Tango Sur and Chimichurri Avocado Bruschetta

This week, my dinner club and I went out to Chicago’s favorite spot for Argentinian food, Tango Sur. Before I went, I spent a while stalking the menu as I usually do, but  this one was particularly hard to narrow down my choices. I had more than 12 things I wanted to try! The one thing I KNEW I had to try were their empanadas. Thankfully, I got to try a few different ones: Spinach and cheese, ham and cheese and beef. For me, the ham and cheese topped the charts. Dipping it in the accompanying chimichurri sauce, the whole empanada was gone in about 30 seconds!


While everyone at the table went with the the filet served with spinach mashed potatoes, I went a different route and got a chicken dish. It was HUGE but so delicious that I ended up eating the whole thing. The chicken was called Suprema a la Napolitana and was served breaded and fried and topped with ham, mozzarella and tomato sauce. 

El Filet:


Suprema a la Napolitana:


While I literally had nothing left on my plate at the end of dinner, I did get to bring something home with me. The delicious chimichurri! We asked for extra to dip our potatoes in and WOW, that stuff is delicious. The next night I decided to make an appetizer with the amazing sauce: Chimichurri Avocado Bruschetta. This is a super easy recipe to make if you already have pre-made chimichurri like I did. If you want to go all out and make your own, I certainly encourage it! You can find a great recipe for homemade chimichurri: here.

Basically all you do with this appetizer is toast some sliced baguettes, chop some avocados, toss those with the chimichurri and top on the sliced baguettes. It’s simple, elegant and delicious!




Triple A Salad (Arugula, Avocado and Apple Chips)



As we are all in our 22nd day of the New Year I thought I’d inspire some healthy-delicious eating! We had a whole bunch of extra arugula in the fridge so I took myself to my favorite grocery store, The Fresh Market, for some salad-like inspiration.  The first thing I saw were these amazing looking Fuerte avocados that felt perfectly ripe.



After that I thought about how great avocado’s go with lime and cilantro (think guacamole goodness) so that is what I picked up for the dressing. I wanted some crunch to my salad and got some of the Fresh Market’s homemade green and red apple chips. I went on home and whipped up this yum-yum salada!

Triple A Salad


1 large Fuerte avocado or 2 Hass avocados

3/4 cup apple chips, crumbled


For the dressing:

1/2 cup of fresh cilantro

3 limes, juiced

1 tablespoon grainy Dijon mustard

1 cup of canola oil

Salt and Pepper


Combine cilantro, lime juice and mustard in blender. Slowly combine canola oil until emulsified. Season with salt and pepper and refrigerate for 20 minutes.  Toss arugula greens with dressing until well coated. Top with avocados and apple chips and ENJOY!