Carlos gives us some preliminary rules about how to divide Spanish words into syllables.

Luis receives a class in the basics of astrology, a science which utilizes the location of the planets when individuals are born and may help us to make decisions about specific aspects of our lives during specific periods.

In this second part of his lesson about accentuation, Carlos explains to us about monosyllabic, disyllabic, trisyllabic and polysyllabic words.

As an introduction to our lesson about accentuation, Carlos explains some different ways in which the word "accent" may be used.

Jullia introduces us to a wide variety of fruits cultivated in Ecuador and beyond, some of which are familiar to us and other, more exotic ones that probably aren't.

Miki, a member of the Corocotta ultimate frisbee team from the Cantabria region in Spain, tells us a bit about his team and what draws him to the sport.

Christhian presents us with his rendition of "Temblando" by "Hombres G."

Yabla introduces you to some additional characters from the final days of its Yucatan Peninsula tour.

Jorge, who works in the restaurant business in Holbox in the Mexican state of Quintana Roo, tells us a bit about its atmosphere, typical dishes and diverse inhabitants.

Julia and Pipo talk about their Christmas traditions- or lack thereof- and how the meaning of Christmas seems to have changed in modern times.

Carlos invites us to visit the region surrounding Lake Sochagota in Boyaca, Colombia and discover the romantic origin of its name.

Carlos takes us on a tour of the Puente de Boyaca [Boyaca Bridge], an important Colombian landmark which pays tribute to influential historical figures such as Simon Bolivar.

Carolina explains how the press and social media often use an abbreviated form of the passive voice to save space as well as how the pronoun "se" can be used to formulate sentences in the passive voice that emphasize what is sold or offered as opposed to the person selling or offering the service or merchandise.

At the Obraje Fish Farm in Otavalo, Ecuador, one can dine on the trout they catch, prepared with local flare by the Obraje staff at an incredibly affordable price.

Carlos invites you to travel Colombia with him, but first, wants to explain a few preliminary things.