Diego Cano

I grew up two streets from a churrería that has been open since before my parents were born, so chocolate and churros were basically breakfast on weekends throughout my childhood. On camera I walk the stalls of Mercado de San Antón floor by floor, then on a shorter call I talk through the difference between a good churro and a great one, which mostly comes down to the oil and the timing. I worked briefly as a line cook, so I ask vendors slightly more technical questions than most guides bother with. I keep the tone relaxed and let the food carry most of the session.