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

In this episode, Ana Carolina shows us how to set the table so that our guests can enjoy any meal!

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

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.

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.

Marcelo continues to edify us on the benefits of amaranth and quinoa for various parts of our minds and bodies.

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.

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.

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

Tatiana shares with us some home remedies for the restoration of our physical and spiritual health.

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.