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.
Alan’s deep appreciation for Spanish cooking began as a child living in the Canary Islands. At only age six, he began taking an interest in both the kitchens and dining rooms of his family’s hotels and restaurants, and visiting the farms and fishing piers from which his family sourced fresh local ingredients. This paved Alan’s path to quickly earning his place as a member of the managing & creative teams behind the world’s most innovative & celebrated restaurants, such as Alinea, Topolobampo and Frontera Grill. The professional growth he experienced during those years in Chicago was exponential, and led Alan to begin designing & building thermal circulators for sous vide. He received celebrity endorsements and his products were showcased on television while chefs competed in Bravo’s Top Chef series, Top Chef: Masters series, and PBS’s Mexico: One Plate at A Time. Enamored with the Pacific Northwest, Alan decided to seek opportunities to learn from some of the region’s most notable farm-to-table chefs. Now the Executive Chef of both Tango Restaurant & Lounge and, sister bar, Rumba, Alan’s journey has brought him back to island cooking and into the Spanish kitchen once again.