Seatango offers authentic Argentinian cuisine. We’re the only local business that serves facturas (Argentinian pastries) made from scratch. Their catering service specializes in beautifully presented picadas (savory appetizers), mesa dulce (a variety of desserts), empanadas, and asado (grilled meats), as well as more casual facturas, empanadas, mate tea, coffee drinks
What inspired Monica to start this business? In her words, “Every morning in Buenos Aires, I would wake up to the wonderful smell of facturas coming from the local bakery. We had them for breakfast most mornings, and anytime we visited friends for mate [tea] time. My husband, Ariel, and I love facturas, but we couldn’t find them in Washington state. We decided we wanted to bring this tradition of fresh, delicious pastries to our area. In addition to sweets, we offer authentic Argentinian appetizers and full meals.
Alfajores, Argentinian cookies filled with dulce de leche
What Monica loves most is “the satisfaction of people enjoying my food, happy and smiling. It makes me feel emotional just thinking about it! And I love it when customers ask to meet the chef.”
Monica feels that is would be surprising for people to know that, “My husband and I are both from Argentina, and our ancestors came from Italy, Spain, and Arabic countries. This heritage was reflected in the foods we ate growing up, and continues to influence our menu now. We use many recipes and techniques we learned from our families. My father was an Italian-Argentian chef, and I learned a lot helping him in the kitchen as a child. Ariel’s mother and grandmother were both pastry chefs, and they taught both Ariel and me how to make old-fashioned facturas. They all made food from scratch with love, and we’re happy to continue that legacy.
Monica’s biggest challenge in pursuing her dream of owning this business has been getingt the financial capital to invest in things like permits, equipment, and marketing expenses. She says a very helpful solution was, “joining Ventures, a non-profit incubaros with facilities. Using their commercial kitchen and starting as a catering company has allowed us to have lower starting costs compared to opening our own space right away.
“I’ve had to learn to let others support me,” she added. “Sometimes we think we’re Superman or Superwoman, but it’s a heavy burden to do it all on your own. It’s better to work as a team. That’s one reason I’m excited to be part of FIN’s Incubator: I’m working alongside other business owners, and we can help each other.
Monica’s dream is “to have our own brick-and-mortar shop one day. Opening our kiosk at Spice Bridge is a very big step toward that dream!
Seatango will be open on Wednesdays, Thursdays, and Fridays from 11 a.m. to 8 p.m. Seatango is also available to cater events. For details, please visit: Website: seatangofoods.com, Email: monica@seatangofoods.com, Instagram: @seatangofoods, Facebook: @SeaTangoArg
Gerry Furth-Sides 
Barbara Hansen 
Chef-owner Alain Cohen 
Roberta Deen 
Jose Martinez 
Nivedita Basu 