The clash between old food tradition and rebellious new creativity is especially prominent in Madrid. While in Spain, Tony hits a few spots that appear to be stuck in time, and at the same time visits some young and exciting restaurants. Tony dines at one of the most difficult restaurants to get a reservation at in all of Europe. It is so busy that the owner and service manager had to open up especially for Tony on their wedding day!
The one Spanish delicacy that Tony loves above all others is the Spanish ham, and more specifically, Jamón Ibérico ham. It can only come from the rare black hoofed pig, and it must be raised in a very specific way in the western region of Spain. It is then cured for almost four years at a very precise level of humidity. To pass through Spain without sampling this magnificent creation is no less than a sin.
Anthony Bourdain: No Reservations airs Monday nights at 10/9c on the Travel Channel.
