Cooking class experience — learning Fanesca properly

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

Ecuador's position on the equator gives it extraordinary biodiversity of ingredients from coast, highlands, and Amazon. We learned how an indigenous market food stall in the Andes shapes the way this dish is eaten. The class ended with the meal and a glass of chicha de jora. I've made it three times since and each time it improves. Highly recommend the cooking class approach.