La Guantanamera: A Journey of Identity from Fuerteventura to the World
Rigoberto Almeida, from El Pellizco in Costa Calma, redefines Majorero gastronomy while respecting the product and memory
The visit to Rigoberto Almeida’s El Pellizco in Costa Calma is, without doubt, an experience that transcends food and becomes a story with its own identity. With the ocean as a backdrop from the terrace, each dish of the La Guantanamera menu seems to converse not only with the landscape but also with history.
The menu is, at its core, a round‑trip journey between Fuerteventura and Cuba—a culinary and emotional bridge that links family roots with the island’s territory. Almeida’s grandparents emigrated to Cuba, and this menu represents that symbolic return, re‑interpreted through local Majorero products and contemporary technique. Its value lies precisely in being a bold proposal that does not shy away from risk or from breaking expectations in order to craft its own narrative.
The opening dishes already hint at that intention. Goat chicharrón brings intensity and character, while green plantain offers a Caribbean nod. Canary black truffle, our gofio, adds depth, and dried fish together with pickled Majorero Pejín connect directly with the island’s gastronomic memory, re‑imagined through a modern lens.
As the tasting progresses, the menu gains dynamism. “Fish in Water” plays with freshness and subtlety; the airy octopus cracker surprises with an almost ethereal lightness; and the tuna basket concentrates the sea’s flavor into a precise bite. The Cheese Trilogy rightfully crowns Majorero cheese from La Pared, presenting it in three distinct preparations. Then comes “Goat Flower.” Made from goat’s foot using a process reminiscent of Japanese katsuobushi, this dish is a statement of intent: technique, product, and creativity pushed to the limit, finished with a touch of caviar and a Conatus wine reduction that lifts the whole experience.
“Black fish” and the introduction of native shrimp—an ingredient that acquires a new dimension here—continue this line of controlled daring, where combinations may sound audacious on paper but make perfect sense in each mouthful. This is cuisine that seeks not only to please but to move anyone who lets themselves be carried away.
The sweet moment maintains the same level and discourse. “Fake cheese” plays with perception and prepares the palate for “The Goat,” which arrives as a true roller‑coaster of textures and flavors. To finish, the petit‑four “My Childhood” closes the journey with an emotional wink that connects to personal memory.
Beyond the culinary proposal, several elements further elevate the experience. The excellent table service matches the menu’s rhythm with closeness, professionalism, and sensitivity, allowing each course to be savored without haste. The ambience is superb—refined yet unforced—letting diners feel comfortable while experiencing something special. Most importantly, every preparation reveals the dedication and love behind each plate, every detail, every decision.
It is impossible not to highlight Rigoberto Almeida’s work as the true spearhead of Majorero cuisine. His proposal not only showcases the local product but also respects it deeply and lifts it with a contemporary, courageous vision. This is undoubtedly the path forward to place Fuerteventura where it belongs on the gastronomic map: identity, territory, and well‑understood ambition.
All signs point to this project being ready to take the leap and aim for that first star in the famed French guide. Such recognition would not only do justice to Almeida’s work but also put Fuerteventura on the world’s culinary map—a place that, by history, identity, and talent, already deserves to be there.