familia
Edgar Rico
Owner / Chef
Chef Edgar Rico's story isn’t just about food; it’s about grit, fire, and a relentless pursuit of authenticity. Born in California's Central Valley, Rico’s roots run deep in the soil, where the fields stretch far and wide, and food is both a craft and a way of life. His journey into the culinary world was never about following the rules; it was about learning them well enough to break them with purpose. As a graduate of the Culinary Institute of America in New York,—yes, the other CIA—Edgar cut his teeth at Craft, under the watchful eye of Chef Tom Colicchio. But that was only the beginning.
Edgar was drawn into the high-voltage kitchens of Los Angeles, first at Son of a Gun, where he helped launch the James Beard Award-winning concept alongside chefs Vinny Dotolo and Jon Shook. It was here he learned to marry East Coast seafood swagger with California’s laid-back precision. He then moved on to Trois Mec, where Chef Ludo Lefebvre schooled him in the art of bistronomy—intimate, high-brow, French cooking with an edge. At Sqirl, with Chef Jessica Koslow, he dived into the brunch world, redefining breakfast and modern California cuisine. His contributions were even immortalized in Koslow’s book Everything I Want to Eat.
But something deeper was pulling him south. Mexico was calling. His travels took him from Monterrey to Oaxaca, through the Yucatán, and into the kitchens of Pujol, Enrique Olvera’s fine-dining temple in Mexico City. Here, he learned the intricacies of Mexican cuisine, but it wasn’t just about technique. It was the abuelitas in Oaxaca who taught him the true soul of the food, something he continues to carry with him every time he rolls masa between his hands.
When Edgar finally planted roots in Austin, Texas, it was as if everything in his life had led to that moment. He and his partner, Sara, opened Nixta Taqueria, a place that defies expectations. Tacos, sure, but this wasn’t street food. This was a tribute to centuries-old techniques, like nixtamalization, that transform corn into something sacred. And the world took notice. Restaurant of the Year. James Beard Award. TIME100 Next. Food & Wine Best New Chef. Edgar didn’t just stack accolades; he helped change the conversation about what Mexican cuisine could be.
But through it all, Edgar remains the chillest guy in the room. Whether he’s rolling tortillas or representing the U.S. in the State Department’s Culinary Corps, he’s grounded. Nixta Taqueria isn’t just his restaurant; it’s his story, a fusion of everything he’s learned, every place he’s been, and every flavor that’s shaped him. It’s a love letter to maíz, to tradition, to the future. A place where every bite is a testament to his belief that food is more than just something to eat—it’s something to feel.
— AKA —
Rico Nasty
Gargar
Sara Mardanbigi
Owner / Operations
— AKA —
Bigi Smalls
Sasa
Sara is a NWA-native. You know. The other NWA. Arkansas. The Natural State. Where neighbors stop to chat with you and always wave/say hi to each other (and it’s not weird). It’s also where her dad cages raccoons to then release into the wilderness a few miles away (classic Fred).
Eventually, Sara moved to Austin (sight unseen) and slipped into the field of International Education at ISA. After meeting all of her best friends and assisting thousands of students with professional development as the Director of Alumni Relations, Sara switched gears to work at Peached Social House as the Senior Events Coordinator for all corporate events and SXSW activations. Event management can be glamorous (she did get to meet Tony Bourdain), but it also involves spilling a bunch of brisket juice all over you and your car multiple times each week.
It was here that Sara met Edgar - it was her last week at Peached before transitioning to Torchy’s Tacos as a Talent Engagement Manager, and his first week at Peached. She may or may not have slid into his DM’s to holler.
What Edgar brings to the craft of cooking, Sara brings to the...everything else it takes to run a restaurant. She’s also a James Beard WEL participant with Cornell University and the mastermind behind Friendly’s, an occasional pop-up at Nixta named for her Baba’s dearly departed cafe in the Ozarks.
Aside from eating thousands of tacos yearly, Sara is a dad-joke enthusiast who always takes the awkwardness just a little too far.
Points of interest:
— She can crush her opponents in a thumb-wrestling match.
— Otters are her spirit animal.
Sara Aguilar
Chef de Cuisine
— AKA —
La Chingona
Chef Sara was born in Juventino Rosas, Guanajuato, Mexico where she grew up watching her grandmother and mother pour themselves into their cooking. Working with local ingredients and ancestral tools such as metates and molcajetes since Sara was a little girl, directly inspires what she creates today.
For many years, Sara’s frustration stemmed from the misconception that ‘Mexican’ food is only carne asada and meat-heavy. Prior to colonization, indigenous food was plant and vegetable based and directly sourced from the lands from which they (and its people) originate.
In October of 2019, after hearing about Nixta and their maiz, molino, and preservation of ancestral methods, Sara began working with Chef Rico and Sara Mardanbigi after one week of the official opening. Through Nixta, Sara has flourished and explores new, creative, fresh, plant-based recipes every single day and is an integral part of our family.
Sara describes Nixta as her dream come true, because although the food is part of it, for her, it is also the culture, community, preservation, and learning that is fostered at Nixta. Like her mother and grandmother, she pours her love and culture into the food she makes, and we are so lucky to get to experience it.