Cleer and Lia make a chocolate cake for Mother's Day and share the recipe with us.

Graciela teaches us how to make "carimañolas," which are delicious Colombian yucca fritters.

Karen's explanation of the names in Spanish of some common utensils used to consume food could come in particularly handy when ordering at a restaurant.

Julia introduces us to a variety of vegetables and herbs found at an Ecuadorian supermarket.

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.

Jullia introduces us to a wide variety of fruits cultivated in Ecuador and beyond, some of which are familiar to us and other, more exotic ones that probably aren't.

Lida and Cleer teach us to make Colombian buñuelos, a type of fritter eaten particularly during the Christmas season.

Karla and Isabel teach us how to order the various varieties of coffee in Spanish as well as telling us about some of coffee's benefits.

Clara teaches us how to cook a Spanish "tortilla" or potato omelet, one of Spain's most typical and delectable dishes.

The second part of a tutorial on how make "aborrajados," or ripe plantain fritters, a scrumptious Colombian dish.

Learn how to make "aborrajados," or ripe plantain fritters, a scrumptious Colombian dish.

Learn how to make arepas with Dany in this three-part video. The staple of Colombian and Venezuela cooking. They could differ in size but they always are delicious with fresh cheese and butter.