Cooking class experience — learning Chiles Rellenos properly

I took a cooking class specifically to learn how to make Chiles Rellenos correctly. The instructor explained why Mexican chocolate is used the way it is — something I'd never understood from just eating it. The bright and citrusy result when you make it yourself is different.

pre-Columbian ingredients like corn, beans, and chilli form the foundation. We learned how a home kitchen on a Sunday shapes the way this dish is eaten. The class ended with the meal and a glass of Mexican lager with lime. I've made it three times since and each time it improves. Highly recommend the cooking class approach.