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Elevating Nixtamalization & Revolutionizing Tacos at NixtaTaqueria
Today, I’m talking to Chef Edgar Rico. He’s the creative force behind the magic at Nixta Taqueria, located in Austin, Texas. In 2022, Rico was bestowed with the prestigious James Beard Award Best Emerging Chef.
The same year, he also made the Time Magazine list of 100 Most Influential People.
You’ll hear about his culinary journey from California to Texas and learn from his expertise of Mexican cuisine. He shares the influences that drive his much loved restaurant menu, how professional recognition o pens doors, and his most recent inspiration for a future restaurant project.
What you’ll learn from chef Edgar Rico from Nixta Taqueria
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.
Get the book here!
Links to other episodes with chefs in Austin
Don’t miss out on the chance to hear from these talented chefs from Austin:
Interview with Chef Rick Lopez from La Condesa
Conversation with chef Tavel Bristol-Joseph
Conversation with chef Fermin Nūnez
Panel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from Austin
Conversation with Pastry Chef Philip Speer from Comedor in Austin
Leadership with Chef Andre Natera – What Every Senior Executive Can Learn From Top Chefs
Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1
Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2
Interview with Chef Andre Natera – The Culinary Yoda
Chef Fiore Tedesco – L’Oca D’Oro
Chef Michael Fojtasek – Olamaie
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click to tweet
I’m never set in my ways where I say, ‘This is the only way we can do it and we can never change’ because it limits creativity. And when you limit creativity, that’s just not a fun place to work at.
Click To Tweet
F
Whatever your vision is, don’t let it stray away. Don’t let anyone tell you about what it should be. At the end of the day, you got to be happy with whatever you’re putting out, because it’s got your name on it. It is representative of who you are.
Click To Tweet
Food was essentially like a conversation. It was a culture that you could share through a meal. And I always loved that.
Click To Tweet
could share through a meal. And I always loved that.
Whatever your vision is, don’t let it stray away. Don’t let anyone tell you about what it should be. At the end of the day, you got to be happy with whatever you’re putting out, because it’s got your name on it. It is representative of who you are.
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Chef Edgar Rico
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Social media
Nixta Taqueria
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Facebook
Links mentioned in this episode
Restaurant Nixta Taqueria
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By Emmanuel Laroche - Show Host
5
3232 ratings
Today, I’m talking to Chef Edgar Rico. He’s the creative force behind the magic at Nixta Taqueria, located in Austin, Texas. In 2022, Rico was bestowed with the prestigious James Beard Award Best Emerging Chef.
The same year, he also made the Time Magazine list of 100 Most Influential People.
You’ll hear about his culinary journey from California to Texas and learn from his expertise of Mexican cuisine. He shares the influences that drive his much loved restaurant menu, how professional recognition o pens doors, and his most recent inspiration for a future restaurant project.
What you’ll learn from chef Edgar Rico from Nixta Taqueria
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.
Get the book here!
Links to other episodes with chefs in Austin
Don’t miss out on the chance to hear from these talented chefs from Austin:
Interview with Chef Rick Lopez from La Condesa
Conversation with chef Tavel Bristol-Joseph
Conversation with chef Fermin Nūnez
Panel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from Austin
Conversation with Pastry Chef Philip Speer from Comedor in Austin
Leadership with Chef Andre Natera – What Every Senior Executive Can Learn From Top Chefs
Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1
Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2
Interview with Chef Andre Natera – The Culinary Yoda
Chef Fiore Tedesco – L’Oca D’Oro
Chef Michael Fojtasek – Olamaie
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click to tweet
I’m never set in my ways where I say, ‘This is the only way we can do it and we can never change’ because it limits creativity. And when you limit creativity, that’s just not a fun place to work at.
Click To Tweet
F
Whatever your vision is, don’t let it stray away. Don’t let anyone tell you about what it should be. At the end of the day, you got to be happy with whatever you’re putting out, because it’s got your name on it. It is representative of who you are.
Click To Tweet
Food was essentially like a conversation. It was a culture that you could share through a meal. And I always loved that.
Click To Tweet
could share through a meal. And I always loved that.
Whatever your vision is, don’t let it stray away. Don’t let anyone tell you about what it should be. At the end of the day, you got to be happy with whatever you’re putting out, because it’s got your name on it. It is representative of who you are.
Social media
Chef Edgar Rico
Instagram
Facebook
Social media
Nixta Taqueria
Instagram
Facebook
Links mentioned in this episode
Restaurant Nixta Taqueria
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