Cooking class experience — learning Pebre properly

I took a cooking class specifically to learn how to make Pebre correctly. The instructor explained why shellfish from Patagonia is used the way it is — something I'd never understood from just eating it. The subtly sweet with mote result when you make it yourself is different.

Chilean cuisine reflects the extraordinary length of the country with Pacific seafood, Andean ingredients, and Patagonian lamb all defining different regions. We learned how a Valparaíso seafood market shapes the way this dish is eaten. The class ended with the meal and a glass of mote con huesillo peach drink. I've made it three times since and each time it improves. Highly recommend the cooking class approach.