TEAM
Edgar Rico
Owner / Chef
— AKA —
Rico
Chef Edgar Rico's story isn’t just about food; it’s about grit, fire, and passion. Born in California's Central Valley, Rico’s roots run deep in the soil, where the fields stretch far and wide, and food is both a craft and a way of life. As a graduate of the Culinary Institute of America in New York, Edgar cut his teeth at Craft, under the watchful eye of Chef Tom Colicchio. But that was only the beginning.
Edgar was drawn into the high-voltage kitchens of Los Angeles, first at Son of a Gun, where he helped launch the James Beard Award-winning concept alongside chefs Vinny Dotolo and Jon Shook. It was here he learned to marry East Coast seafood swagger with California’s laid-back precision. He then moved on to Trois Mec, where Chef Ludo Lefebvre schooled him in the art of bistronomy—intimate, high-brow, French cooking with an edge. At Sqirl, with Chef Jessica Koslow, he dived into the brunch world, redefining breakfast and modern California cuisine. His contributions were even immortalized in Koslow’s book Everything I Want to Eat.
But something deeper was pulling him south. Mexico was calling. His travels took him from Monterrey to Oaxaca, through the Yucatán, and into the kitchens of Pujol, Enrique Olvera’s fine-dining temple in Mexico City. Here, he learned the intricacies of Mexican cuisine, but it wasn’t just about technique. It was the abuelitas in Oaxaca who taught him the true soul of the food, something he continues to carry with him every time he rolls masa between his hands.
When Edgar finally planted roots in Austin, Texas, it was as if everything in his life had led to that moment. He and his partner, Sara, opened Nixta Taqueria, a place that defies expectations. Tacos, sure, but this wasn’t street food. This was a tribute to centuries-old techniques, like nixtamalization, that transform corn into something sacred.
And the world took notice. MICHELIN Young Chef Award. Restaurant of the Year. James Beard Award. TIME100 Next. Food & Wine Best New Chef. Edgar didn’t just stack accolades; he helped change the conversation about what Mexican cuisine could be.
But through it all, Edgar remains the chillest guy in the room. Whether he’s rolling tortillas or representing the U.S. in the State Department’s Culinary Corps, he’s grounded. Nixta Taqueria isn’t just his restaurant; it’s his story, a fusion of everything he’s learned, every place he’s been, and every flavor that’s shaped him. It’s a love letter to maíz, to tradition, to the future. A place where every bite is a testament to his belief that food is more than just something to eat—it’s something to feel.
Sara Mardanbigi
Owner / Operations
— AKA —
Bigi
Sara is a NWA-native. You know. The other NWA. Arkansas. The Natural State. Where neighbors stop to chat with you and always wave/say hi to each other (and it’s not weird). It’s also where her dad cages raccoons to then release into the wilderness a few miles away (classic Fred).
Eventually, Sara moved to Austin (sight unseen) and slipped into the field of International Education at ISA. After meeting all of her best friends and assisting thousands of students with professional development as the Director of Alumni Relations, Sara switched gears to work at Peached Social House as the Senior Events Coordinator for all corporate events and SXSW activations. Event management can be glamorous (she did get to meet Tony Bourdain), but it also involves spilling a bunch of brisket juice all over you and your car multiple times each week.
It was here that Sara met Edgar - it was her last week at Peached before transitioning to Torchy’s Tacos as a Talent Engagement Manager, and his first week at Peached. She may or may not have slid into his DM’s to holler.
What Edgar brings to the craft of cooking, Sara brings to the...everything else it takes to run a restaurant. She’s also a James Beard WEL participant with Cornell University and the mastermind behind Friendly’s, an occasional pop-up at Nixta named for her Baba’s dearly departed cafe in the Ozarks.
Aside from eating thousands of tacos yearly, Sara is a dad-joke enthusiast who always takes the awkwardness just a little too far.
Points of interest:
— She can crush her opponents in a thumb-wrestling match.
— Otters are her spirit animal.
Sara Aguilar
Masa & Innovation
— AKA —
La Chingona
Chef Sara was born in Juventino Rosas, Guanajuato, Mexico where she grew up watching her grandmother and mother pour themselves into their cooking. Working with local ingredients and ancestral tools such as metates and molcajetes since Sara was a little girl, directly inspires what she creates today.
For many years, Sara’s frustration stemmed from the misconception that ‘Mexican’ food is only carne asada and meat-heavy. Prior to colonization, indigenous food was plant and vegetable based and directly sourced from the lands from which they (and its people) originate.
In October of 2019, after hearing about Nixta and their maiz, molino, and preservation of ancestral methods, Sara began working with Chef Rico and Sara Mardanbigi after one week of the official opening. Through Nixta, Sara has flourished and explores new, creative, fresh, plant-based recipes every single day and is an integral part of our family.
Sara describes Nixta as her dream come true, because although the food is part of it, for her, it is also the culture, community, preservation, and learning that is fostered at Nixta. Like her mother and grandmother, she pours her love and culture into the food she makes, and we are so lucky to get to experience it.
Jose Vega was born and raised in Ponce, Puerto Rico. He studied Political Science at the University of Puerto Rico in San Juan, where he became actively involved in social and political movements across the island. His experiences as an activist shaped his commitment to community, social responsibility, and creating spaces where people can come together.
Following Hurricane Maria in 2017, Jose moved from Puerto Rico to Austin, Texas, where he continued to build his career in the culinary industry. His background in political activism and his connection to Puerto Rican culture have remained important influences in his approach to food, community, and leadership.
Jose studied at the Culinary Institute of America’s Culinary Arts program in San Antonio and has worked in some of Austin’s most respected kitchens, including Emmer & Rye, Hestia, Clark’s Oyster Bar, Guild. As Executive Sous Chef at Emmer & Rye, he helped lead kitchen operations, mentor culinary teams, develop seasonal menus, and advance sustainability initiatives centered on local sourcing, whole-animal utilization, fermentation, composting, and food-waste reduction.
His culinary philosophy is rooted in sustainability, creativity, and respect for ingredients, the environment, and the people who work alongside him. Through mentorship and leadership, Jose strives to create inclusive kitchen cultures where people can grow while producing thoughtful, high-quality food.
His journey from Puerto Rico to Texas reflects a broader story of resilience, community, and transformation, bringing together his experiences as an activist, immigrant, chef, and advocate for a more sustainable and equitable food system.
Jose Vega
Chef de cuisine
— AKA —
The Puerto Rican Papi
Julissa araujo
Sous Chef
— AKA —
La Mera Mera
Julissa is originally from Tijuana, Baja California, and moved to the United States at an early age. She grew up surrounded by her sisters and nephews, food, music, and those little moments that make life special: Sundays at her grandmother’s house, weekend family carne asadas, hot chocolate, conchas and movie afternoons with her mom and siblings. Those memories shaped how she experiences food: as a way to bring people together and show love.
Before pursuing a career in the culinary world, Julissa studied psychology, but she decided to trade her books for knives and move to Austin. Her culinary journey took her through kitchens such as Kemuri Tatsu-Ya, and Olamaie, where she developed her skills and deepened her connection to Mexican cooking and pastry. Today, she is a Sous Chef at Nixta, where she enjoys working alongside people who share her love and respect for Mexican cuisine.
Outside the kitchen, she is the proud mom of five cats and a huge dog who still thinks he’s small and keeps trying to sit on her lap. She loves mariachi music, esquites and chocolate. She finds happiness in simple things: drinking coffee on the balcony with her fiancé, her pets, and her plants.
Natalya Velasco
Hospitality Manager, Wine Director
— AKA —
Naty #2
Nixta’s resident wine enthusiast and self-proclaimed crybaby, born and raised in H-Town aka Houston, Tejas! She attained her degree in Public Health and worked in non-profits teaching sexual health education and prenatal/parenting counseling, which is seen in her approach to hospitality and team culture. How did she find herself here? Let’s just say you should ask about a muumuu and our Tuna Tostada…love at first bite.
Natalya curates Nixta’s wine list with intention, using wine buying as a form of resistance by supporting winemakers whose values align with the restaurant’s mission. Our list is approachable and accessible because wine should be for everyone! She’s an enthusiast of developing relationships with guests and believes a well integrated team is at the center of our best hospitality moments.
When she’s not at Nixta, you can find her cuddled up with her pups, Estrella & Captain (ask to see her tattoo), two-stepping or swimming at Deep Eddy.
Jose cuellar
Service & Culture Manager
— AKA —
A Figment of Our Imagination
Jose is a native Mexican with a deep fascination with the human experience, artistic gestures, culinary practices, religious rituals, and other social curiosities. Jose spent his formative years building fires during camping outings and learning to shop at street markets. His favorite memories include sitting on large cubes of ice dragged by his great-aunt for her shaved ice business and blind-tasting spices with his brothers.
His career in the service industry started in Brooklyn with a pop-up Vietnamese eatery. After that, he worked at a food truck in Berlin and ran a juice-cleanse bar in Mexico. In Austin, he served as the General Manager of a couple of lovely restaurants. At Nixta, he leads the service and culture initiatives and loves to tell guests stories. He is also a dedicated swimmer and photographer. Jose strives to be good company; if you see him at Nixta, share your favorite plant or animal fact with him.