Cooking class experience — learning Pozole properly

I took a cooking class specifically to learn how to make Pozole correctly. The instructor explained why tomatillo is used the way it is — something I'd never understood from just eating it. The smoky and earthy result when you make it yourself is different.

pre-Columbian ingredients like corn, beans, and chilli form the foundation. We learned how a street taco stand shapes the way this dish is eaten. The class ended with the meal and a glass of agua fresca. I've made it three times since and each time it improves. Highly recommend the cooking class approach.