Coffee Break Spanish - CBS EM 1.09 | Una Aventura Gastronómica por las Calles de Málaga

Episode Date: June 7, 2019

¡Es la hora del tapeo! There’s no doubt that trying delicious local delicacies is one of the best things about visiting a new place. In this penultimate episode of Series 1 of En Marcha, Mark and the team head off on a gastronomic adventure around the streets of Málaga. Led by knowledgable guides Jaimie and Susanne from the food tour company Devour Tours, we discover the secrets of Málaga’s mouth-watering offering of food and drink, as well as learning more about the concept of tapas. ¡Que aproveche!This season of En Marcha con Coffee Break Spanish features 10 audio episodes, all of which will be included in the podcast feed. Just stay subscribed to the podcast to enjoy each episode. If you'd like to benefit from transcripts, bonus audio materials including our "Language Study" audio episodes which explain some of the language points introduced in the conversations, exercise packs, vocabulary lists and exclusive video materials, you can access the En Marcha online course in the Coffee Break Academy.Don't forget to follow Coffee Break Spanish on Facebook where we post language activities, cultural points and review materials to help you practise your Spanish. Remember - a few minutes a day can help you build your confidence in the language. Access the Coffee Break Spanish Facebook page here.If you'd like to find out what goes on behind the scenes here at Coffee Break Languages, and access regular language challenges, follow @coffeebreaklanguages on Instagram.For all information on Coffee Break Spanish, visit coffeebreaklanguages.com/spanish/ Hosted on Acast. See acast.com/privacy for more information.

In Marcha with Coffee Brick Spanish, Season 1, episode 9. Hello, all, and welcome to another episode of Coffee Brick Spanish, and I have to admit something. I have really been looking forward to this episode. Why? Well, today we're going to be about something very, very interesting, something and something very traditional for the Spanioles. Of, we're going to

to talk about the tapas, of tapes, of tapes, and those things that are very, very interesting

and very delicious as too. Today we have a final. We've kept with

Jamie and Susanna of a company that called Diverour Tours and the

idea, we're going to talk to them to know exactly what is Diverour Tours.

Well, we've kept in the Plaza of the Merced, in the

central of Malaga at the side of the statue of a man very known of the senior Pablo Picasso so we're now in the Place of Merced let's go and find Jimmy and Susanna

I think I see what might be Jimmy and Susanna over here Hello, so you're Jimmy Susanna? Yeah, yeah, hello I'm much good, much of me Encanato Oh, Susanna, enchantara

Mar, much good, much good Well, muchisimousous for today No, of nothing Can you? Can you present us? Yes, well, me name's Jamie. I'm Irlandes, but I've

three years here living in Annalucia. And you, Susanna? Hello, I'm Susanna. I'm a Hollanda, and I've two years in Malga. Perfect. Well, much thanks. Perhaps we should come to English

for just a moment if we can explain a little bit about what your company does. Tell us about it, Jamie. Okay, so DeVo Tour is a company that works at the minute in eight different cities in Spain, and what we offer to tourists that come to visit the country

are gastronomic experiences and cultural experiences. So we focus on the gastronomy of each city and the authentic traditional local food and drink, but also our experiences are a little bit more than that because at the end of the day, after a devour tour, you go away having eaten delicious food and had delicious wine, but also you have a better understanding of the culture and the history of that particular city

because at the end of the day, the culture, the food, the history, it's all part of the same delicious story. Fantastic. Everything goes together. Susanna, you're the city manager for Malaga. Yes, yes, that's true. I've been working with the Var Tours for about a year now, and it's great because eating and drinking is really important to people in Malaga.

It's what the locals do. Their whole life is centered around food. So getting to know Malaga is, yeah, if you want to get to know Malaga, you have to eat and drink in Malaga. So, yeah, that's the best way. Okay, so we are going to be doing some tapas tasting. Is that correct?

Exactly, yeah. So today we are going to eat tapas like true locals, like true malaginos. We're going to go to three different establishments that show different aspects of the tapas culture in the city. We're going to try some local food, we're going to taste some delicious local wines, and do things like true authentic locals. The things I do for the coffee break Spanish audience.

It sounds like a great afternoon. Mavonos? Mamo. So, Jamie, where are we going first? Tell us the first bar that we're going to. So our first bar of today is called Mainake, which is an incredible wine shop here in the centre of Malaga that does a great selection of wines are a little bit different than the wines that you would expect to find in the city of Malaga. And food-wise?

Food-wise, they have a great selection of tapas, perfectly put together specifically to pair with all of the beautiful tastes and aromas of the wine themselves. It couldn't really be a better start. Let's go. So in our first bar, I asked the owner, Jose, to tell us a little about the pairing of the food and wine that he's. prepared for us. You're going to take a a vino tinted of ronda with a little of tintilla of rota

and a little of a temperanillo. I've thought that that could accompany very well to a, a case of cabra, of leech

cruda, and, well, I've put two in this case. One is of the exarquia, of the area of Belize

and the other is of the area of Guadalorce. are two concepts with the same and the same animal I think it's a moment

to prove a concept a different in two zones different types of queso de cabra coates cheese

one from the Axarquia region and that's the area around Frigiliana we've spoken about that before on in Malta and then the other from Guadalorce

and Guadalorce is the river that runs from Antequera down to Malagos that. Well, to eat. A coming.

Salute. Salus. Salus. Hello. That's great. Yeah, yeah. Yeah, so. Yeah, yeah.

Yeah, so. How many tours do you do normally in a week? It depends. So, I mean, tourism obviously kind of runs seasonally, but during the low season, we might do two or three different tours a week. But coming into high season, we could even do as many as five or six.

So we're kept long. nice and busy. And what nationality would the tourists be? Generally speaking I think that most of our clients tend to be people from America from the States because it kind of sluts in nicely with a trip to various different cities in Spain because you can try the food in each place because obviously the great thing about Spain is that every region has its own typical food. So you get a little bit of a taste of everything when you come along with us on devourer. Okay so bar number one done. Susanna where are we off to next? Yeah we're going to Mazzon Mariano. Mazzon. Mariano is one of the most traditional tapas bars here in Malaga City Center. It's also maybe the most

family-run business we have because it is Mariano, but then it's also his wife, his daughter, his son, daughter-in-law, son-in-law. Everybody in this bar is related somehow. Yeah, it looks really traditional and great. It smells delicious. The food is great. So it's like the best place. Maybe my favorite place in Malaga. We are now at the Misson Mariano and we are going inside to what this tapas bar has in store for us and I think this is a bit different from the one that we've just been in. Let's see.

You enter a restaurant like Mesaoan Mariano and you immediately know that you're somewhere authentic where there's lively chatter all around where the waiters are busily delivering loaded plates of fresh local produce to families and groups of friends all there to enjoy the traditional atmosphere and the delicious food.

Mason-Mariano, that is one of the most typical of the city of Malaga. Here, it's super well, the food is very typical of the region, and more than here we are in a place with theuignos, in a place with

the one of the Malagueans, which is very important for us as a company, but also for you, to understand what is the gastronomia typical of here. Exactly, well, that is very important. While we are waiting,

waiting the food. Tell us a little Jimmy, how has learned Spanish?

Because you know well, thanks. Well, I've much time studying in

Spanish. I'm started with 12 years when I was a little a little

in secondary and then I went to the university I had also

the sure to make an Erasmus in a semester in

Granada and then just the day after to graduate

me then I'm here in Laosia, and I've three years, so, well, I've been a lot of time, so if I'm not really a problem. And for you, the Andalus,

not is too difficult? Well, I, once to do my Erasmus in Granada, my professors at the university me said, well, Jamie, you've got to be a good because there in Annalia you're going to have many problems

with the accent. But then I still with my rhythm, and at the final, if you can't talk with the Andalusia, You can do what whatever with the

Spanish. You can do whatever you need to, whatever you want with your Spanish if you can manage to understand

an Andaluth and that's what we're helping you do with these episodes of in Marcha. I asked Jamie to tell us more about

what we were going to eat in Mison Mariano. Well, Jamie, tell us. What we're to come here? Now,

we're going to come a a lot of a lot of a lot of the boqueroes fritos. And

boke-ron, which is an anchovy. Well, I'm a known for all the world, but here in Malaga, we're come from different because they're bokerones fresh. They're from the market of Malaga, so they're

very freshos. Mariano, the dwean of that bar goes to all the days to buy their bockermone and what we do we reposam in a little of

a little of the limon and we'll freeing but it's always, always in the ice of olive virgin extra.

So, it's a frito more Ligero, more savouroso, and it's very typical here in Malaga, because it's said that, well, the apodo most common for those Malaguanian is boke-erone. So, if you're going to be with your friend that's of Malaga, and he's, Oye, Boke-Rone, that's very well-dich, for the culture of eating boke-erones, tant.

You heard Jamie use the word apodo. They are a nickname. And the nickname for someone from Malaga apparently is Boquiron, an anchovy. I wanted to know if this could be seen as an insult. Not at all. It's very much a term of endearment. It's something that you say to your friends, and it's very commonly used not just in Malaga itself, but in the rest of Andalusia as well.

We refer to people from Malaga as boquerones. Well, we're going to try los boquerones. So the special thing about this particular restaurant is that at the end of the day, Mesao Mariano, really shows the passion of Balaga canios for their cuisine, because the owner, Mariano, he goes to the market every single morning

buys his Bokérones that we're enjoying at the minute he gets all of his fruit, vegetables, meat, all of these things then once he's done his shopping in the market he goes into the kitchen, he starts cooking, he spends all of his day cooking and when all of that work is done he eventually then goes out into the restaurant and talks to the locals, interacts with them

and really kind of make sure that they're having a good time and enjoying his food. The food is amazing, I can tell you that it's absolutely fantastic. Now you can see it in the part of the restaurant, the other part, that they display the vegetables and fruits really fresh, and they have the fish displayed, and when you order something, you actually see the waiter going into that fridge, taking out the fish,

you know, bring it back to the kitchen. So you can literally see what they're cooking with. It's really nice. We're delighted to be joined by Mariano, the man himself of the mission, Mariano. Mariano, the food is perfected. Much thanks. Well, here we're doing a cuisine traditional Malagueña,

from the whole life, the cuisine that's always has in

in the people, in houses particular and I have absorbed of my family,

of my mother, of my mother, and of other chet of the

I've been in different, you're a different set of a lot of time. Or are tourists? The 90% are Malagueans and are clients always. As far as

the kids, fathers, nieters, familiales. And then tourists are also the information

that is through the social, that's that's the there's a there's

other of Spain and in Spain many. Well, so much thank you. A

you. A lot. A pleasure always to dendero, thank you. Jamie and Susanna work on a daily basis with tourists coming to Spain on their tours and trying different types of food. I wanted to find out more about the attitudes of tourists towards tapas and whether people are used to eating in a Spanish style.

I think internationally tapas is quite a misunderstood concept because if you think of tapas in Ireland or in the States or in Great Britain, it's just small plates. but the thing about it in Spain is it's you know it's kind of knowing how to do tapas and knowing that you know you want to go to the local establishments a lot of the time we move from place to place so that we get the best variety of tastes and flavors every evening and it's that social act of being out and about and in the bars so it's important I think to kind of come along

and to have someone like ourselves to kind of take you around and show you how it's done and set the good example so that then you're ready to take on the tapas scene for the remainder of your time in the city It happens that people come to Spain for the first time and they're really excited, really enthusiastic and they see all the great food on the menu, but they are not sure how big tapas are or how many tapas you should order a person. So they are so excited they order like 20 tapas in once and they're only two people. So they end up with a table full of delicious food that they can never finish. So a good thing to know is, yeah, that tapas is a very relaxed way of eating.

Just start by ordering one or two. If you're still hungry or one or two more, you know, you pay at the end. of the dinner experience. It's just a very relaxed way. You don't have to rush or anything. I think this is the secret. Very often, you're not going to be eating in one place alone. You're going to be eating in multiple places. So that's why when you sit down and you order lots of tapas, very often the waiter, their waitress will tell you, no, no, that's enough. They're not telling you you shouldn't eat anymore, but they're expecting that you're going on somewhere else to have something else to eat later. And that's why it makes sense just to order

a couple of dishes and then go and try somewhere else. Okay, back to our tapesture and I'll let Susanna explain where we are heading next. This is Antigua Casa de Guardia, the oldest wine bar in Malaga. It was founded here in 1840 by a man named Jose Guardia. He was a wine producer, but he came down to the city center because he also needed a place to sell all the Malaga wines, and that's why he opened this place as a shop. But now, in time, it's transferring into a bar.

Well, we're going to To take a Well, the first Vino that we're going to Here is the Seco Tras Anejo

And that's a wine A lot of the vinos most of the Tiena of the Antigua

and the Uba that's used to make this wine is the Pedro Jimene And it's

used for Binos of Jereth Sherry Wines are very typical from the Hedeth Woyemick

making region in the Cadiz area. But here in Malaga, it's also for that vino that's good. Very, very typical of here, one of the 21 vines that have in this bar, and it's a goodissimo. Well,

to prove. To prove. Let's. Now, when we were tasting this, my colleague Christina, who was helping us with the video and sound on this episode, decided that this particular wine had a bit of a strange taste. It's almost medicinal.

Well, it's interesting that you say that because at the end of the day, during the Moorish period in Malaga, sweet wines like this one and other wines that we're trying now actually were medicinal. And I say that with, in perfect commas, because at the end of the day, the consumption of alcohol was actually forbidden during the Muslim occupation of Malaga. So at the end of the day, the doctors used to prescribe the alcohol to their patients as a way for them to continue consuming in so that the bodegas and the wine producers could still stay in business. without it technically actually being consumed for pleasure, let's say. So it was part of the deal when you went to the doctor.

You get prescribed some alcoholic beverages to take home with you. And now it's just consumed for pure pleasure. And now it is absolutely pure pleasure, exactly like we're having right now. You remember we met Jose at Maynake earlier today, and he actually is the one who told me that for a long time, even the Christians believed in a medicinal way of Malaga sweet wine. So even when Jose was a little kid, his mother really believed that if he was sick, he needed some malaga wine. So as a little kid, Jose would get a glass like this, a tiny glass with Malaga wine in it, mixed with a raw egg,

and then he had to take a little piece of bread, dip the bread into this mixture of egg and Malaga wine, and then he would eat it because it would taste really, really sweet. He would not only feel better, but he would also sleep really well because he had a little bit of alcohol, and then he would feel better the next day. so even until like maybe like 50, 60 years ago, it was still a medicine in Malaga. But we have to say for our listeners that we do not recommend this for children.

Also in Spain, no, no, no. At the moment, you have to be 18 to drink alcohol in Spain, for sure. Now, if you'd like to get more out of Enmarta, then you can use the transcript for this episode, which will explain everything covered in the lesson in the Spanish aspects of the conversations, including vocabulary, which will help you get to grips

with the language used by the native speakers. The listen notes are one part of the premium materials for en matta. There's also a vocabulary list where we list all the words included in the episode from Spanish into English and English into Spanish to help you test yourself on what you've learned. There is the activity pack which is full of exercises based on some of the constructions in the episode and also the language study episode which is a full additional piece of audio content where my colleague Anne and I talk about the language used and give you further practice with some interactive translation challenges.

You can find out about all of these bonus materials by going to coffeebreaktravels.com or simply go to the Coffee Break Academy and you'll find Enmarcha there. So we're coming to the end of this highly enjoyable episode of Enmarsak on Coffee Break Spanish and I would like to say a huge thank you to Susanna and to Jamie for all your help.

It's been fantastic finding out about the tapas trail in Malaga. And we do need to ask you, how can our listeners find it more about what you do? Well, of course, we have a website. We have social media like Instagram, Facebook, Twitter. Or if you want to check out all our air experiences across all of the different cities that we work in, check at devourtours.com,

and you'll have a little bit of a link to all the different cities we work in, all the different experiences we have, and we look forward to seeing you on a DeVoer Adventure soon. Well, much more thanks to all, and until the next. Muchisem thanks to you. And we'll see soon.

Yes, thank you very much. It was really fun today. You have been listening to a production of the Coffee Break Academy for the Radio Linguar Network. Copyright, 2019, Radio Lingual Limited. Recording Copyright, 2019, Radio Linguillimited.

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