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Tango Miel: Argentine Steakhouse Fullerton and Western

Ligament | Apr 17, 200311:35 PM

WARNING: All the food we ate was carry-out. As you know, this is not the best way to eat grilled meats.

Ok, per Da Maya's request, as well as the beckoning of my GF Aubrey (who you met at the Spoon Thai Westernathon), we got carry-out from a new Argentine joint called Tango Miel, at the corner of Fullerton and Western in North Bucktown/Logan Square.

Aubrey picked up the food for my lazy ass as I sit at home surfing the net and reading chowhound. She said the interiour is "cute and rustic, brick walls, exposed interior beams, and lots of cigarette smoke" Also appears small with around six to eight tables.

Here is what we got:

App: Mayonesa De Atun, potato, tuna and mayonnaise mix in olive oil. We got this dish primarily because I have had other versions and never quite liked it. Same this time. I give up on this dish as I just cannot like it no matter the number of tries I give it. This version is basically standard mayo based tuna salad with boiled potato cubes mixed in, some carrots, peas. No, wait I just tried it again and the lemon juice penetrates the mayo on the finish to make it more pleasant. This version is pretty good.

Empanadas: Why? common dish to compare with others. The fillings did not seem particularly outstanding. We got beef and one with ham and cheeze. To me, the crispness of the empanada is half the fun. And of course, since they steamed in a carry out container for some time, the fun was gone. I think they are at least average based on the filling, and cannot comment on the pastry itself. This was my fault. Lets just assume they were at least very good.

Ensalada De Tomate: immature tomatos. not ripe. little olive oil. very little oregano. undetectable vinegar. not at all as good as the tomato salad at, let's say, El Nandu.

Asado A La Parrila: char-grilled short ribs. good quality meat. Thicker cut than your typical mexican style ribs used for grilling. Cannot detect marinade or seasoning. Very well charred. large portion. Served with very crispy steak fries. They are still crispy after the trip in styrofoam. Impressive.

Parrillada: Short ribs, two types of sausage: one, a black blood sausage, which was ok, similar to a polish kishka. The other sausage, red, smoked, made of liver or shrimp? piquant seasonings. Very flavorful and charred. Really like it. Please tell me what it is. Also, the "flap meat" aka skirt steak is huge, probably 12 Oz after cooking. again, well charred. medium rare. good beef flavor. Sweetbread: nicely tender, charred. Something resembling a shrimp in there too...I'm at a loss to what it really is...seems like grilled eustacian tube or something. I realize I'm really exposing my ignorance here. Aubrey likes it. ok, for 15.75 we have about two pounds of grilled meats. great value.

Ok...dessert: Panqueques. Homemade crepe filled with caramel: seems to be very similar to apple dipping caramel inside the rolled up crepe...Did not really impress us. Not that type of "oooh so rich and sinful earthy round aromatic" homemade caramel. Oh well...

The chimichurri: about 50% olive oil and then the standard parsley, garlic, some red pepper. I personally prefer a 80-90% parsley to oil ratio. Other than that, I could not fault the sauce. One of the great condiments in the world.

So, I DID like this joint. It has promise. Again, I would assume that the food should taste at least one grade up when eaten in house versus carry out. I will try again next time we want a lot of good quality beef products at very reasonable prices.

all the best, jason

Tango Miel
2346 W. Fullerton
Chicago, IL 60647

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