Argentine bakery from Córdoba to the world
Argentine bakery from Córdoba to the world
Katriel Menéndez is the owner and head chef of Tango Pastry, a popular Argentine bakery and café in Virginia, USA. He has been living and working in the US for over a decade, but he never forgets his roots and his passion for Argentine cuisine. Recently, he had the opportunity to visit his hometown of Córdoba, Argentina, and to experience a day in the life of a local baker. He shared with us his impressions and insights about this unique and memorable encounter.
Q: When did you visit Argentina and explore the Argentine bakery? What motivated you to do so?
A: I visited Argentina in January 2023. I wanted to reconnect with my roots in Córdoba and learn more about how traditional Argentine bakery is done. Because when you travel around the world, you start to lose sight of the other techniques you have learned.
"I have been taught that the best of the best is French bakery and pastry, but now I can say that the best is Argentine."
Q: How did you find out about the bakery in Córdoba that you visited? What was its name and location?
A: It was by chance. It is the bakery of the neighborhood where my family lives and we are friends with the owner, so we were lucky enough to be able to visit it. And they opened the doors of their kitchen for us so that we could see their production.
The name of the bakery in Córdoba is Panificadora “María Laura” and it is located in Julio de Vedia 3274, Córdoba.
Q: What did you learn from your experience at the bakery? Did it inspire you to create or modify any of your own recipes?
A: I learned about technique, processes, and ingredients, I reinforced my thinking that quality must be prioritized over price. The owner of the bakery told me that he has experienced the same inflation situation that we have all had globally, but that he always prioritized, like us, the quality of the raw material products.
I modified the recipes of Tango Pastry to give them more moisture, I changed some techniques and production processes.
Q: What were the products that caught your attention the most at the bakery? Did you try any of them? How did they taste?
A: The criollitos cordobeses are a delight, I was surprised that I remembered them bigger and saltier and now I saw them much smaller. It is incredible how the memory of our childhood often deceives us. I think that since I was younger, I perceived the criollos as bigger. All the products I tried were delicious!
Q: How was the service and atmosphere at the bakery? Did you interact with the staff or customers?
A: Very friendly and “neighborhood” like. People came and stayed for a while chatting. They all know each other, the customers are very kind, they saw me filming and they waited for me to finish the videos to talk to me.
They asked me about my work in the US, my opinion on Argentine cuisine, and some even gave me tips and suggestions for my recipes.
Q: How would you rate your overall satisfaction with the visit to the bakery? Would you recommend it to other chefs or food lovers?
A: I would rate it as a 10 out of 10. It was a wonderful experience that enriched my knowledge and appreciation of Argentine bakery and pastry. I would definitely recommend it to anyone who wants to discover the authentic flavors and traditions.
I believe that it is essential that other chefs and cooks continue to investigate and learn about gastronomy. I believe that the thirst for knowledge is what will make us better.
I hope you enjoyed reading this interview with Katriel Menéndez, a talented and passionate Argentine chef who shared his experience of visiting a local bakery in Córdoba. If you want to taste his delicious creations, you can visit Tango Pastry website and order online or find the nearest location to you.
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