Isabel Rocha

I worked in an ovos moles workshop for years before I started guiding, so the sweet stalls near the fish market are where I feel most useful on camera. I show the shell-shaped moulds and explain how the egg and sugar filling gets made, since most visitors only ever taste the finished sweet. I move on to the fish market itself, busiest early in the morning, and point out what the lagoon actually produces beyond eels. I keep my phone close to the counters so the detail is visible, and I answer questions about the recipes as honestly as I can, including the ones I genuinely do not know.