Difficulty: Intermediate
Ecuador
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.
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?
Difficulty: Intermediate
Ecuador
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!
Difficulty: Intermediate
Mexico
The "Bears in the Kitchen" show us how to make their special baked venison with grilled salad.
Difficulty: Intermediate
Mexico
The grill masters at "Bears in the Kitchen" teach us how to make a delicious Asian Chicken.
Difficulty: Intermediate
Mexico
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.
Difficulty: Adv-Intermediate
Mexico
Learn how to grill ribs "Bears in the Kitchen" style, complete with their special barbecue sauce!
Difficulty: Adv-Intermediate
Mexico
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...
Difficulty: Intermediate
Colombia
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.
Difficulty: Intermediate
Colombia
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.
Difficulty: Intermediate
Colombia
In the final chapter of our trio of dessert clips, Natalia puts the milk, the eggs and the caramelized sugar together. After some time in the oven and then some more time in the refrigerator, you’re ready to enjoy some “leche asada” with a cup of café or plain old milk.
Difficulty: Beginner
Ecuador
According to Natalia, there's nothing better than a good breakfast to start the day with energy, and she'll give us some tips to do just that!
Difficulty: Intermediate
Spain
Sommelier and art expert Montserrat introduces us to a delicious wine from Sierra de Ronda in Málaga: a Chardonnay called Cloe. Let's taste it with her and discover its characteristics!
Difficulty: Intermediate
Spain
Let's taste another wine from La Bodega de Doña Felisa with Montserrat: Doble Doce [Double Twelve], a Cabernet-Merlot blend. Let's hear details about the area from which it comes and its unique characteristics.
Difficulty: Intermediate
Ecuador
Have you ever tried The Smoothie of Happiness? Mónica Coba will teach us how to prepare this delicious and nutritious smoothie. Enjoy!
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