Almogrote, an emblematic product of the Canary Islands, particularly from La Gomera, is reportedly losing its artisanal character in the restaurant sector. This concern was voiced by a well-known chef from a restaurant in Corralejo, Fuerteventura, whose social media statements have ignited a broad discussion among food enthusiasts.

The chef, recognized for his paella expertise in Fuerteventura, has been unequivocal about the product's situation across the archipelago. Based on his experience, finding traditionally prepared homemade almogrote in a Canarian restaurant is almost impossible. He states, “It’s a product that is not usually made in restaurants, but comes from Canarian chains,” emphasizing the industrialization of a dish that should ideally be prepared with a mortar and manual effort.

This observation highlights the standardization of flavor. Mass-produced almogrote, while meeting food quality standards, lacks, according to the chef, the nuances that define the original recipe, due to the convenience of purchasing the pre-made product.

The chef's criticism suggests that many establishments offer a “decaffeinated” version to avoid offending palates less accustomed to the intensity of Canarian cuisine. The result is, in his own words, “a lot of almogrote out there, but little authentic.”

The chef's video not only discusses a recipe but also raises the issue of protecting the culinary identity of the Canary Islands. Homemade almogrote symbolizes a culture of resourcefulness, where hardened cheese found a new life full of flavor. By delegating this preparation to industry, there is a risk of losing the generational transmission of the purest flavors. The impact of his words on social media reflects a genuine concern among local consumers, who seek in restaurants that culinary experience reminiscent of traditional kitchens.