Taking the Bull by the Tail

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 m...