Carmen Jiménez Roldán

I ran a small bar in the Judería before I started guiding, so I know which counters look best on a screen once the evening lights come on. On a call I stop at three or four spots and let the owner say a line or two if they are free, rather than talking over them the whole time. Salmorejo is the dish I explain most, since people confuse it with gazpacho until they see how thick it is poured from the jug. I keep my camera steady and close on the food, because that is the part nobody can smell through a screen but everybody wants to see clearly.