Cooking class experience — learning Fritanga properly

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

Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and Amazonian regions. We learned how a Bogotá corrientazo lunch counter shapes the way this dish is eaten. The class ended with the meal and a glass of lulada lulo fruit drink. I've made it three times since and each time it improves. Highly recommend the cooking class approach.