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

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.

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

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.

Graciela teaches us how to make "carimañolas," which are delicious Colombian yucca fritters.

Let's watch Marisol prepare a delicious, typical Venezuelan dish called "pabellon criollo," which is made with black beans, white rice, shredded beef, and ripe plantains.

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!

From Quito, Ecuador, Julia invites us into her home to share a delicious breakfast including cheese toast, fruit, tomato juice, and delicious mountain grown coffee.

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.

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

According to Natalia, there's nothing better than a good breakfast to start the day with energy, and she'll give us some tips to do just that!

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.

This time, Maoli teaches us how to make quesadillas with scary faces in the oven, a fun and easy recipe for Halloween. Bon appetite!

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.

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?

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.

You'll love this El Aula Azul guessing game where you'll have to decide which Spanish dish Ester is describing.

Let's play another guessing game with Ester from El Aula Azul and see if you can guess which dish she's describing!

Guess which international foods are being described in this entertaining guessing game from El Aula Azul!

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!

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.