Nixta Taqueria

The story

Nixta Taqueria Austin: Award-Winning Mexican Cuisine & Maíz Revolution

A Taquería with a Radical Soul

In Austin’s 78702, Nixta Taqueria is a place that defies easy labels. It’s a taquería that takes its name and its soul from nixtamalization—the ancient process of treating corn with lime to unlock its full potential. Here, that isn’t a menu gimmick; it’s the foundation of everything. The heirloom maíz comes directly from San Martín Tilcajete, Oaxaca, where farmer Hugo Gómez Méndez and his family grow yellow, white, blue, and belatove red corn using seeds passed down for generations.

This dedication to tradition is balanced by a spirit of playful invention. As the restaurant’s website puts it, “Nixta treads a line between the super-traditional… and the unconventional (you don't see many taquerias where duck confit stands in for carnitas).” The result is a menu that feels both deeply rooted and refreshingly new—a celebration of Mexican cuisine that earned the restaurant a Michelin Bib Gourmand for good quality, good value cooking.

The People Behind the Maíz

At the heart of Nixta are owners Chef Edgar Rico and Sara Mardanbigi. Chef Rico’s journey is a compelling one: born in California’s Central Valley, he trained at the Culinary Institute of America and cooked in the high-voltage kitchens of Los Angeles before traveling through Mexico to learn the intricacies of its cuisine. He spent time at Pujol in Mexico City, but it was the abuelitas in Oaxaca who taught him the true soul of the food—a lesson he carries with him every time he rolls masa. His accolades include the MICHELIN Young Chef Award and a James Beard Award.

Sara Mardanbigi brings her own deep experience to the operation, managing the business side with a people-first approach. The team is rounded out by Chef Sara Aguilar, who focuses on masa and innovation, creating fresh, plant-based recipes rooted in the pre-colonial, vegetable-centric traditions of indigenous Mexico. Together, they have built a restaurant that feels like a genuine extension of their values and experiences.

What to Expect

Nixta offers a few different ways to experience their food. The regular menu is available through counter service most of the week—no reservation needed. For a more curated experience, there is a tasting menu that runs Thursday through Saturday, with two seatings at 5:30 PM and 8 PM. As the team notes, “Since our inception, we always wanted to share a story and keep it personal - the tasting menu won't be any different.” The atmosphere balances a silly and serious energy, and the wine list, curated by Hospitality Manager and Wine Director Natalya Velasco, is intentionally chosen to support producers whose values align with the restaurant’s mission.