Cooking class experience — learning Fritada properly

I took a cooking class specifically to learn how to make Fritada 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 earthy from corn result when you make it yourself is different.

llapingachos potato cakes are a highland staple tied to Andean agricultural tradition. We learned how an indigenous market food stall in the Andes shapes the way this dish is eaten. The class ended with the meal and a glass of canelazo hot cinnamon drink. I've made it three times since and each time it improves. Highly recommend the cooking class approach.