• Paella in Spain, steaks in Argentina, and “curanto” in Chile – join us on a culinary journey!

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    Los platos de un menú español

    what a typical menu in Spain consists of how to say what you'd like to have for the first and second courses, etc...

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    Café en España

    that the Spanish don't care two figs about a "latte macchiato" what a "café bombón" is and how you order one

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    La cocina valenciana

    everything that goes into a paella with seafood how you can make "arroz negro" black that along with oranges, vegetables also thrive especially well in Valencian vegetable gardens

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    La cocina castellana

    that stews can also be typically Spanish more about the tradition of the "matanza" which digestif is good for the stomach after such a hearty meal

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    La cocina gallega

    details about fish and other seafood dishes from Galicia that you can combine cheese with quince for dessert why the "queso de tetilla" bears this name

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    La cocina andaluza

    the names of typical Andalusian tapas the difference between "frito" and "a la plancha" which mixed-alcohol drink is relished on a hot day

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    La cocina mexicana

    something about European and pre-Colombian influences in Mexican food why mescal has a worm what the difference is between the tortilla in Mexico and Spain

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    La cocina argentina

    something about Argentina's famous grilled meat that "bifé a caballo" doesn't have anything to do with horse meat what people in Argentina love to sweeten their dessert with

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    La cocina chilena

    some typical Chilean fast food classics that you cook "curanto" a half-metre deep in the ground something about the German influence in Chilean food

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