Referring to the third part of the first episode of the Colombian version of The Wonder Years, Carlos edifies us regarding Colombia's dietary traditions as well as some historical conflicts.

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.

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

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.

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

Tatiana shares with us some home remedies for the restoration of our physical and spiritual health.

Tatiana explains the symbolism behind the colors of the Mexican flag- red, white and green- as well as preparing a dish which both includes those colors and honors those values.

Learn how to make all sorts of arts and crafts projects with our friend, Meli. Manos a la obra is a new series for all the DIY kids and teenagers out there who love to get to work. The Spanish expression "manos a la obra" literally means "let's put our hands into the work" and is customarily used by Spanish speakers to encourage each other to work when a task is at hand. In this video, Meli shows us how to make some delicious treats inspired by the video game, Minecraft. Are you ready to practice your Spanish while having some crafty fun? Let's get to work!

In celebration of the Day of the Dead, a Mexican holiday in which the departed are sometimes honored with the preparation of their favorite dishes, Tatiana shares with us a bit about her recipe for "Dead Raising Chilaquiles," as well as her philosophy regarding life and death.

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.

Lida and Cleer teach us to make Colombian buñuelos, a type of fritter eaten particularly during the Christmas season.

Lida and Cleer teach us how to make a typical Colombian condiment, spicy aji.

Jorge, who works in the restaurant business in Holbox in the Mexican state of Quintana Roo, tells us a bit about its atmosphere, typical dishes and diverse inhabitants.

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.

An animated Venezuelan bartender gives us a live piña colada-making demonstration.