### Meet Marcos Gutiérrez Vera: A Culinary Icon
Marcos Gutiérrez Vera is a name that resonates throughout Fuerteventura’s gastronomic landscape. With 35 years of culinary experience under his belt, he has honed a distinctive style of cooking that reflects the island’s rich cultural heritage. Not only does he bring skill and passion to the kitchen, but he also greets diners with an infectious smile that makes every meal a welcoming experience.
### Advocating for a Centralized Market
Marcos is vocal about the pressing need for a central market in Fuerteventura. He believes it’s crucial to streamline the local food supply chain, emphasizing that, given the island’s size, it’s imperative to reduce transportation costs for both chefs and consumers. “It is essential for institutions and various sectors to come together to establish a market where all local products can be centralized. This way, we won’t have to hunt from farm to farm for cheese, tomatoes, vegetables, meat, or eggs,” he states passionately, illustrating a larger vision for Fuerteventura’s culinary future.
### Boosting Local Production
For Marcos, establishing a market is not just about convenience; it’s also about fostering local economic growth. He insists that such a space would not only benefit chefs but also local merchants and, ultimately, the community as a whole. “We must seek resources to create this market to bolster the island’s economy, support local producers, and defend Majorera gastronomy. Otherwise, it becomes exceedingly challenging to work with local ingredients while competing with more accessible, imported products,” he warns.
In light of this, he also highlights a troubling trend: the gradual disappearance of farmers and ranchers. Rising operational costs and low profits are forcing many out of business, impacting the culinary scene significantly. “Producers in Fuerteventura are of great value; they withstand price hikes, water shortages, and numerous challenges… I include myself in this group because we all suffer the same plight,” he confesses.
### Emphasizing Local Ingredients at Casa Marcos
At Casa Marcos, his restaurant, local ingredients take center stage, despite the hurdles in sourcing them. “I fight to make my culinary foundation Majorera,” he emphasizes. Yet, he acknowledges that when compared to other Canary Islands, Fuerteventura still lags significantly in culinary sophistication. He points out that neighboring Lanzarote has a substantial advantage, highlighted by successful gastronomic events like “Saborea Lanzarote,” which drew over 50,000 attendees last November.
In contrast, Fuerteventura has only recently started making strides with its own events such as Paladea and the inaugural Saborea Fuerteventura. Initiatives like the formation of the Fuertegourmet Chef Association signify promising developments in the local culinary landscape, fostering collaboration among restaurateurs and producers alike.
### Villaverde: A Culinary Hotspot
Casa Marcos is situated in Villaverde, within the La Oliva municipality, a village that has transformed into a gastronomic hub thanks to Marcos and other emerging businesses. He notes, “My brother runs El Horno, which has become a reference point on the island. Our previous establishment now houses El Moral, along with Hotel Mahoh and several new venues.” Villaverde’s culinary scene exemplifies the thriving gastronomy of the island, attracting diners from across the Canaries.
Marcos recalls a time about two decades ago when he stepped away from cooking to pursue a passion for crafting. “I had always adored the art of crafting and modeling clay, and operated a shop for traditional crafts. Back then, our village thrived on primary sectors like livestock, agriculture, and artisan goods,” he reminisces. However, he laments the decline of this sector and celebrates the current renaissance of Villaverde as a destination for quality cuisine.
### Casa Marcos: A Culinary Experience
Casa Marcos opened its doors in late 2019, and just four months later, the pandemic struck. “That time allowed me to refine our offerings and develop new dishes,” Marcos explains. The restaurant features a menu designed for sharing, which offers diverse flavors that culminate in a unique dining experience. With ample seating for about 80 guests and a dedicated team of 11, including four skilled chefs, dining at Casa Marcos is always a delightful adventure.
The majority of diners are locals and mainland visitors, but there is an increasing influx of international tourists eager to indulge in Majorera flavors. “More and more, people want to know about quality restaurants on the island, and they love to explore local cuisine,” Marcos shares.
### Signature Dishes
The menu at Casa Marcos is rich with distinctive offerings, including the renowned goat liver pâté and oven-baked ribs slathered in barbecue sauce. Fresh fish options abound, with cherne and grouper featuring prominently, along with sushi-style tuna carpaccio and salmon ceviche. However, the stars of the show are undoubtedly the goat and lamb dishes, particularly the Royal with nuts drizzled in honey—a holiday favorite—the cherished Cochino Negro, known for its tenderness and flavor.
### Innovation in Desserts
Desserts at Casa Marcos are crafted with creativity and flair, overseen by pastry chef Nati. “We’re always innovating, adding a unique touch to our offerings,” he says, highlighting some crowd-pleasers like roasted peanut pie, chocolate-covered dried figs, goat’s milk arroz con leche, and a Canarian tiramisú made with moya cake, toffee caramel, and Greek yogurt. Every dessert is a labor of love that celebrates traditional cooking.
### Looking Ahead
As he reflects on the future, Chef Marcos hopes for health and culinary excellence in Fuerteventura. He aims for the island’s gastronomy to achieve the recognition it merits, not just across the Canaries but also on the global stage, ensuring that Majorera flavors seduce palates far and wide.
