Nixta Taqueria’s Small, Colorful Space Is Meant to Feel Like You’re Walking Into Your Abuelita’s House

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Nixta Taqueria’s Small, Colorful Space Is Meant to Feel Like You’re Walking Into Your Abuelita’s House
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From roasted sweet potato tacos to beef tartare tostadas, what to expect from one of America's most anticipated restaurant openings: Nixta Taqueria

. The main focus of the East Austin restaurant from co-owners chef Edgar Rico and Sara Mardanbigi is corn — no flour here — in the form of tortillas and tostadas.

It was in Morelia, Mexico, where his uncle took him to the home of an acquaintance, Guillermo, who lived outside of the city. He grew all sorts of wild corn in his backyard, and it was “like this crazy jungle,” Rico said. “I just remember peeling stalks back, ‘Whoa, this is purple corn! Whoa, this is pink corn!’ I just kept peeling them back, and just: color, color, color.”

Staple fillings and toppings include duck carnitas, roasted sweet potatoes, and vegan options like the beet tartare. “If you can make vegetables taste better than proteins, you’re doing a really good job” is Rico’s philosophy. There’s also the enchilada potosina, where a tostada is topped with topped with duck fat-refried beans, chorizo-potato puree, shredded cabbage, oregano-tomato salsa, and queso anejo .

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