Seasons & Episodes
How They Cook Back Home: Asturias
From his home region of Asturias in northern Spain, José showcases its great cheeses, making a sweet and sour salad of
A Pilgrim's Progress in Food: Galicia
José explores the food of the magical, mystical region of Galicia where pilgrims have traveled for centuries. He cooks
The Sweet Spanish Center: Madrid
José explains the sweet Spanish tooth, cooking pancakes with chocolate before showing us the wonderfully thick hot choc
Spain's Vegetable Garden: Navarra
Sweet, hand-roasted red piquillo peppers are now sold in jars across the United States. José stuffs some piquillos with
Tuna and Tapas: Andalucia
There’s tuna and there’s Spanish tuna. José prepares a classic tuna salad before joining the extraordinary tuna cat
Surf and Turf: Catalunya
José turns Spain’s sparkling wine, cava, into a light dressing for oysters and a refreshing mimosa cocktail. He goes
Earth, Wine and Fire: Basque Country
José cooks a cold soup of Basque cheese bought in Manhattan before going to the rustic farms where the cheese-makers li
The Magic of Saffron and Cervantes: Castilla la Mancha:
José uses widely-available Manchego cheese to prepare a salad of cheese, tomato, thyme and walnuts. He shows us the foo
A Taste of the Sea: Galicia
José prepares scallops in their shells with Albariño white wine, and visits the dramatic seafood farms of this northwe
Food for the Family: Asturias
Asturias means family for José, and he prepares a simple apple and cheese salad with his mother’s favorite blue chees
A Cultural and Culinary Capital: Madrid
José cooks a quick tapa of fried eggs and Spanish chorizo sausage before showing us the artistic and food culture of th
Food Arts: Catalunya
Using a Catalan olive oil bought in the US, José prepares two tapas: marinated olives and toast with cheese and anchovy
Red Red Wine: La Rioja:
No Spanish wine is more famous than Rioja, and José starts with a quick tapa of apples in a red wine syrup. He takes us
Liquid Gold: Andalucia
José explores the wonders of Spanish olive oil in Andalucía, joining workers in the field for the olive harvest and a
The Onion That Would be King: Cataluña
José travels to Cataluña, the region where he was raised, to join in the Calçot Festival, a joyous occasion attended
The Land of Fire: Castilla y Leon
Centuries of history and generations of cooking tradition come together in Castilla y León, where José travels to rest
The Tale of the Drunken Goat: Murcia
After creating a special drunken goat cheese and tomato salad, José ventures through the region of Murcia in search of
Paella Day: Valencia
José explores the fascinating region of Valencia, famed for its rice fields and paella restaurants. After visiting the
Seas of Delicacies: Baleares
José travels to Iles Balears where he begins by making a unique omelet with sobrasada, a rare spreadable sausage—then
Cold Soup and Hot Flamenco: Andalucia
José travels to Andalucía’s Granada, the city that made cold soup famous, and creates two of his own–the famed gaz
Green Spain: Cantabria
Exploring the fertile peaks, fields and valleys of Cantabria, the area known as Green Spain, José creates a unique tapa
José Goes Nuts: Valencia
A return to Valencia makes a star out of the region’s nuts. José whips together a nutty dessert called postre de turr
Cherries and Cheeses: Extremadura
After cooking two quick tapas – one with a local cheese from Extremadura, the other with the region’s cherries – J
A Fairy Tale Come True: Aragón
In the mythical forests of Aragón, a heavenly region almost too beautiful to be real, José is inspired to cook two ver
Sophisticated Tastes: Pais Vasco
José explores one of the most sophisticated regions of Europe, Basque Country, and cooks some of the iconic dishes of t
Islands in the Sun: Canarias
Since the United Nations has declared 2008 the International Year of the Potato, José begins his trip to these stunning
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