Cooking class experience — learning Arroz con Leche properly

I took a cooking class specifically to learn how to make Arroz con Leche correctly. The instructor explained why quinoa 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.

Peruvian cuisine blends indigenous Andean traditions with Japanese, Chinese, African, and Spanish influences. 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.