Natalia Prieto

I have run a small stall at Mercado Central for over twenty years, so I know this market better than my own kitchen most weeks. On camera I walk between counters explaining what a proper hornazo pie should taste like and why chanfaina, offal cooked slowly with rice, deserves better than the reputation it sometimes gets outside this region. I keep my sessions grounded in what I actually sell and eat myself rather than a generic food tour script. I speak plainly about which stalls are worth your attention and which just look good from outside.