What happens when you mix rap, rock, and the typical sounds of son jarocho from Veracruz? The answer is in this clip featuring rapper Bastón, the group Mono Blanco, and rocker Sergio Arau.

After a brief reflection on massification, the urban poet Rojo Córdova recites to us an incomprehensible poem loaded with Mexicanisms and meaningless words. Do you dare to try to understand?

In this part of the documentary, several intellectuals reflect on fundamental issues of our time, such as media manipulation and the fears that society instills in us.

Check Hello Seahorse!, an exciting Mexican band with surrealistic lyrics and dream-like vocals. Who needs to understand the song when it comes from such a sweet voice?

From the El Chilenito [The Chilean] restaurant in Berlin, Germany, Lalo teaches us how to make Chilean empanadas using language full of "Chilean-isms" from his country's unique dialect.

Originally from Mexico City, singer Karla Álvarez has been living in Berlin, Germany for eleven years. In this video, she tells us how, when she misses her country and family, making pozole, a traditional Mexican soup, makes her feel closer to home.

Karla continues her video on the traditional Mexican soup, pozole, by teaching us how to make it! We'll learn how to prepare the meat, what other ingredients are required, and what foods can be served with it on the side.

Kara gives us instructions to put the finishing touches on our pozole, a delicious, traditional Mexican soup.

Karla and Fernando discuss some differences between two types of traditional Mexican music: mariachi and bolero, pondering the occasions for which each might be better suited.

With the Spaniards' arrival to Tenochtitlán, Mexican culture as we know it began to emerge with their racial, cultural and spiritual merging with the diverse pre-Hispanic inhabitants of those lands. The Concheros dances about which native Mexican, Alfredo Martinez, speaks to us, are just one representation of this fusion.

A Spanish woman who inherited the bakery that her parents began in Madrid's Gran Vía area talks about the pride and responsibility she feels to continue their legacy.

Learn about the history, products and practices of a famous Spanish chocolatier.

A member of the Quechua people from Peru shares with us a bit about the traditional use of the plant San Pedro, or "huachuma," which is thought to have medicinal and spiritual qualities that could help one get in touch with the cosmos, and oneself.

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.

Modesto Nicolas Gomez Burgos shows us how organic brown sugar is produced at the Santa Barbara factory located in Imbabura, Ecuador.