{"id":69574,"date":"2025-02-21T00:01:59","date_gmt":"2025-02-21T06:01:59","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=69574"},"modified":"2026-04-06T11:45:34","modified_gmt":"2026-04-06T17:45:34","slug":"nixta-taqueria-austin-texas","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=69574","title":{"rendered":"Nixta Taqueria – Austin, Texas"},"content":{"rendered":"
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Nixta Taqueria, a Michelin Bib Gourmand Award-Winner in 2024<\/figcaption><\/figure>\n

Man cannot live on barbecue alone–not even in Austin, Texas where the world’s very best barbecue is to be found.\u00a0 To limit one’s self to barbecue–as transformative as it may be–is to deprive yourself of some of the best Mexican food and best fried chicken in the known world.\u00a0 Though the primary purpose of my week-long visit to the City of the Violet Crown was to visit Michelin starred barbecue restaurants, to have done so have been “going deep,”\u00a0 exploring just one segment of the Central Texas culinary Utopia.\u00a0 “Going wide” meant exploring options beyond barbecue–options such as some of the aforementioned Mexican food joints for which Austin is renowned.<\/p>\n

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MesoAmerican Mural Shows Just How Important Corn Was to Ancient Mayans<\/figcaption><\/figure>\n

At the very top of my list was Nixta Taqueria which was ranked tenth among the 50 best tacos in Texas<\/strong><\/a>.\u00a0 That compilation was put together by Texas Monthly’s “Taco Editor” Jose Ralat<\/strong><\/a> who “traversed the state from the Rio Grande Valley to the Panhandle to find the most superb tacos and taquerias<\/em>.”\u00a0 Along the way, he discovered that “More than ever, chefs, cooks, and taqueros\u2014often Mexican immigrants or first-generation Mexican Americans\u2014are crafting nostalgic dishes from their blended cultures and incorporating native Texan ingredients.<\/em>”\u00a0 He calls the movement “New Tejano<\/em>.”<\/p>\n

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Max Prepares the Dining Room for the Tasting Menu Sitting<\/figcaption><\/figure>\n

Nixta opened its doors in October, 2019.\u00a0 From its 12th Street location, you can espy some of the towering skyscrapers that grace Austin’s skyline though you’re still far away from the buzzing streets that teem with energy.\u00a0 Nixta, as you may have surmised, is a diminutive term for “nixtamalization,” the traditional maize preparation process in which dried kernels are cooked and steeped in an alkaline solution, usually water and food-grade lime (calcium hydroxide).\u00a0 After that, the maize is drained and rinsed to remove the outer kernel cover\u00a0 and milled to produce dough that forms the base of numerous food products, including tortillas and tamales.\u00a0 The name fits!<\/p>\n

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The Restaurant’s West Wall is Awash in decorative Touches<\/figcaption><\/figure>\n

Contrary to the swanky modernity of downtown Austin’s elite edifices, Nixta almost looks as if was picked up in Mexico and moved lock, stock and barrel to Texas.\u00a0 It’s got that ramshackle look about it that I find very charming–and very authentic.\u00a0 Nixta isn’t just one structure.\u00a0 To its immediate west is an outdoor space shielded from weather by thick plastic.\u00a0 To its immediate east is a semi-covered patio, the highlight of which is a mural depicting a Mayan diety sporting a headdress made with corn.\u00a0 The mural illustrates just how important corn was to the Mayans and their descendents.\u00a0 Immediately behind Nixta is Comadre Panader\u00eda<\/strong><\/a>, a heralded bakery (which was closed when I visited).\u00a0 The entire complex isn’t weird.\u00a0 It’s very, very Austin.<\/p>\n

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In 2022, Chef Edgar Rico Earned the “Emerging Chef” Award from the James Beard Foundation<\/figcaption><\/figure>\n

From its inception Nixta Taqueria has earned accolades for its ma\u00edz-centric focus. Their heirloom red, white and green corn are sourced from the local area.\u00a0 Nixta was founded by Chef Edgar Rico and Sara Mardanbigi. Rico is from California’s Central Valley, where he developed a love for produce and using local ingredients. He graduated from the Culinary Institute of America (the real CIA) and has cooked professionally under some of the world’s best chefs.\u00a0 Chef Rico staged (an unpaid internship test when a cook or chef works briefly for free (or to gain a position) in another chef’s kitchen to learn and be exposed to new techniques and cuisines) at Pujol<\/strong><\/a>, consistently rated one of the best restaurants in the world and in 2019, named “Best Restaurant in North America.”<\/p>\n

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In Addition to Earning a Michelin Bib Gourmand Award in 2024, Chef Edgar Rico Earned “Texas Young Chef” Recognition<\/figcaption><\/figure>\n

Three years after launching Nixta, Chef Rico earned James Beard Foundation recognition as the country’s “best emerging chef.”\u00a0 He also earned accolades from Food & Wine as the nation’s “best new chef” while TIME Magazine named him among the world’s emerging influencers on its\u00a0 “100<\/strong>Next list.<\/strong><\/a>”\u00a0 He’s earned every conceivable accolade possible from Eater Austin as well as other local publications.\u00a0 In 2024, the dynamic chef earned “young chef” recognition from Michelin while Nixta attained a coveted “Bib Gourmand<\/strong><\/a>,” a special award for “best value for the money” restaurants.\u00a0 Only 3,298 restaurants<\/strong><\/a> across the world have earned that distinction.<\/p>\n

In 2025, Nixta Taqueria joined the ranks of Austin’s Green Star recipients, recognized for their commitment to environmentally conscious gastronomy. The foundation of their acclaimed tacos is a dedication to the ancient Mexican practice of nixtamalization, using heirloom corn sourced from a fifth-generation family of farmers in Oaxaca. This focus on traditional methods and responsible sourcing is key to their sustainability efforts. The taqueria, which also holds a Bib Gourmand award for great value, further minimizes its environmental footprint by maintaining an onsite garden to supply the restaurant and local community fridges with fresh produce. Make a reservation to try the new tasting menu.<\/p>\n

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Jamaica-Lime-Ginger Agua Fresca<\/figcaption><\/figure>\n

While tacos may be what helped put Nixta on the culinary cartographer’s maps, my visit was more holistic.\u00a0 Nixta serves a tasting menu, a sort of “masa omakase.”\u00a0 Nixta Taqueria may be a counter-service restaurant with expansive open patios, but their masa omakase is a way to stretch their creativity and offer a unique tasting experience.\u00a0 The masa omakase is available Thursday through Saturday (reservations are a must) with seatings at 6 pm and 8 pm. The 6-course menu is $85 per person with options of a $45 non-alcoholic drink pairing or a $60 wine pairing.\u00a0 The omakase service highlights Chef Rico\u2019s family history from Mexico to the United States.\u00a0 Expect one of the culinary highlights of your life!<\/p>\n

Chef Rico and his bride were on vacation on the day of my visit.\u00a0 For respect of Austin’s traffic, I arrived half-an-hour early for the 6PM seating.\u00a0 Max apologized for the chef’s absence, telling me about the chef’s shining personality being readily apparent as he guides guests through their experience.\u00a0 Max did a superb job himself, capably answering all my questions and guiding me through the experience.\u00a0 The dining room was about half-full though enthusiastic chatter and appreciative utterances made it seem more crowded.\u00a0 As each of the six courses were delivered, guests received a detailed explanation of each dish’s provenance and composition.\u00a0 We were also afforded the opportunity to order “a lil’ extra,” some of the “best hits” from the regular menu.<\/p>\n

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Corn Fritter<\/figcaption><\/figure>\n

Rather than avail myself of the “sin-alcohol” pairing, I ordered the seasonal agua fresca, a Jamaica with ginger and lime<\/strong><\/em> beverage as good as any agua fresca I’ve had.\u00a0 During my foray into Texas barbecue, I’ve enjoyed more Big Red than I would in an entire year in New Mexico.\u00a0 There’s just something about Big Red and barbecue…just as there’s something about aguas fresca with Mexican food.\u00a0 It made me wish for a balmy, energy-sapping Austin summer day.<\/p>\n

First to be delivered to our table was a corn fritter<\/strong><\/em> made with burnt corn husk powder and served with a house-cultured agave butter.\u00a0 Max advised me to tear the fritter in half with my hands then to slather on the agave butter.\u00a0 The fritter had just the right balance of sweet and savory notes and unlike similar fritters I’ve had, remained moist and soft.\u00a0 The agave butter took my enjoyment up a notch or six.\u00a0 The very little butter left on my dish, I scooped up with my finger and devoured it lasciviously.\u00a0 What a wonderful start to a superb tasting menu!<\/p>\n

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Hamachi with Squid Ink Tostada<\/figcaption><\/figure>\n

Hamachi, also known as Japanese amberjack is a type of yellowtail fish often used in sushi and sashimi.\u00a0 It was a surprise to find it on the masa omakase.\u00a0 As with sashimi, the hamachi<\/strong><\/em> is raw (crudo).\u00a0 It sits decoratively in a lagoon of fresa (strawberry) aguachile, cilantro oil and smoked trout roe.\u00a0 Served on a smaller plate is a squid ink tostada (actually made with yellow corn masa died black with the squid ink).\u00a0 The hamachi has a rich, buttery flavor with notes that are both slightly sweet and delicate.\u00a0 The Mr. Hyde to the hamachi’s Dr. Jeckyl is the fresa aguachile where the influence of strawberry aguachile lends a pleasant piquancy.\u00a0 It’s not overly sweet nor is it too piquant to enjoy.\u00a0 This dish is a winner.\u00a0 It’s Japanese sushi meets Mexican ingenuity.<\/p>\n

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Tamal De Frijol<\/figcaption><\/figure>\n

Tamales and frijoles are two of my favorite foods in the world.\u00a0 Pair the two and you’ll make of me a friend forever.\u00a0 Add complex flavors and inventive ingredients and I’ll be your slave.\u00a0 Nixta’s tamal de frijol<\/strong><\/em> may translate to “bean tamale,” but there’s much more going on here.\u00a0 For instance, there’s the sikil p’aak (A moderately chunky pur\u00e9e of ground pumpkin seeds, tomato pur\u00e9e, chiles, herbs, and onion) with Anasazi beans (one of the first crops to be cultivated in North America, farmed in Mexico more than 7,000 years ago).\u00a0 Atop the tamal is a serpentine layer of feta cheese.\u00a0 The beauty and complexity of this tamal is unrivaled by any I’ve had.\u00a0 It’s absolutely magnificent!<\/p>\n

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Pais De Maiz<\/figcaption><\/figure>\n

Perhaps seeing how quickly I dispatched of my agua fresca, Max ferried over a pais de maiz<\/em><\/strong> (essentially a corn margarita) made with corn syrup, coconut corn milk, Slow Luck tequila, Ritual Tequila and citrus salt).\u00a0 I suspect the “NA” designation next to the pairings menu stands for “non-alcoholic.”\u00a0 I certainly wouldn’t want to be impaired while driving in Texas where laws are much more strictly enforced than in the Land of Enchantment.\u00a0 The only influence this refreshing iced beverage had was in making me want another.<\/p>\n

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Duck Carnitas Taco<\/figcaption><\/figure>\n

In a 2022 episode of the Netflix series Somebody Feed Phil<\/strong><\/a>, host Phil Rosenthal described Nixta’s duck carnitas taco as \u201cone of the best duck dishes of any kind, just happens to be in a gorgeous taco<\/em>.\u201d\u00a0 \u00a0Before the last two courses of the evening are served, those diners savvy (and hungry) enough to have ordered from the “a lil’ extra” menu received the dish they ordered.\u00a0 Max didn’t need to work too hard to convince me to have the duck carnitas<\/strong><\/em> (duck confit, salsa ruda, watermelon radish, onions, cilantro).\u00a0 Though more demonstrative than me, my enthusiasm was on par with Phil Rosenthal’s.\u00a0 This was simply the best duck carnitas taco I’ve ever had.\u00a0 The succulent duck was shredded into tender tendrils made to taste even more “ducky” by being prepared confit.<\/p>\n

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Smoked Beef Belly<\/figcaption><\/figure>\n

The final savory course of the evening was smoked beef belly<\/strong><\/em>.\u00a0 Beef belly comes from the same part of the cow as short ribs.\u00a0 While short ribs are revered, beef belly is often ground into hamburger meat.\u00a0 That’s a gross misuse of a truly delicious part of a bovine.\u00a0 In fact, beef belly is very flavorful and tender.\u00a0 It’s\u00a0 well-marbled with fat, contributing to its rich taste and texture.\u00a0 Nixta smokes the beef belly in mesquite and applies a sweet-piquant cherry pequin glaze.\u00a0 It’s served with a creamy, tangy combination of guacamole and tomatillo…a salsa so good I was tempted to lick the dish in which it was served.\u00a0 A yellow and blue corn tortilla is served on the plate so you can construct a taco within that tortilla.\u00a0 Try the smoked beef belly both ways–within the tortilla and outside of it.\u00a0 You can’t go wrong.<\/p>\n

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Choco Panna Cotta<\/figcaption><\/figure>\n

The dessert was a choco panna cotta<\/strong><\/em> (chocolate masa cake, vanilla panna cotta, toasted almonds, kumquats) in a lagoon of champurrado (a\u00a0chocolate-based atole, a warm and thick\u00a0Mexican beverage).\u00a0 As with most desserts I like, it wasn’t overly sweet.\u00a0 Perhaps the most intriguing aspect of this dish was the pronounced influence of star anise as a contrasting element to the kumquat.\u00a0 Kumquats tend to be citrusy, with a sweet, tart and tangy flavor profile that made an interesting counterbalance to the chocolate masa cake and vanilla panna cotta.<\/p>\n

In the aforementioned episode of Somebody Feed Phil, Phil Rosenthal sat down with the “Taco Mafia,” a group of friends who own taco businesses in Austin.\u00a0 He asked the group \u201chow much Tex is in the Mex<\/em>?\u201d Rico rightfully schooled him: \u201cTex-Mex\u00a0for all of us is a thing that we kind of try and stay away from,\u201d and notes that \u201call of us are Americans, you know? But we\u2019re also Mexicans, so we\u2019re trying to pay homage\u201d through their food<\/em>.\u00a0 Kudos to the Mexican mafia and all other purveyors of Mexican cuisine in Austin.\u00a0 If Nixta is any indication of the quality of Mexican food in Austin, I may have to move here.<\/p>\n

Nixta Taqueria<\/strong>
\n2512 E 12th Street
\nAustin, Texas<\/strong>
\n(512) 551-3855
\nWebsite<\/a><\/strong> | Facebook Page<\/a>
\nLATEST VISIT<\/strong>: 21 February 2025
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$$ (Tasting Menu)
\nBEST BET<\/strong>: Corn Fritter, Hamachi, Tamal de Frijol, Cho-Cho-Yote, Smoked Beef Belly, Choco Panna Cotta, Duck Carnitas, Pais de Maiz
\nREVIEW #1454<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Man cannot live on barbecue alone–not even in Austin, Texas where the world’s very best barbecue is to be found.\u00a0 To limit one’s self to barbecue–as transformative as it may be–is to deprive yourself of some of the best Mexican food and best fried chicken in the known world.\u00a0 Though the primary purpose of my week-long visit to the City of the Violet Crown was to visit Michelin starred barbecue restaurants, to have done so have been “going deep,”\u00a0 exploring just one segment of the Central Texas culinary Utopia.\u00a0 “Going wide” meant exploring options beyond barbecue–options such as some of the aforementioned Mexican food joints for which Austin is renowned. At the very top of my list was Nixta Taqueria…<\/p>\n","protected":false},"author":1,"featured_media":69590,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[5648,57,5647,727,35,553],"tags":[4727,4722,4724,4737,4719,4725,4720,4728,4517,4726,4723,4721,2744],"class_list":["post-69574","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-2022-james-beard-foundation-award-for-emerging-chef","category-mexican","category-rating-n-r","category-tacos","category-texas","category-across-america","tag-chef-edgar-rico","tag-cho-cho-yote","tag-choco-panna-cotta","tag-comadre-panaderia","tag-corn-fritter","tag-duck-carnitas","tag-hamachi","tag-james-beard-foundation-emerging-chef-award-2022","tag-michelin-bib-gourmand-award-2024","tag-pais-de-maiz","tag-smoked-beef-belly","tag-tamal-de-frijol","tag-tasting-menu"],"yoast_head":"\nNixta Taqueria - Austin, Texas - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=69574\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nixta Taqueria - Austin, Texas - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Man cannot live on barbecue alone–not even in Austin, Texas where the world’s very best barbecue is to be found.\u00a0 To limit one’s self to barbecue–as transformative as it may be–is to deprive yourself of some of the best Mexican food and best fried chicken in the known world.\u00a0 Though the primary purpose of my week-long visit to the City of the Violet Crown was to visit Michelin starred barbecue restaurants, to have done so have been “going deep,”\u00a0 exploring just one segment of the Central Texas culinary Utopia.\u00a0 “Going wide” meant exploring options beyond barbecue–options such as some of the aforementioned Mexican food joints for which Austin is renowned. 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Please take a few minutes to tell me what you think. 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