Meaty Oxtail Stew Torero Style

Enjoyed all over the country, the macho, full-bodied dish rabo de toro is most closely associated with Andalusia, a region particularly crazy for bullfighting. Connoisseurs insist that the best time to indulge in oxtail stew is the day after a corrida, and that it should be ordered at a taurino tavern near a bullring, where it will be prepared with the tail of a fallen bull. By eating it, one absorbs some of the heroic bravery of the animal—at least that’s the theory.</