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.

Come see what's on the easel of painter Ramón Hernández-Barajas. His new painting features a beautiful gypsy woman dancing barefoot in a full skirt. Look closely at the colors and textures, and hear what the artist himself has to say.

Ramón Hernandez-Barajas, professional painter, tells us about his paintings, from composition to technique. One thing is obvious, even if it’s left unsaid: he loves to paint!

We chat a little longer with Tijuana painter Ramón Hernández Barajas and we learn even more about his beautiful paintings. El Maestro is trying to change the face of Tijuana into a more cultural and artistic city.

Marriage and children bring with them needs and responsiblities that a soltero doesn’t have. Rafael hopes to grow his small pharmacy into a cadena of drug stores that he can use to benefit his wife and kids. To raise the necessary capital, Rafael is working abroad for a few years.

Wicoy: como una calabaza pequeña, tal vez 15 cm de diametro, verde y blanco y es mucho mas fino que la calabaza. Para comer es parecido a un zucchetthi/zucchini. Bastante rico. (Thank you to Guatesol for info!) Rafael relates facts and myths of the natural environment in his native land.

Our friend, Rafael, returns this week to talk to us about his homeland and its culture. As he explains, the Mayan culture continues to thrive in Guatemala via its language, clothing, and customs.