The ensaimada is of Jewish origin, not Arab as some have suggested. Before the Spanish expulsion of the Jewish people, starting in 1492, the ensaimada was probably made with olive oil. To escape the clutches of the Inquisition, Mallorcan Jews who had converted to Christianity began making the ensaimada with pork lard to demonstrate they were "true Christians." Today, ensaimadas are typically made with pork lard, and in the case of Tomeu Arbona’s, with organic flour and lard from the Mallorcan Black Pig.
Mallorca Bread can be found in most local Puerto Rican bakeries along with many Puerto Rican treats. The bread may seem deceptively simple and sweet, but not overly sweet.
The enjoyment of an ensaimada remains available even for those who are not sweet lovers. A decadent savory variety of this pastry is filled with pieces of sobrasada, a cured pork sausage made with paprika and salt, which is one of the other culinary specialties of the Balearic Islands.
This version can also include pumpkin and is a popular dish during the festive days before Lent, when some locals give up (or try to give up) things like pork lard and sobrasada. Once Lent begins, locals start counting the days until they can once again enjoy the unique flavor and texture of the ensaimada.
