Claudia puts the final touches on her Chaqui Tandas, a scrumptious traditional dessert from Otavalo, Ecuador.

Claudia brings us another traditional recipe from the Kawsaymi family: potatoes with amaranth and squash seeds and an herbed pork chop. Step by step, she'll explain to us how to prepare this delicious and nutritious dish.

Let's watch Claudia finish off her delicious dish: potatoes with amaranth in squash seed sauce, accompanied by a scrumptious herbed pork chop.

From Otavalo, Ecuador, Blanquita Arias shows us the different components of the indigenous clothing from her community, which is most typically worn to attend weddings.

From Otavalo, Ecuador, our friend Ñusta takes us to the Peguche Waterfall, a site of enormous touristic, ritual, and spiritual importance that is associated with a fascinating legend.

From the Plaza de Ponchos, in Otavalo, Ecuador, Luzmila tells us how the pandemic and quarantine has affected her and her fellow dolly load carriers.

If you've never heard of a "bargueño," join artist Javier Troya, who will reveal to us the secrets of these unique pieces of furniture that he creates.

Let's learn about Warmi Punlla, an ancient indigenous festivity with women at its helm that is celebrated throughout South America.

Jaime Santa Cruz takes us to the nursery that bears his last name, "Vivero Santa Cruz," where one can find a variety of plants and trees for every taste.

Dolores Noemí Cabrera Sandoval, a massage therapist at Thani Spa Medina del Lago, explains to us the types of services that they offer at this relaxing and rejuvenating locale.

Priscilla Rivera introduces us to the community of San Rafael, a hundred kilometers from Quito, where locals engage in an ancestral activity based on the totora plant. Let's hear more details about it.

Artisans from San Rafael de la Laguna, Ecuador, who specialize in crafts made with cattails, show us some of the many products they produce while telling us about some nuances of working with this material.

Deep in the heart of Old San Juan you can hear live salsa music playing most any night at the Nuyorican Cafe. We stepped into the alley for a breather and had a little chat with two lovely salseras to get an insider view of what brings them back to the dance floor night after night.

Mmm. What's in that and how do you make it? We get the scoop on "nopales" (prickly pear, from a cactus plant) with tomato, onion, cilantro and hot chili peppers from a street vendor in Mexico. Buen provecho...

Natalia from Ecuador gives us some tips regarding some simple words and expressions we might use to communicate when visiting our favorite Spanish-speaking country.