Ariana makes our mouths water with her menu for the special dinner she plans to prepare for some invited relatives.

Martin Tellez speaks to us about Malaga's tradition of making scrumptious sardine brochettes, a favorite of both tourists and locals.

Produced with a combination of tradition and innovation, the first Andalusian brut, Barbadillo Beta, was born in Andalusia's Barbadillo bodegas.

Libia from the Castell D'age Winery in the Penedès region of Catalonia, Spain shares with us about the industry and production of some of Spain's great cavas and wines.

Meet Juan Luis Quiroga, an oenologist at Pablo Quiroga Winery in Rioja, Spain who explains to us a bit about the types of wine produced there as well as the production process.

Constantino Cuenca, a mushroom harvester from La Manchuela, Spain take us through the stages of mushroom growing from a mushroom-growing facility, to the field to the table.

Learn about the history, products and practices of a famous Spanish chocolatier.

Constantino Cuenca, a mushroom harvester from La Manchuela, Spain explains to us about his family business and the intricacies of harvesting mushrooms.

A Spanish woman who inherited the bakery that her parents began in Madrid's Gran Vía area talks about the pride and responsibility she feels to continue their legacy.

Alex from Madrid, Spain, talks about the San Miguel marketplace's architecture and diverse offerings.

After witnessing all of the hard work that goes into getting foods like mushrooms, chestnuts, avocados and olives "from the field to the table," 75 minutos dedicates its final segment to the workers behind the scenes.

Chef Enrique puts the final touches on his broccoli soup.

Watch as the chef puts the finishing touches on his cream of broccoli soup.

Meet Misael from Madrid who gives us a tour of the famed tourist destination, the "Mercado de San Miguel" (San Miguel Market).

75 minutos continues its behind-the-scenes tour around this Spanish olive factory which prepares olives for export to 72 countries.