Cleer and Lia make a chocolate cake for Mother's Day and share the recipe with us.

Carlos interviews Xavi about the languages, traditions and typical food of the enchanting city of Barcelona.

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

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

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.

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

Cata and Cleer teach us how to order food at a restaurant.

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

The second part of a tutorial on how make "aborrajados," or ripe plantain fritters, a scrumptious Colombian dish.

Learn how to make "aborrajados," or ripe plantain fritters, a scrumptious Colombian dish.

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!

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.

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!

After all the bean sorting, cleaning, grinding and toasting we witnessed in our previous segments of Una Historia de Café, it’s finally time to boil up some water and do a little tasting, or “cupping,” as it’s known in laboratory circles. You might want to fire up your percolator; we have a feeling you’ll be craving some caffeine any moment now!

You can almost smell the coffee as Part 3 of our documentary takes us through the roasting process.

The quest for an excellent cup of coffee continues. Now we’re in the lab working to get rid of impurities by threshing and selecting the best coffee beans.

There’s a long way from the coffee tree to a delicious cup of coffee. Here’s where we start our Yabla-exclusive journey to unveil the secrets of world-famous Colombian coffee. Our first episode takes us inside a central warehouse where coffee from several Colombian regions undergoes a strict process of quality control.

In the final chapter of our trio of dessert clips, Natalia puts the milk, the eggs and the caramelized sugar together. After some time in the oven and then some more time in the refrigerator, you’re ready to enjoy some “leche asada” with a cup of café or plain old milk.

In Part 2 of our dessert-making lesson, Natalia shows and tells us the importance of beating the “huevos” into a smooth consistency. After the eggs are whipped into shape, we’re heating up the “leche” until it bubbles but doesn’t quite boil. Seguimos con capítulo 3.

Mmmm… “roasted milk.” Somehow that translation doesn’t sound quite as tasty as the Peruvian (and Chilean) dessert “leche asada,” does it? In any case, our host Natalia (from Colombia) shows us how to whip up this sweet delicacy. In Part 1, Natalia starts by heating sugar to make caramel.