Cooking class experience — learning Tucumanas properly

I took a cooking class specifically to learn how to make Tucumanas correctly. The instructor explained why chuño freeze-dried potato is used the way it is — something I'd never understood from just eating it. The hearty and filling result when you make it yourself is different.

salteñas are distinct from Argentinian empanadas with a juicy broth filling. We learned how a La Paz salteñería morning shapes the way this dish is eaten. The class ended with the meal and a glass of singani grape spirit. I've made it three times since and each time it improves. Highly recommend the cooking class approach.