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

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

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.

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.

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

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

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

Learn how to make arepas with Dany in this three-part video. The staple of Colombian and Venezuela cooking. They could differ in size but they always are delicious with fresh cheese and butter.

What’s for lunch today? That’s one of our favorite questions and since we’re in Mexico, Marina give us some great answers. In Latin America people look for a calm, fresh place where they can enjoy el almuerzo del día, the special lunch of the day, or pedir de la carta, to order from the menu. It’s a perfect time for sitting back and taking a break from your work day.

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.

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!