Mixtura
One of Kirkland's newest restaurants: Mixtura.
"Most of my menu is seafood because I'm an ocean lover...I'm a surfer my whole life. Peru is probably one of the best countries for waves," says Executive Chef Emmanuel Piqueras, who opened Mixtura with two business partners in December.
He says he fell in love with Seattle right away.
"(It's a) good place for me, because we have the ocean, we have the woods, the best mushrooms, the best fish. I think it's a good place for surfer-cook like me," laughs Emmanuel, who's been working in kitchens for the past 16 years.
The 34-year-old chef, who graduated from Le Cordon Bleu in Lima, was originally planning to stay in the states for just two months when he moved from Peru in 2003 to work for Andina in Portland.
During his 2 ½-year stint, the restaurant was declared a "Bid Deal" by Gourmet magazine, and voted "Restaurant of the Year" by the Oregonian.
Named one of Peru's top three specialists in novo-Andean cuisine, Emmanuel brings bright colors and vibrant flavors to his dishes at Mixtura.
"The most interesting thing for American audience is beef heart skewers," he says.
They're fire roasted and very tender.
But for those of you who are not so adventurous, you can chose from char-grilled octopus, cebiche, quinoa-crusted chicken, and a wide selection of fresh seafood.
"I like when the people leave the restaurant happy, say 'we will come back, we'll talk to our friends,' you know?"
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