This episode gives us a glimpse into the rigorous daily workouts the Swing Latino salsa dancers must endure to prepare for their upcoming competitions.

Región mundo checks up on the competitors the day before and day of their competition, which for many is their first.

The day of the long-anticipated salsa contest has arrived and the dancers execute their choreographies with precision and lighting speed. But, will the pressure prove too much for some of them?

The winner of the prestigious "Latin Swing" salsa contest is announced in this series finale.

An animated Venezuelan bartender gives us a live piña colada-making demonstration.

In this Yabla exclusive, we learn how to make “Papa a la Huancaína,” a classic Peruvian dish that’s spicy and creamy and great for the summer. Enjoy!

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

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

Zulbra from western Venezuela brings us the recipe for a cucumber and tomato salad, a dish which, in addition to being very popular in her region, is nutritious and easy to make.

Let's watch Marisol prepare a delicious, typical Venezuelan dish called "pabellon criollo," which is made with black beans, white rice, shredded beef, and ripe plantains.

Sign up to try something new with chef Marisol, who will give us a step-by-step demonstration of her maner of preparing dogfish, a type of shark that is typically consumed in Venezuela.

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

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

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

Ramón Hernández Barajas was born to paint. Take a tour of his studio while he discusses his work and his “armchair” philosophy of painting.