Tarta de Santiago

Tarta de Santiago is the almost too-sweet, perfectly nutty tart that hails exclusively from Santiago de Compestela. Mark, Claudia and I watched how the tarts are made at the factory–it‘s no more than thin pastry shells filled with a mixture of ground Spanish almonds (the best almonds!), eggs, and sugar. The finished tarts are powdered with sugar and slices practically beg for a strong cup of coffee. –MARIO

Posted Tuesday, February 18, 2020


In this week’s episode, be on the lookout for the orujo that goes into the Galician ‘punch’ called queimada. Orujo, sometimes called aguardiente, is a spirit native to Galicia with a very high alcohol level. It’s a bit like Italian grappa or Peruvian pisco—it’s made from the leftovers of the wine-making process, the grape skins and seeds, as well as bits of branches. Strong stuff.

Posted Tuesday, February 11, 2020

Episode 103: Coasting Along in Galicia

Posted Tuesday, February 4, 2020


This is the traditional, restorative soup of Galicia. With a little bread, youve got a great meal on your hands. Marias version was especially good and its no coincidence that she grows her own greens.

Serves 4 to 6

- 1/2 pound thickly sliced pancetta or slab bacon, cut into 1/4-inch dice
- 1 cup dried white beans, soaked overnight in water to cover
- 1 large onion, cut into 1/2-inch dice
- 2 baking potatoes, peeled and cut into 1/2-inch dice
- 2 turnips, peeled and cut into 1/2-inch dice
- 1/2 pound Spanish chorizo, casings removed and sliced 1/4 inch thick
- 1 pound turnip greens (or other dark leafy green), stemmed and coarsely chopped

Cook the pancetta in a large heavy pot over medium heat until most of the fat is rendered, 8 to 10 minutes. Drain the beans, add them to the pot, along with enough water to cover them by 2 inches and bring to a boil. Skim off the foam, then lower the heat and simmer gently, partially covered, for 45 minutes to 1 hour, or until the beans are beginning to soften.

Add the onion, potatoes, and turnips and cook for 20 minutes, or until the vegetables are softened. Add the chorizo and greens and cook for 10 minutes, or until the greens are tender.

Posted Tuesday, January 28, 2020

Gwyneth Cooking at Home

One of the best parts about a road trip is taking what you‘ve learned and bringing it home. For example, in Galicia at the casa rural, Maria made an incredible stewed capon dish. Mario and I spoke about using the same technique – browning the bird and then braising it with flavorful liquid with different ingredients. And that‘s how my Chinese duck recipe was born! Get a very good organic duck. Cut it into 14 pieces (see Capon Grandma–Style). Prick the skin all over with a sharp paring knife. Rub with some softened butter that‘s been mixed with 3 or 4 minced garlic cloves. Sprinkle with ground cloves and black pepper. Brown the duck well in olive oil in a large heavy pot. Pour off all but a few tablespoons of the fat and add a cup each of Madeira and sake, some mirin, a sprinkle of sugar, lots of grated fresh ginger, a few crushed garlic cloves, and 2 star anise. Bring to a boil, then lower the heat to a gentle simmer, cover, and cook for 3 1/2 hours, or until the duck is very tender. During the last 10 minutes, add soy sauce to taste. Serve garnished with tons of chopped cilantro and sliced scallions. –GWYNETH

Posted Tuesday, January 21, 2020

Episode 102: Pilgrimage to Galicia

Mark’s moods swings and insatiable appetite have the road trippers stopping often as they head north to Galicia. While in Ribera del Duero wine country, Mario grills milk-fed lamb in a vineyard. While staying at a traditional county inn, Mario’s competitive edge emerges and he and Gwyneth race Mark and Claudia on the Camino de Santiago, a historic pilgrimage route. Back at the inn, Mario and Gwyneth cook dinner while waiting for Mark and Claudia to get back.

Posted Tuesday, January 14, 2020


Download Now!

Posted Tuesday, January 7, 2020



Posted Tuesday, December 31, 2019


This week, Mark and Claudia made migas, essentially Thanksgiving stuffing Spanish style, with Javier Muñoz. Note that it‘s very good served with eggs fried in olive oil.

Serves 6 as a side dish or tapa

- 6 cups coarse dried bread crumbs
- 1/3 cup olive oil
- 6 garlic cloves, not peeled
- 1/2 pound Spanish chorizo, casings removed and cut into 1/2-inch dice
- 1/2 pound pancetta in one piece, cut into 1/2-inch dice
- A large bunch of grapes
- 6 Roasted Red Peppers, peeled, seeded, and cut into wide strips

Put the bread crumbs in a bowl, sprinkle with just enough water to moisten, and cover with damp paper towels. Set aside for 2 hours, or until the bread is evenly moistened. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and stir until lightly browned and fragrant, 1 to 2 minutes. Add the chorizo and pancetta and cook, stirring, until the meat is lightly browned and starting to render its fat, about 8 minutes. Add the bread crumbs, mix thoroughly, and cook, stirring, until the crumbs are lightly browned. Serve with the grapes and roasted peppers (peel the garlic cloves if you like, or let your guests do it).

Posted Tuesday, December 24, 2019

Mario’s Mac & Cheese

Posted Tuesday, December 17, 2019

Road Trip Diaries

“Mark and I got up early, very early, to check out Mercamadrid. It is a pretty unbelievable market. It is huge and industrial and there are different buildings for each food group. We have come mainly to see the fish, but first we need a little pick-us-up, so we stop at the workers cafeteria. It looks like a church basement, littered with napkins and sugar packets. It is smoky and the only light is fluorescent. Since it is about 6 a.m., most of the men, and everyone, it seems, is a man, are having a shot or two of orujo (Spanish version of grappa) or brandy to end their day. We have café cortados in glass tumblers and a couple of cold, greasy churros.” – MARIO

Posted Tuesday, December 10, 2019

Launch Party in New York

Photo: Hal Horowitz

On September 21st, the cast and friends of “Spain… on the road Again” celebrated the launch of the series at the Queen Sofia Institute in New York.



Posted Tuesday, December 3, 2019

How the Foodie Foursome Came Together!

Posted Tuesday, November 26, 2019

Series Premiere Preview

Posted Tuesday, November 19, 2019

TV Schedule

TVGuide.com shows you how you can catch episodes of Spain… on the road Again
Check out our TV Schedule Page

Series Trailer

Posted Tuesday, November 12, 2019