Nixta was born and designed when COVID constraints were firmly in place, but, as some of those restrictions began to loosen, we saw an opportunity to pivot. First, we had a good relationship with our landlord, and the space next door became available. Second, we had a deep need to cook dishes that did not lend themselves well to the takeout model. Opening a sit-down eatery gave us the chance to bring more complex dishes to our patrons, and really showcase the variety of masa techniques that is still so foreign despite us operating in the heart of corn country.
It also gave us the chance to collaborate with our artist friends, telling the story of corn through both our food and the art on the walls. We’re very proud to work in a space that reflects Mexican art and cookery. My wife and I have been chefs for a long time, and it was always our dream to own a restaurant together, so we feel lucky to have been able to grow that dream from the tiny seed of ironing board tacos.
