Nixta taqueria presents: from tacos to tahdig
recipes & stories from mexico, iran, and the in-between
Holy shit, We wrote a book?!
Pre-order today on Amazon or Penguin Random House!
Books out in the world officially on October 6th!
“The future of American food is found at Nixta, where Edgar Rico and Sara Mardanbigi combine Mexican, Persian, and American flavors to create one of the country’s most essential restaurants.
In their first cookbook, Nixta Taqueria Presents: From Tacos to Tahdig, Edgar and Sara translate the crackling energy of their Austin kitchen into a page-turner.”—Brian McGinn, Director and Executive Producer of Chef’s Table
Sara Mardanbigi and Edgar Rico are proud hyphenated Americans: Iranian and Mexican, respectively. It's their superpower and what they've built their award-winning restaurant Nixta Taqueria on. Pulling from their rich culinary heritages, they've done what first-genners do best--bastardize the hell out of Mexican, Iranian, and American classics. In Nixta Taqueria Presents: From Tacos to Tahdig, they sling tacos and tostadas, alongside platters of golden, fluffy rice; rich stewed meats; and a comical amount of herbs.
Nixta Taqueria Presents: From Tacos to Tahdig takes you through recipes from Edgar's childhood in Visalia, California, with family dishes like Tortas de Milanesa de Pollo. Then it's Sara's turn, sharing recipes from the Ozarks in Arkansas and family trips to Iran for Maman's Fish with Kuku Sabzi. Lastly, they bring it all together, showing the full-force beauty and surprising connection between the two cuisines with recipes like Smashburgers Al Pastor and Saffron Tres Leches.
More recipes include:
Nixta Taqueria's legendary Duck Carnitas Tacos
Barbacoa Empanadas
Fesenjoon
Beet "Tartare" Tostada
And their famous cross-cultural recipe for rice pudding, Sholeh Zard
Pre-order today on Amazon or Penguin Random House!
Books out in the world officially on October 6th!