Sharing the Bounty - Nixta Taqueria
Proud Owners Edgar and Sara
Courtesy of Nixta Taqueria https://www.instagram.com/nixtataqueria/
Going back years, my wife and I have had conversations about long-term plans regarding the farm. COVID really did a number on my educational non-profit, and I was left without a strong conviction to restart from the ground up in terms of building the relationships required to keep it growing. The farm life - which had been slowly building in the recesses of my mind - began to take on clearer and clearer aspects, and my ho-hum search for land in Central Texas occupied a more serious and driven place in my day-to-day.
Naturally, we discussed the earning potential of a small farm, considering timelines, overhead cost, availability, and the like, and always in that discussion was the dream of selling to restaurants. I say restaurants, but I’ll be honest that there was never really more than one restaurant in that vision, from day 1.
Zucchini, Summer Squash, Calabaza, and some Zinnias as a surprise gift
Cut to this June 17, 2023, the day before my birthday in fact, and I’m in the kitchen at this very restaurant making my first sale of squash to the sous-chef and kitchen staff. That restaurant is Nixta Taqueria, and I cannot say how proud I am to consider them part of my farming universe.
Beyond the professional achievements of chef Edgar Rico - most notably 2022 James Beard Foundation Award Winner - and his now-wife Sara Mardanbigi, the restaurant has been a boon to the community seemingly since day 1. COVID came not long after they opened, and they shifted their focus to feeding people, installing a community fridge for donations to those in need. They are consistently challenging themselves as purveyors of beautiful food and Austin residents as diners, while celebrating the spiritual and historical importance of nixtamalized maize in this area and throughout México.
Masa Tempura Taco features Quelite summer squash
Courtesy of Nixta Taqueria https://www.instagram.com/nixtataqueria/
Chef Rico and his Chef de Cuisine, old friend of mine Sara Aguilar, are dedicated to local food with a menu that changes seasonally and ingredients that originate in farms nearby (not to mention the farm tours the staff take).
I couldn’t be happier with a partnership than I am with the crew at Nixta, and I am excited about growing our offerings for them. That our work with them began less than a year or so into our harvestable crops being planted inspires me to aim high, though I’m not sure I haven’t already peaked with Chef Edgar.
Many small farmers will discuss the value of diversifying income streams, and while restaurants present special challenges to a grower, I intend to continue exploring them. Seeing your products in the hands of some really creative and passionate people is a great inspiration to get out and work.
Rabbit Empanada with Pickled Quelite Squash and Calabaza
Courtesy of Nixta Taqueria https://www.instagram.com/nixtataqueria/
