Nixta Taqueria
AFWA Grant: $2,000
Chef Edgar Rico and Sara Mardanbigi opened Nixta Taqueria in October with an accessible menu made with heart and innovative techniques. Using the ancient technique of nixtamalization, Nixta transforms heritage corn sourced from local and indigenous farmers into masa. The corn dough is then used to form the artisanal tortillas used as the base for an array of imaginative tacos and tostadas. With the grant, Nixta will be able to provide its employees with educational opportunities at area farms and fund part of a commercial tortilla machine, spreading the gospel of heritage/heirloom corn to a wider audience.