Mexico - the taco king

As I was stirring it in my coffee, our host described panela being made from freshly squeezed sugarcane juice in huge cauldrons, boiled and mixed over wood fire until thick and golden.
He offered to take us to his neighbours, who run a panela farm. The fire, heat, steam and caramel sounded like a visual feast so I jumped at the opportunity.

Photographing there was challenging. The steam kept fogging my lens, the light swung between bright openings and dark interiors, and the process moved incredibly fast. I had to understand the rhythm, anticipate where the most striking action would happen, and react instantly. Focus was tricky with such rapid movements and I had to use a fast shutter to freeze them.
I spent about an hour following and chatting with Yaison to help him relax around me. Once I knew the gesture I wanted, I positioned myself, waited for him to lift the syrup, and made him smile just as I took the frame