The Best of Beets at Nixta Taqueria in ATX
Nixta’s Beet “Tartare” Tostada
Roasted beets, salsa macha, avocado crema, horseradish, microgreens, and lime.
I took a bite, and I couldn’t speak for 30 seconds. Not even a “wow.” My eyes rolled into the back of my head, and I mmm’d and mmm’d over and over until I was ready for my next bite.
I mean, I love beets. But I didn’t realize how MUCH I could love them until I had Nixta Taqueria’s beet tartare tostada. It’s the way these beets were roasted and minced and combined with that spicy, nutty, tangy salsa macha that blew my mind. How could so much flavor be packed into such a simple food??? And let’s not forget that luxurious avocado crema, which had a perfectly citrusy zing and saltiness to it. Smother me in that crema, please!
Of course, all of this goodness rested atop a beautiful tortilla made with magical blue corn from Oaxaca, Mexico and crafted using an Aztec technique called nixtamalization in which corn kernels are soaked and cooked in an alkaline solution like limewater. (Thus the restaurant’s name, “Nixta Taqueria.”) Nixtamalizing transforms the kernel and changes its nutritional properties by increasing its calcium content and the bioavailability of certain vitamins. It also reduces the presence of some mycotoxins.
What’s nixtamalization? Well, there’s no better explanation than this one from the International Maize and Wheat Improvement Center.
Chef Edgar Rico makes fresh tortillas every day. Or should I say every night because the process starts the evening before to provide enough time—approximately 12 hours—for nixtamlization. It’s worth the wait though.
And I certainly have waited long enough to get my hands (and mouth) on this food! (Um, like almost three years. Gasp!)
I had the chance to come for lunch with the amazing team from Farmshare Austin. (I’ve been working with Farmshare since March, and the people of Farmshare are some of the best I’ve ever met.) We gathered at Nixta to celebrate the team and were treated to a special menu that included this standout tostada.
Note: everything we ate was delicious! But this beet tostada was the only item I managed to photograph before eating. And you know how the saying goes… “pics or it didn’t happen.”
The other delicious dishes we enjoyed (but I didn’t photograph) included:
Chips and dip featuring nixtamalized tortilla chips and a trio of dips—salsa morita, duck fat refried beans, and avocado cream
Special eggplant tostadas (not on the menu) made with eggplants from our Farmshare farm
Duck carnitas taco made with duck confit and a salsa crudo
A variety of paletas, such as a peach paleta with chamoy, a watermelon paleta with chamoy drizzle as well, and a coconut paleta covered with toasted coconut chips
We also had cherry and horchata agua frescas to chase down every superb bite.
I’m already planning my return visit, and I promise it won’t be another three years. Maybe I’ll go this weekend.
By the way, Chef Edgar received the 2022 James Beard Award for Emerging Chef; and after my meal at Nixta Taqueria, it’s no surprise that he was bestowed this remarkable distinction. Well deserved!