Hailing from Austin, Texas, Nixta is not a typical taquería. It treads a line between super-traditional (they make their own masa & tortillas using heirloom corn from Mexico) and unconventional (you don't see many taquerías where duck confit stands in for carnitas). Owner/Chef Edgar Rico, a James Beard Award winner, and Owner/Operations Sara Mardanbigi aim to transform the landscape of what Mexican-American cuisine can be by providing imaginative creations that are steeped in technique, history, and a maíz revolution.

Lead time: 8 weeks for production + 2 weeks for transit

Check out the corresponding Chef Series standard tableware sets!