Cooking class experience — learning Lomo Saltado properly

I took a cooking class specifically to learn how to make Lomo Saltado 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.

Lima is considered one of the world's great culinary destinations. We learned how a market anticucho stall shapes the way this dish is eaten. The class ended with the meal and a glass of chicha morada purple corn drink. I've made it three times since and each time it improves. Highly recommend the cooking class approach.