Claudia brings us another traditional recipe from the Kawsaymi family: potatoes with amaranth and squash seeds and an herbed pork chop. Step by step, she'll explain to us how to prepare this delicious and nutritious dish.

Let's watch Claudia finish off her delicious dish: potatoes with amaranth in squash seed sauce, accompanied by a scrumptious herbed pork chop.

In Otavalo once again, we will learn about the innumerable benefits of honey and how our bodies can benefit from this natural product.

Feeling the need to try something different during the pandemic, Ayriwa starts her own brand, Mali Tea, a business devoted to producing and selling tea, dried fruit, and granola. In this video, she shows us her products and explains their various benefits.

Juan Carlos, the chef-owner of the Yannuk cafe in Otavalo, Ecuador, shows us how to make a mimosa cocktail, a very popular— and very simple— North American brunch drink.

Susana introduces us to the star dish at the establishment where she has been cooking for more than twenty years: Peruvian ceviche! Let's learn what ingredients it contains and how she prepares it.

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?

Marco teaches Priscilla about the ingredients for a Cuban mojito and how it is prepared as well as some potential variations. Let's learn how to make this delicious cocktail!

The "Bears in the Kitchen" show us how to make their special baked venison with grilled salad.

The grill masters at "Bears in the Kitchen" teach us how to make a delicious Asian Chicken.

The Bears in the Kitchen show us how to make a dish literally translated as the "violated chicken," accompanied by potatoes au gratin. Both dishes are, of course, seasoned with their favorite "Moe's Original" spice rub. Follow their youtube channel here: Bears in the Kitchen.

Learn how to grill ribs "Bears in the Kitchen" style, complete with their special barbecue sauce!

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...

Mmmm… “roasted milk.” Somehow that translation doesn’t sound quite as tasty as the Peruvian (and Chilean) dessert “leche asada,” does it? In any case, our host Natalia (from Colombia) shows us how to whip up this sweet delicacy. In Part 1, Natalia starts by heating sugar to make caramel.

In Part 2 of our dessert-making lesson, Natalia shows and tells us the importance of beating the “huevos” into a smooth consistency. After the eggs are whipped into shape, we’re heating up the “leche” until it bubbles but doesn’t quite boil. Seguimos con capítulo 3.