About Nixta Tortilleria

Gustavo Romero started Nixta Tortilleria as a way to enjoy and share the corn and tortillas he grew up eating as a child in Mexico. The name comes from the process of nixtamalization, which is a traditional process of soaking corn in a highly alkaline solution to soften and remove the hull. This practice makes corn easier to grind, increases its nutritional value, and makes it more digestible. In many stores, it’s common to find white or yellow corn tortillas. You’ll find those at Nixta and much more because Gustavo uses heirloom corn to showcase the vibrant color, texture, and flavor of old-world varieties. By sourcing corn from parts of Mexico, Gustavo and Nixta help keep these diverse varieties of corn alive. Nixta is a labor of love and it’s also important to Gustavo to use tortillas to share parts of his culture with his son and the local community. Nixta shows that corn can be exciting, varied, and delicious!

Sustain local, inclusively-owned producers

The onset of the pandemic –and a baby on the way – served as a catalyst for Nixta’s beginning. Gustavo found himself having to quickly pivot away from restaurant work because the Minneapolis food scene was considerably impacted. He started Nixta by offering family-style meals, which include vegetarian and meat proteins, sides, and, of course, a pile of fragrant tortillas for takeout. Today, Nixta’s operation includes small-scale takeout Thursday-Saturday, local chef collaborations, and pop-ups, in addition to the delicious tortillas. Nixta tortillas can be found in our stores when you want a DIY taco or tostada night.

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Shrimp Tacos with Creamy Slaw

Watch Seward Co-op staff member Addie (she/her), make tacos with succulent shrimp and a creamy slaw all wrapped up in a hearty Nixta tortilla. The link to the full recipe can be found here.

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