The Spanish Mixta: Sautéed chicken, chorizo, bell peppers and haricot verts in a paprika broth, surrounding saffron rice and garbanzos
The Spanish Mixta: Sautéed chicken, chorizo, bell peppers and haricot verts in a paprika broth, surrounding saffron rice and garbanzos
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Fed up with a lack of quick and easy take-out dinner options, Chad Koehnke decided to make complete meals with his own hands and open what he believes is a one-of-a-kind food truck in West Queen Anne.

Rather than a large menu of this and that, Mediterranean Mixta offers three to four complete dinner options for people on the go, with single- and multiple-serving options.

Parked in a Diamond parking lot at 1110 Elliott Ave. W. 4-8 p.m. Monday-Friday, Mediterranean Mixta is meant to cater to busy office workers downtown looking for a quality dinner option that travels well as they head home to Queen Anne, Magnolia and Ballard. People can order ahead, and pick up their meals within seven minutes, Koehnke said.

“We’re not really marketing it as healthy food,” he said. “We’re marketing it as real food.”

Koehnke spent the past 11 years working for Alaska Airlines, and left his position as director of crew strategy and administration in March to pursue Mediterranean Mixta — the business hours still allow him to do consulting work, plus take care of his 1 1/2-year-old daughter. His wife, Mary, kept her day job as a naturopathic pediatrician.

“We really wanted to own our own business and offer the community something that we saw really wasn’t being offered,” Koehnke said.

Mediterranean Mixta reflects Koehnke’s love of Spanish and North African cuisine. He has previous experience as a cook at the Seattle Airport Marriott, and completed some culinary training in Spain, he said.

“I really like the flavors of North Africa,” Koehnke said. “It really opens up the taste buds, and you get to try some new and interesting flavors.”

He and his family took a tasty trip to Spain and Portugal just prior to opening Mediterranean Mixta.

Mixta is Latin for mixed or mingled things, and best describes the food Koehnke is producing, he said, with the main dish plated around a side, and most meal options complemented with a sauce: The Spanish Mixta includes sautéed chicken, chorizo, bell peppers and haricot verts in a paprika broth, surrounding saffron rice and garbanzos, with a homemade lemon aioli, for example.

The Spanish and Balsamic Steak Mixtas will likely stay on the menu, Koehnke said, but he does plan on rotating in new meal options, as well as adding more vegetarian dishes in the future. People can find a daily menu at MixtaMeals.com, and Mediterranean Mixta just began making deliveries through GrubHub and Postmates.

Prior to starting Mediterranean Mixta, Koehnke and his wife were volunteering as cooks for Operation Nightwatch to provide meals to people experiencing homelessness. Koehnke said he’s still at it, and is hoping to offer fundraising specials for the nonprofit through his food truck.

Koehnke said his long-term goal is to open a brick-and-mortar restaurant that maintains his Mixta strategy, with a drive-through and large windows, so people can see how it all comes together.

The food truck is really a way to prove the concept,” he said. “We’re hoping for a brick-and-mortar within the next two years or so.”

Editor's Note: Mediterranean Mixta is a new advertiser with the Queen Anne & Magnolia News.