Cooking class experience — learning Caipirinha properly

I took a cooking class specifically to learn how to make Caipirinha correctly. The instructor explained why dried shrimp is used the way it is — something I'd never understood from just eating it. The rich and earthy result when you make it yourself is different.

Brazilian cuisine reflects indigenous, Portuguese, and African culinary heritages in equal measure. We learned how a Bahian seafood restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of Brahma lager. I've made it three times since and each time it improves. Highly recommend the cooking class approach.