Yabla is in the historic center of Lima, the capital of Peru, on a national holiday and a saint’s day, no less. If you’re going to be stuck in a bit of traffic on a tour, Lima’s famous Plaza de Armas is a great place to be. There’s so much to see: The presidential palace, a 16th century cathedral and more. Come see for yourself.

María Aide Ordóñez from Guatemala shares with us some fun facts about her country's people, attire, cuisine and culture.

Carlos gives us a tour of some of Popayan's most interesting historical and religious attractions.

Veronica explains how analyzing situations separately, making conscious decisions and letting go can help us to achieve a sense of calmness in our lives in spite of the many stresses we all face.

Veronica explains to us about a type of therapy that she calls, "psychocorporal reprogramming," which aims to maintain balance within human beings by adjusting how much emphasis is given to their different needs at various times in their lives.

Tatiana explains the symbolism behind the colors of the Mexican flag- red, white and green- as well as preparing a dish which both includes those colors and honors those values.

Young Taimur’s Spanish is not quite as easy for the non-native as that of his neighborhood pal Zulbani, but he does have a lot of interesting things to say! Listen up, because our young friend presents an opportunity to hear some expressions and turns of phase you may have not heard before.

Luis López Nieves' short story "Seva" takes place during the 1898 US invasion of Puerto Rico, in the fictional town of the same name, Seva. The story, first published in the newspaper Claridad, and which many readers mistook for fact, has sparked a very real debate about culture, identity, history and truth amongst Puerto Ricans of all stripes. The documentary Seva Vive explores these themes.

We decided to get inside a kitchen on our recent trip to Mexico. What we found was a warm, friendly cook willing to share with us the secrets of her flavorful dishes.

Learn how to make "aborrajados," or ripe plantain fritters, a scrumptious Colombian dish.

The second part of a tutorial on how make "aborrajados," or ripe plantain fritters, a scrumptious Colombian dish.

Marta and her friend Marisa are going to teach us the secrets of a timeless classic of Spanish cuisine: the tortilla española or Spanish omelette. What do we need? How do we make it? Let’s listen to them carefully. It sounds yummy!

Wicoy: como una calabaza pequeña, tal vez 15 cm de diametro, verde y blanco y es mucho mas fino que la calabaza. Para comer es parecido a un zucchetthi/zucchini. Bastante rico. (Thank you to Guatesol for info!) Rafael relates facts and myths of the natural environment in his native land.

Our friend, Rafael, returns this week to talk to us about his homeland and its culture. As he explains, the Mayan culture continues to thrive in Guatemala via its language, clothing, and customs.

In Guatemala, people of Mayan descent not only retain various native forms of dress, but they also speak dialects of the Mayan language, a language many people wrongly presume to be long lost to history. Rafael treats us to some examples of words and phrases in this language, and also explains some of the particulars of traditional dress.