When you think of Spanish food in America, the first name that comes to mind is Jose Andres, the innovative chef whose empire includes seven restaurants in the Washington, D.C. area and the PBS series "Made in Spain." The next name would be Jose Garces, a Chicago native with Ecuadorian parents who trained in Spain and now runs five restaurants in Philadelphia, one in Chicago, and was recently crowned the newest Iron Chef. The two Chef Joses joined us yesterday on Cooking with Emeril to share their knowledge and enthusiasm for the foods of Spain, Latin America, and beyond. Unfortunately, they did not bring any Jamon iberico!
Their conversation covered everything from making croquetas (the key is to use leftovers), kicking up your gazpacho (add some strawberries in season), and how to train for an Iron Chef battle. Did Chef Jose really say that he trained for his battle against Iron Chef Bobby Flay by practicing with the secret ingredient of...water? Listen to find out.