Marina Llorca

I grew up two streets from the Central Market, so I still know most of the stallholders by name. On camera I like lingering at the fish counters early, when the morning catch is still glistening on the ice and the market is at its loudest. I trained as a chef before I started guiding, so I explain ingredients the way I once explained them to kitchen staff. On the Explanada I slow the phone down so the wave pattern in the tiles reads clearly rather than blurring past underfoot. I would rather explain one stall properly than rush through the whole hall.