Driving down Orchard just before Emerald, I see a little building on the left with a sign that reads, “Tango’s” Subs and Empanadas. I asked my friend, what is an “empala”, grossly mispronouncing the word. “An African goat like animal”, why do you ask? She replies. I relayed the sign I had seen on Orchard. She laughed, for quite a while actually. “Its empanada, repeat after me “EMP PAN NADA”. After the language lesson, I was told that an empanada is a pastry filled with a variety of meats, veggies and desserts. “I can’t believe Boise has a place to get empanadas, I hope they are authentic” my friend said with excitement.
I had the opportunity to try empanadas at Tango’s soon after, when my work mates and I went their on a weekday lunch. The place is small with very little for decorations. The chairs are cheap, coffee shop style with tables that wobble. The room was hot, probably from the big windows that faced the east. However, the little room was immaculately clean, the floor spotless. We were greeted by a very friendly woman named Monica who offered to navigate the menu for us. On the left is the list of meat empanadas, followed by the cheese section, then the veggies. Last but not least, eleven desert selections.
We decided to order different selections then sample each others. The first thing you taste is the melt in your mouth, scrumptious crust. The pastry was flaky, flavorful and not in the least bit greasy. It is what I imagined crust is supposed to taste like. You see, we are often disappointed when, after viewing the “marketing picture” of a yummy looking pastry entrée, only to get a grease filled ball of bland dough. No, these empanadas are what pastries are supposed to taste like. Ruined for life, I knew that from this point on, I would always compare all other pastry dishes with the Tango's empanada.
On to the fillings. The chicken Mole was rich, slightly sweet and spicy. Another chicken flavorful entree was the Gardel, which included a light marinara sauce. The Rancho Grande has refried beans, cheese and jalapenos for those who like it hot. The Yummy Fugazza had sautéed onions and cheese. My Vegetarian friend ordered the Cuzo, which had corn. Again, very good. There were a couple of other cheese varieties ordered that I cant remember their names, but do remember the melted mozzarella cheese to be plentiful for any cheese lover. As we made our own unique “happy eating noises”, from hums to yums, we agreed that each and every entrée we tried was wonderful. Each filling was unique, with its own style. The entrees were cooked to perfection, with just the right amount of spices. Did I mention the crust was phenomenal?
Next the desert. We ordered the Cocoa, which was a Chocolate crème filling with a touch of coconut. The crust, which I must say is out of this world, was coated in powered sugar. The La Nona had a caramel like filling with bananas. Both were pure heaven. My fellow work mate would not share her Brazilian chocolate empanada. She teased the rest of us, explaining how the added Nutella flavor made it unique from ordinary chocolate. I made a mental note to remove her from my Christmas card list. I will have to go back to try the Brazilian chocolate empanada.
Monica explained that back home you would find about 10 varieties of empanadas, but she wanted to appease a variety of tastes so they offer over 30 options. Some authentic like the Gaucho with ground beef, eggs, olives onions and spices, or the La Nona with dulche de leche. The non-traditional are the mozzarella cheese varieties or the Chinese, that includes soy sauce and sesame seeds.
If you like pastries, you must try the empanadas at Tango’s. There are enough selections to meet a variety of tastes. While the fillings are delectable, it is all about the crust. Monica would not give out the secret ingredient that ensures the crust is not greasy. Let’s just say the crust is flawless and leave it at that. Yes, I strongly recommend the empanadas at Tango’s, but warn that you too will be “ruined for life” when comparing other pastry dishes to the new standard.
The Idaho Foodbank needs 160 volunteers to help process and label 40,000 cans of white beans May 19,20, 21 and 22 at the LDS Garden City Cannery at 604 E. 46th St. in Garden City. This project will provide convenient high-quality protein even to people who do not have good cooking skills or facilities. There will be two shifts per day: 8:30am – noon and 11:30 am – 3 pm. Volunteers must be age 16 or over. No photography is allowed in the cannery. Please call or email Cindy Fenn at the Foodbank to schedule a shift: 208-336-9643 x236 or cfenn@idahofoodbank.org
