Duck carnitas tacos and tuna tostada at the renowned Taqueria Nixta
With accolades from Michelin, James Beard and Food & Wine, Nixta has gone from being a neighborhood restaurant in east Austin to a national destination.
Chef Edgar Rico creates dishes using local ingredients and nixtamalized corn from ancient Mexican varieties. Diners enjoy their meals in a lush garden and patio adorned with colorful murals.
The duck carnitas taco ($10) is the most highly recommended dish at the restaurant. Its duck legs are seared and slow-cooked for 16 hours, resulting in an intense, meaty, and exquisite flavor. The earthy corn tortillas contrast with the richness of the filling, and a citrus salsa adds an extra touch of flavor.
The tuna tostada ($15) features citrus-cured yellowfin tuna on avocado with chipotle aioli, microgreens, and a touch of furikake. The enchilada potosina tacos ($9) pay homage to San Luis Potosí, the chef's family's home state, with mashed potatoes, chorizo, refried beans cooked in duck fat, shredded cabbage, and salsa.
The menu is small and rarely changes, which is a shame given the chef's talent and the quality of the food. From Thursday to Saturday, Nixta offers two evening seatings with a tasting menu for $95 per person. For long group dinners with bottles of wine, the counter service and the terrace are the best settings. Reservations are made through Resy.