Cooking class experience — learning Coxinha properly

I took a cooking class specifically to learn how to make Coxinha correctly. The instructor explained why dende palm oil is used the way it is — something I'd never understood from just eating it. The robust and filling result when you make it yourself is different.

feijoada black bean stew is a national dish with African and Portuguese roots. We learned how a Rio de Janeiro boteco bar shapes the way this dish is eaten. The class ended with the meal and a glass of guaraná Antarctica. I've made it three times since and each time it improves. Highly recommend the cooking class approach.