THE ROCK THAT'S LEFT

BY: ELI BRAVO ILLUSTRATION BY: MONICA HERNANDEZ

The objective of all revolutions is to reach power. in that sense, it can be said that latin-american rock triumphed, although not how it was expected. when MTv latino launched its signal in 1993, with the song we are south american Rockers performed by los Prisioneros, everything seemed ready for bands that rocked santiago, Mexico city, buenos aires, bogotá and caracas to achieve new heights in the world, making them part of the big leagues in entertainment.
in those times, Rock was a universal echo and singing it in spanish was an id card. all that was missing to conquer the world was a screen. like cosme, the singer of café Tacuba, said, “if you’re in MTv, you exist.” Thirteen years later the channel exists but Rock is no longer king. Those who reached the top did it by playing pop, latin rhythms and reggaeton.
like all revolutions, Rock En Español had its golden years and heroes. after the age of innocence with bands like Teen Tops in Mexico or Palito Ortega in argentina, the irreverence ending the 70’s plus the long hair days, brought us Tri and charly Garcia. during the middle of the 80’s each person in their country spoke about “national Rock” and when the 90’s arrived, there were two musi- cal worlds that collided: in one side we could find the commercial and romantic side that harmonized soap operas and variety shows, and on the other side, there was the contra cultural energy that shook up bars and night clubs. Those who went for the money adapted their sounds to the market; such is the case of Maná, while the ones interested in their underground status preferred to be like los Ratones Paranóicos.
when the 90’s set in, there seemed to be an alterlatina community that man- aged common codes, but likely to happen in this side of the planet, illusions were stronger than the street. The creed of Rock began to lose momentum while the musical panorama turned more mestizo; with the arrival of hiphop and electronica that chimera of a Rock nation was more a promotional tag than a real street spirit. at the end of the game, shakira, Juanes and la ley achieved to fly first class throughout the continent, and better yet, by singing in their native language in front of an audience that mainly spoke English. The crossover was meant for those that knew how to drive the market and the in- dustry. The rest were left for nostalgic moments and history books.
by no means is this an epitaph for Rock en Español. I don’t believe i have enough calibers in the ink of this pen to commit that crime. but it is a requiem with delay for that musical revolt that during years promised to unite latin america with an original sound, at least alternative. This is mostly a celebration of diversity, which is nurtured by the musical roots of the continent, able to make the deputies of the European Union dance in brussels, like Juanes did this past april as he pleaded for the end of impersonal mines around the world. That musical revolution left us a more diverse and open world where Rock doesn’t want -or can’t- center all the attention.

EUROPEAN ART IN MIAMI

BY ISA TRAVERSO-BURGER
Images courtesy of: European ART GALLERY


Hans Klemm has worked with brands such as Rodier, Balen- ciaga, Descamps, Vuitton and Kenzo among other renowned names. That was during his 25 years living in France; after discovering a passion for fashion, interior design, art and architecture, he decided to open a different type of ‘art gallery’ here in Miami. Driven by the art business plus the harmony and warmth of our beloved city, he founded a “light meets color” themed place known as European Art Gallery. Here, in this singular location, he represents very few but very talented artists.
To enhance his precious space he utilized the concept of blending painting, sculptures, handcrafted light fixtures, outdoor furniture and the objects from well known German light designer, Manuel Wassmer. Besides Wassmer, Ruth Azcona Lizarraga and Elmar Hund complete the roster of power behind the gallery.




Elmar Hund is a German artist born in Oberkirch. After exhibiting in Germany, Hungary, Austria and other European places, he arrives to Miami to show evidence of his incredible procedure when it comes to art. He even uses wood from the German forests to structure his frames, which he does by himself, refusing to use industrial production! Every one of his paintings is unique, alternating between oil and acrylic colors on canvas, integrating 24 Karat gold leaves, using three dimensional surfaces to create a subtle optical outcome, and employing earth pig- ments, heat, aluminum powder, cotton, and a lot of layers and production time. Hund’s creativity is a perfect reflection of his romantic and complex mentality, boosting the dynamism of his artwork, his spontaneity and his remarkable perception of the world.



Manuel Wassmer is a popular interior light designer. He has a thing for ambiance, lighting and shadows. At 18 he designed his first series of lightings and ever since, he has created a reputation for himself after numerous exhibitions, TV shows and light parades that depict his own style; at the same time, through his art, he expresses moods, emotions and functional beauty. Wassmer has shifted his imaginative design from private properties, to hairstylist studios, to a 130,000 sq. ft. business center in Cologne, Germany. He is identified by his unique approach to design and lighting. Customers can choose from a collection or have objects custom made to their desire. Every object is handcrafted so that every stone (marble or granite for example) has its own manifestation. Wassmer is also passionate about light shows having his first break at the age of 20 in the town of Baden Baden in the Black Forest area. After that, he successfully illuminated events at Linx, Bühl, Kehl/Strasbourg and other German cities. If there’s something he’s an expert at, is setting the right mood.




Ruth Azcona Lizarraga is a Spanish artist who illustrates a feminine kindliness in her paintings. Barcelona, Cuenca and Pamplona have all been witnesses of her exhibitions; and her current displays at the Eu- ropean Art Gallery establish Azcona in her first US experience. At first she was attracted to colors, then she began digging deeper, finding the unexposed to be even more interesting, attacking her curiosity, making her explore the shapes and patterns of the interiors. “She makes the invisible visible to the human eye and is able to expose even the deepest mysteries of a flower”. Azcona reveals the most amazing details, painting with a dry technique, experimenting with wet colors and transparencies as well. The nature of her work reveals so much detail that it takes her an average of three weeks to complete a magnificent piece of art.



At European Art Gallery we find classy and comfy outdoor furniture, the kind you would see in a trendy and fashionable hotel; extraordinary tables and objects created with quality detailing plus unmistakable light- ing; and paintings and sculptures that will draw attention to any special space because of the feelings they convey just by watching them be what they are: art at another level.

PORN AGAIN

By ALBERTO FERRERAS
Photos by Alfonso Corona

When I’m bored at a party, I pick a stranger in the crowd, I approach him/her with a broad smile, and extending my hand I say:
“You look terribly familiar. Have you ever done porn?”
You should try this line. It’s fun, and it’s a hell of an icebreaker.
Pornography –however- is nothing to laugh about.
Some report that it’s a 10 billion dollar a year industry – but I suspect that it’s way more than that. Many were surprised recently when a particularly conservative cable company decided to show uncensored hardcore porn on demand. Charging $10 a pop –so to speak- they knew that it might be questionable from a moral point of view, but not from a business point of view, and morality is something that most people keep out of business nowadays.
But let’s stop talking about money and let’s talk about the fun side of porn: the making of.
Recently, I had dinner with three porn legends: Vanessa Del Rio, Candida Royalle and Veronica Vera. Vanessa –now in her fifties manages her own adult website and is the motif of an upcoming volume by Taschen. Candida is an accomplished film director, and designs her own line of sex toys; meanwhile Ms. Vera educates cross-dressers in her “Finishing School for Boys who want to be Girls.”
These three ladies should have a monument –not just because their figures are certainly statuesque - but also because they have the balls and the bravery that you only find in history books. That night, sitting at a booth and drinking dirty martinis, I dropped the question that
was on everybody’s minds.



“Whatever happened to good old porn?”
“It’s over,” said Vanessa. “People just do it for money.
Back then we were rebellious. We were making a social statement.”
She’s right. They defied society’s rules and accepted a stigma that younger generations cannot even imagine.
When I saw Paris Hilton’s popularity skyrocketing after her adult-film debut, I knew that the world had irreversibly changed.



In these days everybody is a porn star -or everybody wants to be one- and no one has to suffer the shame that tormented Linda Lovelace until her final days. Now –in one hand- you have porn moguls like Jenna Jameson or Rocco Siffreddi, who have the mainstream appeal of any American idol contestant. In the other hand you have any Joe Blow -or Jane Blow- posting homemade kink on the web. Now all you need to be a porn star is a digital camera and an e-mail account.
I personally think that porn is no big deal. As a matter of fact porno movies and action films are
pretty much the same. The plots are always irrelevant, and the lame dialogue is just an excuse to separate scenes of people getting blown –or blown up. The appeal of both genres is watching people doing things that you wouldn’t want to do. It’s exciting to watch Bruce Willis fall off the roof of a skyscraper, but you wouldn’t try that unless you’re hopelessly insane. The same thing happens with porn: every time I try to mimic an adult movie stunt I end up on the chiropractor
table.
“Porn sex” is hard on your back, bad for your knees and burns your eyes.
So it doesn’t matter if you enjoy watching people falling off high risers -or sitting on them: at the end of the day someone –with the proper training- did it, so you don’t have to. The ancient
Greeks called it a “catharsis”: it’s allowing your feelings to surface by identifying with the protagonists of the show.



The interesting thing is that in porn, we’re attracted to opposites: women like gay porn, men like lesbian porn, gays like straight porn, and lesbians… okay, I’m not sure what lesbians like, but the point is that we look for people doing things that we can’t do or we don’t dare doing because we are afraid of it’s moral consequences. Sex –most people think- is dirty and we rather see someone else doing it rather than putting ourselves in that position –which is often not the “missionary” one.
I believe that if sex was such a despicable activity God would have chosen another way for the human race to reproduce. And if God only wanted us to have sex for reproduction, he/she wouldn’t have made it pleasurable. Sex is –and should be seen- as something completely natural,
like walking or breathing. Porn should be boring. Watching videos of people having sex
should be like watching videos of people eating, or filing their taxes. But then, why do we get
turned on by the Playboy Channel and not by the Food Network?
The answer is easy: porn is hot because it’s dirty. And porn is dirty because people of conservative morals have told us so. Could they be the same people who make millions of dollars
selling it on “pay per view”?

Other Decodable Celluloid Recipes for Money

By Shankar
Images Courtesy of: Buenavista Home Entertainment

Just like in gourmet life and The Food Network, all of us in Distrikt seem to be
excited about an idea as wacky as: recipes in film. Is it too crazy to believe there
is a formula for success in Hollywood? Read and find out.
I took the opportunity of borrowing one of Shankar’s spaces in our magazine to share some ideas with you. These can make all of us rich, and this includes yourself...
yes you, our blissful reader. Let me explain how this can be possible.
Throughout past decades, Hollywood has been in desperate need of maintaining their overexposed, super-ultra-high lifestyle. They use us -the mortal ones- to keep their Rolls Royce shiny and their parties lusty; and they do this by feeding the world audience with recipes that we might like to consume.
It is not strange to us that certain subjects or tendencies in movies are fashionable
at certain times or decades.
In the 60’s all of the greatest musicals - including movies like “The Sound of Music”- lasted more than two years playing in some cinemas of Mexico City. Can you imagine having to watch ‘The Rock’ for two years in a row? Even watching great films for two years straight is absurd.
In the 70’s there was lots of sex and less musicals, along with the first movies about really mean African American guys. Not to mention that there was some rude violence in gangster movies too. All of this ended with the second coming of the new Sci-Fi and George Lucas’s Star Wars. It was all about stereotyping.



The 80’s were filled with war, martial arts and general violence movies, these led to an -almost repugnantdecadence; unexpectedly, the most powerful of these movies rules the most important State in the business of the 7th art, the one and only Governator.
The 90’s... The films during this era can be resumed to: Magnolia, American History X, Good Will Hunting, Fight Club, American Beauty, Braveheart, Gladiator, Silence of the Lambs and the soul-filling Shawshank Redemption. In other words, mind games, perversion in history, humbleness and guilt trips.



Then comes Y2K, the perfect excuse for continuing to sell us their formulas, like letting us know how many courses our meal will have and in how much time we should expect it. They do this to keep the ‘real fans’ hungry for new films just after they’ve had dessert and are ready to go.
This is the case of movies such as: the Star Wars Trilogy, Lord of the Rings, X-Men, Matrix (one of the first ones by the way) and the hero of all parents, the savior of all the kids because it makes them read again...yes, you guessed right, Mr. Potter!



If you can analyze this environment where we live in and figure out what will people like – or consume- years from now, you just might become rich. It happens the same with fashion as it comes back from the dead when you least expect it. Imagine, you can make lots of money offering a decent script, just like this nice waitress did a couple of years ago with the Potter kid.
This decade is halfway through, so you still have a chance to propose something outstanding to the world of Hollywood. Think about it! If you come up with a HIT, instead of forgetting my suggestion, I urge you to share, by buying ad space in our magazine, inviting us to lunch in your new tropical garden or by taking the Distrikt team to the premiere of your successful screening.

ULTRA MUSIC FESTIVAL: MiAMi’s Own MEGA Music FESTIVAL

When that many people, with that much great music join forces for an unbe- lievable musical afternoon, believe me, it results in a complete sensorial experience worth identifying.
With bands like The Killers, Hot Hot Heat, Infected Mushroom, The Prodigy... Do I need to say more? Next to world renowned DJ’s like Paul Van Dyk and Okenfold, this is another must-go event in our beloved city.
Next year, right during Winter Music Conference, indulge yourself by taking a Saturday off from your regular afternoons to ‘live’ this event. Make sure to be there before sunset to get pleasure from the whole trip. You won’t be able to stop dancing!
We want to share with you some additional images from THE KILLERS, and HOT HOT HEAT who gave their best to this city’s great audience; these two are part of our favorite bands of the moment. Enjoy them!

Flavorful MOODS Anyone?

By Vanessa de la Rue

It’s undeniable that food consumption causes extreme pleasure; it produces a gratifying feeling of relaxation not to mention the fulfillment of the basic necessity for survival. It is said that some flavors or tastes may affect our mood and temper. For example, chocolate is supposed to correct deficien- cies of some neurotransmitters like serotonin. But, studies show that other issues, besides chocolate and other foods, intervene in the mood swings we experience.
I believe it’s a reality that many people relate certain attitudes and emotions with the cravings for something they feel like hav- ing. It’s also true that we all prefer certain tastes depending on our state of mind and vibe during that exact moment. That is why some days you may despise a plate that you commonly eat. The sudden feeling is, most likely, because your temper is going through a phase.
An example of this theory arises when we think of chocolate, ice cream, coffee or cake; the texture, taste and smell of these items play an important role in our brain since from the moment we think of them, we begin to enjoy the expectation while our bodies (psychologically or not) react to the stimulus.
Many studies analyze how our preferences for different flavors change, depending on our mood. Because of this, when we feel down or negative we tend to go for junk food as a masochist. On the other hand, when we feel positive and are upbeat, our first option is to go for something healthy, as to protect and take care of our bodies. Another great example is that anxious peo- ple, when at their nervous peak, are inclined to go for greater quantities of food while others, can do exactly the opposite and not eat at all.



Marie Wright, a creative flavorist we spoke to says, “the power of taste is unbelievable... I think that flavor affects many aspects of mood. Flavor is a total mélange of emotions. Musk notes in brown sugar flavors are so very evocative to me. Citrus fla- vors are kind of refreshing and happy. My experience of flavor is that when you eat something evocative it tends to remind a person of an event or a place. That’s why I think that flavor is a stronger tool for the emotions than scent... Bad smells? Plenty of them! But once incorporated into a flavor, can taste absolutely delicious. Many of the components of coffee, meat and fish can smell disgusting. The ripe note of strawberry is pretty revolting, but in the correct quantity it makes the flavor taste wonderful.”
I think it’s amazing that we can satisfy basic necessities with so much richness in variety and quality. I propose that you try and see if all this is true, by tasting different flavors and paying atten- tion to your mood and emotions, as subtle as these may be.
So, go ahead and let me know what you find out. I say farewell to you, hoping you can enjoy your favorite aromas and feelings, all at the same time.

ECHO

Sometimes you hear or read stuff that gets to you; that makes you smile, or cry, or wonder, or think. We believe these quotes may cause some kind of effect on you too.
Enjoy our Echo section! The word is always mightier than the sword. Thanks to sources such as: AP, Newsweek, CNN, MSNBC, Reuters, New York Times, IMDB, BBC, NPR and foreign press.

1. “It was a script issue. We didn’t have a place to really use talent like theirs, two big stars like that.”
Jerry weintraub, producer of the oceans Eleven franchise, on why Julia Roberts and Catherine zeta- Jones will not be back for the third movie.

2. “I am accused of having said that the [Chinese] Communists used to eat children... but read The Black Book of Communism and you will discover that in the China of Mao, they did not eat children, but had them boiled to fertilize the fields.”
Italian prime Minister Silvio Berlusconi

3. “In fact, they were asking for the phones to be put into the coffins with them in case they woke up... We came across one guy who asked to be buried with his mobile phone and his Black- berry, and also with his laptop.”
Martin Raymond, director of international trend-spot- ting think-tank -The future laboratory-, on the cases that originated in Cape Town where people believe in witchcraft and feared they would be buried while under a spell.

4. “Whatever they put there they’ll just keep on going over, around or under it...finding a better life for your family is a powerful incentive.”
hugo uriel, an illegal immigrant from Mexico after being caught in the united States and sent back to Mexico, on the no-nonsense policing of the US / Mexico border.

5. “It is the first time I have been offended this way in public to be compared to the biggest perpetrator of genocide the world has known.”
venezuelan president hugo Chavez, when a journalist from the BBC asked about his behavior match- ing the “you’re with us or against us” attitude of his enemy george w. Bush.

6. “Channel 10 offers its solidarity and support to the families involved in this unexpected tragedy that came, in fact, while they were trying to help others.”
Mrs. graciela Baccino, a spokeswoman from the channel after a runaway train killed seven people and injured eleven more in the town of young, uruguay. The victims were part of a reality show where communities raise money to help.

7. “I spoke to the Colombians. It’s fine. I get passionate sometimes. I said Colombia because it was the first country to come to mind. (The drug problem) has as much to do with what’s going on in this country. If there wasn’t a demand, there wouldn’t be a supply.”
Bruce willis, apologizing to Colombia after blaming the nation for America’s drug problems.

ANTHONY BOURDAIN: The Gourmet Daredevil

By Alfonso Corona and Isa Traverso-Burger

Chefs are known for their extravagant or blunt behaviors and
Mr. Bourdain is no exception. He is a character who seems
to have jumped out of one of his thriller novels –yes he’s a
fiction writer too.



Opinionated and humorous, Bourdain is
the Executive Chef at Brasserie Les Halles in New York, and
best-selling author of Kitchen Confidential. He has many
stories to tell and recipes to divulge, which is why he is so
popular nowadays after a successful Food Network series
called ‘A Cook’s Tour’. The Travel Channel is presenting his
latest venture, a show titled, “Anthony Bourdain: No Reservations”.
This typical New Yorker says what he feels, knows where he’s been and where he comes from. More importantly he can cook like a whiz kid.



Where were you born?
New York City

What and where did you study?
I studied Liberal Arts, just like everybody else, and I wasted
the entire experience; it was in Vassar College, where
90% were women. I was 17, confused and distracted. My
life didn’t begin until I became a dishwasher. I fell in love
with the restaurant business and its lifestyle. It’s like joining
the mafia, once you’re in you’re never out. I wanted to
get good at what I was doing so I studied at the Culinary
Institute of America (CIA). I f*cked up in college spectacularly.
I was self-destructive and a total mess, but here I
was a good student. I had an advantage, there were not
many students with restaurant experience, and for me it
was easy and fun.

How was the CIA experience?
I always knew I had a future in the business, if you can
handle the pressure and the insanity, you can always find a
structure. It takes discipline, as well as an extended family
of equally dysfunctional people. It’s like mafia, --anywhere
in the world you go, there are people that can relate and
understand you.

What made you inclined towards the art of cooking?
I love the life I have, who else would let me behave like I
do? When I started there were no celebrity chefs. The rock
and roll lifestyle was a powerful motivation, --drugs, girls
and power. To be surrounded by people who shared that
world felt very elite. Now it’s another reality, but at the beginning
it was that lifestyle that grabbed my mind.

How do you best describe what you do?
I have the best job in the world; I get to travel all around it, eating and meeting
people. This business is about meeting people and I love it, it’s the perfect job
for me; I’m a lonely person in my personal life.

How’s your life?
My life is great, I have always done what I want and usually get away with it.
My life is a complete-freedom stage and I like it that way.

Can you eat everything?
Literally everything, except...monkey brain. I once had the chance of eating it
and my wife told me that if I did, she would divorce me (because of the harm
done to the little animal). Once I ate seal with an Eskimo tribe, as you know,
these people really need to eat seals as part of their DNA heritage; we sneaked
into an igloo and had one of the most intense dinners of my life.

Tell us about the strange ones.
One of the strangest things I have eaten was a live, still pounding cobra snake
whose heart was washed down with its own blood and vile; I also ate a soft
boiled duck embryo and roasted sheep testicles still hanging in their place.

What’s your biggest accomplishment in the food business?
Well, food is necessary in life, every one has to eat, so food generates control,
this is one of the main reasons in human or animal conflicts in history. Food is
the most important thing in life so somehow I’ve accomplished certain
success in this area.

Are you reading a book?
Not right now, but I’m preparing an investigation regarding
real low-key Caribbean and Latin American restaurants in
Miami.

Is there any plate that you can’t prepare?
Some of Bulli’s restaurant in Barcelona, Chef Ferran Adrià
did amazing things putting up a chemistry lab using flavored
mousses that are simply the best in the world. This is the
most impressive food on earth.

Which is your best food dish?
Beluga Caviar with blinis, fresh buckwheat, scallop and white
truffle risotto and lobster bisque.

Who do you LOVE to cook for?
Martin Scorsese, he’s a very special person.

What do you feel like eating now?
Mexican food. I love Mexico and their food; it’s a great place
where people are awesome.

What would you like to do ten years from now?
Exactly the same thing I’m doing now, hanging out with my
friends, eating, cooking, etc. Among Chefs there’s a sub-culture
you know? Everywhere I go, I have Chef friends, I go see
them, they invite me to eat, drink and talk, so imagine, I get to
eat and drink with the best cooks in the world in the best restaurants
of the world; believe me, these are great reunions,
all of them full of awesome food and lots of wine.



Complete the following words:
-Love is: I don’t know
-Life is: A trip
-Money is: Everything and nothing
-Food is: everything

German Language

This issue of World 101 is dedicated to the German
language. We couldn’t fit all the key people
from Germany, Austria and Switzerland into the list,
but here are some of the distinguished names you
should recognize:
• Alois Alzheimer
• Johann Sebastian Bach
• Ludwig van Beethoven
• Albert Einstein
• Max Ernst
• Sigmund Freud
• Johann Wolfgang von Goethe
• Steffi Graf
• Alexander von Humboldt
• Carl Gustav Jung
• Immanuel Kant
• Martin Luther
• Karl Marx
• Wolfgang Amadeus Mozart
• Friedrich Nietzsche
• Richard Wagner
And let’s not forget ex-Terminator and Governor of
California, Mr. Arnold Schwarzenegger.

German (Deutsch) is spoken by more than 120 million people in 38 countries of the world. Its 3 main centers of usage are Germany, Austria and Switzerland.
The most written translations -into and from- a language are in German, and furthermore it’s one of the ten most spoken languages in the world. It was the Official language of Namibia until 1990.

The Kitchen: Die Küche
Breakfast: Frühstück
Liver-sausage: Leberwurst
Bread rolls: Brötchen, Semmeln, etc.
Lunch: Mittagessen
Dinner: Abendessen, Abendbrot
French Fries: Pommes Frites
Pickled shredded cabbage: Sauerkraut
Pork hock: Schweinshaxe
Boiled sausages: Bratwurst
Wheat beer: Weizenbier
Dumplings: Knödel
Noodles: Spätzle
White sausages: Weisswurst
Apple juice with mineral water: Apfelsaftschorle

Stollen:
A bread-like cake with dried citrus peel,
dried fruit, nuts, and spices such as cardamom
and cinnamon, usually eaten during
the Christmas season.

Schnitzel:
This is popular in German gastronomy.
Basically it’s an escalope of pork coated
in breadcrumbs and usually deep-fried.

Rindsroulade:
Beef roulade, thinly pounded sirloin steak,
rolled around mustard leaf and a pickle,
and then baked.

Rote Grütze:
Red fruit jelly cooked from black and red
currants, raspberries and sometimes with
strawberries or cherries. It is by tradition
served with cream, but also usual with vanilla
sauce, milk or whipped cream.

Oktoberfest, the world’s largest annual
fair takes place in Munich, Bavaria from
late September to early October. It is best
known internationally for the large quantities
of beer drunk in the 14 main tents at
the festival.

TUNES QUESTIONNAIRE

If your were a song, which one would you be?
What are your 7 top songs of all times?


JESUS HIDALGO
1.- “Oh que Sera” by Willy Colón
2.- “Plastico” by Ruben Blades
3.- “Madera” by Ali Primera
4.- “Tourne” by Toquinho Serra
5.- “Puchero Light” by Ketama
6.- “Rapsodia Bohemia” by Queen
7.- “Giros” by Fito Paez


ISABELLA FERNANDEZ -"Oh Maria -Beck"

1.- “Heart Shape Box” by Nirvana
2.- “Man of the Hour” by Pearl Jam
3.- “Fragile” by Sting
4.- “Paint in Black” by The Rolling Stones
5.- “Lost Little girl” by The Doors
6.- “She is Gone” by Bob Marley
7.- “Oh Maria” by Beck



JOEL MOLINA -"Vuela vuela - Magneto"
1.- “La Cima del Cielo” by Ricardo Montaner
2.- “Sabana” by Simone Diaz
3.- “Vogue” by Madonna
4.- “Rie, Llora” by Celia Cruz
5.- “Uno” by Shakira
6.- “Amor del Bueno” by Hector Montaner
7.- “Camisa Negra” by Juanes


ALVARO FERNANDEZ - "Hashish kiss - by Jan A. Kaczmarek"
1.- “Man of the Hour” by Pearl Jam
2.- “Love Street” by The Doors
3.- “Jesus Don’t want me for a Sunbeam” by
Nirvana-Unplugged
4.- “Oh Maria” by Beck
5.- “Add it up” by Violent Femmes
6.- “Te quiero” by Hombres G
7.- “Disarm” by Smashing Pumpkins


ELSTEN TORRES - "Redemption song - Bob Marley"
1.- “Graceland” by Paul Simon
2.- “Todo se Transforma” by Jorge Drexler
3.- “Allison” by Elvis Costello
4.- “Across the Universe” by Beatles
5.- “Matador” by Los Fabulosos
6.- “Clandestino” by Manu Chao
7.- “God Only Knows” by Beach Boys