As a food journalist I have been working for years on the stories behind the ingredients we eat around the world and the identities of their dishes. I created and launched Canela Limón Chile in 2019, and I currently share my insights on food, travel and photography on my newsletter.
I discover the processes behind what we eat, from agriculture through artisans and to cultural traditions, researching and interviewing their actors. I have travelled extensively documenting and photographing dishes and ingredients globally. I consider myself foremost a storyteller.
My Cup of Tea
I started this newsletter in 2024 to share my insights about food culture, research the history of New England’s gastronomy (its dishes and ingredients) and bring food photography closer to those that want to photograph their recipes better but don’t know how to. I also share seasonal recipes from my Catalan heritage once a month and my travels around the US and beyond.
It has been recommended by writers of the like of Alicia Kennedy, Nicholas Gill and Lisa Abend.
See below some of my most popular articles published in my newsletter and some other stories shared in Canela Limón Chile (translated).
Shrimp Paste
Shrimp paste is an essential element of South-East Asian cuisines and an excellent way to utilize the millions of krill that flood the seas
Bali and its gastronomy
Arriving to Bali by plane means passing over dozens of Indonesian islands that help create the sensation of arriving at a tropical, exotic, wonderful destination
Work with me
I am available for any food and travel writing jobs. If you think I can be suitable, contact me!