Our Spanish teacher, Karla, explains to us the difference between singular and plural in Spanish.

The girls are pitted against each other in a "wild rally" to determine who will get the best room.

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

Learn about the two forms of "you" in Spanish, the familiar "tú" and the formal "usted" as well as the contexts in which they are used and some examples.

Clara and Cristina compare notes about the weather and various activity options in the north vs. the south of their native Spain.

In this first episode of Kikiriki Notizine (a news and magazine show), we'll meet its reporters and characters, who will introduce the topics they are going to speak about.

Foreign students who have gone to Monterrey, Mexico to study at Monterrey Technological Institute tell us about their experience there and the plethora of opportunities that the university has to offer.

Richard Díaz, a kiteboarding instructor from Cabarete in the Dominican Republic, explains to us some of the intricacies of the thrilling sport.

In this video, we learn how to greet people, how to speak about ourselves, the phrases that we say when we meet new people, how to introduce ourselves and how to say goodbye.

After an initially frightening encounter with snakes on the Island of Snakes, Guillermina and Candelario manage to form a friendship with them and see them in a new light.

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

Yago must get past Morena's tough exterior in order to get a meeting with Aldo Sirenio.

Clothes for every occasion! Let's join Marta in this helpful lesson about the names of clothing in Spanish.

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.

After witnessing all of the hard work that goes into getting foods like mushrooms, chestnuts, avocados and olives "from the field to the table," 75 minutos dedicates its final segment to the workers behind the scenes.