Sofy and Caro meet to spend the afternoon together in a restaurant. Now, they must decide what to order for their appetizer, main course and dessert

From Quito, Ecuador, Julia invites us into her home to share a delicious breakfast including cheese toast, fruit, tomato juice, and delicious mountain grown coffee.

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.

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.

José Enriques, who works in the goat milk industry in Otavalo Ecuador, explains a bit about his typical day as well as the health benefits of goat milk.

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.

Julia introduces us to a variety of vegetables and herbs found at an Ecuadorian supermarket.

Welcome to Otavalo, Ecuador's "Carbón del Palo" restaurant, a unique spot known not only for its unique Colombo-Ecuadorian-Spanish fare, but also for its warm atmosphere and spectacular service.

Marcelo talks about the properties and benefits of quinoa and amaranth, "superfoods" which have been cultivated since ancient times but are currently gaining international notoriety as nutritional powerhouses.

Marcelo continues to edify us on the benefits of amaranth and quinoa for various parts of our minds and bodies.

Let's get to know baker, Humberto Velasquez, who tells us about his small, family-operated breadmaking business in Otavalo, Ecuador.

Our hostess, Claudia, explains the Kawsaymi family project in Otavalo, Ecuador, which seeks to preserve and share this people's rich traditions with a focus on its scrumptious cuisine.

Claudia teaches us to prepare some delicious dishes from Otavalo, Ecuador's Kawsaymi culture.

In this segment, Claudia teaches us how to prepare a delicious white carrot locro, or hearty stew. Learn the ingredients it contains and how they are cooked in order to obtain that delicious flavor, unique to the Kawsaymi indigenous family.