Marisol Andrade

I trained as a cook in a restaurant known for its roast suckling pig, a dish this city is famous for well beyond the region. On camera I walk the covered market near Plaza Mayor and talk through what actually makes a properly roasted cochinillo, the clay oven, the timing, the skin. I still work part time in a kitchen, so I ask vendors slightly more technical questions than a typical guide would think to ask. I keep the tone practical and honest, including when a dish on a menu is not worth what it costs.