...
  • Mm.
  • One thing that I love about chocolate in Spain
  • is that if you think about chocolate bars,
  • we didn't really turn chocolate into bars
  • until the 19th century with the Industrial Revolution.
  • Before that, liquid is the natural state for chocolate,
  • and it has been for hundreds of years.
  • Unbelievable.
  • That is unbelievable.
  • It is so rich, so creamy.
  • I'm going in.
  • Mm.
  • (speaks Spanish)
  • (laughs)
  • This is Roberto, the pastry chef
  • that makes the amazing chocolate.
  • So he's not supposed to be working today,
  • but he loves his business so much
  • that he's decided to come in.
  • (speaks Spanish)
  • Bye now.
  • (speaks Spanish)
  • Spanish omelet.
  • It's a dish that's served everywhere,
  • but only a few are good.
  • And I'm gonna show you my favorite place in Madrid
  • to eat this classic Spanish tapas.
  • (speaks Spanish)
  • He said that that tortilla here comes out round.
  • He's being very humble.
  • But it's, as I say, the best tortilla in Madrid.
  • (speaks Spanish)
  • Carlos's tortilla is my favorite.
  • The key reason is he gets the consistency perfect.
  • You can see how it's firm on the outside.
  • Gooey and soft and almost
  • slightly undercooked on the inside.
  • It's so good.
  • Look at that.
  • Wow, that is the perfect tortilla.
  • That consistency.
  • Let me try it.
  • Oh wow.
  • It is-- it's literally a dish that is so simple.
  • It has so few ingredients.
  • Onion, although some people don't use onion.
  • But onion, potato, egg, salt, olive oil.
  • That's it.
  • This bar, it was Carlos's wife, Mariangeles,
  • her father's bar before that.
  • There's a photo with him on the wall.
  • And then when they got married,
  • Carlos took it over, and he perfected his tortilla.
  • This is right here in the center of Madrid.
  • And tourists never find this place.
  • I love it.
  • And I always have it with a beer.
  • It's a little early, but, hey, who's counting.
  • Cheers.
  • By the way, when you're ordering beer in Madrid,
  • order this size.
  • (speaks Spanish)
  • Don't order anything bigger.
  • You can get a (speaks Spanish), which is double this size.
  • If you get anything bigger than that,
  • you're probably in a tourist trap.
  • Okay, we've had Madrid's best tortilla,
  • and now we're gonna have the aperitif
  • before we have more food.
  • Now this is an alcoholic drink.
  • It's kind of never too early to drink alcohol in Spain.
  • It's a cultural thing, day drinking.
  • I've already had my beer,
  • and now we're gonna have vermouth
  • served on tap in a really famous location.
  • Let's check it out.
  • Wow, this place is heaving on a Saturday morning.
  • The San Miguel Market is out of control.
  • It's a tapas heaven, but if you know where to--
  • and it can be a little tourist-y,
  • and you know there's some good things and some bad things.
  • A beautiful building and it's a lot of fun here.
  • You can get wine and walk around.
  • But here's the thing.
  • If you know where to go, there's some fantastic
  • places here to eat and drink.
  • Particularly the wine.
  • There's a great wine bar.
  • And there's this great vermouth stop that I wanna show you
  • called (speaks Spanish).
  • We're gonna head there now.
  • I'm gonna get a vermouth.
  • And I'll tell you what vermouth is.
  • The Mercado San Miguel is known as a place
  • where tourists do come to,
  • but that actually doesn't do it justice.
  • This place was once a traditional market
  • built in the early 20th century.
  • And it was gonna close in the 80s,
  • but it's been reinvented.
  • And turned into this wonderful tapas place.
  • And there's a place here that I love to get vermouth.
  • Vermouth on tap.
  • It's called (speaks Spanish).
  • It's busy here right now.
  • But it's fun as well.
  • You've gotta fight your way into the mart.
  • What is vermouth?
  • It's this drink we drink before lunch,
  • before dinner here in Madrid.
  • Barcelona as well to open our appetites.
  • It's a fortified, aromatized wine
  • that's been colored and sweetened with a bit of caramel.
  • It takes your white wine and it has all these flavors
  • of herbs and botanicals, served on ice
  • with a slice of orange.
  • Perfect to open your appetite to, you know,
  • keep on eating and drinking.
  • But I'm gonna pair it with some nibbles as well.
  • Some really classic vermouth nibbles.
  • So, (speaks Spanish), cheers.
  • Wow, really good.
  • Okay.
  • Then for this skewer, I've got--
  • we've got green pickled pepper, pickled anchovy.
  • We've got an olive with a pepper stuffed in it.
  • I don't think I can get I can get this
  • all in my mouth at once.
  • The combination of vinegary, pickled flavors
  • pairs perfectly with the sweetness of the vermouth.
  • And here we go.
  • Just had to remind myself how well this pairs.
  • Amazing.
  • Okay, next up is very, very secret.
  • It's hidden in the back streets
  • here in the old city of Madrid.
  • And it's not a normal-- it's not a bar.
  • It's not a market.
  • It's a very unique kind of place to get food.
  • See if you can guess.
  • You have to come to this--
  • I'll put the instructions in the description below.
  • You have to come to this little door
  • hidden behind in a quiet little lane.
  • And you have to ring that bell.
  • That one there.
  • And maybe this will help you see.
  • (speaks Spanish)
  • And you come in this seemingly secret door
  • and you might start to see some imagery over here
  • which gives you an idea of where we are.
  • Like this guy up here.
  • Hang a left, follow the sign.
  • (speaks Spanish)
  • To this.
  • (speaks Spanish)
  • So I'm buying sweets from cloistered nuns.
  • These are nuns that live in a convent.
  • Have taken a vow never to leave here.
  • And they make a little extra money by selling--
  • baking and selling cookies.
  • (speaks Spanish)
  • And you have to put your money on this turnstile.
  • The money goes around.
  • The nun is on the inside.
  • I can't see her because she's cloistered.
  • (speaks Spanish)
  • It comes with your cookies,
  • and then it comes back with your change.
  • And you've had no contact, no physical contact
  • with the nun.
  • And you've bought cookies.
  • We'll take them outside, and I'll show you a little more.
  • Okay, so I've got these here.
  • These are cookies baked by nuns.
  • We're here in the convent.
  • As I said, they're cloistered nuns.
  • They've taken a vow never to leave.
  • And you have to buy them through this secret method
  • of this turnstile without having any contact with the nun.
  • So these ones are called (speaks Spanish),
  • which is like snowy cookies.
  • Little snow cookies.
  • I can never open these guys.
  • Should've brought a-- did you bring a pen?
  • Ah, there we go.
  • All right, got it open.
  • Look at these guys in here.
  • So they're cookies covered in icing sugar.
  • And super yummy.
  • And so... mm.
  • Yum.
  • Really moist.
  • But once you start, I get it all over me.
  • - [Camerawoman] You want a glass of water?
  • - Mm-hmm.
  • Glass of wine.
  • I'll get it all over me now.
  • The stuff'll go everywhere.
  • They're really moist.
  • You just keep eating.
  • They sometimes have cookies made with almond flour
  • or with coconut flour.
  • And what's really interesting,
  • there's a huge tradition all throughout Spain
  • of nuns baking cookies.
  • Cloistered nuns baking cookies.
  • They do it within here, and again,
  • they're not allowed to leave.
  • They're not allowed to-- maybe for extreme medical reasons
  • they can.
  • And so they bake these cookies
  • and sell them through this unique system.
  • I'm gonna go back to my cookies and on to the next stop.
  • Guys, next stop, ham time.
  • It's Jamon time.
  • This is one of the most famous delicacies
  • to come from Spain.
  • And we're gonna head to a family run shop
  • right here in the center where they serve the finest hams
  • in the country.
  • And we're gonna try some thin slices of magic.
  • (speaks Spanish)
  • Here we have Luis Miguel.
  • It's his ham shop and bar.
  • It's his family who runs this place.
  • His father raised pigs.
  • And here, this is a temple of ham.
  • And these guys are ham experts.
  • As you can see, Luis is already preparing the ham.
  • We've got black hoof here, which means
  • it's a (speaks Spanish) ham.
  • The top grade.
  • Here we go, we're starting.
  • It's such a rich flavor.
  • It's deep, it's intense.
  • (laughs) (speaks Spanish)
  • Perfectly-- it's almost transparent.
  • So that's how it should be.
  • You don't want big chunks of meat.
  • You just wanna have a little lamina,
  • a little slice like that.
  • A little film.
  • And you drop it on the tongue and let it melt.
  • I've had Italian guests here have told me
  • it's better than prosciutto.
  • I don't wanna start a war but, my God.
  • It's a deep, it's a rich flavor.
  • And as we go up in the grades,
  • it actually gets even better because its time curing,
  • like a fine wine, the more time in curing,
  • the better it is.
  • But remember, aways the same breed,
  • but also the diet effects it.
  • If its been eating acorns.
  • Okay, next stop is a classic Madrid tavern.
  • El Anciano Rey De Los Vinos.
  • And this place has been in the same family since 1948.
  • And they do their own little version,
  • a very unique version of a very classic Madrid taste,
  • a Madrid dish which is bull tail stew.
  • I love this dish, and I'm gonna have it with red wine.
  • (speaks Spanish)
  • It's busy in here today.
  • Not a lot of room.
  • (speaks Spanish), bull's tail stew
  • is a dish that's famous all over Spain.
  • It was invented in Cordoba in the south,
  • but we eat a lot of it here in Madrid.
  • But here they've made it in what called (speaks Spanish),
  • a little parcel.
  • A little kind of present of (speaks Spanish).
  • It's all the goodness of the stew
  • stuffed into a filo pastry.
  • And it is delicious and very unique here in
  • El Anciano Rey De Los Vinos.
  • And I'm gonna combine it with a little (speaks Spanish).
  • It is, what, three minutes to one.
  • So I'm a little early.
  • This is-- one tip.
  • When you're ordering wine in Spain, remember
  • always order by the region.
  • Not the grape.
  • Mm.
  • When it hits the lips.
  • You know, I'll sound like an alcoholic if I keep talking,
  • so I'll stop.
  • One for you.
  • There you are.
  • He only gets to drink because we're out here.
  • Okay, this is not easy to eat.
  • You almost wanna pick it up with your hands.
  • I'm gonna take the jus off
  • and get in there.
  • All right.
  • Wow.
  • Look in there at all that juicy goodness.
  • All that in there is (speaks Spanish).
  • Slowly, very slowly cooked bull tail.
  • Let's try it.
  • I'm gonna dunk it in there.
  • In there, and down the hatch.
  • Mm.
  • Rich.
  • Deep flavor.
  • Oh my God, it's so good.
  • And with the sweetness.
  • A little bit of the pepper on the top,
  • it is literally-- it's like a mouthful of savory wonder.
  • It's all your home cooking wrapped up
  • into a gift.
  • I just love that they call it
  • a little present because it is.
  • It's a gift of savory and a gift of riches.
  • These guys are incredible.
  • Okay, guys, just as we're leaving Anciano,
  • I can see it's heaving behind us.
  • And I wanted to point that out.
  • Because bars get so busy in this country.
  • And so you really have to have great tips
  • to fight your way into the bar.
  • Check out my video which is about how to do tapas
  • and you'll get tips for how to handle
  • a really, really busy tapas bar like this one behind me.
  • All right, next stop.
  • Okay, I'm in the line for this famous dish.
  • (speaks Spanish).
  • The the calamari sandwich, which
  • Madrid is landlocked, but we're famous for this dish
  • that reminds you of a seaside town.
  • All the bars around (speaks Spanish),
  • the main square, serve them, but here
  • in La Campana, it's the best.
  • These guys have been doing it for decades.
  • There's a spot at the bar here, so I'm gonna squeeze in.
  • So I've ordered (speaks Spanish) and (speaks Spanish).
  • What I love about how they do it here
  • is the calamari is really fresh and crispy
  • and the bread and the sandwich is perfectly soft.
  • Sometimes they serve it with too hard bread
  • and it becomes like a jawbreaker,
  • and I don't like that.
  • Another beer.
  • Couldn't help it.
  • You're gonna think I have a drinking problem.
  • I don't.
  • I'm doing this for you.
  • Famous line: I don't have a drinking problem.
  • I have a drinking solution.
  • So, anyway.
  • How I have it is with a little bit of lemon on it.
  • That's all because I wanna taste
  • the freshness of the calamari.
  • Look at that.
  • *.
  • Okay.
  • Nice and hot.
  • No butter.
  • No oil except what's on there.
  • What's on the... whew.
  • Think in eed to detach my jaw or something.
  • And if you get full, and can't have any more bread,
  • just eat the calamari.
  • It's that simple.
  • My God.
  • I could od this for a living.
  • It's heaving in here.
  • All right, we've got another stop.
  • It's also gonna be really busy,
  • and it's also seafood.
  • It's just around the corner.
  • Casa Revuelta.
  • This place gets busy.
  • Often there's also a queue here.
  • See if we can fight our way into the bar.
  • I have friends in here though.
  • So I think we'll be okay.
  • My task now is to fight my way to there
  • where Santi is, the bartender.
  • These guys are famous for (speaks Spanish), salt-cod.
  • (speaks Spanish)
  • You have to wait here to get to the bar.
  • There's actually people queuing outside now.
  • The turn over's so fast because it's true street food.
  • These are the (speaks Spanish), or salt- cod.
  • So you just queue and you wait.
  • And you're always waiting to see where
  • somebody's about to finish.
  • It's actually a tight line because everybody's
  • all but halfway through.
  • This is the energy I love.
  • Gotta watch out for the old ladies too.
  • They're rough.
  • They'll get in fast.
  • (speaks Spanish)
  • We made it.
  • This is always a stop on my little food tour
  • when friends come to visit.
  • Especially Kiwis because they know fried fish.
  • What I love about the (speaks Spanish) here
  • is although it's just fish that's been cured
  • and then rehydrated as part of the process
  • of making (speaks Spanish).
  • It's so tender, so juicy.
  • It's like it's fresh.
  • It's so crunchy, and it's just moist.
  • Wow.
  • Glass of white wine.
  • Nothing from bottles here.
  • This is a tasca, really basic neighborhood bar stuff.
  • This is wine just served from a carafe.
  • It's a white wine from (speaks Spanish).
  • Nothing elegant.
  • You don't need anything elegant with this thing.
  • You just need rustic fun.
  • There's not a lot of space left in my stomach
  • or my brain.
  • I'm starting to explode from all sides.
  • We're gonna go to Casa Toni,
  • which is my favorite tapas bar.
  • Guys, this is gonna scare you a little bit,
  • but there's one type of food or dish
  • that you have to try when you're in Madrid.
  • We call it in Spanish (speaks Spanish).
  • And it means offal meat.
  • O-F-F-A-L.
  • All those off cuts that are not sirloin steaks
  • and ribs and things like that in other words.
  • Things that were once a necessity to eat.
  • But if you're gonna try them,
  • the place to do it is here in Casa Toni.
  • This is a really traditional tapas bar.
  • It's my happy place.
  • And we're gonna try a dish called (speaks Spanish).
  • They are serving these in Michelin star restaurants.
  • And here they just do them on the grill
  • with a little bit of lemon and salt.
  • Sweet breads, that's what they are.
  • Sweet breads.
  • Something that is a gastronomic delight
  • all over the world in expensive places.
  • And here in Madrid in rustic restaurants, we eat them.
  • It's one of the most delicious flavors in the world.
  • So behind me you can see the (speaks Spanish).
  • (speaks Spanish) is where all the magic happens.
  • The grill.
  • We've got Carlos here working up a storm.
  • These places don't have a kitchen off somewhere else.
  • It all just happens here right behind the bar.
  • Everything is cooking there in a fryer
  • and apart from that, it's either fresh or pickled.
  • So true immediacy in the food.
  • So here we've got the sweet breads that I've ordered.
  • Sweet breads.
  • Along here we've got kidneys.
  • This is (speaks Spanish).
  • This is a braided lamb's intestine.
  • I don't wanna freak you out too much with that one.
  • Blood sausage.
  • Black pudding, (speaks Spanish).
  • Incredible.
  • (speaks Spanish).
  • Pork skewer, (speaks Spanish).
  • (speaks Spanish), anchovies.
  • (speaks Spanish), baby cuttlefish.
  • Calamaris.
  • And down on the end, we've got some pickled anchovies.
  • (speaks Spanish)
  • You can't quite see them there,
  • but I've got a plate of them over here.
  • Come back.
  • Right here.
  • One of my favorite tapas in the world.
  • They filet the anchovies themselves.
  • Soak them in vinegar.
  • Little garlic, little parsley, and done.
  • Don't be scared.
  • These are incredible.
  • Little bit of lemon.
  • There's a little bit of parsley in there.
  • Salt.
  • Mm.
  • There's this beautiful barbecue-y, crispy flavor
  • on the outside.
  • It's like a smoky flavor.
  • And then the inside is kind of creamy.
  • And I'm probably turning you off,
  • but you really have to try these.
  • They're rich.
  • It's like very tasty chicken.
  • I know that sounds so banal and crazy,
  • but it's really what it tastes like.
  • But creamier and crunchier and delicious on the outside.
  • And I'm sure they're good for you.
  • I mean, how can they not be?
  • You need to do me a favor.
  • You need to make me a promise.
  • You need to come to Casa Toni.
  • You can get (speaks Spanish).
  • You can try the other stuff.
  • You can get (speaks Spanish).
  • Get a (speaks Spanish).
  • Make a comment below and tell me that you loved it.
  • Because I'm sure you will.
  • Send me a tweet.
  • Send me an email.
  • Please.
  • The smell of this place is incredible.
  • La Mallorquina has been open since 1894
  • here on (speaks Spanish).
  • It's huge.
  • It's always busy, this place.
  • It's actually quite quiet now,
  • but often it's like this.
  • You can't even move in here.
  • And they have a huge array of pastries and sweets.
  • They have a coffee shop over there.
  • You can sit down upstairs.
  • And here I come for one thing and one thing only.
  • (speaks Spanish)
  • And they (speaks Spanish) and (speaks Spanish).
  • I go for the crema.
  • It's a pastry cream I think it's called in English.
  • It is like custard-y.
  • And the pastry, and my God.
  • It is unbelievable.
  • And that is our dessert for today.
  • So let's go grab some.
  • (speaks Spanish) is here.
  • And then the cousin, the sweet cousin, (speaks Spanish)
  • is here.
  • Only one for me.
  • They get hundreds of every day.
  • I could just here people around me ordering the same things.
  • (speaks Spanish)
  • This one, perfectly warm from the oven.
  • Gooey, sticky on top.
  • They always serve it wrapped up.
  • Let's try it.
  • Mm.
  • So good.
  • This beautiful pastry cream inside.
  • Perfectly sweet.
  • Creamy, custard-y.
  • Guys, my fingers are sticky.
  • My stomach is full.
  • I would love to hear what your favorite things
  • to eat are in Madrid.
  • Let me know in the comments below.
  • I love reading them, and I always reply.
  • Also, if you wanna learn more about
  • how we eat, drink, live, and love in Spain,
  • subscribe to my channel.
  • And see more of my videos.
  • Thanks for watching.
  • Enjoy Madrid.
  • I'm going home for a siesta.
  • (speaks Spanish)

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Description

The TOP 10 dishes in Madrid! Tortilla española, calamari sandwich, hot chocolate, tapas, jamón, vermouth, secret nun’s cookies and more! This is the delicious Madrid food tour I give to my friends when they visit! Beware - it's EPIC!

1. WELCOME TO SPAIN REVEALED!
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▶ Subscribe to see my latest videos! http://bit.ly/SubscribeJamesBlick

▶ Get my FREE GUIDE to my favourite tapas bars in Madrid, Barcelona, Seville & San Sebastian http://bit.ly/2REk5KV

2. EXPLORE SPAIN LIKE A LOCAL!
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▶ Join a delicious food tour with my company Devour Tours http://bit.ly/2zsS2Wb

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3. EPIC MADRID FOOD TOUR!
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Madrid has amazing food.. there I said it! Often when people think of Madrid they think of museums and art and maybe a trip to Toledo. But trust me, this city has an incredible food scene that is less touristy and more underground compared to some other cities in Spain. So, I wanted to make this Madrid food guide so that you can enjoy it like a true local!

Today I take you to 10 of my favourite places to eat 10 incredible bites. We start with the best chocolate in the city (melted from actual chocolate) at an over 100-year-old pastry shop. Then we head to a local and hidden family-run joint for the city’s top Spanish omelette (tortilla española) and a beer (caña).

Next up! Vermouth time. We nip across to the San Miguel market for a sweet red vermouth on tap just like the locals do (along with marcona almonds, campo real olives and a local skewer). Then we head to a SECRET STOP. Cloistered nuns who bake cookies in - the cookies are delicious and moreish and the experience is truly one-of-a-kind. As a friend used to say, like doing a drug deal!

OK… getting full. Next stop - jamón… ham! And the good stuff - acorn-fed jamón ibérico in a family-run ham shop. Around the corner we head to an over 100-year-old tapas bar for one of the most delicious tapas in the city - bull tail stew parcel, paired with a Rioja wine.

Next it’s Madrid’s most famous bite - the calamari sandwich. There are so many places that do this, but we head for the best one! And for more seafood, we swing around into the La Latina neighbourhood for the best bacalao in the city, served with a white wine in a place that is a true Madrid rough-and-tumble tapas bar.

And then - tapas. We swing into Casa Toni, a fantastic tapas bar that does brilliant sweetbreads - mollejas - a delicacy in many restaurants around the world, and here deliciously cooked with skill on the griddle.

And finally, dessert … we head to the most famous pastry shop in the city for the napolitana de crema. The perfect sweet end to a fabulous Madrid food tour. Siesta time!

Want to find those secret nun cookies? Head to Calle Codo (near Plaza de la Villa) and where you see the door with the sign "Venta de Dulces", ring the top bell. Hours are Mon-Fri 0930-1300 then 16.30 - 18.30.

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WHO IS JAMES BLICK?
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Hola! I’m James Blick. Spain is my passion! Its food, its culture, its history and its people. And I get a massive kick out of sharing everything I’ve learned with visitors to this country. My mission? To help you have a true, rich and delicious experience in Spain! If that sounds like something you’re into, then I’d love you to subscribe and join this community of Spain Lovers! http://bit.ly/SubscribeJamesBlick

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