Cooking class experience — learning Francesinha properly

I took a cooking class specifically to learn how to make Francesinha correctly. The instructor explained why chouriço is used the way it is — something I'd never understood from just eating it. The sweet and eggy in pastries result when you make it yourself is different.

pastéis de nata originated in Belém monastery in the 18th century. We learned how a coastal seafood restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of ginjinha cherry liqueur. I've made it three times since and each time it improves. Highly recommend the cooking class approach.