What modest side dish typically accompanies the slow-cooked Rabo de Toro stew?
Answer
Chunky fried potatoes
Rabo de Toro, or oxtail stew, is an emblematic main course in Cordoba, tied historically to the city's bullfighting culture. The preparation involves extensive simmering of the tail in a rich red wine sauce until the meat achieves extreme tenderness, easily falling off the bone. To complement this rich main course, the traditional serving includes a modest accompaniment, which consists of chunky fried potatoes. This simple side balances the intensity of the slow-cooked meat and wine sauce.
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