Lucía Medina

The fish stalls at Mercado del Puerto open before most of the city is properly awake, and that quiet hour is my favourite thing to show on a call, before the crates are gone and the vendors slow down enough to talk. I trained in hospitality in Italy for a few years, which is where the Italian comes from, and I came home wanting to talk about Canarian food to anyone who would listen. I keep my sessions short and focused, one market, one story, rather than trying to cover the whole island's kitchen in an hour. I answer every question about a dish before we move past its stall.