I met Rebecca Caro (in cyberspace, not in person yet) when we took part in a group post about Argentinean alfajores organised by a common blogger friend.

I immediately checked out her blog, From Argentina with Love, and was pleasantly surprised. A free-lance food and travel writer, Rebecca is passionate about food and her passion is contagious. Her collection of Argentinean recipes is mouth-watering: short ribs and chimichurri, empanadas, carbonada. You name, she’s got it. I urge our readers to try at least one recipe!


Rebecca

Rebecca’s travel stories around Argentina are so vividly written that the reader feels like he’s there with her. Rebecca focuses on the province of Mendoza because that’s where her husband is from. They’re currently living in Denver, Colorado, but they have moved several times before because of Guillermo’s job -he’s a geophysicist.

I corresponded with Rebecca a while ago and asked her what’s her connection with Argentina. “My connection with Argentina is that my husband, Guillermo, is from Mendoza province.  He first took me there to meet his family in 2005, and I completely fell in love with the scenery, the culture, the people, and the FOOD!” Oh yes, the food.


Short ribs with chimichurri

Have you ever lived in Argentina?

I haven’t lived in Argentina, but we spend about a month there every year.

What are your impressions of the country?

I do feel comfortable there when I visit, and if it weren’t for my husband’s job here, we would move to Argentina in a flash!  One of the best things about Argentina is the welcoming spirit and generosity of the people, I love it. And so far I have heard nothing but good things from people who have traveled there, about how much they love it.

What prompted you to start your blog?

I started my blog because I wanted to share my experiences in beautiful Argentina, and since we married and had our son, sharing in his culture is very important for us, so I wanted to celebrate his foods and culture as much as possible. My blog was a great connector with the rest of the world [when they lived in places like the Veracruz jungle in Mexico.]

Rebecca went on to explain why she finds Argentinean food fascinating. It’s because, like the US, it was created by its immigrant roots (the dishes immigrants brought with them, but adapted with ingredients available to them in their new home) also the ingredients in most Argentinean dishes are familiar to Americans and are approachable, but are combined in a way that is different to Americans.

And while Americans left the kitchen, became dependent on processed foods and are rediscovering the pleasures of getting back into cooking; in Argentina they have stayed true to this and always cooked from scratch, they have never lost those wonderful traditions of family dinners and home cooking.

Mrs Caro also promotes Argentinean food and culture in her home town of Denver.

Read more:
English empanadas and Argentinean bubble and squeak
What makes Argentineans special?
Cross cultural couples share their secrets for succes

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About the author

Ana Astri-O’Reilly is from Argentina, where she lived until five years ago. She currently lives in Dallas, USA with her British husband, but they move a lot. Previously a translator and English and Spanish teacher, Ana first started writing to share her experiences and adventures with friends and family. She speaks Spanish, English and a smattering of Portuguese.