Difficulty: Intermediate
Spain
Welcome to Maria's kitchen, where she'll show us how to prepare a delicious cocido, or stew, a typical Spanish dish meant for cold days. Try this easy recipe at home to experience its deliciousness!
Difficulty: Intermediate
Venezuela
Get to know the owner and chef of Kärrecho, an authentic, Venezuelan restaurant located in the heart of Berlin.
Difficulty: Intermediate
Ecuador
Marcelo talks about the properties and benefits of quinoa and amaranth, "superfoods" which have been cultivated since ancient times but are currently gaining international notoriety as nutritional powerhouses.
Difficulty: Intermediate
Ecuador
Welcome to Otavalo, Ecuador's "Carbón del Palo" restaurant, a unique spot known not only for its unique Colombo-Ecuadorian-Spanish fare, but also for its warm atmosphere and spectacular service.
Difficulty: Intermediate
Mexico
Tatiana shares with us some home remedies for the restoration of our physical and spiritual health.
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.
Difficulty: Intermediate
Colombia
Lida and Cleer teach us how to make a typical Colombian condiment, spicy aji.
Difficulty: Intermediate
Mexico
Jorge, who works in the restaurant business in Holbox in the Mexican state of Quintana Roo, tells us a bit about its atmosphere, typical dishes and diverse inhabitants.
Difficulty: Intermediate
Venezuela
An animated Venezuelan bartender gives us a live piña colada-making demonstration.
Difficulty: Intermediate
Ecuador
Take a tour of the "La Leyenda" chocolate factory in Quito, Ecuador, where we gain insight into the various stages of chocolate production.
Difficulty: Intermediate
Colombia
Cata and Cleer teach us how to order food at a restaurant.
Difficulty: Intermediate
Colombia
Cata y Cleer teach us how to make typical Colombian arepas with shredded beef.
Difficulty: Intermediate
Colombia
The Mission Chef competitors learn about various spices and prepare for their timed food preparation test.
Difficulty: Intermediate
Spain
Produced with a combination of tradition and innovation, the first Andalusian brut, Barbadillo Beta, was born in Andalusia's Barbadillo bodegas.
Difficulty: Intermediate
Colombia
The contestants are divided into groups of three to begin the task of preparing a dish to be graded by their mentors.
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