The village still produces the most traditional gofio.

LUISA MATÍAS AND HER HUSBAND CULTIVATE, THEY HAVE BEEN ROASTING AND GRINDING MILLION FOR DECADES.

Finding someone who grows their own millet today is not an easy task.. But, If it is also a millet seed from before to obtain your own gofio with the flavor, color, smell and texture from years ago, it is impossible.

However, the marriage formed by Luisa Matías and her husband, Until, They have been doing this work for more than five decades. Yesteryear, They used the windmills that dotted the valley of La Aldea. Today the municipality does not have any operational mill for grinding.

So Luisa and her husband get up quite early when it's time to grind., since their toasted millet is taken to the Gáldar mill, but to avoid mixing it with other mills of such precious millet, They must be the first of the day.

But the story cstarts further back. Luisa and Fino jealously guard a good old millet seed. With it they grow the pineapples necessary to supply the family.. The Cercadillos area has always produced good harvests of vegetables and fruits, but the millet ones are excellent.

After the harvest comes drying, for which they spread mats on which they place the pine cones. Several times a day they turn the millo pineapples so that they dry evenly..

Roasting is not an easy task. For this you need a toaster and good skills to handle the broom.. Once the pit has been shelled and the roaster has been heated, the millet is poured into it. At first the roasting is slower, until the toaster reaches the heat.

Luisa Matías explains that the millo must be constantly moved to prevent it from burning. Both she and Fino agree that the smell of toasted millet that comes from, This is what keeps this tradition alive..

And we were able to check it and taste it. Once the millet is roasted, the bags are prepared to take it to the milling. Luisa and Fino get up quite early since they must be at the mill at seven thirty in the morning.

The return to La Aldea is mid-morning after taking advantage of the stay in Gáldar to get some red onions.

The gofio count will be at noon, when Luisa serves the bowls of cabbage stew accompanied by onion hulls and kneaded gofio.

Without a doubt an experience and a pleasure for all the senses. I hope it lasts for many years.