Difficulty: Beginner
Venezuela
Let's watch Marisol prepare a delicious, typical Venezuelan dish called "pabellon criollo," which is made with black beans, white rice, shredded beef, and ripe plantains.
Difficulty: Intermediate
Venezuela
Sign up to try something new with chef Marisol, who will give us a step-by-step demonstration of her maner of preparing dogfish, a type of shark that is typically consumed in Venezuela.
Difficulty: Intermediate
Venezuela
An animated Venezuelan bartender gives us a live piña colada-making demonstration.
Difficulty: Beginner
Mexico
We decided to get inside a kitchen on our recent trip to Mexico. What we found was a warm, friendly cook willing to share with us the secrets of her flavorful dishes.
Difficulty: Beginner
Ecuador
Sofy and Caro meet to spend the afternoon together in a restaurant. Now, they must decide what to order for their appetizer, main course and dessert
Difficulty: Intermediate
Spain
Soledad teaches us how to make a quick, easy, and delicious artichoke salad. Pay attention, and try it at home!
Difficulty: Intermediate
Spain
Have you ever tried broccoli salad? Soledad shares with us her recipe for a healthy, easy, and inexpensive one made with ingredients you can find at any supermarket.
Difficulty: Intermediate
Mexico
Welcome to Tacos Emmanuel in Pescadero, Mexico, where Pam and Jose Felipe Rodriguez will let us in on some of the secrets of the delicious fresh fish and shrimp tacos they prepare daily.
Difficulty: Beginner
Mexico
Tatiana explains the symbolism behind the colors of the Mexican flag- red, white and green- as well as preparing a dish which both includes those colors and honors those values.
Difficulty: Intermediate
Mexico
In celebration of the Day of the Dead, a Mexican holiday in which the departed are sometimes honored with the preparation of their favorite dishes, Tatiana shares with us a bit about her recipe for "Dead Raising Chilaquiles," as well as her philosophy regarding life and death.
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