The Tango Story
In the eighteenth century, elements of the tango were born in Spain from a dance called the contradanza. In the early 1800's, the contradanza was later introduced into Cuba where it became the habañera. The habañera made its way to Buenos Aires where the Argentine milonga dance had risen to popularity. In the Buenos Aires brothels, the milonga dance was mixed with flavors of the habañera and the Tango was born.
The tango dance was flavored by ingredients of dance from Spain, Cuba and South America. At Tango Restaurant we use the history of the tango as a guide for our latin infused food and drink. Taste our Spanish tapas, Cuban mojitos or South American ceviche and enjoy!
Executive Chef
Daniel Pérez
Growing up in Mexico City, Daniel Pérez was immersed in Latin culture and cuisine. Daniel helped open the kitchen of Tango Restaurant in April 2000. After three years he had mastered all of the kitchen stations and moved to San Antonio, Texas to work under executive chef/owner, Bruce Auden, at Biga on the Banks. In 2006, Daniel was drawn back to Tango to take over the kitchen and in 2010 was named the Executive Chef. Latin inspired food has and always will be a passion of Daniel's.
Pastry Chef
Mari Loofburrow
Growing up in Lynnwood, WA, Mari discovered her love for baking at a young age by baking simple things for her friends and family. She later took the love of baking to the Seattle Culinary Academy at Seattle Central Community College, graduating in 2004. With her French pastry training, she worked at many esteemed Seattle restaurants including Tom Douglas' pastry kitchen, and held head pastry chef positions at Crush and Palisade. Having once been an intern at Tango during culinary school, Mari was thrilled at the opportunity to take over the Head Pastry Chef position and is the creative force behind the desserts and baked goods of both Tango Restaurant and Rumba.
