Difficulty: Adv-Intermediate
Spain
Constantino Cuenca, a mushroom harvester from La Manchuela, Spain explains to us about his family business and the intricacies of harvesting mushrooms.
Difficulty: Beginner
Spain
Clara teaches us how to cook a Spanish "tortilla" or potato omelet, one of Spain's most typical and delectable dishes.
Difficulty: Adv-Intermediate
Spain Madrid
A Spanish woman who inherited the bakery that her parents began in Madrid's Gran Vía area talks about the pride and responsibility she feels to continue their legacy.
Difficulty: Intermediate
Spain Madrid
Alex from Madrid, Spain, talks about the San Miguel marketplace's architecture and diverse offerings.
Difficulty: Adv-Intermediate
Spain
After witnessing all of the hard work that goes into getting foods like mushrooms, chestnuts, avocados and olives "from the field to the table," 75 minutos dedicates its final segment to the workers behind the scenes.
Difficulty: Adv-Intermediate
Spain
Chef Enrique puts the final touches on his broccoli soup.
Difficulty: Adv-Intermediate
Spain
Watch as the chef puts the finishing touches on his cream of broccoli soup.
Difficulty: Intermediate
Spain Madrid
Meet Misael from Madrid who gives us a tour of the famed tourist destination, the "Mercado de San Miguel" (San Miguel Market).
Difficulty: Adv-Intermediate
Spain
75 minutos continues its behind-the-scenes tour around this Spanish olive factory which prepares olives for export to 72 countries.
Difficulty: Advanced
Spain
Welcome to one of the most important olive factories in the world and meet one of its chemists and his family.
Difficulty: Adv-Intermediate
Spain
Our chef gives us a few ideas about how to make the cream part of the cream of broccoli soup even creamier!
Difficulty: Intermediate
Spain
In this segment, the chef shows us how to make the creamy broth in his cream of broccoli soup.
Difficulty: Adv-Intermediate
Spain
Our chef continues his detailed demonstration of how to make broccoli soup.
Difficulty: Adv-Intermediate
Spain
75 minutos takes us inside an avocado mill where we meet the workers and learn how avocados are classified and sold.
Difficulty: Intermediate
Spain
Chef Enrique promises his viewers to take their suggestion of proposing an hors d'oeuvre or two to serve with his broccoli soup. But first, he has to finish his enthusiastic soup-making demo.
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