Review: Heavenly Oxtail

by Adrienne Matt on July 14, 2010

in Beef & Lamb

On suggestion from my host, Carlos, in Torremolinos, I went to a Gallician-styled restaurant, Meson Galego Antoxo on Calle Hoyo.
The pulpo feria was a little salty but super tender, not too chewy, garnished with paprika and half a potato.

The waiter suggested a timbal of rabo de toro. It.was.divine.
The meat was pulled but not too stringy. The timbal was topped with a slice of green apple, halved, and atop that was carmelized sugar from being slightly torched. Served with string fries.
The earthiness of the meat, the tart of the apple, the sweet of the brittle sugar — oh, it was the best meal I’ve had on this trip. Yum.

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