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Mexta
Mexican
A cheesecake baked to order from three cheeses, landing somewhere between dessert and a philosophical argument, is a fitting way to close a meal at this upscale Mexican restaurant in East Austin. The kitchen leans into complex sauces and careful technique, with moles and ceviches that clearly have something to prove. Cocktails are inventive enough to hold their own. The Michelin Guide has it listed among its selected restaurants.
The awards strongest first
- Texas Monthly #7 · Texas’s Best New Restaurants
- Michelin Guide Selected Restaurant
One number, weighted & current 80
How we scoreThe dishes from the writeups
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Guacamole
“Diners can start things off with the requisite guacamole, or choose from a small assortment of carefully prepared ceviches and aguachiles featuring excellent seafood.”
Michelin Guide -
Mole manchamanteles
“Sauces especially impress, as in the case of a complex, layered mole manchamanteles made with plantain and pineapple, paired with a masa-based tetela topped with unctuous bites of slow-cooked pork belly.”
Michelin Guide -
Cheesecake
“a signature dessert of fluffy, creamy cheesecake, made with three cheeses and baked to order, intriguingly blends savory and sweet.”
Michelin Guide -
Tetela
“paired with a masa-based tetela topped with unctuous bites of slow-cooked pork belly.”
Michelin Guide
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