Name: Learning to Cook in Sevilla and Mallorca Spain
Uploaded: 2025-08-06T18:41:33.000Z
Duration: 12 min 28 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

You're watching Vagabrothers, and right now we're going to take our first ride on a private jet.

We're going to Sevilla, Andalusia, Spain.

Griffin was up front with the pilot partying.

The pilot wasn't partying, but Griffin was pulling out the champagne.

Tons of history, tons of culture, and very much the polar opposite of San Sebastian.

We're in Alfonso XIII right now, which is one of the poshest hotels I've ever stepped foot in.

There's some nice strawberries and chocolate.

As you might know, Sevilla is very famous for a dance that is known all around the world, the Macarena.

We are going to go to a neighborhood called Triana, which is on the other side of the river, and we are going to learn a little bit more about flamenco while having tapas.

We made to Triana, a neighborhood across the river from downtown Sevilla.

We're at this place called La Artesana, which is an artisan product shop.

They've got tons of great olive oil, wines, cheese, and jamon.

The pigs are raised eating mostly an acorn diet, which makes the fat content really healthy.

Just believe it, and eat it, and enjoy it.

It hasn't been aged for that long, and it's quite delicious.

So now we are across the street in the market, and there is a really cool spot here.

It seats less than 30 people, and we're going to see a live flamenco show.

It definitely has influences from the Roma people, who are commonly known as gypsies.

It also has a bit of Sephardic Jewish influence, all of which blended together in this wonderful melting pot of a city.

The owner, at the end of the performance, he came over and he told me that they put the theater here in the market because people come here every day to get their fruit, their vegetables, their meat, stuff they need for their bodies, physically.

I wanted to bring something here to the market which people could come and feed their souls with.

A little bit of culture, which is super cool.

We're wandering the back streets of Triana, and it's just so cool to see how different this is by contrast from the Basque Country.

The Basque Country, potentially one of the oldest cultures in the world, largely defined by the lack of influence from other cultures.

Here, a melting pot of Jews, Christians, Arabs, Gypsies, everyone living in one neighborhood producing amazing cultural synergies like Flamingo.

This used to be a slum back in the day, and then there was this ceramic industry that they learned from the Moors, from the Arabs, and all these buildings around here became ceramic factories, a trade that really flourished until the 1920s.

Now it's a really cool neighborhood, and there's a lot of great spots like the one we're going to go right here.

This has got a little bit more alcohol in it.

They're fortified wines, so they can survive in England, kind of like the IPA of wines.

We're going to the last bar of the night, the Antigua Abaceria.

I don't know what an abaceria is, but I know that Antigua means old, so it's an old one.

A lot of people here are really fans of Semana Santa, which is Easter, how we celebrate Easter, with a lot of processions that are represented in these pictures, for example.

These virgins, these christs that we put on clothes, and we walk them around the city to go to the cathedral and back as a pilgrimage.

Stay tuned because tomorrow we're going to wake up.

We're going to learn how to cook all the secrets of Andalusian food, and then we're having a very special dinner tomorrow night on an island not far from here.

We are going on a food tour, and today we're going to learn about Andalusian cooking.

We're in this awesome hotel, the Alfonso XIII, and right inside the hotel is a cooking school.

We're going to go learn some dishes from Mimo.

Salmorejo The first dish that we're preparing is salmorejo.

It's kind of like gazpacho, but gazpacho is more of a juice.

It's thinner, whereas salmorejo is more of a soup.

We've got these beautiful anchovies here.

We're going to cook them with an eggplant as well at the same time.

And then we have this lamb that has been cooking at 68 degrees Celsius for 18 hours in a sous vide machine.

It's got this beautiful herb bath that's in right now, and it's vacuum-sealed.

And then you put it in a sous vide machine, which is basically putting it in hot water at a constant temperature so that it cooks evenly all the way through.

It's been doing it for 18 hours, so now it's ready to go.

Salmorejo Now we're at the plate that I'm the most excited about.

That's because before we got here, it was soaked in milk overnight, milk and salt, and that kind of pulls out some of the stronger flavors from the meat.

Lamb is a dish that was cooked a lot by the Moors and Arab influence, but this is also cooked in pork fat.

We learned last night that they would put pork into a lot of dishes as a way of making sure that the locals here were Catholic and not Jewish or Muslim, which was a really big important thing during the Spanish Inquisition, which the city was kind of at the heart of.

Anyways, let's see how this dish tastes because it looks amazing.

Lunch is done, and unfortunately, we have to leave Seville, a beautiful city, amazing hotel.

Subtitles ListPlay Video

Learning to Cook in Sevilla and Mallorca Spain

awesome

applause

represent

influence