Difficulty: Adv-Intermediate
Colombia
William Bonilla is a good friend of ours who invited Yabla to his apartment to share his points of view about his musical career. Here, he talks about his beginnings.
Difficulty: Intermediate
Colombia
In this video, Luis reads Federico Garcia Lorca's poem "Lament for Ignacio Sanchez Mejias."
Difficulty: Beginner
Colombia
Guess who was voted the best new band in the world in 2009? Drum-roll, please… Our friends Bomba Estéreo! Yabla met them back when they were the opening act of (the also great and friendly) ChocQuibTown. Since then, Bomba Estéreo have been spreading like fire all over America and Europe.
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!
Difficulty: Intermediate
Colombia
In Bogotá’s flea market, children help out in their parents’ businesses. We stop at a stall of handcrafted wood figures and chat with the artisan’s daughter.
Difficulty: Intermediate
Colombia
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!
Difficulty: Intermediate
Colombia
We’ve already seen some interesting, fabulous and downright curious things in the “mercado de pulgas” (flea market). But what about the people in there? They’re as colorful, amusing and charming as the goods in any stall.
Difficulty: Intermediate
Colombia
You can almost smell the coffee as Part 3 of our documentary takes us through the roasting process.
Difficulty: Intermediate
Colombia
In Colombia, costeño y cachaco are almost opposite terms. Costeños, that is de la costa, people from the Coast, are usually depicted as festive, noisy, and colorful people who really enjoy killing time. Cachaco is usually the name given to people from the capital, Bogotá, and they’re characterized by elegance; they’re always dressed up and in control of their emotions. One group is seen as lazy, the other as boring. Regional differences aside, Bomba Estéreo is a fresh musical mix of both regions.
Difficulty: Intermediate
Colombia
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.
Difficulty: Intermediate
Colombia
Una pulga is a flea. “Un mercado de pulgas” is, of course, a flea market. We go on a spirited tour of Bogotá’s flea market where our guide shows us antique items we never knew we needed.
Difficulty: Intermediate
Colombia
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.
Difficulty: Intermediate
Colombia
ChocQuibTown is a name everyday more common on Colombian airwaves and dance floors. Their mix of traditional rhythms from el Pacífico with hip-hop elements and a heavy dose of “funky” is earning them a place on the playlists of both young listeners as well as a more traditional audience. In this Yabla-exclusive interview, we had the chance to chat with the band about where, exactly, it’s all at.
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