How has the practice of eating snails in Mallorca changed over the years?

The practice of eating snails in Mallorca, traditionally known as "cargols," has seen significant changes over the years. Historically, snails were a staple in the diet of local people, especially among rural communities, where they were foraged from the countryside and prepared in various traditional dishes, often accompanied by robust sauces or served on their own. The dish "cargols a la grell" became particularly popular, featuring grilled snails served with a garlic and parsley sauce.

Over the years, as tourism has increased, the culinary landscape of Mallorca has evolved to cater more to international tastes. While traditional snail dishes are still enjoyed by locals and tourists alike, they have become less common in everyday cooking. Instead, they are often featured in restaurants as a delicacy rather than a staple food item. Additionally, there has been a growing trend toward gourmet preparations, with chefs experimenting with innovative recipes and presentation techniques to attract a diverse clientele.

The sustainability of snail harvesting has also been a concern, prompting discussions about regulation and conservation, leading to occasional declines in availability. Despite these changes, snails continue to hold a place in Mallorcan cultural heritage, with occasional festivals celebrating the tradition and maintaining its significance in local cuisine.