Cooking class experience — learning Ceviche properly

I took a cooking class specifically to learn how to make Ceviche correctly. The instructor explained why tomate de árbol tree tomato 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.

llapingachos potato cakes are a highland staple tied to Andean agricultural tradition. We learned how a traditional home lunch 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.