hermosa - Food - Advanced - Spanish Videos

Filters

Collection

Difficulty

Region

Descriptions

Warmup Workout

Cómetelo - Crema de brócoli - Part 9

Difficulty: Adv-Intermediate

Spain

Nuestro chef nos enseña algunas ideas para hacer más cremosa nuestra crema de brócoli.

Captions

Warmup Workout

Kowy - Queso

Difficulty: Adv-Intermediate

Ecuador

Kowy takes us to the Cheese Fair in Cayambe, Ecuador, where the Copa America of Cheese is held to choose the best among the many types of cheese presented. Let’s find out about many of their interesting ingredients and preparations.

Matches in Transcript

Caption 22 [es]: Hemos tratado de hacer, eh... va'... variedades específicas
Caption 22 [en]: We've tried to make, um... specific va'... varieties

Warmup Workout

Otavalo - Sushi

Difficulty: Adv-Intermediate

Ecuador

Chef Álvaro Yamberla from Wambrat's Wok restaurant will show us how to prepare two types of scrumptious sushi rolls. Are you up for making them with him?

Matches in Transcript

Caption 50 [es]: Ahora les hemos preparado dos... dos rollos diferentes.
Caption 50 [en]: Now, we've prepared two... two different rolls.

Warmup Workout

Adriana - Mi historia con el café

Difficulty: Adv-Intermediate

Guatemala, Spain

Adriana, who was born in Guatemala but now lives in Spain, tells us about the trajectory of her life and how she ended up in the coffee business.

Matches in Transcript

Caption 21 [es]: y desde ahí siempre hemos estado juntos.
Caption 21 [en]: and since then, we've always been together.

Warmup Workout

Málaga - La tradición de los espetos

Difficulty: Adv-Intermediate

Spain

Martin Tellez speaks to us about Malaga's tradition of making scrumptious sardine brochettes, a favorite of both tourists and locals.

Matches in Transcript

Caption 16 [es]: Entonces, hemos llegado a lo más moderno y tenemos una caña metálica.
Caption 16 [en]: So, we've gotten to the more modern way and we have a metal skewer.

Warmup Workout

Europa Abierta - Carne ecológica y segura

Difficulty: Adv-Intermediate

Spain

Taking organic meat to all the school dining rooms: That is the main objective of the Campos company in Andalusia.

Matches in Transcript

Caption 69 [es]: ni ningún tipo de hormona, ningún tipo de antibiótico
Caption 69 [en]: or any type of hormone, any type of antibiotic

Warmup Workout

Los Reporteros - Sembrar, comer, tirar - Part 4

Difficulty: Adv-Intermediate

Spain

Despite enormous problems with hunger throughout the world, humanity continues to needlessly throw away half of our usable food supply. Los Reporteros examines various proposals for alleviating this situation.

Matches in Transcript

Caption 35 [es]: y no olvidarnos que una vez que lo hemos metido en el maletero del coche,
Caption 35 [en]: and not forgetting that once we have put it in the trunk of the car,

Warmup Workout

Club de las ideas - La química de la cocina

Difficulty: Adv-Intermediate

Spain Andalusia

The Ideas Club gives us an idea about the processes of caramelization vs. carbonization of sugar while cooking.

Matches in Transcript

Caption 18 [es]: Hemos echado ácido sulfúrico
Caption 18 [en]: We have put in sulphuric acid

Warmup Workout

Tecnópolis - El Coronil

Difficulty: Adv-Intermediate

Spain Andalusia

We now visit the province of Seville in search of one of the largest solar farms in Andalusia. Located in Bajo Guadalquivir, the Sevillian town of El Coronil has taken advantage of its natural resources for centuries.

Matches in Transcript

Caption 72 [es]: en la que hemos inoculado la semilla de la seta,
Caption 72 [en]: into which we have injected the mushroom seed

Warmup Workout

La Champiñonera - El cultivo de champiñón - Part 2

Difficulty: Adv-Intermediate

Spain

Constantino Cuenca, a mushroom harvester from La Manchuela, Spain take us through the stages of mushroom growing from a mushroom-growing facility, to the field to the table.

Matches in Transcript

Caption 9 [es]: Ahora sólo hacemos... no más que le hemos puesto la cobertura,
Caption 9 [en]: Now we just do... as soon as we have the cover on them,

Warmup Workout

La Champiñonera - El cultivo de champiñón - Part 1

Difficulty: Adv-Intermediate

Spain

Constantino Cuenca, a mushroom harvester from La Manchuela, Spain explains to us about his family business and the intricacies of harvesting mushrooms.

Matches in Transcript

Caption 22 [es]: Hemos hecho las empresas más grandes,
Caption 22 [en]: We've made the companies larger,

Warmup Workout

Horno San Onofre - La Historia de la Pastelería

Difficulty: Adv-Intermediate

Spain Madrid

A Spanish woman who inherited the bakery that her parents began in Madrid's Gran Vía area talks about the pride and responsibility she feels to continue their legacy.

Matches in Transcript

Caption 68 [es]: Yo y mi hermana hemos vivido una vida
Caption 68 [en]: My sister and I have lived a life

Warmup Workout

75 minutos - Del campo a la mesa - Part 21

Difficulty: Adv-Intermediate

Spain

After witnessing all of the hard work that goes into getting foods like mushrooms, chestnuts, avocados and olives "from the field to the table," 75 minutos dedicates its final segment to the workers behind the scenes.

Matches in Transcript

Caption 33 [es]: hemos probado la cantidad de frutos que da nuestra tierra.
Caption 33 [en]: have tried the amount of fruit that our land yields.

Warmup Workout

Cómetelo - Crema de brócoli - Part 10

Difficulty: Adv-Intermediate

Spain

Watch as the chef puts the finishing touches on his cream of broccoli soup.

Matches in Transcript

Caption 40 [es]: Triturada, ¿eh? No la hemos colado. ¿Eh?
Caption 40 [en]: Blended, huh? We have not strained it. Huh?

Warmup Workout

Cómetelo - Crema de brócoli - Part 7

Difficulty: Adv-Intermediate

Spain

Our chef continues his detailed demonstration of how to make broccoli soup.

Matches in Transcript

Caption 48 [es]: La crema por un lado, el brócoli lo hemos pasado de cocción.
Caption 48 [en]: The cream on one side, the broccoli we have overcooked it.

Collection

Difficulty

Region

Category

All

Field

You must be a subscriber to leave a comment.