Hi! Welcome to my T&W blog. Here, I will talk about interesting topics, such as Argentine food, recipes from each part of the country, the history of certain dishes, where to find the best versions of traditional foods in Buenos Aires, and recommendations for self-managed local gastronomic tours!
To start, I’d like to explain a bit about the perspective from which I see the world and where this idea comes from…
For as long as I can remember, I have had a very special relationship with what we call food. A deep one. It can either brighten or ruin my day. Cooking, for me, is not just something I do when it’s time to eat. Sometimes, I spend days thinking about what I’m going to prepare, how I’ll do it, and where I’ll buy the ingredients. And I don’t mean just for special occasions, but also for an ordinary day. Other times, I go to supermarkets or specialty stores looking for inspiration or an ingredient that catches my attention, bringing to mind a familiar recipe, an unexplored flavor, or a new possible combination.
In recent years, I have spent many afternoons listening to a radio program called Un Mundo de Sensaciones (“A World of Feelings”) about international news, and I always thought: they should have a segment about the cuisine of those places. Mention a country and then talk about its food culture. Gastronomy doesn’t emerge from nowhere; it allows us to think about a country’s economic relationships, trade, immigration, wealth, and cultural aspects…
I grew up discovering the world through taste. When I was little, my dad would become obsessed with the food culture of a specific country and would spend an entire year cooking different dishes from that region. Once he was satisfied with the results, he moved on to the next destination. That’s how, as a child, I discovered flavors and imagined the world, traveling from our dining table to Mexico, Spain, or Japan. I also traveled within our own country, tasting tamales, locro, humita, duck à l’orange, lamb, curanto, and wondering where all these flavors, colors, and combinations came from.
When the time came, I chose to study tourism, hoping to dedicate myself to gastronomic tourism. Today, almost ten years after that decision, and working in a completely different field, I’m starting this new project to see where it takes me…
I invite you to explore with me the diversity of flavors that we can find in our city (Buenos Aires) and to imagine the world through food.
Thank you for reading.
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