Nixta Taqueria is a must-visit in Austin. Is it because of their Duck Carnitas taco, which features perfectly succulent duck confit topped with shaved onion and radish, and cilantro to balance the richness? Or is it their Beet Tartare taco, which will have you forgetting about the more common beef version? Or maybe it’s their Persian Rice Pudding, recently written up in the New York Times, that features powdered strawberries, cardamom, and crushed pistachios. Okay, we’ll be honest. It’s all the above and more. Chef Edgar Rico, Sara Mardanbigi, and the rest of their team are churning out absolute hits, and we couldn’t be more excited to be in the same city as them.
We stopped by Nixta to visit Edgar and Sara. We brought our new French Bakeware, and Edgar made Enchiladas Suizas, a dish of filled tortillas topped with a vibrant salsa verde, topped with three different types of cheese (gruyere being one of them, which is where the name “Suizas” comes from, meaning Swiss when translated to English). Even though this dish has a few different components, it is quite easy to prepare and will quickly become one of your go-to dinners. We promise. Find the recipe below!
Born out of a 100-year old, family-owned restaurant supply business, we work to ensure our Cookware is as detail oriented as the chefs who choose to use it in their kitchens.
Learn MoreWeekly recipes, techniques, and tips. Plus the culinary stories that make cooking meaningful. Sign up for our newsletter.