Difficulty: Beginner
Colombia, Venezuela
Zully and Cleer teach us how to make a scrumptious veal stew accompanied by potatoes au gratin.
Difficulty: Intermediate
Venezuela
Venezuelan locals talk to us about "cocuy," an agave-based liquor which is produced locally in Falcón, Coro, Venezuela, comes in many flavors and is even rumored to have medicinal and/or aphrodisiac qualities!
Difficulty: Intermediate
Mexico
Jorge, who works in the restaurant business in Holbox in the Mexican state of Quintana Roo, tells us a bit about its atmosphere, typical dishes and diverse inhabitants.
Difficulty: Intermediate
Colombia
There’s a long way from the coffee tree to a delicious cup of coffee. Here’s where we start our Yabla-exclusive journey to unveil the secrets of world-famous Colombian coffee. Our first episode takes us inside a central warehouse where coffee from several Colombian regions undergoes a strict process of quality control.
Difficulty: Intermediate
Colombia
The quest for an excellent cup of coffee continues. Now we’re in the lab working to get rid of impurities by threshing and selecting the best coffee beans.
Difficulty: Intermediate
Colombia
You can almost smell the coffee as Part 3 of our documentary takes us through the roasting process.
Difficulty: Intermediate
Colombia
After all the bean sorting, cleaning, grinding and toasting we witnessed in our previous segments of Una Historia de Café, it’s finally time to boil up some water and do a little tasting, or “cupping,” as it’s known in laboratory circles. You might want to fire up your percolator; we have a feeling you’ll be craving some caffeine any moment now!
Difficulty: Adv-Intermediate
Mexico
Corn to dough and dough to tortilla. It’s simple, it’s automatic, and it’s how Alfonso and his siblings make their living. Step up to the counter to learn more.
Difficulty: Adv-Intermediate
Mexico
Don Alonso tells us a bit about his tortilla business and how the automatic machines revolutionized the way to prepare tortillas.
Difficulty: Beginner
Mexico
Tatiana explains the symbolism behind the colors of the Mexican flag- red, white and green- as well as preparing a dish which both includes those colors and honors those values.
Difficulty: Intermediate
Mexico
In celebration of the Day of the Dead, a Mexican holiday in which the departed are sometimes honored with the preparation of their favorite dishes, Tatiana shares with us a bit about her recipe for "Dead Raising Chilaquiles," as well as her philosophy regarding life and death.
Difficulty: Intermediate
Mexico
Tatiana shares with us some home remedies for the restoration of our physical and spiritual health.
Difficulty: Intermediate
Mexico
Welcome to Tacos Emmanuel in Pescadero, Mexico, where Pam and Jose Felipe Rodriguez will let us in on some of the secrets of the delicious fresh fish and shrimp tacos they prepare daily.
Difficulty: Beginner
Ecuador
Sofy and Caro meet to spend the afternoon together in a restaurant. Now, they must decide what to order for their appetizer, main course and dessert
Difficulty: Beginner
Mexico
We decided to get inside a kitchen on our recent trip to Mexico. What we found was a warm, friendly cook willing to share with us the secrets of her flavorful dishes.
Difficulty: Intermediate
Venezuela
An animated Venezuelan bartender gives us a live piña colada-making demonstration.
Difficulty: Intermediate
Peru
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!
Difficulty: Intermediate
Colombia
Cata y Cleer teach us how to make typical Colombian arepas with shredded beef.
Difficulty: Beginner
Colombia
Graciela teaches us how to make "carimañolas," which are delicious Colombian yucca fritters.
Difficulty: Intermediate
Venezuela
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.
Difficulty: Beginner
Venezuela
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.
Difficulty: Intermediate
Venezuela
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.
Difficulty: Beginner
Colombia
Learn how to make "aborrajados," or ripe plantain fritters, a scrumptious Colombian dish.
Difficulty: Beginner
Colombia
The second part of a tutorial on how make "aborrajados," or ripe plantain fritters, a scrumptious Colombian dish.
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