Silvia from San Sebastián shares her daily routine with us. She leads a very active lifestyle that includes a meal with her parents, work at a Spanish language academy for foreigners (El Aula Azul), a drink with friends, and even some quality time with her cats!

It’s not easy for most kids growing up in the Chaco region: before the morning bell rings, they have already been picking cotton in the fields. Hop on a boat with Eduardo and Luciana and learn about the community service they do for needy rural schools in Argentina.

People. People. People. We usually love them and that’s why we talk with them. People from Puerto Rico, people from Ecuador. It doesn’t matter if they are bleeding or in love. We just can’t stop talking to people!

What’s for lunch today? That’s one of our favorite questions and since we’re in Mexico, Marina give us some great answers. In Latin America people look for a calm, fresh place where they can enjoy el almuerzo del día, the special lunch of the day, or pedir de la carta, to order from the menu. It’s a perfect time for sitting back and taking a break from your work day.

Yabla is in the historic center of Lima, the capital of Peru, on a national holiday and a saint’s day, no less. If you’re going to be stuck in a bit of traffic on a tour, Lima’s famous Plaza de Armas is a great place to be. There’s so much to see: The presidential palace, a 16th century cathedral and more. Come see for yourself.

Our top reporter stops by Peru’s capital and catches a ride with Ulises, a taxi driver/tourist guide/cop with a thorough knowledge of the city and a great willingness to share it. Ulises takes us to the Rimac area of Lima. Rimac means que habla (“that could speak”) in Quechua, a telling name for this telling ride!

We were driving around the roads of rural Nicaragua when we caught a glimpse of this donkey driven cart with loads of milk. We had to get to know this guy! Here it is, a YABLA exclusive with a milk seller!!

Some people could see Arturo Vega as just a guy who happened to design the Ramones logo, but the truth is that he had to get his hands dirty with hard work, and that meant loading tons of equipment, manning the lights and basically doing whatever was needed by the band. The reward was great: thousands, maybe millions, wearing an image that he created.

Arturo Vega is a big part of The Ramones’ history. We even have proof! Actually he was the one who designed the well known Ramones’ logo, which is one part presidential seal, one part outlaw biker. In this interview he tells us why they chose to be represented by an aguila.

While stirring a pot, Doña Coco sings us a couple of Christian songs, which she learned at her evangelical church.

Carlos is a fine artist and an athlete who, when not painting a canvas, can be found sailing windsurfers and kites from his little guest house on the breezy south beach in Adícora, Venezuela. We asked him if he would give us a little presentation from atop his roof. You can hear for yourself that this spot is all about one thing, el viento!

Couldn’t you just go for some refried beans right now? They are great for breakfast, great for lunch, and we’re happy to have them for dinner, not to mention a medianoche snack! Let’s drop in on Gloria as she cooks up a batch for us.

Al gusto means, literally, “to the taste,” but in English we usually express this as “to taste.” So Gregoria doesn’t add honey to the avena (oatmeal). She puts it on the side of the plate. The person eating can can put it on al gusto, a little or a lot, however they like it. We often do this with salt, syrup, hot sauce… anything where individual palates vary considerably.

In beautiful Puerto Escondido, Oaxaca, the local cooks know their fruit! Let’s drop by the lovely Casa Mar as Gloria prepares a glorious multi-colored fruit salad made with local sandía (watermelon), melón, and plátano (banana). You may soon find yourself blending melon seeds into a delicious horchata.

Juan paints outlines on his tiles using a paintbrush and manganese oxide, but at one time practitioners did this by laying down fine strings dipped in wax, and this explains why Juan still calls the technique he uses cuerda seca, or “dry cord.” Note that he describes the technique as one of alto relieve, or “high relief,” which is the opposite of bas-relief (low relief).