No cuisines specified
Our medialunas (half-moons or croissants) are exquisite and come in two forms: sweet and savory. Our sweet medialuna is as good as a Parisian croissant with a slightly crunchy top and a soft body. They are perfect for a coffee break. The savory croissant can be eaten on its own or with melted cheese in the middle.
Facturas (pastries) can also be filled with dulce de leche' and sprinkled with icing sugar.
If you prefer, you can have your factura with a topping of vanilla custard or jam.
Bun coated with brown sugar.
Crispy outside and covered with crema pastelera or dusted with sugar
They are mouth-watering and they are perfect for business coffee breaks or just simple indulgence
CaNones de dulce de leche (cannons with creamy caramel) are cylindrical flaky pastries filled with dulce de leche and sprinkled with icing sugar.
Palmeritas (palmiers or elephant ears) are flat, heart-shaped, yummy puff pastry coated in sugar.
Served with tea or mate
Scones are british and at tango pastry we maintain the tradition of serving them with tea (and also coffee or hot chocolate if you prefer). Scones can be plain or with raisins.
These alfajores are filled with luscious creamy caramel (dulce de leche) and sprinkled with coconut flakes
Covered in belgian chocolate with a creamy caramel (dulce de leche) filling
Filled with jam and dusted with icing sugar; you will not find another alfajor like this one
Filled or topped with fresh cream, these finger pastries can also include dulce de leche.
Meringue decorated pastries that come in a variety of shapes and colors
Of course, dulce de leche features very prominantly in a variety of finger pastries
Assorted finger pastries can include a variety of shapes and toppings, some with nuts and fruits.
Made with dulce de leche, fruit, and port. A complete delight
Peach filled cake topped with cream.
A classic pie with a latin twist
Also called balcarse dessert, this sponge cake is filled with cream, meringue, port, and peach or strawberry.
The italian style cheese cake.
Shortbread with a quince jelly filling.
Multi-layered, crispy pastry with a creamy caramel filling, covered in belgian dark chocolate.
Made with evaporated milk, sweetened condensed milk, and cream, in addition to peaches or pineapple.
Filled with lean, ground beef, onions, olives, and hard-boiled egg. These are our most popular empanadas
Sliced chicken, onions, olives, and hard-boiled egg.
Filled with ham and American cheese.
Filled with tuna, onions, olives, and hard-boiled egg.
Corn with mozzarella and bechamel sauce.
Spinach with mozzarella and bechamel sauce.
Tea sandwiches (sandwiches de miga) are triple layered, made from a thin white or brown crustless bread. Fillings can include sliced ham, eggs, cheese, tomatos, green peppers, lettuce, olives, palm hearts, blue cheese, tuna, and mayonnaise.
A thin breaded steak or chicken fillet that traces its origins to central europe. It is normally eaten in a sandwich or on its own with french fries or ensalada rusa (potato salad). the milanesa napolitana originated in buenos aires, and consists of a milanesa topped with home-made tomato sauce, ham, and mozzarella cheese.
Easter pie (tarta pascualina) is made with a puff pastry crust and originates from liguria in northern italy. This dish can be traced back to the 16th century, and as the name suggests, it was traditionally eaten as a meat alternative during lent. Filling options include spinach, cheese and eggs; ricotta cheese, bechamel sauce and corn; or, tuna, spinach, and ricotta cheese
Russian salad in western european and latin american countries. It is composed of diced potatoes, hard-boiled eggs, peas, and carrots in mayonnaise. Though a traditional christmas dish in russia, elsewhere it is a common side dish throughout the year, particularly in summer.
Originally from italy, the spring pionono (pionono primavera) consists of a thin, lightly sweetened sponge cake. It is filled with ham, cheese, olives, tomato, lettuce, red pepper, and mayonnaise, and rolled up jelly-roll style. Traditionally, it is eaten at christmas in argentina, when the hot and humid summer of the Southern Hemisphere calls for a lighter dish.
We prepare the dough and tomato sauce from scratch to achieve a delicious crunchy crust and a low acidic flavor. We use olive oil and a variety of toppings that can include mozzarella, sweet red peppers, anchovies, olives, pineapple, palm hearts, tuna, blue cheese, pepperoni, garlic, and onions.
Ravioli or gnocchi alla bolognese are made with a meat-based tomato sauce that originates in bologna, Italy. It also can be accompanied with bechamel sauce to create a two-sauce delight.
Lettuce, tomato, hard-boiled eggs, tuna, green and red peppers, olives, olive oil and vinegar.
Menu for Tango Pastry provided by Allmenus.com
DISCLAIMER: Information shown may not reflect recent changes. Check with this restaurant for current pricing and menu information. A listing on Allmenus.com does not necessarily reflect our affiliation with or endorsement of the listed restaurant, or the listed restaurant's endorsement of Allmenus.com. Please tell us by clicking here if you know that any of the information shown is incorrect. For more information, please read our Terms and Conditions.