Cooking class experience — learning Causa Rellena properly

I took a cooking class specifically to learn how to make Causa Rellena correctly. The instructor explained why purple corn is used the way it is — something I'd never understood from just eating it. The spicy and aromatic 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 market anticucho stall shapes the way this dish is eaten. The class ended with the meal and a glass of Pisco Sour. I've made it three times since and each time it improves. Highly recommend the cooking class approach.