Gunpowder and Good Ox-tail

 Jerez has a Juan Carlos I avenue, and one for Queen Sofia and an IKEA.  We are going near none of them but never mind.

As per, the city has a website.   https://www.jerez.es/   It informs us that this is the Year of Gastronomy in Jerez and today Tootsie is on at the theatre.  Culture trip recommends 10 traditional dishes you must try at least once.   https://theculturetrip.com/europe/spain/articles/10-traditional-dishes-from-jerez-de-la-frontera-you-need-to-try-at-least-once    I am not convinced that they have spent months on this however their are some fun bits. Of  Rabo de Toro they say ‘Jerez, like every other major city in southern Spain, has put its own stamp on rabo de toro (stewed bull’s tail). The chunks of tail are cooked for at least three hours in water and sherry – in some recipes it’s a dark, sweet oloroso, while others favour a drier version – along with red pepper, onion, celery and garlic (elsewhere in Andalusia red wine replaces the sherry).’ I have to say I have cooked ox tail with red wine and it is excellent. I may hazard a little Sherry.

We will settle for some traditional food, if, by traditional we mean what people actually eat. The Bar Camino del Rocio is a 7am till 8pm place, midnight on Saturday and closed on Sunday. It gets 4.4 stars. Adam reckoned that he ‘Went there today on the recommendation from the guide from the spanish equestrian school nearby. It didnt disappoint. The service was fantastic, it was busy, but they found us a table, servicw really friendly and good atmosphere. Made you want to stay and drink for longer. A good find and recommend’.

We are walking  by the Parque Gonzalez Hontoria. 2777 felt it worth writing a review.  Fran was happy a week ago.  ‘It's the place where all hell breaks loose during the Horse Fair, but the rest of the year it's a super peaceful park for strolling or playing sports. It has a very Jerez vibe and is perfect for kids to run around, for a family walk, or for having a drink with friends. A legendary spot!’

So who was Gonzalez Hontoria? He was born in 1840 and became a midshipman in 1851. He joined the naval academy, graduated as a lieutenant and then became an assistant professor at the academy. He then was sent to study the making of gunpowder He then was involved in developing the gunpowder industry and then returned to professing.  Apparently the British tried to lure him away but he would have none of it.  He was involved in the design of 160mm, 240mm. 280mm and 320mm guns.  He died a Field Marshall of Marine Infantry and Brigadier of the navy in 1889. In 1907 his body was moved to the Pantheon of Illustrious Mariners.

So we head out of town. Let us do one last gastronomical treat -  Burger King.  As these things go, it gets 3.6 stars - which seems a bit average.  Eloy was happy four years ago. ‘Spectacular service and attention, the person who attended to us "Adrián" was very attentive and kind.’.  Carla added, 8 hours ago, ‘The nuggets were delicious!!’.   Clearly things recently have looked good.

So we end, looking at the railway viaduct and thinking of tomorrow.