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Mar 12, 2009 09:18 AM

argentinian steakhouse?

Are there any such steakhouse in the Boston area?

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    1. re: Bob Dobalina

      They're Argentine style but do they bring in real Argentine beef?

      1. re: BobB

        Not sure if they do, but I have to say, it's darned good! They definitely use argentinian technique when they prepare meals.

          1. re: joebloe

            Tango grills over gas and while their marinades are excellent, some things can be inconsistent. The skirt steak is the best in my experience.

            There are several Brazilian churrascarias which use charcoal: Midwest Grill, Pampas in Somerville and Everett/Malden (note these are now separately owned and not the same management), Gauchao and Rodizio in East Somerville, and Cafe Belo in Somerville. Sal e Brasa in Everett uses charcoal I believe, I thought Picanha's might but their grill is in the kitchen so its hard to tell and not certain about the Everett Cafe Belo. Note that its hard enough to get a gas rodizio imported from Brazil approved by the inspectors for use (this can take months), charcoal or wood burning grills are even more difficult. Many towns will simply not approve them (remember in the past some Bertucci's had actual wood fired ovens, but many towns didn't... and they have now all been converted to gas for consistency). It has to do with neighbor complaints, fire and exhaust hood concerns, pollution, ... and in the case of restaurants, some find it more cost effective both in fuel, importing, and permitting to just go with gas even if they could get charcoal approved.

            As far as imported beef, you are not going to find Argentinean beef outside of a high-end churrascaria, which we do not have and most of those in other cities use commodity beef (and gas) too. Locally "cupim" is available from time to time, a cut which comes from a hump on the cows shoulders, which regular US beef cattle do not have, so is usually imported. The one restaurant I have seen it in this past year was Rodizio, although I heard that others offered it. But its not in butchers right now and rodizio didn't have it a few weeks ago, so its probably something that might have to wait for the summer grilling season. It usually comes pre-seasoned and presumably frozen, so the texture is not what it is from Brazil... but it is unusual.

            1. re: itaunas

              itaunas, thanks as always for another highly educational post, it is much appreciated!

              1. re: itaunas

                itaunas, as GretchenS stated, it's always a pleasure reading one of your posts. I'm always amazed by, and memory bank , the knowledge you impart. Having never been to Tango, and I've been meaning to for sometime, is there anything else you can expand on or rec besides their skirt steaks?


                Tango Restaurant
                464 Massachusetts Avenue, Arlington, MA 02474

                1. re: Harp00n

                  Harpoon and Gretchen, thanks so much for the positive feedback!

                  I haven't been back to Tango in a year, despite meaning too, so you might check out more recent reviews from hiddenboston and others. If you go on a weekend, keep in mind that its very tight seating and very loud (you won't even know the stereo is on until about 9:45-10pm). I have always been satisfied and not gotten sticker shock with the bill, but it is more expensive than a Brazilian or Portuguese restaurant for similar plates (and smaller portions).

                  I would suggest a strategy of ordering the meats a la carte and still sharing, rather than ordering the parrillada (even the uno is a lot of food). To start the sweetbreads, grilled provolone and meat empanadas are good choices. The skirt steak is my favorite of the meats, the beef ribs (cut flanken style) I keep wanting to like but have always been served underdone. The morcilla and chorizo may not be on the menu outside the parrillada (can't remember), but I do enjoy them. I also like that they have several options on a milanesa (especially the a caballo). Lamb chops, churrasco a caballo and so on is good. Beyond that, I have meant to try their version of pastel de papa and haven't ever touched the seafood offerings. The flan is fine, but I have almost always been too stuffed for dessert and crave something with a bit more acid, like Brazilian passion fruit mousse.

                  1. re: itaunas

                    This is terrific, really itaunas!
                    I now have the basis for an informed approach to this resto.
                    A report will be forth coming as soon as possible.

                    Thanks again,

            2. re: BobB

              An Argentine friend of mine told me that their beef is from Canada, of all places. I'm not sure how he knew that though.

              1. re: Ralphie_in_Boston

                Not really R i B,
                As Canada is far-and-away the largest beef exporter to the US market. Although it's still a drop in the bucket compared to domestic production.


                1. re: Harp00n

                  Oh I believe Canada exports huge to US...I see "Product of Canada" all the time on labels in the grocery store. This is a welcome sight to me, when I am searching to avoid items that say "Product of (country that I'm way too scared to eat food from)"

                  I was just amused that a place with a theme so far to the south, such as Argentina, would import from a place to the north of us. Okay, so I'm easily amused.

                  1. re: Ralphie_in_Boston

                    Easily amused?
                    That's a fairly full lifeboat as far as I'm concerned. :-D


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