Nixta Taqueria

Name: Nixta Taqueria
Address: 2512 E. 12th St, Austin, TX, 78702, US

Mexican Taqueria

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Tue-Thu 5-9pm; Fri-Sat 11am-2pm and 5-10pm; Sun 11am-3pm; closed Mon

2512 E. 12th St, Austin, TX 78702
Last verified: August 2026
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Crisp tostada with greens and radish on a pink corn tortilla at Nixta Taqueria

Antojitos

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Chips n' Dips$10
Heirloom chips, salsa morita, duck fat refried beans (queso fresco on top can be omitted); swap beans for salsa cruda for vegan; add avocado crema +$6
Tomato Salad$14
- Vegan
Trosi Farm & Nixta sungold tomatoes, chileatole dressing, costeño chili crisp, purslane, pickled green tomatoes
Esquites$8
- Vegetarian
Grilled squash, coriander yogurt, sundried tomato powder, queso fresco, Nixta Jardín purslane, lime zest (dinner service only)

Tacos y Tostadas

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Quesadilla$8
- Vegetarian
6" tortilla + panela cheese dressed with chipotle mayo & avocado; add chorizo +$1
Bean & Cheese Taco$6
- Vegetarian
Panela cheese, duck fat refried beans; add chipotle mayo & avocado +$3; add chorizo, chipotle mayo & avocado +$4
Cauliflower Taco$8
- Vegetarian
Roasted cauliflower, romesco, pine nuts, cilantro, queso fresco (vegan and nut free option available)
Enchilada Potosina Tacos$9
Potato & chorizo purée, duck fat refried beans, shredded cabbage, roasted potosina salsa, Latteria Vecchio (2 smaller tacos per order)
Duck Carnitas Taco$10
- Signature
Duck confit, watermelon radish, shaved white onions, salsa cruda, cilantro
Tuna Tostada$15
Ahi tuna cured in citrus & tamari, avocado, chipotle aioli, microgreens, furikake (contains raw fish & sesame seeds); add salsa macha +$2
Beet "Tartare" Tostada$10
- Vegetarian
Beets, avocado crema, salsa macha, horseradish, microgreens, lime (contains sesame seeds and pecans)
Masa Tempura Potato Taco$12
Smoked trout roe, crème fraîche, chives, spring onion powder (vegetarian option available)

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Tostadas: Corn tortillas cooked or fried until crisp and used as a flat base for toppings. Beans, shredded meat, tinga, ceviche, seafood, lettuce, crema, cheese and salsa are all common possibilities. Unlike a folded taco, a tostada stays open-faced. Eat it with your hands and accept the crumbs. On this menu as: Tacos y Tostadas · Tuna Tostada · Beet "Tartare" Tostada.
Carnitas: Pork slowly cooked until tender, traditionally in its own fat, with some pieces allowed to brown or crisp. Carnitas are strongly associated with Michoacán. Dedicated carnitas shops may offer different cuts and textures rather than simply "pork." Maciza generally refers to leaner meat, cueritos to skin and buche to stomach. Carnitas may also be sold by weight for groups and takeout. On this menu as: Duck Carnitas Taco.
Masa: The dough at the heart of tortillas, tamales, sopes, gorditas, tlacoyos and countless other foods. Traditional corn masa is produced through nixtamalization, in which dried corn is cooked and soaked in an alkaline solution before being washed and ground. Restaurants may make masa from dried corn themselves or use prepared masa or masa harina. Restaurants advertising heirloom or native corn may identify the particular varieties or producers they use. On this menu as: Masa Tempura Potato Taco.
Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Enchilada Potosina Tacos.
Quesadillas: A tortilla folded around a filling and cooked on a griddle or comal. Cheese is standard in many regions, but Mexico City famously complicates the definition: there, a quesadilla may need cheese specifically requested. Fillings can include squash blossom, huitlacoche, mushrooms, meat and many other ingredients. Flour-tortilla quesadillas are particularly common in northern Mexico and the United States. A mulita, associated with northern Baja and Southern California taquerías, sandwiches meat and melted cheese between tortillas. On this menu as: Quesadilla.
Arroz, frijoles & sides: The supporting cast of a Mexican restaurant plate deserves its own vocabulary. Arroz rojo is rice cooked with tomato and seasonings. Frijoles refritos are cooked beans mashed and fried or reheated with fat. Despite the English translation "refried," the Spanish refritos does not mean they must literally be fried twice. Frijoles de la olla are whole beans served in their cooking broth. Frijoles charros are pinto beans cooked with ingredients that can include bacon, chorizo, tomato and chiles. Rajas are strips of roasted chile, commonly poblano. Nopales are cactus paddles. Elote means corn on the cob and on restaurant menus often refers to Mexican-style dressed corn. Esquites are corn kernels served in a cup with various seasonings and toppings. On this menu as: Esquites.

Nixta Taqueria

Menu

Antojitos

Tacos y Tostadas

Breakfast (lunch service only, ends at 2 PM)

Dessert

Extras

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