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His contributions were even immortalized in Koslow’s book Everything I Want to Eat.\n\nBut 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.\n\nWhen 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.\n\nAnd the world took notice. MICHELIN Young Chef Award. Restaurant of the Year. 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She attained her degree in Public Health and worked in non-profits teaching sexual health education and prenatal/parenting counseling, which is seen in her approach to hospitality and team culture. How did she find herself here? Let’s just say you should ask about a muumuu and our Tuna Tostada…love at first bite.\n\nNatalya curates Nixta’s wine list with intention, using wine buying as a form of resistance by supporting winemakers whose values align with the restaurant’s mission. Our list is approachable and accessible because wine should be for everyone! 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