Hot Chefs Zihuatenejo

Tango! with Glenn Monk

Tango, quietly tucked off of the sometimes touristy path in the heart of Zihua, provides a chill, laid back vibe with smooth Latin jazz and a comfortable atmosphere. With a menu utilizing local seafood designed by world renowned Chef Glenn Monk (see below), this mid-priced locals favorite offers a full wine list and like the name implies, a truly festive culinary experience.

Each morning the TANGO! buyers scour the local fish market and set out to prepare creative daily specials which the knowledgeable, unobtrusive staff will happily tell you about. For starters, dip fresh local shrimp in one of the three signature salsas or Conchas Rellenas, giant clean shells stuffed with fresh mixed seafood in a white wine cream sauce. For main dishes, sink your taste buds into Chef Monk’s tantalizing delights ranging from unique tapas to locally caught seafood like Huachinango Veracruz or freshly imported beef like Filet of Sonoran Beef, a delicacy served with poblano pepper and mushroom sauce. While the food may be the reason you come, and keep coming back, Tango’s atmosphere will be the reason you stay.

Chef Glenn Monk from TANGO!
There’s a reason TANGO! is our featured restaurant… the culinary wizardry and restaurant stewardship of Executive Chef Glenn Monk. Over a 30-year career in 5-star culinary landmarks, Glenn has not only made his mark as a globally recognized chef, but also a visionary “opener” of restaurants. TANGOS! contemporary “cocina Mexicana” and “new age cuisine” gastronomic experience makes Chef Monk’s spot truly, a reason to Tango. With a menu changing as often as a Mexican sunset, what won’t change is the dedication TANGO! has to providing a truly memorable night out.

Huachinango Veracruz Recipe
(Snapper Veracruz for 4)


4 red snapper fillets
4 tomatoes medium size  (chopped)
1/2 white onion (chopped)
3 garlic pieces (chopped)
1 green pepper (thinly sliced)
capers (100 grams)
olives (100 grams)
oregano ( a small  spoon)
chicken bouillon
1 cup of white wine
Juice of 1 lime
1 cup of water
ground pepper

Marinate the snapper fillets in lime juice, salt and pepper.  In a casserole dish, cook the garlic with the olive oil.  Add tomatoes, onion and green pepper.  Saute for 5 minutes then add water, wine, capers, olives,  oregano, ground pepper and chicken bouillon.  Boil for 5 minutes.  Add the fillets and cover with the sauce.  Cook for 5 minutes.  Serve with white or red rice.

Corner of Hermenegildo Galeana and Nicolas Bravo
Col Centro
Zihuatanejo, Guerrero
Tel 755-544-7497

For more information about Zihuatanejo, visit Explore & Go Mexico.

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