Difficulty: Adv-Intermediate
Spain
75 Minutos continues with its first-hand look at how Spanish migrant workers harvest the olive crop.
Difficulty: Advanced
Spain
75 Minutos continues its exploration of the intense and dedicated lives of Spanish chestnut pickers.
Difficulty: Intermediate
Colombia
The senses test continues to determine who will be chosen for the reality series, Mission Chef, where disadvantaged youths will have the opportunity to train to be professional chefs.
Difficulty: Adv-Intermediate
Spain
In this episode, we meet a family of chestnut pickers.
Difficulty: Adv-Intermediate
Colombia
The selection of participants continues with further explanation from the teachers about their hopes for the students and the purpose of the senses test.
Difficulty: Adv-Intermediate
Spain
The olive harvest season has arrived and many Spanish migrant workers must say goodbye to their homes and families for months at time.
Difficulty: Intermediate
Colombia
As the participants continue to try to earn the highest scores on their senses tests, let's meet the other lead players on the program: the teachers/professional chefs who will try to turn the program's participants into the same!
Difficulty: Adv-Intermediate
Spain
In this episode, the hostess continues to explore the lives of Andalusian farmers in La Campana, a small town in Seville, and wakes up early to accompany them on their way to work harvesting olives.
Difficulty: Intermediate
Colombia
The reality series that trains disadvantaged youth to be chefs continues with the senses test, whereby participants must identify flavors and aromas blindfolded.
Difficulty: Intermediate
Colombia
The selection process for the Misión Chef reality show continues with a sensory test during which the participants are blindfolded.
Difficulty: Intermediate
Colombia
This second episode of Misión Chef takes a look at some of The Culinary School for Underprivileged Youths' students and gives some background about the socioeconomic causes of poverty in Colombia.
Difficulty: Adv-Intermediate
Spain
On the first episode of this several-part series about Andalusian farmers, we begin to explore how these hard-working folks bring typical regional products like olives, avocados and chestnuts "From the Field to the Table."
Difficulty: Intermediate
Colombia
"Misión Chef" is a culinary school that gives underprivileged youth the tools they need to become chefs.
Difficulty: Intermediate
Venezuela
Venezuelan locals talk to us about "cocuy," an agave-based liquor which is produced locally in Falcón, Coro, Venezuela, comes in many flavors and is even rumored to have medicinal and/or aphrodisiac qualities!
Difficulty: Intermediate
Venezuela
Don't miss the final stage of arepa-making with Dany! The best part is the filling, after all.
Difficulty: Intermediate
Venezuela
Learn how to make some delicious Venezuelan-style arepas. Our friend Dany continues explaining the recipe in the second installment of this three-part video.
Difficulty: Beginner
Venezuela
Learn how to make arepas with Dany in this three-part video. The staple of Colombian and Venezuela cooking. They could differ in size but they always are delicious with fresh cheese and butter.
Difficulty: Adv-Intermediate
Mexico
Don Alonso tells us a bit about his tortilla business and how the automatic machines revolutionized the way to prepare tortillas.
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
Peru
In this Yabla exclusive, we learn how to make “Papa a la Huancaína,” a classic Peruvian dish that’s spicy and creamy and great for the summer. Enjoy!
Difficulty: Intermediate
Mexico
Watch Javier as he shows you how he makes a cottage cheese fruit salad. So many colors, so many flavors, so many names!
Difficulty: Adv-Intermediate
Mexico
Corn to dough and dough to tortilla. It’s simple, it’s automatic, and it’s how Alfonso and his siblings make their living. Step up to the counter to learn more.
Difficulty: Beginner
Mexico
Javier is proud of his fruit stand: he says it’s the best in all of Tijuana, Mexico. He explains to us how he prepares the different fruit shakes, fruit cocktails, and fruit salads, as well as a special recipe from Tijuana for tostilocos.
Difficulty: Adv-Intermediate
Argentina
If you’re not hungry before you watch this video, you will be afterward. Matias and Gustavo show you around the artisanal ice cream shop called Cumelen and introduce you to some of their non-traditional flavors.
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