In this episode, the hostess continues to explore the lives of Andalusian farmers in La Campana, a small town in Seville, and wakes up early to accompany them on their way to work harvesting olives.

On the first episode of this several-part series about Andalusian farmers, we begin to explore how these hard-working folks bring typical regional products like olives, avocados and chestnuts "From the Field to the Table."

Don Alonso tells us a bit about his tortilla business and how the automatic machines revolutionized the way to prepare tortillas.

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...

Corn to dough and dough to tortilla. It’s simple, it’s automatic, and it’s how Alfonso and his siblings make their living. Step up to the counter to learn more.

If you’re not hungry before you watch this video, you will be afterward. Matias and Gustavo show you around the artisanal ice cream shop called Cumelen and introduce you to some of their non-traditional flavors.

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!

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.

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!

For nearly 50 years the Pérez Terradillo family has served vinos and pinchos, wines and snacks. Jose takes us on a tour to see the kitchen and the folks and gear behind the scenes of this celebrated restaurant in Burgos, Casa Pancho.

The verb pinchar means “to prick” or “to poke” and pincho is a spike or a skewer, so it’s not surprising that in the world of tapas (small portions that can be shared) pinchos (also spelled pintxos) either have toothpicks through them or can be eaten off the plate with one.

This time, Fermín makes a healthy and delicious mixed salad, a typical Spanish dish that is often served as an appetizer or side dish.

Greek salad with feta cheese is a classic dish that dates back to Ancient Greece. Let's find out its origin as well as the ingredients to prepare it.

Direct from his kitchen, Fermín tells us how to prepare a refreshing summer salad whose main ingredient is garbanzo beans. Let's find out what other ingredients this delightful recipe includes.

Fermín teaches us how to make another tasty yet easy and inexpensive home-cooked meal: oven-baked potatoes with vegetables! Let's find out its ingredients and the steps to make it.