is not to embarrass you publicly, but maine is not exactly the mediterranean of america.estyle? >> he's more spanish than me. >> really? >> yeah. in the first week he was like i don't understand how you can take siesta. week after. >> it's interesting to see how you've made the transition. cheers. >> first off, this. bakalou salad. salt cod, egg, black olives, oranges, tomatoes, dressed in olive oil. remember, this is holy week. maria jose is preparing recipes that go back through the family so far that nobody knows exactly where they even came from. migas, another iconic dish. formally referred to as the shepherd's lunch. born as a way to use old, hard bread and combine all the week's leftovers. i'm told every household in spain has a variation. what changes is what you put on it. today it's sardines, cod, chorizo, melons and peppers. so how often do you eat this well? >> every lunch is like this. every day i'm here. but lunch is big. big lunch, siesta. but you can't -- you know, i used to try to resist siesta. you can't do it here. society will not accept you not taking