Panamanian Carnival Queen, Nohelys Gonzalez, shares with us a bit about this much anticipated celebration as well as her beautiful nation.

Although one language unites the people from all Spanish-speaking countries, it is useful- and fun- to become familiar with the different vocabulary and expressions utilized by Spanish speakers from various nations.

When the Centro Hispano de Todos los Santos [All Saints Hispanic Center] provides makeovers for mothers, many of them realize how emotional it can be when one who is used to taking care of others is taken care of herself.

What should you do if your bike's wheel gets jammed? This video provides you with a couple of tips.

Meet Alejandro Hermann, a fascinating, world-renowned artist born of an Austrian father and French mother who studied in the best Parisian art schools and resides in Marbella, Spain.

Spanish musicologist Antonio J. Calvillo tells us about his own training and mission to train others.

Meet Joaquín Pérez, an award-winning Andalusian Nativity Scene sculptor.

An Ecuadorian player of the siku, a traditional Andean instrument, tells us how his music has taken him around the world.

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.

Meet Cesar Flores, the owner of the Kory Malku Andean shoe store in Otavalo, Ecuador.

Meet the volunteers of Faithful Friend Patrol, a dog rescue organization in Otavalo, Ecuador.

Meet Manuel Leon, an Ecuadorian artist who makes effigies for the "Año Viejo" tradition which symbolically brings in the New Year by burning them as representations of the negative aspects of the past one.

A Spanish woman who inherited the bakery that her parents began in Madrid's Gran Vía area talks about the pride and responsibility she feels to continue their legacy.

Foreign students who have gone to Monterrey, Mexico to study at Monterrey Technological Institute tell us about their experience there and the plethora of opportunities that the university has to offer.

After witnessing all of the hard work that goes into getting foods like mushrooms, chestnuts, avocados and olives "from the field to the table," 75 minutos dedicates its final segment to the workers behind the scenes.