Charlie Pérez Acosta, a taxi driver from the Dominican Republic, tells us a bit about his job, his family, and the extremely touristic area, Cabarete Beach, in which he drives.

Xochitl from Monterrey, Mexico tells us about how the recent surge in violent crime in Mexico and in her area in particular affects the way that Mexican citizens live their lives.

Residents of Jerez de la Frontera, Spain continue to explain the nuances of buying and selling goods and services with their local currency, “zoquitos.”

Alex from Madrid, Spain, talks about the San Miguel marketplace's architecture and diverse offerings.

Salsa dancing arrived in the city of Cali, Colombia in the sixties. It became deeply ingrained in the city's popular culture and is still danced there today

The Director of the Cervantes Institute in London talks about its role in promoting not only the renowned Spanish author's work but also the Spanish language and culture throughout the world.

The drama continues for Rosmery and Sheryl as they continue to face the real (and imagined!) dangers of the "Wild Rally."

Renowned Colombian poet Mary Grueso Romero recites a poem eroticizing the cuisine of the Colombian Pacific.

Blanca and Mariona plan a birthday celebration for their friend, Ana.

The Chief Librarian at the Cervantes Institute in London tells us about the library's resources and users as well as what it is like to work there.

José Peñafiel, a member of the brotherhood in Tobarra, Spain, a municipality in the Albacete province, explains to us about some of its famous Holy Week observances.

The hosts of the Club de las ideas introduce a video, "The Mammoth of Padul," which won an honorary mention at the Andalusian Educational Video Creation Contest.

This episode gives us a glimpse into the rigorous daily workouts the Swing Latino salsa dancers must endure to prepare for their upcoming competitions.

Colombian painter, Beatriz Noguera, tells us a bit about her work and its cultural and mythological inspirations.

The "Bears in the Kitchen" show us how to make their special baked venison with grilled salad.