Cooking class experience — learning Tostones properly

I took a cooking class specifically to learn how to make Tostones correctly. The instructor explained why Mojo marinade is used the way it is — something I'd never understood from just eating it. The savoury and deeply satisfying result when you make it yourself is different.

Cuban cuisine reflects Spanish, African, and Caribbean indigenous influences. We learned how a roadside food stall shapes the way this dish is eaten. The class ended with the meal and a glass of Cuba Libre. I've made it three times since and each time it improves. Highly recommend the cooking class approach.