Difficulty: Newbie
Mexico
Karen gives us a tour of some of the many cultural highlights of Fundidora Park in Monterrey, Mexico.
Difficulty: Beginner
Colombia
Carlos enlightens us about several words and expressions that come up in the series, "Confidential: The King of Cons," some of which are quite particular to Colombian Spanish.
Difficulty: Beginner
Colombia
Within the second part of the first episode of the Colombian version of The Wonder Years, Carlos points out several examples of a manner of speaking that is very typical to Bogota.
Difficulty: Beginner
Ecuador
Julia introduces us to a variety of vegetables and herbs found at an Ecuadorian supermarket.
Difficulty: Beginner
Colombia
Although Spanish often borrows English terms like "e-mail" and "password" to talk about terms related to the internet, Carlos provides us with several more proper Spanish alternatives.
Difficulty: Beginner
Colombia
As an introduction to our lesson about accentuation, Carlos explains some different ways in which the word "accent" may be used.
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
Mexico
Learn how "capirotada" is made, a Mexican bread pudding-like dish which is typically consumed during Holy Week.
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
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.
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