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Nixta & Clay Imports Put A Fresh Spin On A Mexican Food Staple

We team up with the award-winning taquería to bring you a must-have tortilla warmer  + vegetarian cauliflower taco recipe

 YouTube thumbnail for clay imports nixta chef series video

Many of you are probably familiar with the genre bending, Nixta Taquería. Founded by Edgar Rico and Sara Mardanbigi, the James Beard award-winning taco joint blends old and new unlike any other taco joint. Tucked away in a quiet east Austin neighborhood, Nixta is a pillar of their community providing free meals through their community fridge.

Nixta prides itself on its fresh, home-made nixtamalized tortillas. The soft and flavorful tortillas elevate the tacos to a whole other level. That’s why we partnered with Nixta to bring you a beautiful handmade Poco x Clay Tortillero that keeps your tortillas fresh and warm. A staple of Mexican cuisine, the tortillero is a must-have for making tacos.

 

There’s nothing better than munching on tacos and having steamy, soft tortillas ready to go for your next round. In Mexican households, the tortilla warmer is as beloved and important as the tortillas themselves, which are eaten every day with every meal. Mexican cooks take great pride in arranging colorful and beautifully decorated tables. The tortillero plays a central role in this tradition. 

Tortilleros are usually made from woven material like wood or palm leaves like a basket. Sometimes without a lid. Sometimes you see ones made from textiles. Since Nixta and Clay Imports love to innovate and try new things we thought to elevate the tortillero and make one out of a beautiful glazed ceramic. The clay tortillero serves to keep the tortillas warmer for longer than the traditional woven baskets. Not to mention it looks gorgeous on any table.

 

Nixta and Clay Imports are dedicated to providing authentic, quality products that elevate cuisines of all types and places.   

Bonus pro-tip: The tortillero is oven safe and can be used for a variety of different foods. Chef Rico had the genius idea of serving queso flameado in it! Think outside the box and show us what you come up with here.

Below you can find Chef Edgar Rico’s signature Cauliflower Taco recipe!

Cauliflower Tacos with Romesco Sauce Recipe

Taco Ingredients 
  • 1 head of cauliflower cut into florets
  • 1 tablespoon canola oil for pan
  • 1/2 lb queso fresco crumbled
  • 1 bunch of cilantro leaves or micro cilantro (leave the rest for the romesco sauce)
  • 1/2 lb toasted pine nuts
  • 1 tablespoon of cold pressed olive oil
  • Maldon Salt
  • 1 Lime 
  • Kosher salt
Romesco Sauce Ingredients
  • 3 red bell peppers
  • 3 garlic cloves
  • 3/4 cup pecans
  • 1 Roma tomato
  • 1/2 bunch of cilantro
  • 1 lemon juiced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon Kosher Salt
Romesco Sauce Instructions
  1. Char red bell peppers and tomatoes until blackened on all sides.
  2. Add charred peppers to a bowl and cover with plastic wrap, sweat 30 minutes, once softened remove seeds and top of pepper
  3. Add all ingredients minus oil, in a blender, blend until smooth. With the motor running, slowly add oil; process until smooth. Season with salt.
Taco Instructions
  1. Char your cauliflower florets with canola oil on a cast iron pan, once cooking do not move around, let it be until lightly browned, then rotate and char until the other side is charred.
  2. Heat up your tortillas, and top with roasted cauliflower
  3. Top with romesco sauce, and queso fresco
  4. Garnish with cilantro leafs and pine nuts, and finish with olive oil, lime juice, and maldon salt. Enjoy!


Thanks for reading, we hope this blog made you hungry, and as always email us at contact@clayim+ports.com for any questions.