Difficulty: Intermediate
Colombia
Mmmm… “roasted milk.” Somehow that translation doesn’t sound quite as tasty as the Peruvian (and Chilean) dessert “leche asada,” does it? In any case, our host Natalia (from Colombia) shows us how to whip up this sweet delicacy. In Part 1, Natalia starts by heating sugar to make caramel.
Difficulty: Intermediate
Colombia
In Part 2 of our dessert-making lesson, Natalia shows and tells us the importance of beating the “huevos” into a smooth consistency. After the eggs are whipped into shape, we’re heating up the “leche” until it bubbles but doesn’t quite boil. Seguimos con capítulo 3.
Difficulty: Intermediate
Colombia
In the final chapter of our trio of dessert clips, Natalia puts the milk, the eggs and the caramelized sugar together. After some time in the oven and then some more time in the refrigerator, you’re ready to enjoy some “leche asada” with a cup of café or plain old milk.
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: Adv-Intermediate
Colombia
This video smells good! Meet Miguelito who is going to introduce us to the rich flavors of Colombian food. Run to your kitchen and get some garlic, tomatoes and onions -essential ingredients in Colombian cuisine!
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: Adv-Intermediate
Colombia
Come and enjoy the best of Colombian food with our friendly chef Miguelito. In this episode we’re learning how to cook a delicious traditional dish. Don’t be shy, pay attention, and soon your friends will be enjoying some Pollo Sudado.
Difficulty: Adv-Intermediate
Colombia
Bring a fork and knife to this video because our “pollo sudado” is almost ready. Chef Miguelito is putting the last touches on this delicious recipe that’s good enough for the whole family!
Difficulty: Beginner
Mexico
What’s for lunch today? That’s one of our favorite questions and since we’re in Mexico, Marina give us some great answers. In Latin America people look for a calm, fresh place where they can enjoy el almuerzo del día, the special lunch of the day, or pedir de la carta, to order from the menu. It’s a perfect time for sitting back and taking a break from your work day.
Difficulty: Intermediate
Chile
Sometimes we wonder: What do people from Chile eat? Well, thanks to our friend Joaquín we have an answer. And who doesn’t love sandwiches?
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: Adv-Intermediate
Mexico
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...
Difficulty: Beginner
Venezuela
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.
Difficulty: Intermediate
Venezuela
Learn how to make some delicious Venezuelan-style arepas. Our friend Dany continues explaining the recipe in the second installment of this three-part video.
Difficulty: Intermediate
Venezuela
Don't miss the final stage of arepa-making with Dany! The best part is the filling, after all.
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