Food & Drink

Inside a Michelin-Starred Chef's Controversial Quest to Turn Fighting Bulls Into Gourmet Food

Published On 12/06/2016 Published On 12/06/2016
Chef Mario Sandoval and team | Jorge Lopez/Thrillist
Juan del Alamo, at Las Ventas Plaza, Madrid | Jorge Lopez/Thrillist
Toribio Anta Anta, of Casa Toribio | Jorge Lopez/Thrillist
Chef Mario Sandoval | Jorge Lopez/Thrillist
Toribio Anta, at right | Jorge Lopez/Thrillist
Coque | Jorge Lopez/Thrillist
Rabo de toro ravioli, topped with bull sirloin | Jorge Lopez/Thrillist
Sandoval's toro bravo sausage platter at Coque | Jorge Lopez/Thrillist
Sides of butchered bull meat hang in a refrigerated truck after a bullfight at Las Ventas Plaza | Jorge Lopez/Thrillist
Las Ventas Plaza, Madrid | Jorge Lopez/Thrillist
Ssam of fighting bull sirloin in a lettuce leaf at Coque | Jorge Lopez/Thrillist