Well, it's that time again. Another street sound, recorded LIVE from the vibrant streets of Oaxaca, Oaxaca:

Sound 6:

Can you guess what it is? There's some subjunctive here so, get on your intermediate/advanced thinking caps, people. For the answer, scroll down a little, after this unrelated text:

As you may have noticed, it's been a struggle to keep the blog maintained with timely posts. We've been trying to focus on keeping our Facebook page fresh but, even that can be a challenge.

Social media seems like a great thing, and it's been great to get feedback from former students on Facebook (or, as the kids here in Mexico say "El Face"). We've also been trying to keep our Twitter feed lively, although it's been trickier to keep up with former students that way. I guess the question is: Does an organization like Español Interactivo need to maintain a blog AND a Facebook feed? For example, if we take a video of a class, or school event, does that video need to posted on the blog, on Facebook, even on some Twitter application like Twitvid? Shouldn't all this stuff be streamlined somehow to make it easier to stay in touch?

Maybe we're old-fashioned here but, getting email is always nice...

ANSWER: Señora Ama de Casa, le venimos entregando su rica y deliciosa naranja, naranja de pulpo, naranja grande, naranja fresca, naranja de muy buena calidad. Venga o mande por su naranja. No se quede sin comprar su naranja.

A perennial cooking class favorite! Many foreigners don't realize how significant seafood is to Mexico's culinary culture.

Serves 4

Ingredients:

¾ kg fresh shrimp with heads removed
2 large heads of garlic
5 guajillo chiles
oil for frying
pinch of salt

Preparation:

Bring to a boil 1 litre of water with a pinch of salt. Rinse the shrimp and put them in the boiling water for 5 minutes. Drain the shrimp, removing the shells and de-veining but leaving the tails.

Peel the garlic and chop finely, either by hand, in a molcajete, or in a blender or food processor with 2-3 tablespoons of water.

Remove the seeds from the chiles and cut into small strips (see photo).

Heat the oil and add the chile strips, frying on low heat for 3-4 minutes. Add the garlic and fry 3 minutes more, stirring constantly. Add the shrimp, mixing well and stirring constantly for another 5 minutes.

A group of our students has been volunteering at Estancia Fraternidad. For information on the great work Estancia Fraternidad does, and how you can get involved click here

See if you can follow along with our teacher Fer and his student Susie. We've given you some subtitles to help.

1. What kind of music does Fer like?
2. What kind of non-Mexican food does Fer like?
3. What other country is Susie going to visit?
4. Where does Fer want to travel?

See Feedback for answers

What is your Oaxaca Audio Intelligence?

See if you can identify these four FIVE street sounds, recorded LIVE on the streets of Oaxaca. Leave your guesses via Send Feedback.

See Feedback for answers

Sound 1:

Sound 2:

Sound 3:

Sound 4:

Sound 5:

If you enjoyed these, there's yet more fun here.