Difficulty: Advanced
Chile
From the El Chilenito [The Chilean] restaurant in Berlin, Germany, Lalo teaches us how to make Chilean empanadas using language full of "Chilean-isms" from his country's unique dialect.
Difficulty: Advanced
Ecuador
Modesto Nicolas Gomez Burgos shows us how organic brown sugar is produced at the Santa Barbara factory located in Imbabura, Ecuador.
Difficulty: Adv-Intermediate
Guatemala, Spain
This time, Adriana talks to us about the coffee roasting process and division of tasks in the coffee roastery as well as the various types of coffee makers there are for making coffee at home.
Difficulty: Adv-Intermediate
Guatemala, Spain
Adriana, who was born in Guatemala but now lives in Spain, tells us about the trajectory of her life and how she ended up in the coffee business.
Difficulty: Adv-Intermediate
Ecuador
Chef Álvaro Yamberla from Wambrat's Wok restaurant will show us how to prepare two types of scrumptious sushi rolls. Are you up for making them with him?
Difficulty: Adv-Intermediate
Spain
This time, David tells us about Spain's diverse and tasty cuisine, focusing on paella, a scrumptious dish made with seafood and rice.
Difficulty: Adv-Intermediate
Mexico
Kara gives us instructions to put the finishing touches on our pozole, a delicious, traditional Mexican soup.
Difficulty: Adv-Intermediate
Mexico
Karla continues her video on the traditional Mexican soup, pozole, by teaching us how to make it! We'll learn how to prepare the meat, what other ingredients are required, and what foods can be served with it on the side.
Difficulty: Adv-Intermediate
Mexico
Originally from Mexico City, singer Karla Álvarez has been living in Berlin, Germany for eleven years. In this video, she tells us how, when she misses her country and family, making pozole, a traditional Mexican soup, makes her feel closer to home.
Difficulty: Adv-Intermediate
Ecuador
Ecuadorian restaurant owner, Carmen Itarba, speaks to us about her restaurant in Yawarkucha, Ecuador, which specializes in tilapia and caters to Ecuadorians and tourists alike.
Difficulty: Adv-Intermediate
Ecuador
Marcelo continues to edify us on the benefits of amaranth and quinoa for various parts of our minds and bodies.
Difficulty: Adv-Intermediate
Spain
Martin Tellez speaks to us about Malaga's tradition of making scrumptious sardine brochettes, a favorite of both tourists and locals.
Difficulty: Adv-Intermediate
Ecuador
José Enriques, who works in the goat milk industry in Otavalo Ecuador, explains a bit about his typical day as well as the health benefits of goat milk.
Difficulty: Adv-Intermediate
Spain
Libia from the Castell D'age Winery in the Penedès region of Catalonia, Spain shares with us about the industry and production of some of Spain's great cavas and wines.
Difficulty: Adv-Intermediate
Spain
Meet Juan Luis Quiroga, an oenologist at Pablo Quiroga Winery in Rioja, Spain who explains to us a bit about the types of wine produced there as well as the production process.
Difficulty: Adv-Intermediate
Spain
Learn about the history, products and practices of a famous Spanish chocolatier.
Difficulty: Adv-Intermediate
Spain Madrid
A Spanish woman who inherited the bakery that her parents began in Madrid's Gran Vía area talks about the pride and responsibility she feels to continue their legacy.
Difficulty: Adv-Intermediate
Mexico
Don Alonso tells us a bit about his tortilla business and how the automatic machines revolutionized the way to prepare tortillas.
Difficulty: Adv-Intermediate
Mexico
Mmm. What's in that and how do you make it? We get the scoop on "nopales" (prickly pear, from a cactus plant) with tomato, onion, cilantro and hot chili peppers from a street vendor in Mexico. Buen provecho...
Difficulty: Adv-Intermediate
Mexico
Corn to dough and dough to tortilla. It’s simple, it’s automatic, and it’s how Alfonso and his siblings make their living. Step up to the counter to learn more.
Difficulty: Adv-Intermediate
Argentina
If you’re not hungry before you watch this video, you will be afterward. Matias and Gustavo show you around the artisanal ice cream shop called Cumelen and introduce you to some of their non-traditional flavors.
Difficulty: Adv-Intermediate
Colombia
Bring a fork and knife to this video because our “pollo sudado” is almost ready. Chef Miguelito is putting the last touches on this delicious recipe that’s good enough for the whole family!
Difficulty: Adv-Intermediate
Colombia
Come and enjoy the best of Colombian food with our friendly chef Miguelito. In this episode we’re learning how to cook a delicious traditional dish. Don’t be shy, pay attention, and soon your friends will be enjoying some Pollo Sudado.
Difficulty: Adv-Intermediate
Colombia
This video smells good! Meet Miguelito who is going to introduce us to the rich flavors of Colombian food. Run to your kitchen and get some garlic, tomatoes and onions -essential ingredients in Colombian cuisine!
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