Tacos are a tasty dish that are known and made all over the world. In part two of this video, Karla will teach us more interesting facts and misconceptions about this fabulous traditional Mexican food.

What world-famous Mexican dish can be eaten in every city in the world and throughout Mexico at any time of the day? Why tacos, of course, and our friend Karla will talk to us about many well-known varieties.

Kara gives us instructions to put the finishing touches on our pozole, a delicious, traditional Mexican soup.

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.

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.

Karen's explanation of the names in Spanish of some common utensils used to consume food could come in particularly handy when ordering at a restaurant.

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

Tatiana explains the symbolism behind the colors of the Mexican flag- red, white and green- as well as preparing a dish which both includes those colors and honors those values.

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.

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.

Our hostess at Baja Beans in Pescadero, Baja California tells us a bit about their coffee's roasting process.

See how the traditional Mexican coffee known as "café de talega" ["sack" or "bag" coffee] made.

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.

What are the necessary elements for making a good cup of coffee? According to Ana Maria Peters Verdugo, a barista and manager at Baja Beans Café, they are good coffee, a good machine, and a good person!

Karla and Isabel teach us how to order the various varieties of coffee in Spanish as well as telling us about some of coffee's benefits.

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

Don Alonso tells us a bit about his tortilla business and how the automatic machines revolutionized the way to prepare tortillas.

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...

Watch Javier as he shows you how he makes a cottage cheese fruit salad. So many colors, so many flavors, so many names!

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.

Javier is proud of his fruit stand: he says it’s the best in all of Tijuana, Mexico. He explains to us how he prepares the different fruit shakes, fruit cocktails, and fruit salads, as well as a special recipe from Tijuana for tostilocos.

What’s for lunch today? That’s one of our favorite questions and since we’re in Mexico, Marina give us some great answers. In Latin America people look for a calm, fresh place where they can enjoy el almuerzo del día, the special lunch of the day, or pedir de la carta, to order from the menu. It’s a perfect time for sitting back and taking a break from your work day.

We learn more about summer fruits, thanks to our friends at Fruteria Los Mangos. So many varieties, colors and recipes to explore. Anyone up for a colorful pomegranate margarita?

We visit a simple fruit stand in Mexico to find tasty avocados, smallish watermelons from the third harvest and two types of sweet mangoes. Ah, a bit of nature’s bounty found under the mango trees.