Cooking class experience — learning Lechona properly

I took a cooking class specifically to learn how to make Lechona correctly. The instructor explained why achiote annatto is used the way it is — something I'd never understood from just eating it. The richly textured result when you make it yourself is different.

the bandeja paisa plate is a point of Antioquian cultural pride. We learned how a family Sunday sancocho shapes the way this dish is eaten. The class ended with the meal and a glass of lulada lulo fruit drink. I've made it three times since and each time it improves. Highly recommend the cooking class approach.