Event Name- OR - Select an option below
In Argentina, offal isn't moussed, foamed, fried or otherwise made precious. In that country, they simply toss innards -- along with a dozen other cuts of cow, and chicken and pork -- on a grill, then serve them undisguised. That's how they do it at Caminito Tango, too, a bona fide Argentine spot run by Tirso Abarca and a legion of Argentine cooks. The festive, boxy restaurant offers a real taste of the Argentine canon, including empanadas, milanesa, choripan and, of course, the parrillada, a sizzling platter of grilled meat that comes loaded with unadulterated offal. For dessert, there's dulce de leche. Your feast is best washed down with a glass of malbec, the cheap red wine that made the country's wineries famous.