BELÉN RODRÍGUEZ

 

Originally from Argentina, I moved to Minnesota in 2012 after meeting my husband in Colorado and moving with him back home for four years.

I come from the Argentine Pampas —like most families in the region, mine has a business in the beef industry. Growing up in this environment and seeing my dad grill almost every weekend since I can remember meant there were no chances for my major in Translation and Interpreting to turn into a full-time career. My heart was in the kitchen.

My first job in the culinary world was at Anne Andrus’ Honey & Rye Bakehouse. After that, I transitioned to the wood-fired oven at Campiello Eden Prairie, then the dome during an internship at Francis Mallmann’s 1884 Restaurante, and most recently the line at Paul Berglund’s The Bachelor Farmer, where I also helped as an aide with butchering and their charcuterie program.

My natural curiosity and interest in butchering eventually led me to take charcuterie classes with Dana Hanson and Brian Polcyn, which in turn encouraged me to take a step back from line cooking to open my own charcuterie and pies shop.

I want people in the Twin Cities to experience the concept of a family Sunday in Argentina, which is all about bringing family and friends together through food in a welcoming and relaxing environment —Quebracho is is how I intend to make it happen.

Thank you, Minneapolis, for letting me be a part your amazing culinary community. I hope we get to spend many
domingos en familia together.