Rediscovering Tradition in Casillas del Ángel: The Culinary Delight of Fried Kid Goat
In the heart of Casillas del Ángel, within the municipality of Puerto del Rosario, a culinary renaissance is taking place. It revolves around a beloved local dish: fried kid goat, or carne de cabrito frito. Throughout the years, this dish has not only fed the locals but has also forged a connection to the island’s rich heritage, with Selena Cabrera Calero at the helm of this gastronomic revival.
The Secret Behind the Flavor
Selena, the owner of El Rincón de Calero, shares the essentials for her dish’s stunning flavor—just three ingredients: garlic, tender kid goat meat, and a good frying pan. Her secret lies not only in the ingredients but also in the legacy she has built upon the teachings of her mother, Isabel. “It’s the best kid goat you can find,” she insists, explaining that the ideal goat weighs between four to five kilograms, no more. “If it weighs more, it’s no longer a kid.”
Selena confidently acknowledges her dish as the centerpiece of her menu, a recipe inherited from Santiago Morales, known as Felo, an integral part of the community for decades. Under her care, the bar has gained not just local popularity; patrons travel from nearby islands like La Gomera, La Palma, Gran Canaria, and Lanzarote to savor her renowned fried kid goat.
A Local Cultural Hub
Selena took charge of El Rincón de Calero in June 2022, stepping outside her administrative profession to dive into the culinary world. The bar, located within a cultural center, serves as more than just an eatery; it’s a microcosm of the local culture. It was named in honor of Selena’s family legacy, harking back to local stories about the struggles of building the cultural hub in the 20th century.
In a spirit of communal effort, the townsfolk banded together to transform the wreckage of an unfinished teleclub into what would eventually become the cultural center. It’s this sense of community that Selena embodies as she churns out dishes that resonate with both tradition and familiarity.
Seasonal Delicacies
While fried kid goat might be the star, the menu doesn’t stop there. Selena also offers a rich variety of traditional dishes, such as goat meat in sauce and salted pork ribs served with local pineapple—a dish that requires considerable time and care, taking about four hours to prepare. “I only serve them on weekends,” she explains, as they can be labor-intensive.
Moreover, she emphasizes sourcing ingredients locally. “If I don’t have Fuerteventura pineapples, I won’t prepare them,” she insists, demonstrating her commitment to quality.
A Flavorful Heritage
Growing up on her parents’ farm, Selena is steeped in the island’s agricultural culture, where goat meat and queso majorero (goat cheese) were staples. The recipes handed down through generations speak to the culinary narrative of her family, echoing the teachings of her mother, who learned from her grandmother. This generational passing down of knowledge is palpable in each dish served at El Rincón de Calero.
The Joy of Service
Selena’s genuine passion is evident when she speaks about her role. “I love the direct interactions,” she says, delighting in customer feedback about her food. Known as the bar’s “public relations” representative, she thrives on making every visitor feel special, an extension of her Majorero roots.
A Cultural Resonance
The cultural center housing El Rincón de Calero wasn’t just a venue for Selena’s culinary endeavors; it has also been a catalyst for cultural expression in the region. From the creation of local music groups to the organization of festivals celebrating traditional food, the center embodies the spirit of community and cooperation that Casillas del Ángel has fostered.
Through her culinary efforts, Selena Cabrera Calero not only preserves the local traditions but also infuses them with fresh energy and enthusiasm. Her bar stands as a testament to the resilience and vibrancy of community in the face of modern challenges, intertwining nostalgia with new possibilities in the culinary landscape of Fuerteventura.
