The name is a strong tell: Nixta Taqueria. The East Austin taqueria opening on Saturday at 2512 E. 12th St. is committed to nixtamalizing its corn in house to create the tortillas which serve as the base for a menu of a handful of tacos and tostadas.
Chef Edgar Rico, whose resume includes famed Los Angeles restaurants Sqirl, Son of a Gun and Trois Mec, has created a menu that includes soy and orange-marinated yellowfin tuna tostada, a roasted sweet potato taco with guajillo salsa, a duck carnitas taco with spicy green salsa cruda, and a roasted beet tostada with avocado crema. Additionally, the taqueria Rico will operate with partner Sara Mardanbigi will feature seasonal tacos like the ones made with smoked Japanese eggplant and roasted butternut squash on the opening menu. Nixta will also serve paletas (avocado and Lime, and coconut) and aguas frescas (horchata, prickly pear).
Following his time in Los Angeles and a stint staging (the culinary word for interning) at world-famous Pujol in Mexico City, California native Rico moved to Austin, where he worked as the chef de cuisine at the Peached Tortilla's event space, Peached Social House, where he met Mardanbigi.
Nixta is open 11 a.m. to 8 p.m. Tuesday-Thursday, 11 a.m. to 9 p.m. Friday and Saturday and 11 a.m. to 3 p.m. Sunday.