Cooking class experience — learning Ajiaco properly

I took a cooking class specifically to learn how to make Ajiaco correctly. The instructor explained why fresh guanábana 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.

Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and Amazonian regions. We learned how a coastal Caribbean seafood restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of Águila beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.