Cooking class experience — learning Aji de Gallina properly

I took a cooking class specifically to learn how to make Aji de Gallina correctly. The instructor explained why purple corn 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.

Lima is considered one of the world's great culinary destinations. We learned how a coastal chicharronería shapes the way this dish is eaten. The class ended with the meal and a glass of Inca Kola. I've made it three times since and each time it improves. Highly recommend the cooking class approach.