Tangierino
83 Main Street
Charlestown, MA 02129
617-242-6009
A stone’s throw from City Square, Tangierino brings some of the world’s more luxurious cuisine to Charlestown. Self-taught chef and owner Samad Naamad’s Moroccan roots and passion for interior design meld to create a dining experience unlike any other in the Boston area.
The dimly lit dining room, with velvety chairs and embroidered and beaded curtains that section off low, cushioned nooks, is perfectly suited to the menu of sultry, authentic Moroccan dishes with contemporary touches.
Feast of the Throne at Tangierino
In honor of the Feast of the Throne, a centuries old Moroccan festival commemorating King Mohammed VI’s accession to ...
Three Times the Tangierino
Tangierino, Boston’s go to spot for upscale Moroccan cuisine, is in the midst of an expansion, adding three new ...
Signature Dishes from Samad Naamad
As he prepares his Charlestown restaurant for an elaborate expansion, chef-owner Samad Naamad offers up some new examples of his ...
scallops
by Chef Samad Naamad
Toasted pistachio-crusted Maine sea scallops with an artichoke and mache salad and a Grand Marnier-orange glaze
- Brioche
- 1. noun A soft, yeasty French bread enriched with butter and eggs.
- Compote
- 1. noun Slow-cooked fruit in syrup.
- Confit
- 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
- Crostini
- 1. noun The Italian word for "little toasts" (referring to bread, not grappa).
- Emulsion
- 1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
- Foie gras
- 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
- Infuse
- 1. noun The flavor extracted from herbs, spices, tea or coffee by steeping them in boiling water. The liquid derived from the process of infusing is also called an infusion.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Mascarpone
- 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
- Porcini
- 1. noun Smoky, meaty wild mushrooms.
- Praline
- 1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- Ragu
- 1. noun Tomato and meat sauce from Bologna.
- Romesco
- 1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
- Rösti
- 1. noun Refers to a Swiss potato dish, similar to some types of home fries, where shredded potatoes are sautéed on both sides until browned.
- Salsify
- 1. noun A root vegetable with oyster-flavored flesh.
- Shank
- 1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of mean, the shank requires slow-cooking methods like braising.
- Tapenade
- 1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
- Za'atar
- 1. noun An herb, or spice blend of sesame seeds, sumac, and herb za'atar that is used in Middle Eastern cooking, sprinkled on bread or on grilled meat.