In beautiful Puerto Escondido, Oaxaca, the local cooks know their fruit! Let’s drop by the lovely Casa Mar as Gloria prepares a glorious multi-colored fruit salad made with local sandía (watermelon), melón, and plátano (banana). You may soon find yourself blending melon seeds into a delicious horchata.

Al gusto means, literally, “to the taste,” but in English we usually express this as “to taste.” So Gregoria doesn’t add honey to the avena (oatmeal). She puts it on the side of the plate. The person eating can can put it on al gusto, a little or a lot, however they like it. We often do this with salt, syrup, hot sauce… anything where individual palates vary considerably.

Couldn’t you just go for some refried beans right now? They are great for breakfast, great for lunch, and we’re happy to have them for dinner, not to mention a medianoche snack! Let’s drop in on Gloria as she cooks up a batch for us.

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!

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.

Street food is a great way to sample something unique to a country or culture. That’s why we don’t miss a chance to chat with street vendors and taste their treats. Strolling the streets of Mexico, we ran into this delicious soup—perfect for meat lovers!

We visit a simple fruit stand in Mexico to find tasty avocados, smallish watermelons from the third harvest and two types of sweet mangoes. Ah, a bit of nature’s bounty found under the mango trees.

We learn more about summer fruits, thanks to our friends at Fruteria Los Mangos. So many varieties, colors and recipes to explore. Anyone up for a colorful pomegranate margarita?

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.

Javier is proud of his fruit stand: he says it’s the best in all of Tijuana, Mexico. He explains to us how he prepares the different fruit shakes, fruit cocktails, and fruit salads, as well as a special recipe from Tijuana for tostilocos.

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.

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.

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

Karla and Isabel teach us how to order the various varieties of coffee in Spanish as well as telling us about some of coffee's benefits.

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

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.

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.

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

Sofy and Caro meet to spend the afternoon together in a restaurant. Now, they must decide what to order for their appetizer, main course and dessert

Referring to the third part of the first episode of the Colombian version of The Wonder Years, Carlos edifies us regarding Colombia's dietary traditions as well as some historical conflicts.

Zully and Cleer teach us how to make a scrumptious veal stew accompanied by potatoes au gratin.

Karen's explanation of the names in Spanish of some common utensils used to consume food could come in particularly handy when ordering at a restaurant.

Ariana makes our mouths water with her menu for the special dinner she plans to prepare for some invited relatives.