Difficulty: Intermediate
Venezuela
Venezuelan locals talk to us about "cocuy," an agave-based liquor which is produced locally in Falcón, Coro, Venezuela, comes in many flavors and is even rumored to have medicinal and/or aphrodisiac qualities!
Difficulty: Intermediate
Mexico
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.
Difficulty: Beginner
Mexico
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.
Difficulty: Intermediate
Mexico
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.
Difficulty: Intermediate
Mexico
Tatiana shares with us some home remedies for the restoration of our physical and spiritual health.
Difficulty: Intermediate
Mexico
Welcome to Tacos Emmanuel in Pescadero, Mexico, where Pam and Jose Felipe Rodriguez will let us in on some of the secrets of the delicious fresh fish and shrimp tacos they prepare daily.
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
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: 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: 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
Ecuador
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.
Difficulty: Beginner
Ecuador
Julia introduces us to a variety of vegetables and herbs found at an Ecuadorian supermarket.
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