Cooking class experience — learning Chicha properly

I took a cooking class specifically to learn how to make Chicha correctly. The instructor explained why guasacaca avocado sauce is used the way it is — something I'd never understood from just eating it. The tropical and vibrant result when you make it yourself is different.

the arepa is Venezuela's daily bread — eaten at all meals in countless configurations. We learned how a Colombian-Venezuelan border town restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of Malta dark malt drink. I've made it three times since and each time it improves. Highly recommend the cooking class approach.