We tried the Cola de toro a la Sevillana at Taberna Sol y Sombra in Seville, and we still think about it because it was delicious. It’s one of the best we’ve tried so far, both because of its texture and its flavor.
Quick facts about Cola de toro a la sevillana
- Also known as: Seville-style oxtail stew
- Definition: Cola de toro a la sevillana is a Spanish tapa made with oxtail, served hot, and known for its rich and savoury flavour.
- Where we ate it: Taberna Sol y Sombra, Seville
- Context: This dish is rooted in the strong bullfighting culture in Seville, since people needed to use all the parts of the animal after the fight was over. While the quality cuts were bought by rich people, bullfighters used to give away the less-requested parts like the oxtail, ears, and offal. The dish achieved national fame thanks to the owner of the Cordoba restaurant El Caballo Rojo, José García Marín, when he served it at events organized for the King, elevating it by stewing it with red wine and vegetables. While there are several versions of oxtail stews in Spain, in Seville they use Sanlúcar manzanilla white wine, and they don’t call the dish “rabo de toro” like other places because they use “rabas” for fried squid.
- Served: hot
- Texture: gelatinous and juicy
- Flavour: savoury and rich
- Pronunciation: koh-lah deh toh-roh ah lah seh-vee-yah-nah.
- One-line verdict: a must-try authentic Andalusian dish, perfect if you like stews and grandma-style cooking.
Why it’s worth ordering
You should order the Cola de toro a la Sevillana at Taberna Sol y Sombra in Seville to try a delicious version of this classic Andalusian dish. At this restaurant, the oxtail’s taste and texture are enhanced by a sweet and slightly acidic sauce and crunchy French fries.
Taste and texture
The Cola de toro a la Sevillana at Taberna Sol y Sombra in Seville is perfectly cooked to fully enjoy the juicy, fall-off-the-bone, and gelatinous texture of a good-quality oxtail. They cook it so well that you don’t need a knife; it’s very tender. You can taste the rich ox flavour, but also the wine and vegetable based stew complementing it. The wine taste is very subtle.
Pick up a crispy golden French fry that comes with the stew and dip it into the stew to maximise your experience.
How to order it
Once the waiter at Taberna Sol y Sombra in Seville comes to your table, you can order the Cola de toro a la Sevillana just by saying “La cola de toro, por favor”. If you’re really hungry, you can eat this dish by yourself, but it’s better to share it and get more dishes so you can try as many as possible.
Watch it
Quick decision guide
You’ll like it if: you like beef and other rich stews.
If you want something similar: Txangurro al horno
Frequently asked questions
In Seville, they say “Cola de toro” because they use “rabas” for fried squid.
It does not; it tastes like beef and vegetable stew, with a hint of wine.
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