Edgar Rico

Edgar Rico hails from the Central Valley of California and graduated from The Culinary Institute of America (the other CIA) in New York. After completing his externship at Craft, operated by Chef Tom Colicchio, Edgar was tapped to join the opening team of an East-Coast-fish-shack-meets-California-cuisine concept called Son of a Gun in LA, with James Beard award-winning Chefs Vinny Dotolo and Jon Shook.

Once he departed the seafood temple, Edgar was recruited to assist in the opening of a new fine-dining, and award-winning concept, Trois Mec, with Chef Ludo Lefebvre in LA with an emphasis on intimate French bistronomy.

Moving on to the brunch game, he joined the team at Sqirl with Chef Jessica Koslow at her breakfast lab that redefined the modern California cuisine and was even featured in their book, Everything I Want To Eat.

After he left LA, his journey took him all throughout Mexico - from Monterrey down to the Yucatan. It was here that he staged at Pujol (the Mecca of Mexican fine-dining cuisine), got a lesson or two from abuelitas in Oaxaca, and still continues to draw inspiration from everything he encountered in between. Rounding out his experience in catering and events, Edgar made the move to where everything is bigger and better - Austin, Texas - to become the Chef de Cuisine of The Peached Tortilla’s event space, Peached Social House.

Throughout Edgar’s life, there have been experiences that have reaffirmed his destiny in maiz. Nixta Taqueria is the culmination of who he is and what food means to him - imaginative creations that are steeped in technique, history, tradition and finesse.