Cleer and Lia make a chocolate cake for Mother's Day and share the recipe with us.

Marcelo continues to edify us on the benefits of amaranth and quinoa for various parts of our minds and bodies.

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.

Julia introduces us to a variety of vegetables and herbs found at an Ecuadorian supermarket.

Martin Tellez speaks to us about Malaga's tradition of making scrumptious sardine brochettes, a favorite of both tourists and locals.

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.

Lida and Cleer teach us to make Colombian buñuelos, a type of fritter eaten particularly during the Christmas season.

Lida and Cleer teach us how to make a typical Colombian condiment, spicy aji.

Produced with a combination of tradition and innovation, the first Andalusian brut, Barbadillo Beta, was born in Andalusia's Barbadillo bodegas.

Clara teaches us how to cook a Spanish "tortilla" or potato omelet, one of Spain's most typical and delectable dishes.