Edgar Rico

Nixta Taqueria

Hailing from Austin, Texas, Nixta is not a typical taquería. It treads a line between the super-traditional (they make their own masa & tortillas using heirloom corn from Mexico) and the unconventional (you don’t see many taquerias where duck confit stands in for carnitas). Owners, Sara Mardanbigi and Chef Edgar Rico, a James Beard Award winner and TIME100 recipient, aim...

Hailing from Austin, Texas, Nixta is not a typical taquería. It treads a line between the super-traditional (they make their own masa & tortillas using heirloom corn from Mexico) and the unconventional (you don’t see many taquerias where duck confit stands in for carnitas). Owners, Sara Mardanbigi and Chef Edgar Rico, a James Beard Award winner and TIME100 recipient, aim to transform the landscape of what Mexican-American cuisine can be by providing imaginative creations that are steeped in technique, history, and a maíz revolution.