Difficulty: Intermediate
Venezuela
Chober and his buddies are building a little club on the beach that is aiming to provide services to beach goers and visitors, while at the same time providing events and opportunites for community members, particularly young people. Like his friend Francisco, Chober is concerned with the environment, and finding uses for discarded materials.
Difficulty: Beginner
Ecuador, Mexico
Tour the Pyramids of Teotihuacán, a World Heritage Site within one of the most magical pre-Hispanic cities of Mesoamerica, near modern day Mexico City.
Difficulty: Beginner
Guatemala
Wicoy: como una calabaza pequeña, tal vez 15 cm de diametro, verde y blanco y es mucho mas fino que la calabaza. Para comer es parecido a un zucchetthi/zucchini. Bastante rico. (Thank you to Guatesol for info!) Rafael relates facts and myths of the natural environment in his native land.
Difficulty: Beginner
Guatemala
Our friend, Rafael, returns this week to talk to us about his homeland and its culture. As he explains, the Mayan culture continues to thrive in Guatemala via its language, clothing, and customs.
Difficulty: Beginner
Guatemala
In Guatemala, people of Mayan descent not only retain various native forms of dress, but they also speak dialects of the Mayan language, a language many people wrongly presume to be long lost to history. Rafael treats us to some examples of words and phrases in this language, and also explains some of the particulars of traditional dress.
Difficulty: Beginner
Spain
Marta and her friend Marisa are going to teach us the secrets of a timeless classic of Spanish cuisine: the tortilla española or Spanish omelette. What do we need? How do we make it? Let’s listen to them carefully. It sounds yummy!
Difficulty: Intermediate
Mexico
Learn how "capirotada" is made, a Mexican bread pudding-like dish which is typically consumed during Holy Week.
Difficulty: Beginner
Colombia
Learn how to make "aborrajados," or ripe plantain fritters, a scrumptious Colombian dish.
Difficulty: Beginner
Colombia
The second part of a tutorial on how make "aborrajados," or ripe plantain fritters, a scrumptious Colombian dish.
Difficulty: Intermediate
Peru
In this Yabla exclusive, we learn how to make “Papa a la Huancaína,” a classic Peruvian dish that’s spicy and creamy and great for the summer. Enjoy!
Difficulty: Intermediate
Colombia
Cata y Cleer teach us how to make typical Colombian arepas with shredded beef.
Difficulty: Adv-Intermediate
Colombia
In this segment of Región mundo, dancers from Swing Latino, one of Colombia's most prestigious salsa dance schools, talk about some potential injuries that can occur and the importance of continuing a performance despite them. They also offer insight into the increasing trend of men dancing together.
Difficulty: Beginner
Mexico
We decided to get inside a kitchen on our recent trip to Mexico. What we found was a warm, friendly cook willing to share with us the secrets of her flavorful dishes.
Difficulty: Intermediate
Colombia
The Planeta Palabra gang encounters a young Gypsy boy who explains to them about the Gypsy nation of Rom and its culture, providing them with a ton of new words in the process.
Difficulty: Intermediate
Colombia
In the opinion of writer and cycling enthusiast, Héctor Abad, cycling is Colombia's true national sport.
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