For five days, the city's hospitality establishments will compete to offer the best interpretation of this traditional recipe, deeply rooted in Cordoban culinary identity. Attendees will have the opportunity to taste the different versions of this stew, a significant gastronomic attraction for the region.
This event holds special significance as it coincides with the tenth anniversary of the Cofradía Gastronómica del Rabo de Toro Cordobés (Gastronomic Brotherhood of Cordoban Oxtail), the entity organizing the initiative. The contest aims to recognize the work of hospitality professionals, preserve the original recipe, and promote oxtail as a key local culinary reference.
The competition will also highlight how each establishment adds its personal touch while maintaining the essence of a dish based on slow cooking, quality ingredients, and an intense, flavorful sauce. The event is sponsored by the University of Córdoba, UCO Cultura, La Casa Azul, GDM Brokers, and the Provincial Council of Córdoba.
Participating taverns include Santa Marina, La Cuarta, El Poema, Gran Capitán, Bodegas Campos, El Antojito, La Yerbabuena, Bodega San Basilio, Hermanos Salcedo, Los Turruñuelos, Biarritz, Pepe Salinas, and San Miguel Casa El Pisto.
Restaurants taking part are Bodegas Campos, La Cazuela de la Espartería, El Burlaero, El Coto, Mesón San Basilio, Misa de Doce, La Almudaina, La Viuda, and La Posada del Caballo Andaluz.
