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Nixta is not a typical taquería. We’re a little silly and a little serious.

Nixta treads a line between the super-traditional (we make our own masa and tortillas using heirloom corn from Mexico) and the unconventional (you don't see many taquerias where duck confit stands in for carnitas). Owners (and maridos), 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.