How to Explore a Spanish Market Like a Local
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How to Explore a Spanish Market Like a Local

– One of the joys of living
in and visiting Spain is shopping in the traditional markets. They’re so full of energy,
of wonderful personalities, and of course, delicious Spanish food. Today, I’m gonna take
you into my local market, and I’m gonna show you what
you should buy and how to buy, all the tips and tricks so you can shop in a Spanish market like a local. And also, just realize
that Spanish markets are a wonderful place
to try all the delicious Spanish produce like
cheese and ham and wine at a much cheaper price. So venga, let’s go. (upbeat music) Hey, guys. I’m James Blick, and
welcome to Spain Revealed. This channel is all about
helping you understand and explore Spain like a local. Now we’re in my local
neighborhood today in Madrid, in the Anton Martin market. We’ll be there in a sec. And what is wonderful
about the local market is it’s a great way to
stock up your apartment if you’re staying in Madrid, or to have a picnic if
the weather is nice. And now, you can go to the
supermarket and shop there. It’s easier, and there’s plenty
of supermarkets in Spain. But here’s the thing. There’s no adventure, no challenge in shopping at a supermarket. And the other thing about the supermarket is you’re not helping the little guys. So that’s such an
important part of travel. So let’s get into the
market and do some shopping. I’ve got a video which is a
really in depth video about ham and about this guy here,
Jesus, who’s a ham expert. But today, shopping in the market, I couldn’t leave out ham at all. So here, you’ll see this
incredible array of hams up here. We’ve got everything from jamon serrano, which is the cheaper variety
from the white-hoofed normal pig, all the way over
to jamon iberico de Bellota. Iberico is from the Iberian breed of pig which is native to Spain. It’s a black, darker pig. And the Bellota means it’s the variety or the version of that pig
that has just eaten acorns or predominantly acorns
in the last three months of its life to fatten it up. The acorns give it an incredible flavor. So we’re gonna try a bit of variety. So here we have the serrano ham, but next, Jesus is gonna
cut the iberico ham. Oh, look at that rich, juice
color and fat on that ham. You could see it
glistening, very different from the color of the serrano,
which is a lot whiter. Okay, we’re stacking it up here. We’ve got our jamon iberico
de Bellota, jamon serrano. So next, Jesus is gonna cut
two types of cured sausage, chorizo and salchichon. Salchichon is my personal favorite. Okay, so we’ve got our
selection from Jesus here. We’ve got jamon serrano, jamon iberico de Bellota,
chorizo and salchichon. We’ll do a little taste test. Mmm. Jamon serrano, that was a big bit. It’s still delicious even
though it’s the cheaper one. It’s so good. It’s been cured for a minimum
of about nine months or so. It’s night and day between both of these. The color is different, the flavor. It’s like a simple wine
and a really complex wine. Jamon iberico de Bellota. Wow, so good, deep, rich, intense flavor. This is a cured pork sausage, also iberico, from the black-hoofed pig. You can see that fat in
there that’s so delicious. But a little bit of
pepper I think in there, and that is the main spice of salchichon. Chorizo. Now the main difference between these two, between chorizo and salchichon is that chorizo has paprika in it, a spice we’re actually gonna
be trying here in the market. It’s got that spiciness, that little bit of heat of the
paprika, a little smokiness. I mean it’s also delicious. And here’s the thing. If you go to a tapas bar and
you get this selection here or you get a selection
of jamon for a plate, you’re gonna pay about 20 to 25 euros. Now when you come to Jesus
or in any traditional market, it’s gonna be so much cheaper. And so, you know, okay, it’s
nice to have it in a tapas bar, but you could have this as a picnic. You could have this in our
apartment and bottle of wine that you’ve also bought
here in the market. Perfect way and much more affordable way to try these products. I’m at La Queseria de Anton Martin. This is a fabulous cheese
shop here in the market run by Lidon, who’s from Madrid. And she is a cheese expert,
and she’s got this wonderful variety of cheeses from
all over the country. And she can help you choose a selection that will be perfect for your lunch. So I got sheep, goat, and this one is cow. So I’m mixing it up a
little bit because each one has a really different profile of flavors. So I’m gonna start with Manchego, the most famous cheese
from all over Spain. It’s a sheep’s cheese, Manchego, and it’s from la Manchega
sheep, a breed of sheep that’s in La Mancha, which is
just to the south of Madrid. That’s Don Quixote country. This has been cured for about nine months. Mmm, a wonderful slightly
creamy but more nutty flavor. Next, I’m gonna go over here. This is another cheese. This is actually a cheese from Madrid. It’s only been cured
for about a month or so, and it’s a goat’s milk cheese. So goat’s milk I love because
it has quite a strong flavor. Now this is quite a young cheese. I love that white color. Look at that beautiful white color. This is from the Sierra de Guadarrama, which is a mountain range
just to the north of Madrid. So young, that cheese, but it has so much delicious
flavor because unpasteurized. When you pasteurize the milk
that will make your cheese, it generally cuts back
on the potential flavor, Not dangerous at all, but it
has an intensity, almost like, how would you describe it? Almost like an animal-like quality to it. I know it sounds really disgusting, but if you’re into that,
that’s what this is all about. So goat’s milk cheese has that
really beautiful intensity. Okay, we’re gonna go for the blue. Now I know blue really divides people. This is a blue cheese
from Castilla y Leon, a region to the north of
here, from the very north of that region, from the Picos de Europa, which is a mountain range, where cheeses are often
cured in the caves. I’m actually not sure if this
one is cave cured but it’s, oh, wow. Oh, wow. That is really, really
good, not too intense and it’s got a creaminess to it. Perfect. This country is full of olives. You’ll see them everywhere. You get them as a tapa when
you’re ordering a drink often. We have over 260 varieties
of olives in Spain. Some are for eating just like that. Some are for making olive oil. We don’t eat all of them. But here in the Anton Martin
market, Juanjo has been here since 1989, but he has
been in the olive trade and serving olives since 1974, so for 40-odd years, which is incredible. So this man is an expert. (speaks in Spanish) (Juanjo speaks in Spanish) He knows one or two things
about olives, he says. Juanjo has this incredible array. I’m gonna introduce you to
a few different varieties that you can try while you’re here. And the beauty of this is
a lot of people say to me, “I don’t like olives. “I’ve tried them “and they kinda have a
chemically taste,” or whatever. Now these are naturally prepared, and they’re all in different brine. So there’s some you might like and some, you know,
like more or like less. That’s the beauty of it. So I’ve got this beautiful
little plate here. You can do this back at your
apartment or in your picnic. So the first one we’ve
got here, campo real which is an olive that is grown in Madrid. And you can see, when you come
down a little closer here, you can see the brine that it has. So campo real is the olive we have, and it’s got thyme, oregano
and garlic in the brine. So that’s kind of the flavor profile. Remember, there will be a pit inside. Taking the pit out of the olive
actually affects the flavor, so you want the pit inside. A little bit there so
you can do your tasting. Okay, so we’ve got this
one down here from Malaga, from the south. You see the olives from all
different parts of the country. These ones are bitter, these Malaganas. They’ve got thyme, paprika and garlic. And you notice it’s been
broken open a little bit. That’s because if you eat
an olive off the tree, it’s actually very bitter. So you have to soak it in a solution to leech out the bitterness, and often, they’ll crack them a little
bit to help that process. So let’s, these ones divide people a little bit, but it’s what I like about it. So this is the la abuela. So you’ve got garlic here. You’ve got pepper. A delicious combination,
it’s a very herbal variety. So let’s go. Mmm, mmm, oh my god. That is good, one of my favorites. Okay, what I’m gonna do now
is something that is just one of the most delicious
treats in all of Spain. It’s a very common tapa. You can see that Juanjo
has a big array of things. So these are potato chips from
Soria, fried in olive oil. Okay, so this is one of
the most delicious things you will do in Spain. I mean this divides people a little, but you’re taking a
vinegar-marinated anchovy, a boquerones en vinagre, and you’re putting it on a potato chip. This is like the Spanish fish and chips. Mmm. Sorry, Yoli, I’m having the other one. We’ll get you another one. We’ll get you another one, Yoli. Alright, so fresh, that sharp flavor, a little bit of garlic,
parsley, crunch, perfect. Alright, we’re gonna
say goodbye to Juanjo. We’re gonna move on. We got a lot more shopping to do. Hey, so we’ve just stepped
briefly outside the market because one of the things to know is that whenever there’s a
traditional market in Spain, there’s often a lot of
shops around it as well that kind of serve the same
things, do the same things, whether it’s chicken or ham
that aren’t necessarily inside. So you’ve always gotta be
watching out for those. And one I really wanted to point out is where I buy my chicken,
Polleria Hernandez, only chicken. I mean they have a few
other bits and pieces, but these guys are the chicken experts. And I love that specificity,
and that’s what you get in these traditional markets
and these traditional shops. And that’s what we’re
losing with supermarkets. So this shop has been here since 1949. It doesn’t look like it. They actually recently
did up the whole shop. They’ve got some wonderful photos inside. It’s still in the same family. Sergio is behind the counter. It’s his grandparents that
started this place in ’49. Let’s go inside and
check out their history and a little bit about the
chickens that they have. Okay, so just to give
you a little background about this wonderful chicken
shop, they have been working with the same provider since
1949, when they opened. Their provider is up in
Galicia, in northern Spain. That’s where their chickens come from. They bring them down daily. It’s just a great place
to grow chickens up there. It rains a lot. There’s a lot of great pasture. And so what’s also
interesting is back in 1949, the only difference was
the chickens came live. They didn’t come already slaughtered. So things have changed a little bit since the ’40s, since the ’50s. Apart from that, same
provider, same family. Everything else is the same. So I love old photos in these places to get a taste and a sense of the history. So here we have Sergio’s
grandmother back in the ’50s and this wonderful
display of just literally the chicken meat on the counter, on this gorgeous marble counter. So I love this old
photo here of the facade of how it used to be in the ’50s, and you can see all the chickens
hanging outside the front. Now obviously, they had chickens back in the refrigerated area,
but they would take them out because it would be much faster to grab them from there, to sell them. He said they used to
do a lot more turnover back in those days. And interestingly, chicken
was for people who had money. It wasn’t for poor people. So these are people who
have money, and this photo, Sergio was just explaining,
was taken at Christmas. And how do we know that? It’s because you can see the turkeys here, these live turkeys. Because people only ate
turkey at Christmas, and those people are really with money. And so what you would
do is you wouldn’t say, “Hey, I’m gonna cook a turkey. “Kill that turkey for
me,” Sergio’s grandfather. You would buy the turkey potentially live and take it home and slaughter it at home. You can see these cages. So I love how, you know, things have really changed
since back in those days. We wouldn’t even think
about buying a live turkey here in Spain anymore,
but back in the day, this is not that long ago, people were. Another great picture up here. This is the street just outside here. Before the market was built, the market was actually in the street. And this is just a couple of years before the Spanish Civil
War broke out in 1936, so just that moment in time. And I always find it
interesting, I love food, but I also love history, thinking like looking at those
people’s faces and wondering, they have no idea what’s
to happen in their lives, and then World War II is coming. So just that, capturing
that moment in time as people are shopping, it’s very moving. And then we’ll move over here. Of course, we have more
photos of Sergio’s family, another great picture of
Pedro, who is Sergio’s father. (speaks in Spanish) (Pedro speaks in Spanish) He was about four or five
years, Pedro, who’s here. He doesn’t like to come out
in the camera but bueno. So family here, we’ve got
Sergio working here, Pedro, and this photo of Pedro from the mid ’50s there with his mother, so I love it. Now we’re at one of the stalls that I love the most in the market. This is a stall that
sells a bit of everything. It’s run by Luis here, and it was started by Luis’s grandfather. (speaks in foreign language) (Luis speaks in Spanish) (speaks in Spanish) (both laugh) I said, “How’s you English?” “In English, what’s that?” Luis has been here since he
started working, since the ’70s. It was started by his grandfather,
the stall, in the 1940s when the market first opened. So they’ve been here since the beginning. And Luis’s son also works here, Jonathan, so it’s four generations. And what I wanna show
you guys is olive oil. They have this wonderful olive oil that comes from Andalucia, from Jaen, which is like the cradle
of olive oil in Spain. And here’s the thing. A lot of people, when
they think olive oil, think Italy or maybe even France. It’s time to start thinking Spain. We grow most of the olives in the world, and we make wonderful olive oil. So this olive oil is organic. It comes from 100-year-old olive trees. And it’s extra virgin, and
that’s something really, really important to realize, extra virgin. You can buy a virgin olive
oil or just normal olive oil, but when you’re in Spain, it’s not expensive to buy extra virgin. I’ve got my bread that
I bought just earlier, beautiful, crunchy, and
I’m gonna give it a taste. I was about to eat it and
Luis said don’t eat it yet. He’s gonna carve me– (Luis speaks in Spanish) (James speaks in Spanish) (Luis speaks in Spanish) (James speaks in Spanish) (Luis speaks in Spanish) (James speaks in Spanish) Okay. Luis has carved me some black-hoofed ham. For Yoli, she gets to eat as well. – [Yoli] Hungry. – Can you imagine anything better? Mmm. Mmm. But I can taste the
olive oil coming through. Great olive oil is not oily
or gloggy in your mouth. It’s just, it’s light. It’s like liquid silk. And the way, when it sits on your palette, it has a little bit of a greenness to it. It is so delicious. And you don’t need to, you know, I see these olive oils, they’re infused with a million things. Forget it. So good for your palette. Obsessed. Now there’s two other products that I really wanted to tell
you here at Luis’s stall because it’s so important
to Spanish cuisine, and they have a fascinating
history behind them. It’s saffron and paprika. What I love about paprika
is the history behind it. And so when Columbus
discovered the Americas and brought back peppers, something that weren’t native
to Europe, they came to Spain. And on the west coast of Spain (mumbles) where a lot of the
conquistadors were from, they started growing these peppers. And then they realized
when they smoked them and ground them down, they
made this delicious condiment effectively, this delicious ingredient which are paprika or pimenton
as we call it in Spain. Now this is the thing that gives your chorizo flavor and color, and it gives so many dishes
in this country flavor. And obviously, you can get
the sweet paprika, the smoky. You can also get the spicy one. So check out paprika, a
product of the Americas. And then we have this other product that you wanna check out, saffron. Now a lot of people say to me, “Hey, where can I buy
saffron to take it home?” Well, in any of these stalls, you can. I can smell this from here. You wanna make sure you can
almost smell it through the box. Obviously, saffron is
expensive, but this is saffron, and how did we get that in Spain? It comes from the Moors. So that was a people who came
to Spain in the 8th century, invaded the country and
lived here for centuries, and they brought saffron with them. So we have these two products that are so critical in Spanish cuisine. Saffron goes in paella. We have paprika and saffron, one from the Americas, one from the Moors. And I love how those historic events, those historical events
have really influenced the cuisine of this country. So the saffron, as I say,
comes from La Mancha, which is sort of around and
down to the south of Madrid. So we’ve got olive oil,
saffron and paprika. What a delicious
combination of ingredients that you may not be using
all of them on your picnic. Saffron on a picnic, not sure about that. But something to take home or to cook with in your apartment, a really great idea. And one really important
market tip, you can see there’s a couple of senoras
here who are ordering. Now if you have a bunch of people wrapped around the market
stall and you’re not sure who the last person is, there is a system. It’s an unwritten rule. You have to say, “Quien da la vez?” I’m gonna write that down below. Quien da la vez? And that means, more or less,
who’s the last one here. And someone will say,
“Yo,” and that means me. Yo means me. And so someone will say yo, and that means they’re the last person. So that means you are behind them. So once they’re served, you are next. Sometimes there’ll be a little system, like you can see this one here,
where you can pick a number. And then you have to watch and you can see the number up there. But if you don’t see that system, then you have to say, “Quien da la vez?” And that is the little unwritten rule. And if you break that rule, you will just be standing there forever. People will keep cutting in. You usually get cut in
by little old ladies. It always happens to me. So you have to be a little bit tough. But once you know the
rules, you’ll be fine. Okay, bread. Bread is critical for any meal in Spain. We eat it constantly. But one of the challenges of
buying bread here in Madrid and in other parts of Spain
is that a lot of the bakeries you see on the corner of the street and all around actually
sell really average bread. A lot of it’s frozen and
then reheated and shipped in. Part of this is because
particularly in Madrid, in the 1980s, a lot of big conglomerates bought out the little bakeries. And so that kind of artisanal tradition just died out a little bit. And also, there was a bread
price war, and it went down to even 20 cents a barra,
or 20 cents a baguette. And of course, you’re never gonna get anything well made for 20 cents. But in the last couple of years, there’s been a renaissance
in bread making. So here in Madrid, there’s
a number of small bakeries that have opened up where
people are making bread the old way, the traditional way. And just here near the
Anton Martin market, not in the market but
nearby, there’s a bakery called Moega run by a guy called Manuel who’s originally from Galicia,
from the north of Spain. And in 2016, he opened
this bakery called Moega. He makes his bread the old
way, the way his grandparents used to make bread in the north of Spain. And we’re gonna go in there. I love this little place. And the bread is amazing,
and we’re gonna check it out. Okay, so here we are in
Moega, my bread happy place. So look, if you’re
gonna buy standard bread in a lot of places,
you’re gonna get something potentially pretty
disappointing that’s really like hard on the outside and
airy and nothing on the inside. It’s so hard on the outside, you can almost knock someone
over the head with it. I remember buying bread when
I first moved here to Madrid. But in the last few years, as I say, these places have opened, and they’re serving up the real deal. Roberto here is working away. At nine o’clock today, Manuel comes back to do the night shift, and he’s gonna bake right through the night, bake bread. I’ve got a barra here. A barra is what we call a baguette. Look at that beautiful handmade, crusty. You just wanna dip that
in olive oil, 95 cents. And this guy is a boll. A bolla is effectively
how bread used to be. It didn’t use to be like this. It used to be round, baked in the oven. Talking to Yoli’s mother,
back in their village back in the 1950s and
’60s, they used to have one communal oven, and
everybody would make their dough and then give it to the
person and put it in the oven, and this is how it would come out. So a lot of people come here to Moega, people who live in the
neighborhood, older people, and they say, “My god, this
bread tastes like the bread “used to taste when I was growing
up in the north of Spain.” This is back to how bread used to be, and that’s what I love about it. So Moega, check it out. So guys, I’m at the casqueria booth. This is Luis behind
me, who’s the casquero. And effectively, that
means the offal meat, all those other cuts that are not the sirloins
and things like this. And this is, you know, obviously, the ethical way to eat meat
is to eat all of the animal, and that tradition still
survives here in Spain. It’s still really, really strong. So Luis is an expert butcher. And I’m gonna show you
some of the different cuts we have here that we eat
and that we put into stews. So Luis has just showed us how
you take apart a lamb’s head. It shows you how in Spain, we
use every part of the animal. We don’t let anything go to waste, which is obviously a much
more ethical way to eat, particularly if you’re gonna eat meat. So we’ve got a lamb’s head here which he has perfectly taken apart. I’ve forgotten the word for it. We’ve got the head here
which you could stew, and it adds a lot of flavor. We’ve got the tongue,
the brains, the cheeks. I mean everything gets used. And I need to wash my hands now. So what Luis has been telling
us is that the hoof of the cow is perfect meet to make
callos, to add into callos, which is actually a tripe stew that’s very popular here in
Madrid, very traditional. But this has a very gelatinous
quality to it, the meat. So it really adds that sort
of stickiness to the callos, which is so yummy. I didn’t love callos
when I first moved here, but I fell in love with them, actually. The other day, I was craving them. It was like an autumn craving. And so you can make it, you can stew it with tomatoes, he said. So I also wanna show
some of the other things that we’ve got here. So we have pig’s ear
right here, pig’s ear. So a common way to have that,
you can get that at Casa Toni, which is a great tapas
bar, is little slices and then fried on the grill, really yummy. Yoli often really craves pig’s ear. I haven’t quite got there yet. So here you’ve got pig’s tail,
another critical ingredient. So here we’ve got lamb stomach with tripe. So that’s delicious as well. Here, we have the heart of a cow. Look at the size of that heart. It’s enormous. I mean imagine, and this is, here we
go, Luis is showing us. This is a pig’s heart,
beautiful pig’s heart. Look at that, more like a human heart. Remember those stories where
they like learn surgery on pigs because they have a
very similar anatomy to us. Well, you can see that’s about
the size of a human heart compared to a cow’s heart. That’s serious. Bull’s balls, bull’s balls
(speaks in Spanish). So you can slice ’em up and fry them. Literally, the testicles of a bull, so something we still eat here in Spain. So here we have lamb’s brain. So when my nieces came to
visit a few years back, we bought one of this
from Luis, chopped it up, fried it with a little garlic and parsley, and down the hatch. I’m not gonna say delicious because it takes a little getting used to, but I know, Yoli, your mother, I’m mentioning your mother a lot, but there’s a lot of kind of,
that’s where I learned a lot about traditional cuisine,
from what she was cooking. And so Yoli’s mother, chicken brains, I think, she used to eat– – [Yoli] Lamb, lamb. – Lamb’s brain, not chicken’s brain. (Yoli mumbles) (mumbles), so lamb’s brain, Yoli’s mother. Okay, I feel like I’ve shown
you a pretty good range here. Alright, I’m gonna wash my hands and we’re gonna hit the next stall. Fruit and vegetables, it
might not be the most exciting thing to you right now when
there’s ham and cheese and wine and all these other things,
but my god, when I arrived in Spain, I felt like I ate
a peach for the first time. This country has so much sun,
and if you water that fruit and those vegetables,
the flavor is incredible. And often, people say, “Oh, but you don’t eat much
fruit and vegetables in Spain.” That’s because you’re
looking at the cuisine often of sort of neighborhood tapas bars. There’s a lot of fried
food and grilled food. But in our homes and
where Yoli grew up, again, her mother-in-law, her mother, always, at the the end of a meal,
the fruit bowl is put on the table and everyone
has a piece of fruit. Even if there is dessert afterwards, you have a piece of fruit. And so that tradition is
so strong, and I love it. So here we have Emilio is my fruit man here in the Anton Martin market. His father started the stall. His father is working in
this market since the 1940s and even before that,
before the market existed. So Emilio’s been here all
his life, and he knows fruit. So one of the really important things are, and giving you a couple of tricks here for working the whole
fruit and vegetable stall, one, never touch the produce. What happens is you say what you want, if I want pears for today or
for tomorrow or for next week, and then he will select them for you. And that’s a rule here in Spanish
fruit and vegetable shops. So you don’t touch it,
you don’t select it. Now some more modern places
might let you go for that, but in the traditional
ones, it’s no touch. So you have a little
bit of language to ask, which I know is a little bit challenging. So you could say, “Ponme unas peras.” So you know, I’d like some pears. And then I’ll say, you know, you say, “Para hoy,” for example. And that means make sure
they’re ready today. You know, I wanna eat
them in my picnic today. So (speaks in foreign language). You would say that and that
means put me some pears, I’ll make sure it’s down the bottom, give me some pears that are good today. So you have to have a
little bit of language. Never touch the produce. You gotta follow the rules a little bit. And please eat some fruit
when you’re here in Spain. Good for your health, counterbalances with the ham and cheese. Okay, there’s one thing
that you can never skip when you go to a traditional market, and that is have the drink
when you’re finished shopping. All markets in this country
have a bar or multiple bars. There’s a number here in the
Anton Martin market in Madrid. But once that I love to hang
out in and grab a drink at after shopping is Donde
Sanchez, run by Paz. She’s been here for a number of years, and she sells pretty much
great wine, great vermouth, and some of the best products
from all over the country. So here to have a drink
at the bar in the market with your shopping before
you go home for lunch, a perfect aperitif moment. And here, served with potato
chips from her village, here I’m gonna put this mussel. Look at this huge mussel. I’m gonna put it on the potato chip, and it’s going in the mouth. Mmm. Mmm. So meaty, my god, beautiful. Guys, Yoli and I are
gonna enjoy our wine now. I’d love you to subscribe if
you wanna join this community that loves learning about and discovering and exploring Spain like a local. Lots of comments in there
from people who are just so curious and interested and
excited about this country. Give the video a thumbs
up if you enjoyed it. And yeah, if you believe
what Yoli and I do, that this country is a wonderful place that deserves to be explored
and understood deeply. So we’ll see you in Paz’s bar. We’ll see you in the Anton Martin market. Hasta luego, and we’ll
see you in the next video. Thanks, guys. Ciao.

About Ralph Robinson

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100 thoughts on “How to Explore a Spanish Market Like a Local

  1. Grande James.Habla con Yoli para ir a una matanza (cerdo). Soy de Valencia y solo he estado en una (Cuenca) pero es una experiencia genuina… sobre todo el sentido de comunidad y necesidad que se creaba en torno a este acontecimiento cultural de primer orden. Te ayudará a entender el amor que sentimos por este producto pues ayudó a muchas familias a tener algo de dignidad en los momentos dificiles. Un abrazo

  2. In Andalucía we usually ask ¿Quien es la última? (or el último if there are males involved)

    At the butchers you didn't mention rabbits (conejos) which are always sold with the head still attached. Why? – because without the head, you would find it very difficult to know that it wasn't a cat – they look almost identical once the fur has been removed. How do you tell the difference – a rabbit is a rodent and a cat is a carnivore – look at the teeth!

  3. wow que bien que hablas el Castellano, yo soy de LatinoAmerica pero vivo en Estados Unidos de America, so cool videos bro, i really like them keep up the good work.

  4. I just discovered your videos. I miss spain so much. I'd say it's my favourite country. Why must Australia be so far away? Thank you for reminding me how beautiful Spain is.

  5. Hey James! We are in Madrid for the day and wanted to stop by this market. I was trying to write down the different varieties of meat, cheese and olives while watching the video but I was having a little trouble understanding due to the language barrier 😳 What were the names of each of them so that I can ask while I’m at the counter? Thanks!

  6. Tienes q ue probar las aceitunas con mojo picón muy típicas en Canarias, están muy buenas acompañadas con pan y un buen vino. Saludos desde Gran Canaria.

  7. Getting cut in by the little old lady is more tipical from Spain than all the products you've shown hahaha (Even if you're from Spain, so don't feel too bad if it happens to you). I'm from Madrid.

  8. El queso azul era probablemente de Asturias, que es donde está el parque nacional de los picos de Europa. Si quieres probar uno muy bueno el gamoneu es caro pero increíble.

  9. If you go to spain you must try the fruit and vegetables. When we go abroad Spanish people miss two things ham and vegetables, that's how good and important they are for us. My brother just came from Ireland and God, he missed our food.

  10. OMG Im spanish and 20 years old and I HATE callos… For me they're awful XD so disgusting. And you managed to like them? Amazing 😂😂

    PD: No sé por qué escribo en inglés cuando hablas español mejor que yo

  11. All very interesting but still no mention of Bacalao a la Vizcaína, very popular Christmas dish here in my country, Norwegian Cod is expensive so if it is sold over here, its obvious its also sold there, or only in Portugal? btw, at13:17 the stall behind you is named Cutzamala, that's the name of a river and its tributaries here that provide most of the water supply for Mexico City, I wonder what they sell there? Jari Naraski(greetings in purembe)from Mexico! 🙂

  12. Tus vídeos son muy buenos, gracias por enseñar lo bueno de España a la gente de otros países mereces muchos más suscriptores se nota que te encanta lo que haces

  13. Muchas Gracias. I moved to Madrid a year ago and live near Anton Martin. I’ve shopped at some of the places in the video but you really opened my eyes to the history….and food of course.

  14. Mi cita anual en Semana Santa, todos los años, es Madrid. El amor de mi vida. Y desde Madrid, mi pareja y yo nos movemos a Toledos, Segovia, Ávila, etec. I LOVE MADRID.

  15. Just to let u know. It is not paprika is pimentón. It’s like a spanish paprika with a much better quality. Although congrats for the video, I really appreciate the love u have to my country and culture

  16. You have the best job in the world.To eat. To try, to have food. To drink wine or beer, certainly you are a lucky man.

  17. eres un gran comunicador! este canal tiene que crecer, naturalmente
    great communicator! this channel's gonna grow, definitely

  18. Que bien lo expresas todo, además me has dado traducciones interesantes que no conocía…que cosas puedes traducir y que cosas tienes que explicar. Mejora mi inglés. Gracias

  19. Un consejo. Depende de cómo lo digas, ponme unas peras para hoy podría considerarse como que estás metiendo prisa al frutero y se lo podría tomar mal. Te recomiendo decir siempre la parte “que estén listas para hoy o que estén para comer ya´´ para evitar posibles malentendidos. Me encanta tu canal y el entusiasmo que le pones a nuestra cultura. Admirable

  20. Las comillas sobre el descubrimiento de América sobran. Ningún historiador serio se hace eco de ese tonto revisionismo poser actual.

  21. Spent a year living in Spain improving my Spanish and watching your videos has brought back great memories! Great videos and I'm now craving some jamón, queso manchego and Ribera del Duero! Hope you do more videos! ¡Saludos desde escocia!

  22. 1:51 cortar así el jamón es un delito y atrocidad.. Nose que razón tiene para hacer eso, pero es un desperdicio hacer eso con el jamón

  23. Estoy encantada con el canal, yo viví varios años en Irlanda y me siento identificada con las experiencias. Saludos de una madrilena

  24. I do not know this "Pollería" here at Antón Martín. I usually go to "Mercado de Maravillas" at Cuatro Caminos. I do go to Mercado Antón Marín myself sometimes.

  25. It’s been years since I visited the land of my grandfathers (both maternal and paternal- as well as my husband’s family.) It is such a pleasure to revisit through this vlog… and it fascinates me what a mastery you have of the language…oh my (!!) I am craving boquerones, jamones and angulas. Thanks for your vlog…I am going to be a loyal subscriber! Salud! 🍷

  26. Blue cheese in Spain is an entirely different experience than, say, with Stilton. Spanish blue cheese is very rich, and with local olives, it's unmatched.

    I'm dying to get our move started.

  27. When I visit Barcelona I usually rent an apartment so myself and my wife can visit and really take advantage of the markets. You can get everything and it’s so fresh and more often than not a lot cheaper than you think. Even with my poor Spanish the stall holders are super friendly, willing to help you out, often let you taste jamon or cheese. We shop daily, deciding what to eat based on what looks good and usually eat in the markets too for breakfast and lunch because – well why not, it’s so delicious and the atmosphere needs to be experienced,

    Thanks James for this overview – brought back happy memories of Barcelona markets (my favourite is Santa Caterina) – love the videos and your enthusiasm to get folks to visit and try off the beaten track to find the true heart of a city 🙂

  28. Your vids are amazing and so informative! I love your enthusiasm for Spain, it's culture and the wonderful food. For us newbies to Spain, the videos are essential viewing! Am working through them all and please keep them coming, you are both so engaging. 😎😍

  29. I hate bullfighting, I think it's brutal! Apart from that, I do believe Spain to be one of the best places to live. I happen to have Galician, Andalusian, French, Lebanese and Sicilian ancestry. I was born in Argentina and have been an Italian Citizen since I can remember so Europe is second nature for me, loving it so much, food, music, people, fashion, cinema, arts, design, castles, history, sports, so much to learn from, thank you Europe, Vive l'Europe!

  30. Is your accent from Australia, New Zealand or America?
    Edit – just watched rest of video your Spanish! that was my 4th guess.

  31. Great video. Thank you. Please do more on the unwritten rules of places (like not touching fruit, Quién da la vez?, etc.). Great for anyone planning to visit or live in Spain.

  32. I been to Spain in 3 occasions and my native language is Spanish but I still find your videos really useful, for example the frases they use that I'm not familiar with. So I have a suggestion/question; can you put those frases at the bottom of your videos? For example the frase you use for the last in line, this way we don't have to look for the reference thru all the video. Thanks!


  34. You chose the best profession because this life chose you! Mil gracias for taking us along for the ride!

  35. Como dato, Spain is a giant in the olive oil world. The country produces almost half of the world’s olive oil, more than three times as much as Italy, Greece or Tunisia. Over 250 million olive trees grow in Spain. Jaen is the largest producer of Olive Oil in Spain and also world-wide. Just the province of Jaen produces more than the second largest producer country, Italy.

    Me encantan tus videos, la informacion justa y precisa, muy bien explicado sin sobrecargar, se nota que lo disfrutas ^_^

  36. Yo vivo en los Estados Unidos pero soy Madrileño. Sus vídeos me hacen recordar que bien se come en España.

  37. Does anyone know what the Catalan version of 'Quien de la vez' is? I'm off to Barcelona soon & am trying to learn a bit of Catalan. Google says it's 'Qui dona alhora' but I know Google translate can be unreliable when it comes to local sayings.

  38. I don't what are you talking about frozen bread in Spain , maybe is in the big supermarkets like Carrefour , where you buy that kind of bread , but I never , never in my life I eat frozen bread in Spain , Born and grown up in Usera ( Madrid ) I never got or eat a frozen bread , always going to the panificadora -pasteleria or in the simple store around my house and got my bread fresh and hot coming from the oven . So I don't know where you buy your bread , maybe you should stop going to Carrefour or those big supermarket for bread . Since before I was born my mother have being getting fresh bread , and since I been in this world I I had getting fresh bread all over Madrid , maybe you need to change your home where you live and go away from the center .

  39. Going to Madrid next week. Your videos are amazing and well done. Thanks for tips.I will see next week how good are the tips…

  40. I have ben leaving in Spain for almost a year, and your video have made me more exited to live here.. Please keep it up

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