Difficulty: Advanced
Ecuador
Modesto Nicolas Gomez Burgos shows us how organic brown sugar is produced at the Santa Barbara factory located in Imbabura, Ecuador.
Difficulty: Newbie
Ecuador
In this episode, Ana Carolina shows us how to set the table so that our guests can enjoy any meal!
Difficulty: Beginner
Colombia
Graciela teaches us how to make "carimañolas," which are delicious Colombian yucca fritters.
Difficulty: Adv-Intermediate
Ecuador
Ecuadorian restaurant owner, Carmen Itarba, speaks to us about her restaurant in Yawarkucha, Ecuador, which specializes in tilapia and caters to Ecuadorians and tourists alike.
Difficulty: Beginner
Mexico
Karen's explanation of the names in Spanish of some common utensils used to consume food could come in particularly handy when ordering at a restaurant.
Difficulty: Beginner
Colombia, Venezuela
Zully and Cleer teach us how to make a scrumptious veal stew accompanied by potatoes au gratin.
Difficulty: Intermediate
Venezuela
Get to know the owner and chef of Kärrecho, an authentic, Venezuelan restaurant located in the heart of Berlin.
Difficulty: Adv-Intermediate
Ecuador
Marcelo continues to edify us on the benefits of amaranth and quinoa for various parts of our minds and bodies.
Difficulty: Beginner
Colombia
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.
Difficulty: Intermediate
Ecuador
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.
Difficulty: Beginner
Ecuador
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
Difficulty: Intermediate
Ecuador
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.
Difficulty: Beginner
Ecuador
Julia introduces us to a variety of vegetables and herbs found at an Ecuadorian supermarket.
Difficulty: Adv-Intermediate
Spain
Martin Tellez speaks to us about Malaga's tradition of making scrumptious sardine brochettes, a favorite of both tourists and locals.
Difficulty: Intermediate
Mexico
Tatiana shares with us some home remedies for the restoration of our physical and spiritual health.
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