Cooking class experience — learning Caldo de Patas properly

I took a cooking class specifically to learn how to make Caldo de Patas correctly. The instructor explained why culantro is used the way it is — something I'd never understood from just eating it. The subtly spiced and herbal result when you make it yourself is different.

Ecuador's position on the equator gives it extraordinary biodiversity of ingredients from coast, highlands, and Amazon. We learned how a Guayaquil ceviche bar shapes the way this dish is eaten. The class ended with the meal and a glass of naranjilla juice. I've made it three times since and each time it improves. Highly recommend the cooking class approach.