Difficulty: Advanced
Chile
From the El Chilenito [The Chilean] restaurant in Berlin, Germany, Lalo teaches us how to make Chilean empanadas using language full of "Chilean-isms" from his country's unique dialect.
Difficulty: Advanced
Ecuador
Modesto Nicolas Gomez Burgos shows us how organic brown sugar is produced at the Santa Barbara factory located in Imbabura, Ecuador.
Difficulty: Adv-Intermediate
Guatemala, Spain
This time, Adriana talks to us about the coffee roasting process and division of tasks in the coffee roastery as well as the various types of coffee makers there are for making coffee at home.
Difficulty: Adv-Intermediate
Guatemala, Spain
Adriana, who was born in Guatemala but now lives in Spain, tells us about the trajectory of her life and how she ended up in the coffee business.
Difficulty: Adv-Intermediate
Ecuador
Chef Álvaro Yamberla from Wambrat's Wok restaurant will show us how to prepare two types of scrumptious sushi rolls. Are you up for making them with him?
Difficulty: Adv-Intermediate
Spain
This time, David tells us about Spain's diverse and tasty cuisine, focusing on paella, a scrumptious dish made with seafood and rice.
Difficulty: Adv-Intermediate
Mexico
Kara gives us instructions to put the finishing touches on our pozole, a delicious, traditional Mexican soup.
Difficulty: Adv-Intermediate
Mexico
Karla continues her video on the traditional Mexican soup, pozole, by teaching us how to make it! We'll learn how to prepare the meat, what other ingredients are required, and what foods can be served with it on the side.
Difficulty: Adv-Intermediate
Mexico
Originally from Mexico City, singer Karla Álvarez has been living in Berlin, Germany for eleven years. In this video, she tells us how, when she misses her country and family, making pozole, a traditional Mexican soup, makes her feel closer to home.
Difficulty: Adv-Intermediate
Ecuador
Ecuadorian restaurant owner, Carmen Itarba, speaks to us about her restaurant in Yawarkucha, Ecuador, which specializes in tilapia and caters to Ecuadorians and tourists alike.
Difficulty: Adv-Intermediate
Ecuador
Marcelo continues to edify us on the benefits of amaranth and quinoa for various parts of our minds and bodies.
Difficulty: Adv-Intermediate
Spain
Martin Tellez speaks to us about Malaga's tradition of making scrumptious sardine brochettes, a favorite of both tourists and locals.
Difficulty: Adv-Intermediate
Ecuador
José Enriques, who works in the goat milk industry in Otavalo Ecuador, explains a bit about his typical day as well as the health benefits of goat milk.
Difficulty: Adv-Intermediate
Spain
Libia from the Castell D'age Winery in the Penedès region of Catalonia, Spain shares with us about the industry and production of some of Spain's great cavas and wines.
Difficulty: Adv-Intermediate
Spain
Meet Juan Luis Quiroga, an oenologist at Pablo Quiroga Winery in Rioja, Spain who explains to us a bit about the types of wine produced there as well as the production process.
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