Taking the Bull by the Tail

by wjw on October 1, 2021

First night, I decided to dive right into local cuisine. This is a dish of bull’s tail, braised to perfection. Moist, tender, flavourful, and just a bit gelatinous. When I stuck my fork into one of these cuts, the meat just unrolled from the vertebra without any further encouragement from me.

Of course the evening started with Spanish omelette (mostly potato), homemade chorizo, olives, bread, tossed salad, and lots of fine wine, then ended with coffee and a flaky pastry called, if memory serves, “a thousand petals.”

These tasty almond treats are known as “nun’s nipples.” Which you might find a mildly salacious joke at the expense of the clergy, until you discover that these cookies are made by actual nuns. (And sexy nuns, to judge by the packaging.) The approved method of consumption is to “lick before biting.”

I am making these posts in the brief moments between either seeing or eating glorious things. More to come.

{ 4 comments… read them below or add one }

Susan B October 1, 2021 at 7:02 pm

That beef sounds amazing! And the cookies look good too.

Juanma Barranquero October 1, 2021 at 8:45 pm

Did they tell you we Spaniards are sharply divided into concebollistas and sincebollistas (with-onion-ers and without-onion-ers)? That’s is, those of us who prefer the tortilla de patatas (spanish omelette) with onion, and those heathens and miscreants that reject the onion.

wjw October 3, 2021 at 5:01 pm

I bravely take my stand with onions. And garlic. And chile.

Juanma Barranquero October 3, 2021 at 6:36 pm

You’re a man of wisdom and excellent taste.

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