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.

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.

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.

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 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.

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.

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.

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

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.

Priscilla continues her pizza-making lesson, this time with the steps to follow after completing the dough, including a tip to make it come out fluffier.

Priscilla teaches us how to make a super delicious pizza, including the necessary ingredients and how to make the dough. Pay close attention, then try it yourself!

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!

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?

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.

In the streets of Otavalo, Ecuador, a traditional sweet called "ponche" is sold. Although "ponche" literally means "punch," it is something like a cross between a shake and a mousse. Let's learn more about it from a woman who makes her living selling it.