Welcome to Otavalo, Ecuador's "Carbón del Palo" restaurant, a unique spot known not only for its unique Colombo-Ecuadorian-Spanish fare, but also for its warm atmosphere and spectacular service.

Tatiana shares with us some home remedies for the restoration of our physical and spiritual health.

In celebration of the Day of the Dead, a Mexican holiday in which the departed are sometimes honored with the preparation of their favorite dishes, Tatiana shares with us a bit about her recipe for "Dead Raising Chilaquiles," as well as her philosophy regarding life and death.

Lida and Cleer teach us how to make a typical Colombian condiment, spicy aji.

Jorge, who works in the restaurant business in Holbox in the Mexican state of Quintana Roo, tells us a bit about its atmosphere, typical dishes and diverse inhabitants.

Cata y Cleer teach us how to make typical Colombian arepas with shredded beef.

Produced with a combination of tradition and innovation, the first Andalusian brut, Barbadillo Beta, was born in Andalusia's Barbadillo bodegas.

Inés Alomia speaks to us about the role gastronomy has historically played to bring people together in her native Colombia.

Welcome to Tacos Emmanuel in Pescadero, Mexico, where Pam and Jose Felipe Rodriguez will let us in on some of the secrets of the delicious fresh fish and shrimp tacos they prepare daily.

Learn how "capirotada" is made, a Mexican bread pudding-like dish which is typically consumed during Holy Week.

Venezuelan locals talk to us about "cocuy," an agave-based liquor which is produced locally in Falcón, Coro, Venezuela, comes in many flavors and is even rumored to have medicinal and/or aphrodisiac qualities!

Don't miss the final stage of arepa-making with Dany! The best part is the filling, after all.

Learn how to make some delicious Venezuelan-style arepas. Our friend Dany continues explaining the recipe in the second installment of this three-part video.

In this Yabla exclusive, we learn how to make “Papa a la Huancaína,” a classic Peruvian dish that’s spicy and creamy and great for the summer. Enjoy!

Sometimes we wonder: What do people from Chile eat? Well, thanks to our friend Joaquín we have an answer. And who doesn’t love sandwiches?