Description

Today, I’m talking to Chef Edgar Rico. He’s the creative force behind the magic at Nixta Taqueria, located in Austin, Texas. In 2022, Rico was bestowed with the prestigious James Beard Award Best Emerging Chef.

The same year, he also made the Time Magazine list of 100 Most Influential People.

You’ll hear about his culinary journey from California to Texas and learn from his expertise of Mexican cuisine. He shares the influences that drive his much loved restaurant menu, how professional recognition o pens doors, and his most recent inspiration for a future restaurant project.

What you’ll learn from chef Edgar Rico from Nixta Taqueria

• Winning the James Beard award 4:24
• Why opening right before the pandemic was a blessing in disguise 7:36
• How the masa has evolved since they opened 8:06
• Ensuring that creativity runs free 9:40
• Establishing your identity when going from a cook to a chef 10:32
• The influence of California’s Central Valley on chef Edgar Rico’s childhood 11:45
• Why Edgar Rico tried to move away from Mexican food as a kid 13:26
• How he got hooked on the idea of cooking 14:31
• His first industry job 16:1
• How chef Edgar Rico ended up at CIA in New York at the last minute 17:19
• His thoughts on a culinary school education 19:19
• How he ended up working for his culinary idols 21:21
• Moving from LA to Austin and elevating nixtamalization 25:42
• The chefs that influenced his menu at Nixta Taqueria 30:27
• What he likes about his tiny restaurant 33:09
• Breaking down their bestselling taco at Nixta Taqueria 35:07
• The birth of their bestselling vegetarian dish 38:06
• How recognition helped them level up 41:54
• Getting through the process to visit Iran 48:14
• Surprises on his visit 50:55
• The untapped culinary destination to visit 52:56
• The strangest dish he ate in Iran 54:49
• Bread culture in Iran 57:25
• How his kitchen size shapes his menu 1:03:00
• Places to eat in Austin 1:06:16
• His guilty pleasure food 1:09:40
• Inspirational cookbooks 1:10:23
• Kitchen pet peeves 1:12:04
• Condiments chef Edgar Rico loves 1:12:57

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!

Links to other episodes with chefs in Austin

Don’t miss out on the chance to hear from these talented chefs from Austin:

Interview with Chef Rick Lopez from La Condesa

Conversation with chef Tavel Bristol-Joseph

Conversation with chef Fermin Nūnez

Panel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from Austin

Conversation with Pastry Chef Philip Speer from Comedor in Austin

Leadership  with Chef Andre Natera – What Every Senior Executive Can Learn From Top Chefs

Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1

Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2

Interview with Chef Andre Natera – The Culinary Yoda

Chef Fiore Tedesco – L’Oca D’Oro

Chef Michael Fojtasek – Olamaie

Links to most downloaded episodes (click on any picture to listen to the episode)

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F

Whatever your vision is, don’t let it stray away. Don’t let anyone tell you about what it should be. At the end of the day, you got to be happy with whatever you’re putting out, because it’s got your name on it. It is representative of who you are.

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Links mentioned in this episode

Restaurant Nixta Taqueria