Made ByRestaurant

Nixta Taqueria

Name: Nixta Taqueria
Address: 2512 E 12th St, Austin, TX 78702, Austin, United States
Telephone: (737) 338-3595
Price range: $$

In Residence

Edgar Rico

Chef

01CuisineModern Mexican Taqueria
02CityAustin, United States
03RecognitionJames Beard Award

The Sunday email

Read about the people behind restaurants like Nixta Taqueria in the Sunday email.

Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.

At a glance

Cuisine: Modern Mexican Taqueria
Price: $$
Neighborhood: Chestnut

Book on OpenTable

The people

Edgar Rico
Chef

Recognition

Michelin Bib Gourmand
2025
James Beard Award
James Beard Foundation
James Beard Award Emerging Chef
2022

Hours

Mon	Closed
Tue	5–9 PM
Wed	5–9 PM
Thu	5–9 PM
Fri	11 AM–2 PM, 5–10 PM
Sat	11 AM–2 PM, 5–10 PM
Sun	11 AM–3 PM

Hours can change. Check with the venue before you go.

Address

2512 E 12th St, Austin, TX 78702

Chestnut

Open in Google Maps

Website

nixtataqueria.com

Phone

(737) 338-3595

Questions

Frequently asked

What recognition does Nixta Taqueria hold?

Nixta Taqueria holds a Michelin Bib Gourmand and a James Beard award.

Who works at Nixta Taqueria?

Made By profiles Edgar Rico (Chef) at Nixta Taqueria.

How expensive is Nixta Taqueria?

Nixta Taqueria is listed at a price level of $$.

Where is Nixta Taqueria and what does it serve?

Nixta Taqueria is in Chestnut, Austin, serving Modern Mexican Taqueria.

The field

How it compares

Place	Awards	Cuisine	Notes
Nixta Taqueria	James Beard	Modern Mexican Taqueria	Chestnut, $$
Franklin BBQ	·	Texas BBQ	Austin
Jeffrey's	·	Modern American Steakhouse	Austin
la Barbecue	Michelin 1 Star	Texas Barbecue	Austin
Lenoir	·	Modern Farm-to-Table with Goan Influences	Austin
Olamaie	Michelin 1 Star	Modern Southern	Austin
Suerte	·	Modern Mexican Masa	Austin

Similar places

The Sunday email

Read about the people behind restaurants like Nixta Taqueria in the Sunday email.

Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.