Pollo en Pepitoria, according to the Internet, is a typical Spanish way of cooking meat, generally chicken, where the cooking liquids are enriched and thickened by egg yolks and almonds. Although it is a traditional and therefore long-standing dish, it is not actually that common in Spanish bars or restaurants. It is however quite delicious so I decided to give it a try. It is also typical of a town not that far from here called Tarazona. We ended up stopping in the town on the way back from a very recent trip to Olite. I therefore thought it was a good excuse to publish this recipe……
The first time I went to Tarazona was around twenty years ago. We had an English friend staying with us and we were looking for somewhere different to take him. We had heard a lot about the famous fiestas in Tarazona so we set off, together with my then young son, to partake first hand of their most unusual tradition. Basically, on the first day of the fiestas, nigh on 20,000 tomatoes are thrown by thousands of people at one guy in an elaborately coloured suit! This colourful human bullseye is called the “Cipotegato”.
…………. The Cipotegato has to make a kamikaze run of just over 1Km through the streets of Tarazona, protected by his friends, whilst subject to a veritable storm of tomatoes that rain down from all sides. The run concludes in the Plaza España where, from on high, he removes the mask, that had until then hidden his identity………..
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2017 Lincoln W. Betteridge