Cooking class experience — learning Locro properly

I took a cooking class specifically to learn how to make Locro correctly. The instructor explained why dulce de leche is used the way it is — something I'd never understood from just eating it. The bold and satisfying result when you make it yourself is different.

the asado is an Argentinian social institution as much as a cooking technique. We learned how a parrilla grill restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of Malbec. I've made it three times since and each time it improves. Highly recommend the cooking class approach.