Cooking class experience — learning Lechón Asado properly

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

paladares are privately owned Cuban restaurants that developed as an alternative to state food service. We learned how a family Sunday lechón shapes the way this dish is eaten. The class ended with the meal and a glass of Cristal beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.