Austin, Texas’s Nixta isn’t your typical taquería. It balances the line between the super traditional and unconventional -- a combo that, in theory, seems at odds, but in reality, creates something remarkable. This is exactly what Chef Edgar Rico envisioned when he set out to transform the landscape of Mexican-American cuisine, with innovative creations that combine technique, history, and a maíz revolution. While he’s trained at some of L.A.’s finest restaurants, been awarded a James Beard accolade, and secured a spot on Time Magazine’s Next 100 List, the true pride he takes in his work is the deeply personal food he makes. After staging at Mexico City’s Pujol and getting a few lessons from abuelitas in Oaxaca, he moved to Austin where he opened Nixta with his wife and co-owner, Sara, to pay homage to his experiences in Mexico and his love for the art of cooking.