Tango's serves up Argentina-style empanadas

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Even if dancing isn't your thing, it would be hard to pass up tango with a capitol "T" -; also known as the delicious Argentinean caf that serves up mouth-watering empanadas.

The empanada

An empanada -; Argentine-style -; looks like a turnover or a microwavable "Hot Pocket." The tasty two-part concoction starts with a simple flour-based dough that is filled with anything from meat and vegetables to fruit and chocolate. [split]

The empanada is then fried to crispy -; but not greasy -; perfection.

The charming owner

If the food isn't enough of a reason to swing into Tango's, meeting its charming and friendly owner, Louis Bremmer, makes it all worthwhile.

Bremmer is visibly passionate about his restaurant and beams from ear to ear as he talks about how he got into the empanada business. Bremmer and his wife, Monica, have lived in the United States for just under two years. They opened Tango's five months ago.

Even though Bremmer, a native of Mexico City, enthusiastically serves up Argentinean food, he's never actually visited the country -; but his wife has. She and her family are from Buenos Aires, the capital city of Argentina. Bremmer fell in love with the food and traditions he learned from them.

The menu

Tango's specialty is its 24 varieties of meat, vegetable, cheese and dessert empanadas.

The number of empanadas will climb to 40 as more vegetables and fruits become available during warmer weather. Tango's also offers four kinds of sub sandwiches that incorporate Argentinean ingredients.

And the price is certainly right. Tango's empanadas cost two bucks each, allowing adventurous diners to satisfy their appetites and their budgets.

Tango's tastes

Christin: On the owner's recommendation, I tried the "Gaucho" and the Cuzco, which Bremmer described as traditional empanada fillings. The Gaucho is filled with ground beef, eggs, olives, onions and bell peppers, while the meatless "Cuzco" includes creamed corn in a sweet sauce. For dessert, I chose "La Nona," a banana and dulce de leche combination.

Kendel: Also upon Bremmer's advice, I tried the "Rancho Grande," a spicy, but not too spicy, blend of refried beans, Mexican chorizo, jalapeno, and cheddar, and the "Moleh," shredded chicken soaked in an exceptional sauce made of chocolate, peanuts and various kinds of chilies! I ended my Argentinean meal with the Chocolate empanada, a gooey sweet blend of Dulce de leche, cream cheese and chocolate, topped with powdered sugar. It was appropriately described as "everyone's favorite."

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