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.

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.

Learn how to make all sorts of arts and crafts projects with our friend, Meli. Manos a la obra is a new series for all the DIY kids and teenagers out there who love to get to work. The Spanish expression "manos a la obra" literally means "let's put our hands into the work" and is customarily used by Spanish speakers to encourage each other to work when a task is at hand. In this video, Meli shows us how to make some delicious treats inspired by the video game, Minecraft. Are you ready to practice your Spanish while having some crafty fun? Let's get to work!

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.

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

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.

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.

Take a tour of the "La Leyenda" chocolate factory in Quito, Ecuador, where we gain insight into the various stages of chocolate production.

Cata y Cleer teach us how to make typical Colombian arepas with shredded beef.

Now comes the moment of truth: The Mission Chef students have prepared their dishes and their instructor will evaluate them with brutal honesty. Who will make the final team?

The cooking is underway in this Misión Chef competition and team members are already getting in trouble for not sticking to their portion of the meal.

Mission Chef contestants have only thirty minutes left to prepare a dish for evaluation by a professional chef.