Rabo de Toro, or bull's tail, is a classic Andalusian dish that is popular in Seville. It is a slow-cooked stew made from the tail of a bull, resulting in tender and flavorful meat. The dish is typically prepared with red wine, onions, carrots, garlic, and various herbs and spices. Rabo de Toro is often served with potatoes or rice and is a favorite among locals and visitors alike for its rich and hearty taste.
