Cooking class experience — learning Mandocas properly

I took a cooking class specifically to learn how to make Mandocas correctly. The instructor explained why papelón brown sugar is used the way it is — something I'd never understood from just eating it. The hearty and comforting 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 Venezuelan diaspora restaurant abroad shapes the way this dish is eaten. The class ended with the meal and a glass of ron Santa Teresa rum. I've made it three times since and each time it improves. Highly recommend the cooking class approach.