As the chef and owner of five Washington, D.C., restaurants, including the acclaimed Minibar by José Andrés and Jaleo, José Andrés has a lot on his plate. Raised near Barcelona, Andrés is known for bringing traditional and avant-garde Spanish cuisine to America and was once named chef of the year by Bon Appétit. As the host of the PBS series Made in Spain, Andrés highlights his native country’s best food, wine, and travel, and he will publish a Made in Spain cookbook later this year. Andrés took time out from his travels to Europe (and Beverly Hills, where he will open a restaurant in the new SLS Hotel) to share with us his top Spanish picks.

What's always in your refrigerator?
Yogurt, orange juice, and Spanish cheese

What's your house wine or other beverage?
A pitcher of my wife's gazpacho.

House bubbly?
Cava 1+1=3.

Food aversion?
Anything that is bad quality, processed, or poorly cooked. I can't stand the huge plates served in some restaurants. At a time when so many people are struggling with their weight and diabetes and heart disease, it is simply wrong to serve such huge portions. What are we teaching our children about food?

Favorite cocktail?
Gin and tonic.

Favorite olive oil?
Spanish, of course. Depending on what I am using it for, I look for the variety: a spicy Picual or almondy Abrequina. Olive oil is like wine.

Favorite fast-food joint, if any?
I don't eat a lot of fast food, but I have to say McDonald's are geniuses of organization, development, and marketing.

Your guiltiest food pleasure?
Salty oat cookies from Teaism tea house in Washington, D.C.

Favorite new kitchen toy?
At work we are playing with a Gastrovac we just bought.

What do you tend to serve last-minute guests?
Pan con tomate, gazpacho, cheese, olives, and jamon.

Is there anything that ensures a guest won’t be invited to your next party?
Getting too drunk.

Super-fast recipe to impress?
Fried quail eggs with caviar: Fry the eggs in olive oil. Top with a little caviar. It’s a balance of something humble and something that signifies luxury. Quick and easy.

Most embarrassing cooking/entertaining moment?
When I was in culinary school, I once dumped a whole tray of cannellonis into the fish tank that decorated the dining room of the restaurant where I was working.

Secret to being a good host?
Relax.

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