Meet a group of Mexican workers who arduously labor on the construction of a new building while they share with us some of the ins and outs of their task. This is part 2 of the video.

Working as a cook/domestic worker on a construction site, Doña Coco is the first to get up in the morning and the last to go to bed at night. Her monthly salary of C$2,000 Córdobas really just covers “el arroz y los frijoles” (“rice and beans”) for her family. So, how does she provide clothing and all the rest for her five kids? Leonido, the interviewer, asks the tough questions.

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

David was born and raised in Caracas, but his parents were from Trinidad and Jamaica, so his accent is as much “Calypso” as it is “Salsa”. Find out why people call him “Doctor Guacuco”.

Doc G take two! We liked Doc G’s presentation so much we asked for a club remix version. Contains words and phrases not found in the first.

Rabbi Shloime offers us some insight into the origins and significance of the Hanukkah tradition.

Many Latin American countries celebrate the Novena of Aguinaldos, a nine-day, Catholic-based holiday that includes music, food and prayer. Grace Pinzon, a Colombian woman living in Florida, shares with us how the novena is celebrated there.

Guided by Fermin, we immerse ourselves in San Sebastian's biggest and most lively celebration: the Tamborrada [Drum Parade], learning about its origins and how this twenty-four-hour party is celebrated.

Cristina talks to us about the "Diablada Pillareña" [Pillaro Dance of the Devils], a popular annual celebration in Pillaro, Ecuador that has been deemed Intangible Cultural Heritage of Humanity by UNESCO.

Luis Moya, one of the Pillaro "devils" during the famed "Pillaro Dance of the Devils" celebration, gives us some insight into the significance behind some of its most important characters.

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.

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.

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.

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!

Cristina takes this opportunity to talk to us about the importance of first aid and goes over a number of related topics such as the difference between an emergency and a matter of urgency.