Chef Rico’s love of food began at the age 10 when he cooked his family’s Thanksgiving meal. His culinary background is extensive – Craft (LA), Sqirl (LA), Son of a Gun (LA), Trois Mec (LA), and Pujol (Mexico City). Aside from his cooking chops, he’s got a legendary whistle that can command a room’s attention in mere seconds.<\/p>\n
Hailing from Austin, Texas, Nixta is not a typical taquer\u00eda. It treads a line between the super-traditional (they make their own masa & tortillas using heirloom corn from Mexico) and the unconventional (you don’t see many taquerias where duck confit stands in for carnitas). Owners Sara Mardanbigi and Chef Edgar Rico, a James Beard Award winner and TIME100 recipient, aim to transform the landscape of what Mexican-American cuisine can be by providing imaginative creations that are steeped in technique, history, and a ma\u00edz revolution.<\/p>","protected":false},"featured_media":6843,"template":"","class_list":["post-6842","chef","type-chef","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/southernsmoke.org\/zh_tw\/wp-json\/wp\/v2\/chef\/6842","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernsmoke.org\/zh_tw\/wp-json\/wp\/v2\/chef"}],"about":[{"href":"https:\/\/southernsmoke.org\/zh_tw\/wp-json\/wp\/v2\/types\/chef"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/southernsmoke.org\/zh_tw\/wp-json\/wp\/v2\/media\/6843"}],"wp:attachment":[{"href":"https:\/\/southernsmoke.org\/zh_tw\/wp-json\/wp\/v2\/media?parent=6842"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}