864: Nixta Taquería Loves Tahdig and Tacos in Equal Measure

Om avsnittet

Nixta Taquería is an award-winning, genre-bending restaurant in Austin, Texas, helmed by Sara Mardanbigi, head of operations,and Edgar Rico, a chef whose résumé includes Son of a Gun, Sqirl, and Pujol. The Iranian-Mexican couple has won the devotion of their city and recognition from Michelin and the James Beard Awards with an ambitious in-house masa program, duck carnitas tacos, and sholezard, a creamy Iranian rice pudding. Now they’re sharing Nixta’s greatest hits and plenty of homestyle recipes from their respective heritages in a new cookbook, Nixta Taqueria Presents: From Tacos to Tahdig.

Subscribe to our new show: Eye Level

Hosted on Acast. See acast.com/privacy for more information.

Om avsnittet

Fler avsnitt

863: Little Fish’s Anna Sonenshein and Niki Vahle on Fundraising, Firing 50,000 Fish Sandwiches, and That $20,000 Fridge

862: Ryan Bartlow of Ernesto’s and Bartolo, Formerly of Alinea, Momofuku, Akelarre, Is Kind of a Living Legend

861: Brenda Storch Argues Chicago Might Be America’s Mexican Food Capital

860: Anoop Pillarisetti Built Momofuku Ko’s Reservation System and Shake Shack’s Kiosks. Then He Opened Strange Delight.

859: Whole Foods Market CEO Jason Buechel Is Done With “Whole Paycheck”

858: Los Angeles Times Restaurant Critic Bill Addison Has a New Favorite Restaurant

857: Cake Zine: Spoiled Rotten

856: What Does the Future Hold for California Wine?

855: Ayesha Nurdjaja on the Line: Burns, Swollen Knuckles, and Stolen Kunz Spoons

854: Adam Weisblatt Wrote the Restaurant Industry’s Realest Owner’s Manual