Martin Tellez speaks to us about Malaga's tradition of making scrumptious sardine brochettes, a favorite of both tourists and locals.

Produced with a combination of tradition and innovation, the first Andalusian brut, Barbadillo Beta, was born in Andalusia's Barbadillo bodegas.

Meet Juan Luis Quiroga, an oenologist at Pablo Quiroga Winery in Rioja, Spain who explains to us a bit about the types of wine produced there as well as the production process.

Clara teaches us how to cook a Spanish "tortilla" or potato omelet, one of Spain's most typical and delectable dishes.

Marta and her friend Marisa are going to teach us the secrets of a timeless classic of Spanish cuisine: the tortilla española or Spanish omelette. What do we need? How do we make it? Let’s listen to them carefully. It sounds yummy!