When I came to Miami to attend graduate school at the University of Miami (eons ago), my studio-mates and I spent quite a bit of time in Coconut Grove. Specifically, we spent a lot of time at Cafe Tu Tu Tango. It was a tapas restaurant on the second floor of Cocowalk that was supposed to, in a completely staged and faux way, look like some sort of funky artists studio. We liked it because the food was decent and not super expensive (good qualities for grad students), good drinks (good quality all-around), and a covered terrace/porch area where you could sit outside and watch everyone below.
They closed in 2008, I think, although I had not been there in probably ten years at that point. It appears that there is still one restaurant in Orlando, but it’s menu doesn’t seem at all familiar…
I don’t remember ever having this salsa there either, but recipe is from the Miami Herald in 1991. It’s a yummy, healthy dip – not very liquidy and more like a bean salad than a salsa – that is great with baked tortilla chips. The veggies give it a nice crunch and the tomatillos add a really nice taste. Note: this is not spicy at all, so if you want to add some heat, add some fresh jalapeño.
Cafe Tu Tu Tango Black Bean Salsa
Yield: about 6 cups
3 cups cooked or canned (if canned, rinsed and drained) black beans
1 cup fresh or frozen corn kernels
1 pound tomatillos, diced (or less to taste)
1 bunch green onions, white and green parts, finely chopped
1 green bell pepper, seeded and finely diced
1 red bell pepper, seeded and finely diced
1/4 cup olive oil
1/4 cup red wine vinegar
Hot pepper sauce and/or Worcestershire sauce, to taste
Cumin, salt, and pepper
1. In a large bowl, toss beans with corn, tomatillos, green onions, and peppers.
2. Add the olive oil and vinegar and toss again.
3. Season to taste with the hot pepper sauce, Worcestershire, cumin, salt, and pepper.
4. Refrigerate for at least 3 hours before serving to let the flavors develop. Adjust seasonings as needed.
Source: Miami Herald, but the article is available here.