Chef Rigoberto Almeida is transforming the culinary scene centered around Majorera goat on Fuerteventura from his restaurant, El Pellizco, in Costa Calma. His innovative approach includes unique dishes featured in his tasting menu ‘La Guantanamera,’ such as a dessert made with goat meat and fat ice cream and ‘cabrabushi,’ a dish inspired by Japanese techniques that incorporates smoked and aged goat meat.
Additionally, Almeida has created a crispy goat stew cookie using yucca and freeze-dried stew powder. His recent research has also led to the development of goat-based charcuterie items, including mortadella, chorizo, and a type of sausage made with local Fuerteventura dates. Almeida, who has a degree in Food Chemistry, collaborates with Yahimara Ferrand at El Pellizco, blending his Cuban roots with the island’s gastronomic identity.
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