What does it mean to be a journalist?
To me, being a journalist means translating reality into something that helps people make better choices — whether in what they eat, how they live, or how they relate to the planet. In food writing, that means telling stories that respect ingredients, traditions, and the people behind them. It’s not just about recipes; it’s about context, culture, and connection.
What's the funniest news-related #hashtag you've seen?
Probably — when people started debating the “right way” to cut an avocado and it turned into a global crisis. It’s a perfect example of how food news can say a lot about culture, privilege, and obsession… while still making us laugh.
When's the best time to pitch you?
I’m based in Spain (CET), and mornings are usually best for me.
What's your favorite drink?
I love mate — like every Argentinean, it’s part of who I am. And I’m obsessed with kombucha, probably because I brew it myself. Both drinks keep me grounded: one connects me to home, the other to experimentation.
When you're not at a computer, where are you most likely to be?
Most likely cooking with friends or family, training at the gym, or somewhere near the sea. The kitchen and the beach are where I disconnect — both remind me that creativity comes from rhythm and balance, not screens.
What's the most common misperception about your beat?
The most common misconception about plant-based food writing is that it’s only for vegans or people who follow strict diets. My work isn’t about exclusion — it’s about discovery. I focus on showing how simple, plant-based cooking can be accessible, delicious, and relevant to anyone who cares about real food and conscious living.
