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Missed All These Good Food From “The Crawl Spain” On Metro Channel? Watch It Now On Metro.Style!

From our favorite tapas to the more modern and experimental desserts, here are some great food picks you can catch on The Crawl Spain episode one, now live on the Metro.Style Youtube page!


Tapas and cheeses

Tapas have long become ingrained in the Spanish culture, and was said to originate from the olden times when people used serve small portions of ham, olives, and cheese on a small platter on top of sherry and wines. The small platter was used to cover the glasses from flies, while the flavorful and salty ham was a technique used by bartenders to “activate the thirst” of patrons and increase alcohol sales.

Now, tapas have become something that everyone loves—sans the flies—and choosing the right kinds of cheese to pair with your meat is very crucial when setting up a charcuterie and cheese board.

At The Crawl Spain, hosts Dani Aliaga, Nico Bolzico, and Chef Willy Trullas visit a tapas bar where they are served beautiful thin slices of Jamón ibérico alongside a 3-cheese platter.



Jamón ibérico is a popular cured ham variety produced in Spain and Portugal, and is the star of many tapas dishes. The ham is labeled according to the pig’s diet and ancestry, with the most premium and expensive kinds labeled as jamón ibérico de bellota. This kind of ham is made from free-range pigs that roam oak forests and only eat acorns during the last period.

In terms of cheeses, The Crawl Spain trio were served a beautiful platter of goat cheese, manchego cheese, and gorgonzola (or blue cheese). When putting together a cheese board, Cooking with Cocktail Rings advises to put together a good combination of aged, firm, soft, crumbly, and creamy cheeses. Something for everyone.



READ: Soft And Creamy Or Hard And Crumbly—Choose The Cheese That’ll Make You Happy


Manchego is aged and firm, with a compact consistency and leaves an aftertaste that is characteristic of sheep's milk. Chèvre or goat cheese is made from goat’s milk, and is crumbly and younger that Manchego. Gorgonzola is made from unskimmed cow's milk and is something that surprises the palette.



Foie gras, lobster, caviar—those are the things of the past. Langoustine is the new standard for luxury cuisine and The Crawl Spain squad samples one of the best-cooked langoustine in Barcelona at Pez Vela.



Langoustine is related to the lobster, and looks like a crayfish, but has a more complex and delicate taste—if cooked perfectly. A great langoustine is creamy, slightly sweet, and has a rustic flavor profile.


READ: Party With The Vikings At This One-Night-Only Crayfish Feast


Apart from their incredible flavor and texture, what makes langoustine such a delicate product is that it’s extremely perishable and hard to transport. Their numbers are also quite few compared to its sister crustaceans, and they’re very hard to catch.

The best way to cook langoustine? Simple, no frou-frous. Let the langoustine meat shine. Brush the meat with butter flavored with herbs, and then grill.


Tarte Tatin

Tarte tatin is one of the most common pies around, and is usually very easy to prepare. But this time, The Crawl Spain stumbles upon a gourmet—almost crazy—version of the tarte tatin, combining the richness of foie gras and the sweetness of corn.



Instead of using the common fruits for tarte tatin like apples and peaches, Disfrutar brings a crazy take on this humble dessert. Reminiscent of broken tile mosaics by Catalan modernist architect Antoni Gaudí, Disfrutar’s tarte tatin is a bite-sized version with sweet corn as the star. The crunchy tart then is piped with silky mi-cuit foie gras (duck liver that is poached at a low temperature). When savored, the whole dessert is basically a party in your mouth—flavorful, textured, and surprising.



READ: A Look At “The Sexy Chef” Willy Trullas’ Sexy Culinary Escapades All Around The World



Cochinillo asado

Probably one of Spain’s best left influences in the Philippines after its colonial rule is the cochinillo asado or roasted suckling pig. In its most technical terms, suckling pig is a young pig, usually between the ages of two and six weeks, that fed on its mother’s milk. The meat is very tender and soft unlike older pigs because of the amount of collagen that’s still in the young pig.



When talking about cochinillo asado, one of the best places to get it in Barcelona is at the world’s oldest operating restaurant, Restaurante Botin. Restaurante Botin opened its doors in 1725 and until now, still roasts the same kind of cochinillo in its more than 300-year old oven.


READ: Ghost Train And Hemingway’s Table?! All The Exciting Moments To Look Forward To At “The Crawl Spain”


Cooking their signature conchinillo is a Filipino chef, who prepares the piglet meat with pork fat and laurel leaves and twigs in an earthenware pot. The piglet is then roasted in their traditional brick oven, the very same oven that’s been used since they opened in the 1700s. By some magic, the cochinillo goes out with a creamy and tender meat and a crackling skin.



Dani, Nico, and Chef Willy were able to sample all of these great food—and more—at The Crawl Spain, which premiered on September 1 on Metro Channel. If you missed the premiere, head on to the Youtube page to watch the full episode now!

And save the date, September 8, 8 p.m., to catch the second episode of The Crawl Spain.