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You know, I'm right here. I'm here. I'm right here. Give us milk.
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Hey, what's going on everybody?
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From First We Feast, I'm Sean Evans and you're watching Hot Ones.
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It's the show with hot questions and even hotter wings.
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And today we're joined by Rosalía.
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Only She's a two-time Grammy Award-winning artist and producer coming off an incredible year that included a 15-country world tour and the release of Motomami, the album with the highest Metacritic rating of all of 2022.
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In exciting news, she has new music out as well.
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Her EP with Rauw Alejandro is called RR and it's available now.
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Rosalía, welcome to the show. Thank you so much.
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How are you around spicy food before we get started?
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I'm not familiar with it. Mhm.
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Yeah, this is not something that I have at home.
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So, I'm not really familiarized with it, to be honest.
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Well, today you'll get a full crash course.
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Are you ready to get started? Yeah. Yeah. Let's do it. Oh my god. Oh my god. Okay. Classic hot sauce.
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Let's see what it's all about. This is nice. Mhm. It's not spicy.
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It's more maple than chili.
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So, after a pair of more serious albums, I know that you were excited to unleash your playfulness and sense of humor for Motomami. Mhm.
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How did your approach to making an album change once you decided to unlock that side of yourself?
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I really think that that's my I don't know, my main goal in life is just to be as free as possible.
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So, I think that the music is a reflection of who you are.
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So, if you if you're free, then the music is free.
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And so, I was like yeah, let me try to just have fun when I do this this project Motomami.
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And I'm a huge fan of the album.
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I haven't been able to stop listening to it for like a week.
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And excuse the pronunciation, but like your song Saoko, right? That's the song. Yeah.
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And it has this like little jazz piano thing. Yeah, yeah.
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How do you think about blending the contemporary with the traditional in your art?
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The tradition is just is just a foundation.
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In order to create, in order to do something, you have to know what has been done.
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So, I think that yeah, the classics are something that I I learned to love because the masters I I had I had different masters. I still have masters.
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And that's what classics are for, I think, to look back to know where you come from, to know where you're going. Curry verde, okay. I like it.
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There we go, two for two. Yeah, I like it.
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You're a hot sauce person all along. No. Yeah, all along. You think so? I think so.
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Because the two first ones, let's see the other two. Let's see. It's not bad. Mhm. There you go. Who cooked these? They did it good. Yeah, yeah.
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The wings are kicking today. Dom, you did good. Yes, thank you. Dom, thank you so much. Yeah.
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They're like the They're a little bit It's a little bit more spicy now. Yeah, right, right.
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When you start talking a little bit, sometimes it kind of unlocks it there.
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It's more spicy after, eh? Mhm.
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They build a little bit, yeah. Yeah. All right.
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So, So a lot of breakout stars, you actually have a decade of formal music training studying at academies like the Catalonia College of Music, which helped to inform your first album. Yeah.
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We asked Lizzo this question, but I'm curious your perspective.
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How did studying classic music theory How did it affect the way that you approach making hits now?
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Knowing theory, it just allowed me to whatever I had in my head, I was able to to materialize it. I was able to write it.
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I was able to Okay, let me read these how somebody else Again, the classics.
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How somebody else thought of writing a song and then it allowed me understand better the the possibilities in in using chords.
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It allowed me so many things.
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Understanding where the the melodies, intervals, the the options. It's just knowledge.
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I remember somebody said knowledge sometimes it may not allow you to be so creative.
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Like maybe it makes your creativity be less expansive.
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But I I think it's the opposite.
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I think it's it's the opuesto.
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I think the more knowledge you have, the the more freedom you you're going to have, I think. Lemon. I like lemon. It's gentle. There we go.
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I'm trying to just keep up with you over here. No. It's fine. There we go.
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You like all three of them, it seems like so far. Yeah. There we go. There we go. Aha.
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I thought it was going to be much worse.
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Well, you know, we got we got a we got a ways to go. We got a ways to go.
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I'm going to be honest with you. All right. All right.
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So I understand that during your years of training, you'd work as an autonomous singer for hire doing wedding gigs or doing performances at restaurants.
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Where you were paid of [ __ ] a little over 80 euros or in exchange for dinner. Yes.
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Did you have a favorite local tablao to perform at?
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I definitely loved one that it was the most special cuz it was the only one I think maybe that was a bar Mhm.
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where some jazz people would play too but also flamenco that would be like traditional like like rigor con rigor like like amazing traditional flamenco and that was called just Just see in Barcelona? Just see, yeah.
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Yeah, I remember that that man he would be like this is the flamenco cathedral.
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I used to feel nervous before going on stage but I remember that that built me as a como cantadora.
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If I was performing in a restaurant it would be a challenge because they didn't go to see you perform. Right. They go there to eat.
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So it's a challenge and I would be very like I'll be like no no no no.
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They're going to they're going to hear to hear me tonight.
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Yeah, they're going to listen to what I'm doing.
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They're going to be like no no I don't care about the food.
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Let me hear this, you know?
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So that would be also something that would taught me so much.
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Cuz it really is really tough.
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I really respect people who do that. Mhm.
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People who perform in clubs, who perform in restaurants, who perform in weddings, who perform in parties.
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Like it's just it's hard.
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It's a challenge and you have to be very very strong psychologically I think. Mhm, chocolate. I like chocolate.
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I like feel the chocolate.
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Yeah, coming through a little bit. It's spicy.
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Yeah, that's what I knew. Yeah. Um I'm leaving. It's spicy.
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do you like it though at all? No, not at all. Not at all. It's disturbing. Yeah.
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Like it's spicy disturbing like it's disturbing. Uncomfortable. Uncomfortable. Mhm.
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Walls closing in here on this interview. There we go. There we go. It's happening. The Hot Ones experience. This is it.
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Do you have a favorite classic art reference from one of your music videos?
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You know, from Frida Kahlo to Botticelli to Francisco Goya, you know, you see these masterpieces of the past echoed throughout your work.
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I like all of the ones you said. You do.
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I love classic Yeah, I I love Pedro Almodóvar.
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His movies are really amazing. I love Pedro.
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I love um Monet is amazing.
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And his paintings relax me.
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Every time I see a Monet painting, I think it's my favorite.
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Paintings can be inspiring to write a song.
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Um movies can be inspiring to write a song.
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I think anything can be an excuse.
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I don't know if this are is inspiring to write a song, but But it might shake something loose.
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It might shake something, yeah.
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The spicy in my in my lips.
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Going forward, you know, with every new wing, there'll be a new thing. Okay.
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You know, you're like be like my throat is itching a little bit. My lips are numb.
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You know, my tongue feels like ice in my mouth, you know.
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All of those different things. No ice. But you're doing great. See. You're doing great. He's fine. He's fine.
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Okay, I thought it was worse.
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I think the chocolate Well, when I like better that the taste of it, but it it was more hot.
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Yeah, it left behind like a little bit of a trail, right? Exactly. Exactly.
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Your albums have incredible drum production on them. Oh, thank you.
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What are super aggressive drums and then why were they important for you when you were conceptualizing Motomami?
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I love that you asked that. Oh.
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I think that drums gives lot of energy.
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And I wanted that Motomami would be like a roller coaster.
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That was a a clear intention.
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And then I was like drums can give me the aggressive aggressiveness. Mhm.
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That's how you call it, right? Aggressiveness. Yeah.
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The aggressiveness that I wanted to achieve I could get it with drums.
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In orchestra music, literally when they use the drums it makes it just more violent, more aggressive.
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Personally, I really love this type of drums.
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Como drums eh de fuego, como esto.
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Yeah, well speaking of drums right here. Dios mío. This next one Okay. is shark. Cardamomo. Garlic. Yeah, it's very good. Mhm. Very good. It tastes good. Yeah, but pretty hot. This is my favorite. There we go. It is my favorite. Yeah. It's super spicy though. I was just about to say. Yes, very spicy. I was just about to say. favorite anymore.
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Yeah, I was just about to say.
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I was like as soon as I bit that wing I was like, "Whoa." This one's pretty hot.
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And then when you're like, "This is my favorite one." I was like, "Really?" But Like the video. Oh my god, this is mad. This is really mad.
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You strike me as a sentimental person.
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Of all the instruments that you own, is there one that stands out for the backstory or its history?
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Maybe the cajon that I have.
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There's this uh a Peruvian instrument that I love that it is a a like a box.
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It's getting harder to talk. I know. Yeah, that's the show. That's the show. I know.
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It's getting harder to talk.
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My tongue feels like it's just like a motor meter. Like Okay. A box.
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Um And it's very beautiful how it sounds.
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And I remember I used to play this instrument um in my in San Esteban, where I come from, this little town.
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And when I go to my mom's house and I see that uh it always melts my a little bit. This is so bad. I know. But you got it. It's getting worse. Mhm. But it'll get better.
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And then we'll move on to the next wing and it'll get worse again. But This is bad. This I know. I know. I got you. I got you. I got you. It tricked me. Como se dice me engañó? Mhm. What does that mean?
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Me engañó it uh it fooled me. Mhm.
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In the beginning I was like, "Oh, this tastes sweet or something." Yeah, that's what I got.
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When I smelled it, I was like, "This is one of the better smelling hot sauces I've ever caught a whiff of."
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But The milk The milk The spicy wing, yeah.
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I'm going to join you at the milk party. Milk party, yes.
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I like better than milk party.
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Yeah, this one really Como se dice [ __ ] me up? Uh it [ __ ] me up. That That just works. That just works. this one.
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I regret that I came here.
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I'm starting to regret it.
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If I had a dollar for every time I heard that, you know? Really? People say that, no? I'd have like 60 bucks. All right.
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What was important to you when working with designer Lee for the outfits for your latest tour?
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You know, I imagine that it was probably challenging to come up with something that had like the motorcycle aesthetic, but that you could also move around in and dance in. Yeah.
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It actually is always a challenge.
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Every time trying to figure out clothes for a for performance.
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And I wish that it was much easier.
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Cuz it is usually a disaster.
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Coming up with clothes for a performance?
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Yeah, it's usually a disaster.
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It's usually, you know, like you you have to deal with shoes that maybe I don't know, you cannot do a spin with it I don't know like maybe you showing a book.
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I don't know it seems like That can happen, right? These things can happen.
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So, yeah, you have to figure it out and it's always a process and everything.
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But, yeah, I feel very grateful that all the people that helped me through all these years to be honest staying and not being naked.
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My lips hurt, but it's okay.
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It feels like somebody come okay. I just got into a fight.
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Somebody punched me here. That's what it feels. This one's [ __ ] up.
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It's maybe an honest mistake. Okay. Okay, here we go. Okay. Okay. It's bad. Yeah. It's so bad.
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I know and it just doesn't stop. I know. I know. I know.
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But what you're doing today is very brave. It's very brave.
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Never eating hot sauce before and then coming here and eating maybe the hottest hot sauce in the world. It's so hot. [ __ ] I know. I know. It's painful. Yeah. No, I I get it. I get it. I get it. I get it 100%. I understand. I relate.
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This is really inconvenient. This taste is so bad. Right. Right. It's so bad. Wow.
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And then just be Be around the eyes.
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Be careful around the eyes. I'm right with you. I'm right with you.
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When J Balvin was on the show, he taught me how to say picante hasta la chimba.
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Is there any Spanish slang that you can teach me to say that a dish is just like spicy as hell? No, I'm with you. I'm here. I'm right here. I know. It's the Hot Ones glow.
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That happens at this time of year. Yeah, yeah, yeah.
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It's never looked better.
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It's never looked better.
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And just in time, because as we move on in the lineup, we're going to be joined by a very special guest. I got you.
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ice cream I'm the ambulance. I'm the 911. All right.
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Coming with the ice cream. Raúl Alejandro, yes.
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Long time partners in life, first time collaborators on the music side of things.
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So, this one is the watermelon ghost in the ninth spot. You're sweating. I'm sweating. Right, yeah.
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I got fever or something. All right. Right? It's all good.
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I think after the last one This is my job. It makes me laugh. There you go. I'm ready.
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He's here for the assist. I'm here ready. What a guy. What a guy. All you need. More milk?
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I think it's so bad that it makes me laugh. Like it's crazy. I like oh my god.
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It's making me gray love. This is crazy. Oh my god. Catch a little laugh. Hot sauce head high.
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This is how he starts that absolutely.
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I never seen you like this before.
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Babe, we've been four years together.
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I swear man, you we've been four years together. I know. I know.
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I've never been through this.
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Well, it's great, you know, like after all these years and all the different experiences you can still learn things about each other, you know? Exactly.
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That we'll never have these at home. The Apollo. I like the name. Okay, you ready? Yeah. Okay. That's a lot. That's good. That is perfect. That was a perfect pour. Oh. That was a perfect pour. Rolling.
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All right, I'm ready, Ali. He's got the ice cream. Standing by. He I I see.
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I know, but the good news is it's all over. Yeah. Right through it.
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Not a spicy person, today became one.
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And to close out the interview today, we're going to dust off an old Hot Ones classic. Wait. All right.
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This is the bucket of BFF questions. Yeah. right.
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So, what we want you to do is each each in there Eat in there. question.
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And when you pull out a question, you ask the other person. Okay. Okay. The bomb.
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Yeah, I wasn't scared of this one. I knew it.
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Can you believe my intuition?
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I know your intuition is like beyond insanity. Yeah. Yeah. Yeah.
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Baby, what's the question?
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All right, what's the question? Okay. Okay.
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What's your favorite song of mine to watch me perform live? Ooh.
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Right now, Punto 40 I really like.
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Cuz you're dancing like like doing like I don't know, like doing some like fire [ __ ] I really like it. Punto 40, okay. Yeah, Punto 40, yeah. All right. It's good. All right. Rosalía. Okay. Okay, let's go.
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What's something new you learned about me creating and releasing music together for the first time?
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Like uh she likes like when she likes minimal stuff, so I'm more like kind of like I like more stuff in the production.
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That's true, you're more baroque. That's true. Yeah, I'm more baroque.
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And then she's more simple, more like clean and minimal.
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For me, it's it's kind of cool, too, you know?
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Just like I So, I learned It's different approach.
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I try to steal your sauce sometimes.
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You know, just doing my own way, but like she's inspired.
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Like she inspired me a lot in music and in in my personal life, too, so Thank you so much, you too. You too.
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And can't steal her sauce today because look at the way she took on the wings of death, lived to tell the tale, not a hot sauce woman she walked in, but definitely a hot sauce woman now.
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And now there's nothing left to do but roll out the red carpet for you.
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This camera, this camera, this camera, let the people know what you have going on in your life.
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Eating salsas del infierno.
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And how it was, It was a disaster.
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And I think I never had a bad experience eating till this day. I always love eating. But not this time. Not today. Not sure. Not today.
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But yeah, I can wait to to hit the stage again cuz I'm touring right now in festivals.
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So So, get those tickets. Guys, I did it, baby. I DID IT.
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I THINK IT WAS exactly how I thought. Yeah.
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How I thought like I I was like, it's probably going to be hard to handle at some point, but it's possible to handle.
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Like it's like human as a human I can do it. You know?
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Is this the spiciest meal you've ever eaten in your life? 100%. Wow. 100%.
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Never in my life I I I had this. And never again? No. I'm not doing it. I'm not doing it.
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Hey, what's going on Hot Ones fans?
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Thank you so much for watching today's episode and I have an important announcement to all the mini spice lords out there and those of us who like to just dabble on the fringes of spicedom.
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Say hello to our newest flavor from Hot Ones Junior. It's the red.
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The red takes things up a notch with ghost pepper and red carrot.
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It brings a warming zing to all of your favorite foods.
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Try it on gooey mac and cheese this winter and thank me later.
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To get your hands on the Hot Ones Junior family of sauces, visit heatonist. com. That's heatonist. com. heatonist. com.
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Red light, yellow light, green light. Go now.