Culinary Background
If there is a single food that represents Argentina, it’s Beef. The rich grassland plains –the Pampas- rest in the shadows of The Andes and feed not only their wheat and corn, but also the grazing land for the cattle and sheep. Argentinean beef is highly prized for its flavor and tenderness. The cattle were introduced in the 16th Century, and were running wild in vast herds less than 200 years later. As with the United States’ cowboy, the romantic image of the “Gaucho” pervades the culture.
Argentina, however, boasts a healthy coastline and fish are plentiful. You will find them grilled, fried, marinated and cooked in just about every way imaginable. Empanadas (turnovers) stuffed with beef, chicken, vegetables, corn and many other fillings are found in many Latin American countries. These turnovers can be eaten as appetizers or light meals.
The cooking method of choice in Argentina is, without a doubt, grilling. Beef steaks, sweetbread and kidneys crackle over the flame, along with vegetables, fish and sausages. The tender skirt steak, the Churrasco and the vacío, or flank steak, are some of the most popular cuts.
In Argentina, beef rules. Not just steaks, but every part of the beast. The Parrillada Mixta, or mixed grill, is Argentina’s almost ritualistic meal event and not a place for dedicated vegetarians. Sides of beef rotate slowly on vertical spits around a fire pit, waiting to be hacked off in pieces by asadores (grill chefs) and finished to the diner’s delight. Platters swish through the Parrillada restaurants heaped with mounds of grilled roasts, sausages, steaks, ribs, sweetbreads, intestines, and more. The average customer consumes about two pounds of beef at a single seating. Men and women alike, team these cuts with nothing more than a splash of the pungent parsley-vinegar condiment known as “Chimichurri Sauce”, and sides of fried potatoes and salad.
It is our wish that at Tango you will experience a bit of Argentina and enjoy this authentic and unique cuisine. ¡Buen provecho!
Nancy and Ricardo Mermet
Owners