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.

In this video, Wilmer, the manager of Chayka Cocktails, will teach us to make the "tayta Imbabura," one of his tantalizing signature drinks.

Elena and Renzo share their thoughts on all things food-related: their favorite favorite foods, cooking and some of the best-known Spanish dishes.

Commonly known as "emoliente," Peruvian aloe vera juice has gained popularity globally due to its many health benefits. Let's hear a vendor from Otavalo talk more in detail about it.

We meet with Pipo in the countryside to pick blackberries. At the same time we listen to some recommendations about what to keep in mind during this task.

In this conversation between Pipo and a restaurant waiter, you will learn how a dialogue in Spanish can develop to ask for the menu and place an order. In this case, Pipo decides on a meat dish accompanied by a mojito, following an everyday situation in a restaurant.

On a beautiful day, we accompany Pipo in the orange harvest, taking the opportunity to learn about the harvesting process and discover some details that he has shared with us.

In this second part, we continue accompanying Pipo on his harvest day. We discover the techniques used to collect the oranges and what happens to those that fall to the ground.

Cristina introduces us to a fundamental food in Ecuador since ancestral times: the chocho, a legume rich in calcium, proteins and other valuable nutrients. Let's listen to some facts and details about this traditional ingredient.

Andean broad beans are an ancestral food that has been fundamental in the nutrition of indigenous communities for centuries. Let's learn more about this food, recognized for being an excellent source of energy and nutrients.