Difficulty: Beginner
Colombia
Cleer and Lia make a chocolate cake for Mother's Day and share the recipe with us.
Difficulty: Beginner
Colombia
Lida and Cleer teach us to make Colombian buñuelos, a type of fritter eaten particularly during the Christmas season.
Difficulty: Intermediate
Colombia
Lida and Cleer teach us how to make a typical Colombian condiment, spicy aji.
Difficulty: Intermediate
Colombia
Cata y Cleer teach us how to make typical Colombian arepas with shredded beef.
Difficulty: Intermediate
Colombia
Inés Alomia speaks to us about the role gastronomy has historically played to bring people together in her native Colombia.
Difficulty: Beginner
Colombia
The second part of a tutorial on how make "aborrajados," or ripe plantain fritters, a scrumptious Colombian dish.
Difficulty: Beginner
Colombia
Learn how to make "aborrajados," or ripe plantain fritters, a scrumptious Colombian dish.
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 the final chapter of our trio of dessert clips, Natalia puts the milk, the eggs and the caramelized sugar together. After some time in the oven and then some more time in the refrigerator, you’re ready to enjoy some “leche asada” with a cup of café or plain old milk.
Difficulty: Intermediate
Colombia
In Part 2 of our dessert-making lesson, Natalia shows and tells us the importance of beating the “huevos” into a smooth consistency. After the eggs are whipped into shape, we’re heating up the “leche” until it bubbles but doesn’t quite boil. Seguimos con capítulo 3.
Difficulty: Intermediate
Colombia
Mmmm… “roasted milk.” Somehow that translation doesn’t sound quite as tasty as the Peruvian (and Chilean) dessert “leche asada,” does it? In any case, our host Natalia (from Colombia) shows us how to whip up this sweet delicacy. In Part 1, Natalia starts by heating sugar to make caramel.
Are you sure you want to delete this comment? You will not be able to recover it.