Food/Wine

Recipe for Torrijas, an Easter Treat in Spain

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Torrijas - Spanish bread pudding recipe

Every Easter, known as Semana Santa in Spain, local bakeries and patisseries will make up special Easter desserts, and in Ronda the pick of the bunch is called Torrijas, a sweet treat made with bread as the base, filled with custard, and drowned in honey or sugar and served on a plate to be eaten with a knife and fork.

Of course as is typical of the Spanish, every region will have their own variation, so the recipe I’m going to share with you may not be exactly how your Spanish friends would make it, so be careful you don’t offend them by saying this recipe is the best, instead nod knowingly when they tell you what is missing, or how they’d make it, and then when their back is turned choose the recipe you prefer!

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Fabada Asturiana in Ronda – Recipe

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Fabada Asturiana in Ronda

Fabada Asturiana is a traditional dish from the region of Asturias in northern Spain. It’s a hearty and satisfying stew made with white beans, chorizo sausage, and other meats, and it’s often enjoyed with crusty bread and cider, which is another Asturian specialty. You can often find Fabada Asturiana on menus in Rondas restaurants. The … Read more

Exclusive private tours in Spain

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Exclusive private tours in Spain

Spain is a favorite destination for travellers and across the Iberian Peninsula there can be found carefully designed and, sometimes very exclusive private tours in Spain that combine cultural touring, food and wine experiences, luxury hotels and special-interest activities customized to individual interests. Private guides and drivers are sometimes essential to getting the most out … Read more

Recipe for Rabo de Toro or Bull’s Tail Stew

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Recipe for Rabo de Toro or Bull's Tail Stew

Rabo de Toro or Bull’s Tail Stew, is a traditional Spanish dish made by slow-cooking bull’s tail in a rich, flavorful sauce. The meat is simmered for several hours until it is tender and infused with the flavors of the sauce, which typically includes ingredients such as onions, carrots, celery, garlic, tomato paste, red wine, beef or chicken stock, and seasonings. The resulting stew is thick, hearty, and bursting with flavor, with the tender pieces of bull’s tail as the centerpiece of the dish. Rabo de Toro is typically served with crusty bread or boiled potatoes to soak up the delicious sauce and is a popular dish in the region of Andalusia, where it originates from. It is often enjoyed as a hearty and comforting meal on cold days and is a staple of Spanish cuisine, reflecting the country’s rich culinary heritage.

Here is a traditional recipe for Rabo de Toro (Bull’s Tail Stew) that includes both imperial and metric measurements:

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