Nixta Taqueria
A MICHELIN and James Beard Award-Winning restaurant by Chef Rico and Sara Mardanbigi.
Sources & updates
- Published nameNixta Taqueria
Published by the company · confirmed Oct 2, 2026, 1:22 AM UTC
- Observed via
- https://www.nixtataqueria.com/ → declared og:site_name
- First observed
- Oct 2, 2026, 1:22 AM UTC
- Read from
- https://www.nixtataqueria.com
- Published descriptionA MICHELIN and James Beard Award-Winning restaurant by Chef Rico and Sara Mardanbigi.
Published by the company · confirmed Oct 2, 2026, 1:22 AM UTC
- Observed via
- https://www.nixtataqueria.com/
- First observed
- Oct 2, 2026, 1:22 AM UTC
- Read from
- https://www.nixtataqueria.com
- Declared languageen-US
Published by the company · confirmed Oct 2, 2026, 1:22 AM UTC
- Observed via
- https://www.nixtataqueria.com/
- First observed
- Oct 2, 2026, 1:22 AM UTC
- Read from
- https://www.nixtataqueria.com
- Canonical URLhttps://www.nixtataqueria.com
Published by the company · confirmed Oct 2, 2026, 1:22 AM UTC
- Observed via
- https://www.nixtataqueria.com/
- First observed
- Oct 2, 2026, 1:22 AM UTC
- Read from
- https://www.nixtataqueria.com
- Logo
Directly observed · confirmed Oct 2, 2026, 1:22 AM UTC
- Observed via
- https://www.nixtataqueria.com/ → image inside the header's link to the site root
- First observed
- Oct 2, 2026, 1:22 AM UTC
- Read from
- https://www.nixtataqueria.com
- Site icon
Published by the company · confirmed Oct 2, 2026, 1:22 AM UTC
- Observed via
- https://www.nixtataqueria.com/
- Read from
- https://www.nixtataqueria.com
How this name was decided
the site's published name — stated on nixtataqueria.com, instagram.com
Profile sources
- Instagramdeclared on nixtataqueria.com
- Last observed
- Oct 2, 2026, 1:22 AM UTCRecent
- Record last changed
- Oct 2, 2026, 1:22 AM UTC
- Observations
- 820
- Sources read
- 26 of 26
Nixta Taqueria Employees & Ownership
The latest people collection is incomplete. Previously confirmed people remain available with their original dates.
Edgar RicoChef
Roles
- Owner / Chefhttps://www.nixtataqueria.com/about-team
- As printed — AKA — Rico Chef Edgar Rico's story isn’t just about food; it’s about grit, fire, and passion. 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. As a graduate of the Culinary Institute of America in New York, 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. MICHELIN Young Chef Award. 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.Published by the company · confirmed Oct 2, 2026, 1:22 AM UTC
- Observed via
- https://www.nixtataqueria.com/about-team → Published person (name and role labels)
Stated by 2 sources
- https://www.nixtataqueria.com/about-team · Published person (name and role labels) · Owner / Chef
- https://www.nixtataqueria.com/menu · Published person (named with a role in the page's text) · Chef
Published by the company · confirmed Oct 2, 2026, 1:22 AM UTC
- First observed
- Oct 2, 2026, 1:22 AM UTC
J ose cuellarService & Culture Manager
- As printed — AKA — A Figment of Our Imagination Jose is a native Mexican with a deep fascination with the human experience, artistic gestures, culinary practices, religious rituals, and other social curiosities. Jose spent his formative years building fires during camping outings and learning to shop at street markets. His favorite memories include sitting on large cubes of ice dragged by his great-aunt for her shaved ice business and blind-tasting spices with his brothers. His career in the service industry started in Brooklyn with a pop-up Vietnamese eatery. After that, he worked at a food truck in Berlin and ran a juice-cleanse bar in Mexico. In Austin, he served as the General Manager of a couple of lovely restaurants. At Nixta, he leads the service and culture initiatives and loves to tell guests stories. He is also a dedicated swimmer and photographer. Jose strives to be good company; if you see him at Nixta, share your favorite plant or animal fact with him.Published by the company · confirmed Oct 2, 2026, 1:22 AM UTC
- Observed via
- https://www.nixtataqueria.com/about-team → Published person (name and role labels)
Stated by 1 source
- https://www.nixtataqueria.com/about-team · Published person (name and role labels) · Service & Culture Manager
Published by the company · confirmed Oct 2, 2026, 1:22 AM UTC
- First observed
- Oct 2, 2026, 1:22 AM UTC
Jose VegaChef de cuisine
- As printed — AKA — The Puerto Rican PapiPublished by the company · confirmed Oct 2, 2026, 1:22 AM UTC
- Observed via
- https://www.nixtataqueria.com/about-team → Published person (name and role labels)
Stated by 1 source
- https://www.nixtataqueria.com/about-team · Published person (name and role labels) · Chef de cuisine
Published by the company · confirmed Oct 2, 2026, 1:22 AM UTC
- First observed
- Oct 2, 2026, 1:22 AM UTC
Julissa araujoSous Chef
- As printed — AKA — La Mera Mera Julissa is originally from Tijuana, Baja California, and moved to the United States at an early age. She grew up surrounded by her sisters and nephews, food, music, and those little moments that make life special: Sundays at her grandmother’s house, weekend family carne asadas, hot chocolate, conchas and movie afternoons with her mom and siblings. Those memories shaped how she experiences food: as a way to bring people together and show love. Before pursuing a career in the culinary world, Julissa studied psychology, but she decided to trade her books for knives and move to Austin. Her culinary journey took her through kitchens such as Kemuri Tatsu-Ya, and Olamaie, where she developed her skills and deepened her connection to Mexican cooking and pastry. Today, she is a Sous Chef at Nixta, where she enjoys working alongside people who share her love and respect for Mexican cuisine. Outside the kitchen, she is the proud mom of five cats and a huge dog who still thinks he’s small and keeps trying to sit on her lap. She loves mariachi music, esquites and chocolate. She finds happiness in simple things: drinking coffee on the balcony with her fiancé, her pets, and her plants.Published by the company · confirmed Oct 2, 2026, 1:22 AM UTC
- Observed via
- https://www.nixtataqueria.com/about-team → Published person (name and role labels)
Stated by 1 source
- https://www.nixtataqueria.com/about-team · Published person (name and role labels) · Sous Chef
Published by the company · confirmed Oct 2, 2026, 1:22 AM UTC
- First observed
- Oct 2, 2026, 1:22 AM UTC
Natalya VelascoHospitality Manager, Wine Director
- As printed — AKA — Naty #2 Nixta’s resident wine enthusiast and self-proclaimed crybaby, born and raised in H-Town aka Houston, Tejas! 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. Natalya 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! She’s an enthusiast of developing relationships with guests and believes a well integrated team is at the center of our best hospitality moments. When she’s not at Nixta, you can find her cuddled up with her pups, Estrella & Captain (ask to see her tattoo), two-stepping or swimming at Deep Eddy.Published by the company · confirmed Oct 2, 2026, 1:22 AM UTC
- Observed via
- https://www.nixtataqueria.com/about-team → Published person (name and role labels)
Stated by 1 source
- https://www.nixtataqueria.com/about-team · Published person (name and role labels) · Hospitality Manager, Wine Director
Published by the company · confirmed Oct 2, 2026, 1:22 AM UTC
- First observed
- Oct 2, 2026, 1:22 AM UTC
Sara MardanbigiOwner / Operations
- As printed — AKA — Bigi 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 I S A . 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 S ocial 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 Tor chy’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.Published by the company · confirmed Oct 2, 2026, 1:22 AM UTC
- Observed via
- https://www.nixtataqueria.com/about-team → Published person (name and role labels)
Stated by 1 source
- https://www.nixtataqueria.com/about-team · Published person (name and role labels) · Owner / Operations
Published by the company · confirmed Oct 2, 2026, 1:22 AM UTC
- First observed
- Oct 2, 2026, 1:22 AM UTC
Job Postings
Nothing observed in this category.
Contact Information
Emails
hola@nixtataqueria.com
Published by the company · confirmed Oct 2, 2026, 1:22 AM UTC
- Observed via
- https://www.nixtataqueria.com/about-team
- First observed
- Oct 2, 2026, 1:22 AM UTC
Contact forms
https://www.nixtataqueria.com/newsletter
Directly observed · confirmed Oct 2, 2026, 1:22 AM UTC
- Observed via
- https://www.nixtataqueria.com/newsletter → form headed "Nixta Newsletter" → submits to https://www.nixtataqueria.com/newsletter → purpose: newsletter (a lone email input)
- First observed
- Oct 2, 2026, 1:22 AM UTC
https://www.nixtataqueria.com/generalinfo
Directly observed · confirmed Oct 2, 2026, 1:22 AM UTC
- Observed via
- https://www.nixtataqueria.com/generalinfo → form headed "Subscribe to our newsletter!" → submits to https://www.nixtataqueria.com/generalinfo → purpose: newsletter (a lone email input)
- First observed
- Oct 2, 2026, 1:22 AM UTC
https://www.nixtataqueria.com/masa-order-form
Directly observed · confirmed Oct 2, 2026, 1:22 AM UTC
- Observed via
- https://www.nixtataqueria.com/masa-order-form → form headed "Heirloom Masa & Tortillas" → submits to https://www.nixtataqueria.com/masa-order-form → purpose: contact (a way to reply and a free-text field)
- First observed
- Oct 2, 2026, 1:22 AM UTC
https://www.nixtataqueria.com/private-events-form
Directly observed · confirmed Oct 2, 2026, 1:22 AM UTC
- Observed via
- https://www.nixtataqueria.com/private-events-form → form headed "pRIVATE evENTS" → submits to https://www.nixtataqueria.com/private-events-form → purpose: private_dining_inquiry (its page names it)
- First observed
- Oct 2, 2026, 1:22 AM UTC
Locations evidence
Locations evidence
Locations
View evidence
Location data
The latest location collection is incomplete.
No confirmed restaurant locations are currently attached to this site.
Menus evidence
Menus evidence
Channel pricing evidence
Channel pricing evidence
Website & Digital Technology
What powers Nixta Taqueria's website?
Appears to use Squarespace.
Who manages Nixta Taqueria's domain and DNS?
nixtataqueria.com was first registered on January 16, 2019. Its registrar is Tucows Domains Inc..
What web infrastructure does Nixta Taqueria use?
Protocols: TLS 1.3 and HTTP/2.
How is Nixta Taqueria's website secured?
HTTPS certificate: Let's Encrypt, expires December 21, 2026. The nosniff security header is enabled.
Does Nixta Taqueria use DNSSEC?
DNSSEC was not enabled when observed.
View technology, DNS, network and security evidence
Email & Mail Infrastructure
Which services can send email for Nixta Taqueria's domain?
SPF authorizes squarespace-mail.com.
Does Nixta Taqueria publish SPF and DMARC?
SPF is configured. DMARC requests neither quarantine nor rejection (p=none).
View mail records and evidence
More website details
More website details
Apps, Loyalty & Guest Technology
View apps, provider accounts and technical evidence
App store details: Nothing observed in this category.
Publisher files
Nothing observed in this category.
Feeds
Nothing observed in this category.
GitHub
Nothing observed in this category.
Additional site intelligence
Useful site-graph evidence is available on demand instead of being pre-rendered into every company profile.