A child’s world is one big learning lab. Their first classroom? Your casa. In the United States, homeschooling has reached the mainstream with an estimated 2 million children being taught at home, a statistic that increases by 7 to 12 percent each year. Get on the bandwagon and you’ll help preserve one of the most important birthrights you can pass on to your niño: fluency in Spanish. Wondering how to begin? Try adapting some of the techniques used to foster bilingualism by the most respected dual-language schools around the country:

• Set aside a specific learning area in your home. Make it a Spanish-only zone, down to the labels on boxes, books on the bookshelf and posters on the wall.

• Use Spanish-language materials. Map of the world in Spanish? Check. Flashcards in Spanish? Check. Calendar in Spanish? Check. Having these items demonstrate to your child through your actions that you take this endeavor seriously -- and your child will as well. Scour the Internet for Spanish-language versions of other classroom staples, and you’ll find an array of resources and tools to help teach Spanish at home.

• Set aside a specific time to practice Spanish. Consistency is key, as is creating structure. If your child knows that there is a beginning and an end to the daily Spanish drill, it will be an expected part of a routine.

• Try a “Mami and me” class. If you enroll in a class -- be it dance, music or yoga -- where the instruction is bilingual or entirely in Spanish, you’ll help your child discover an outside world that values el español.

Photo: @iStockphoto.com/jhorrocks

Mexican-American Wendy Gonzalez learned the ins and outs of the fashion business early; her dad was a manufacturer in downtown Los Angeles. But it was her mama who taught her about silk and lace, being demurely sexy, and all things pretty.

Armed with her dad’s keen business sense and her mom’s singular style, Wendy started Wendy Glez, a cheeky chic lingerie line, in 2001. With the aim of blending function with fashion, Wendy pioneered the “comfy loungewear” trend. “At that time, there were either overtly sexy or unflattering support bras. I knew there was a market for something that was pretty, luxury and totally wearable.”

Wendy was right, and she soon found a legion of fans for her gorgeous French lace camisoles that actually hold in those senos, including Halle Berry, Kate Hudson, Carmen Electra and Terri Hatcher. A big fan of vintage for its one-of-a-kind appeal and eco value, her line included sexy and wearable ’50s-inspired loungewear way before the “Mad Men” fashion craze. She recently sold part of her company to big-gun investors, proving she’s about as savvy about business as she is about bras. She now plans to invest in other companies to take her Wendy Glez spirit worldwide.

But Wendy’s success isn’t making her too big for her silk and chiffon britches. She is having tons of fun and sharing her daily inspirations with her huge audience via her new blog, Daily Fete.

I can remember the first time I personally related to someone in history class. I was sitting in the back of a classroom, and the image of the woman projected on the screen in front of me resonated. Her outfit was casual and her face was set with a gleam of determination, the same hard-working expression everyone in my family wore.

Dolores Huerta cofounded the United Farm Workers union with Cesar Chavez in 1962, fighting for better conditions, aid for dependent families and disability insurance for the vulnerable community that harvests the bulk of our nation’s fresh fruit and vegetable supply. Along with Chavez, Dolores put a public face on the farm workers’ movement, appealing to Americans personally as she asked them to boycott grapes until better working conditions could be established. The boycott prompted the entire California grape industry to sign the first ever three-year contract with workers.

Over the years, Huerta has not only advocated relentlessly for national legislation protecting various low-income communities, but she’s also provided a tremendous symbol of personal transformation for Mexican-American women. After initially dismissing the women’s movement as middle-class, Huerta went on to cofound the Feminist Majority Foundation in 1987. Throughout the years, she’s continued to epitomize both social change and reinvention, forming her own Dolores Huerta Foundation and even taking on the fight for equal rights for gay, lesbian, bisexual and transgender Californians. Somehow, over the years she still found the time to mother 11 children and maintain a busy speaking schedule to this day. In time for Hispanic Heritage month, we honor this fabulosa as one of our living legends.

With all she has accomplished in her life, it can be difficult to believe that Nellie Reyes was once a teenage mother and a high school dropout who survived the death of two of her three daughters. But knowing life’s hardships -- and what it takes to overcome them -- firsthand has undoubtedly made her an excellent advocate for education.

“Everything I’ve gotten, I’ve had to go ask for it,” says Reyes, who believes that her determination to be somebody is what kept her going.

For 34 years, Reyes held positions of leadership in the state government in Texas and in community-based nonprofits in the fields of education initiatives, dropout prevention, after-school programs, extended learning and college and career readiness. Reyes has special knowledge and expertise in at-risk youth issues, including teen pregnancy, behavior, gang activity and substance abuse.

Reyes worked for the Texas Education Agency for many years in both its Communities in Schools program (CIS) and its Division of Programs for At-risk Youth. Her hard work and dedication have won her highest accolades.

“I believe that it’s everybody’s responsibility to help these kids succeed,” says Reyes, referring to how families, businesses, teachers, government officials and volunteers need to work together to help students beat the odds and stay in school.

Currently, Reyes is continuing her work in education, but now as a consultant for the Texas Star Alliance, a public affairs firm that provides direct lobbying and strategic communications services. Reyes specializes in education reform, school district and nonprofit consulting.

Reyes is the epitome of a successful Latina female executive who has dedicated her life to bettering her community.

Ingrid Hoffmann is more than a celebrity chef. She’s also a teacher, showing a nation how to prepare healthy and savory Latin meals. In addition to creating countless recipes, the cilantro-loving chef hosts Food Network’s “Simply Delicioso” and Galavision/Univision’s “Delicioso” in Spanish. She’s also published the book SIMPLY DELICIOSO: A Collection of Everyday Recipes With a Latin Twist, and has a cookware and kitchen accessories line.

But what’s making Hoffmann a giant in the foodie world is her deep love of Latino food. “Many people think of Latin food as only Mexican food,” says Hoffmann. “I’ve made it my goal to introduce them to as many Latin-American flavors as possible.”

Born in Colombia and raised in the Caribbean, Ingrid is a self-professed “mutt” with grandparents from Argentina, Bolivia, Peru, Germany and Spain. “When I cook, I bring all of those influences,” she says about her concoctions. “We are united by a language, but our flavors are very diverse. I take pride in being able to introduce the audience to all of those flavors and new ingredients that they can integrate in their daily cooking.”

Two favorite late-summer and diet-friendly tips she shares are roasting vegetables -- “a great way to bring out their sweetness” -- and making pudding-type desserts using a Greek yogurt base, mixed with either citrus or dark chocolate powder.

“When it comes to healthy cooking, herbs and spices are my best friends,” she says. “It’s the best way to add flavor -- without adding calories.”

Here are two of Hoffmann’s delicioso desserts.

Lime Zest Creme Dessert
Rich, thick Greek yogurt, mellow vanilla and fresh lime combine to form a simple yet sublime dessert. Serve chilled in martini glasses for a stylish presentation.

Makes 4 servings (1/4 cup yogurt mixture and 1 berry each)

Ingredients
1 cup Greek yogurt
1 tablespoon honey
1/4 teaspoon finely grated lime zest
1 teaspoon lime juice
1 teaspoon vanilla extract
4 strawberries, raspberries or blackberries

Directions
1. Place yogurt and Splenda in a small bowl, stir gently to combine. Add the lime zest, lime juice and vanilla; stir until combined. Cover and chill until serving.

2. Divide among four small dishes and top each with a strawberry, raspberry or blackberry.

Avocados Stuffed With Farmers Market Roasted Vegetable Salad
Makes 4 to 6 servings

Ingredients
4 medium carrots cut into 1/2-inch rounds and half-rounds
1 medium zucchini cut into 1/2-inch pieces
1 medium yellow squash cut into 1/2-inch pieces
1 medium red pepper
3 tablespoons olive oil
1 ear fresh corn, husk and silk removed
1 small handful each of fresh parsley, dill and chives, chopped
3 ripe avocados
Zest and juice of 1 lemon (2 to 3 tablespoons juice and 1 tablespoon zest)
Coarse salt and freshly ground black pepper to taste
1 packet sugar substitute
Handful of mixed greens or arugula (optional)

Directions
1. Preheat oven to 350 F. In a large bowl, mix the carrots, zucchini, squash and red pepper. Add 2 tablespoons of olive oil and a sprinkle of salt, and mix well.

2. Spread one layer on a baking sheet and roast it in the oven for 15 minutes, stirring occasionally. When done, set it aside to cool.

3. Remove the corn kernels by standing the cob on a plate or in a wide shallow bowl. Set the blade of a small, sharp knife at the juncture of the kernels and cob and slice downward to remove the kernels. Repeat this procedure, working your way around the cob, until all the kernels are removed. Set aside.

4. Prepare the avocados by carefully peeling the rough skin with a vegetable peeler. Cut lengthwise in half and remove pit. Sprinkle with 1 tablespoon of lemon juice to prevent avocados from discoloring. (Since it can be tricky to peel the avocado, feel free to skip this step and simply serve the avocado in its shell.)

5. In a large bowl, mix roasted vegetables, corn, remaining lemon juice, salt, pepper, fresh herbs and 1 tablespoon olive oil.

6. Place each avocado half on a small bed of lettuce or arugula, top with a generous serving of the salad, sprinkle lemon zest on top and serve.