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875 N. Main St. Send to Phone
From paella to churrasca to mafongo from Puerto Rico, the dishes at Tango are all made in-house, and represent a tasting of Latin American cooking.

Lunch Tues.-Fri., Dinner Tues.-Sun.

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THIS RESTAURANT IS CLOSED Tango's Restaurant Review

: This is a veritable tour of Latin American cooking south of Mexico. Ana I. Peña, born in Cuba and reared in Spain, and her Argentine-born husband Norbert A. Guallini, have composed a collage of cooking from their part of the world. Thus, you can get tapas that seem quite true to Spain, such as chorizo al vino (the classic Spanish sausage braised in red wine), or empanadas that are fried and thus reflect more of the Caribbean tradition with these little snacks, rather than the baked ones found in Chile and Argentina. They're crisp, nicely seasoned and served without any needless embellishment. The churrasca steak is a tender flank—be sure to order it rare—with crisp house-made fried potatoes. The chimichurri sauce on the side is somewhat unusual, a blend of oil and herbs, less chunky and garlicky than most. But everything is made in-house and follows family recipes, including the brazo gitano dessert, a rolled cake layered with either dulce de leche or guayava, from Ana's grandmother's recipe. Not looking for a full meal? There are tapas from Spain and Latin America and several good wines by the glass for a quick bite at the bar.


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