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
We’re proud hyphenated Americans: Iranian and Mexican, respectively. It's our superpower and what we’ve built our award-winning restaurant on. Pulling from our rich culinary heritages, we’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, we 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, we 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:
Duck Carnitas Tacos
Barbacoa Empanadas
Fesenjoon
Beet "Tartare" Tostada
Sholeh Zard
Pre-order today on Amazon or Penguin Random House!
Books out in the world officially on October 6th!