Puerto Rico has its own ensaimadas (known there as "La Mallorca"), but for them, it's not a dessert. Rather, it's a sweet bread that they eat either alone or with side dishes like ham and cheese. Although, just by looking at its name, they don't hide the fact that it's an imitation of the most famous sweet treat from the Balearic Islands, the ensaimada. For Puerto Ricans, la Mallorca is a very typical and characteristic dish of their cuisine.

The ensaimada is much more than a sweet treat. Over the years, it has become a symbol of the Balearic Islands' identity and, at the same time, a product with a protected geographical indication that has traveled to all corners of the world. But behind its innocent appearance lies an increasingly lively debate: what differentiates a "real" ensaimada, one made following the traditional recipe, from one hastily prepared to satisfy the needs of tourists visiting the archipelago?