Rick is just back from a grueling 30 days of nonstop guidebook research — and nonstop eating! He savored roast suckling pig in Toledo, dunked churros into hot chocolate in Madrid, slurped gazpacho in Sevilla, treated himself to jamón ibérico in Córdoba, cooled down with sangria in Granada, and munched on gourmet tapas in the hill towns of Andalucía. Then, after couscous in Morocco, Rick met up with his buddy Steve Smith in the French Riviera for a salade niçoise in Nice and bouillabaisse in Antibes…and that’s just a taste of the feast we’ll enjoy in this delicious edition of MNT.