In the capital of Spain its patron saint festivities are celebrated during the month of May, and gastronomy takes on a special relevance.
El Month of the Rabo de Toro, is a gastronomic initiative that seeks to unite the traditional bullfighting festival with the exquisite culinary preparation.
The gastronomic days that will last throughout the month of May in 26 hospitality establishments in Madrid, have the bull’s tail (or cow) as their special protagonist of their content.
There are already four editions that the contest that accompanies the visitor to the city treasures, within the framework of the celebrations from the festivities of May 2 to the traditional ones of San Isidro, with the traditional stews or avant-garde elaborations from the meat of bovine.
The format of this edition is special menus based on culinary elaborations of oxtail with a fixed price of € 27,5 per person, including VAT, where the content will be a first course at the restaurant’s choice, a second course where the tail will be the main ingredient, and a dessert, all accompanied by a drink.
A plate with bone or without
The traditional stew or stew is usually always associated with the existence of its central bone that gives it unctuousness, gelatin for the binding and in turn intensity of flavor, but in the presentation, in avant-garde cuisine, it is usually dispensed with. In order to make it more domesticated in the construction of the dish, and easy to taste.
Their combinations and garnishes are the most sophisticated, and we will be able to see in the establishments that elaborate the menus for the occasion, different vegetables, potatoes, rice and even the traditional chickpeas of the Madrid stew.
As an excellent historical account of the traditional dish details:
The oxtail is an Andalusian stew, typically Cordovan, whose consumption, in the inns of the bullring, was traditionally linked to the celebration of a bullfight the day before.
To give content to its elaboration, the organizers of the gastronomic days, send us the different catering establishments that join the proposal in a framework of different geographical areas of the capital, in order to make it easier to choose the place of consumption that decide each one.
- In the Central and Latin Zone of the City, we can choose the restaurants Los Galayos, El Rincón de Esteban, La Casa del Abuelo, El Café de la Ópera, Max Madrid and El Anciano Rey de los Vinos.
- In the Salamanca, Retiro and Recoletos area, the Samarkanda (Atocha), La Gaditana, Café Colón, the Recoletos Garden, El Mercado de Velázquez and Viña del Marqués restaurants.
- In the Argüelles, Chamberí and Cuatro paths area, the Manolo 1934 restaurants, Ananias, Los Arcos de Ponzano, Vegalume and Meigadas.
- In the Chamartín and Arturo Soria area the restaurants 3 Mares, Ferreiro and The Pitaco.
- In the Zona de Ventas and Moratalaz, the Vinateros 28 and Docamar restaurants.
- In the areas on the other side of the Manzanares, the restaurants What if you want Arroz Catalina in Puerta del Angel and Los Cigarrales in Madrid Río.
- In the areas of the periphery of Vallecas and the town of Fuencarral, Cruz Blanca and Casa Pedro respectively.
All the information on the conferences, the establishments and their culinary elaborations of Rabo de Toro, we leave them here linked on the website of the month of Rabo de Toro.