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Nixta Taqueria
Mexican
The corn gets roasted the day before, then ground fresh each morning for the tortillas, which tells you everything about how this East Austin taqueria operates. The menu runs on nixtamalized heirloom corn and swings between ancient technique and something like duck fat refried beans without missing a step. The chef took a James Beard Emerging Chef win and a Michelin Bib Gourmand. Come early, and come however you're dressed.
The awards strongest first
- James Beard Awards 2022 · Winner · Emerging Chef · Edgar Rico
- Food & Wine Best New Chefs · Edgar Rico
- Michelin Guide Bib Gourmand
- The Infatuation #16 · The 25 Best Restaurants In Austin
- The New York Times The 25 Best Restaurants in Austin Right Now
- Eater The 38 Essential Restaurants in Austin
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Beet tartare
“the beet tartare is an artist’s statement piece, with tender cubed jewels of beets perked up by avocado crema and a squeeze of lime”
Eater -
Duck carnitas taco
“The duck carnitas taco, served on a thick tortilla made from heirloom pink corn, is impressive”
Michelin Guide -
Tuna tostada
“while the tuna tostada is a study in care and composure”
Michelin Guide -
Sholeh zard
“Mardanbigi’s warm service makes the place seem more like a friend’s house than a restaurant, and her Iranian heritage occasionally finds its way into dishes like sholeh zard, a marriage between the Persian rice pudding and arroz con leche.”
The New York Times
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