Oro by Nixta

Name: Oro by Nixta
Address: 1222 2nd Street NE, Minneapolis, MN, 55413, US

Mexican Masa Kitchen

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Wed-Sat 4-9pm; closed Sun-Tue

1222 2nd Street NE, Minneapolis, MN 55413
Last verified: August 2026
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Guacamole$16
- Vegan
Avocado, pico verde, hoja santa, serrano, tostadas; add chapulines or sikil p'ak +$5, salsa humito/tatemada/crudo/arbol +$2 each
Ensalada de Tomate$16
Grilled peaches, heirloom tomato, corn, greens, diosa verde, queso sincho
Aguachile de Pulpo$18
Braised octopus, aguachile negro, avocado, citrus fruit, salsa macha, tostadas (contains shellfish)
Pescadillas, 3 pieces$18
Masa, walleye, salsa de avocado, chipotle mayo
Chochoyotes de Platano$18
Plantain-masa dumplings, bacon jam, sun dried tomato, onion, arugula

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Tetela de Huitlacoche$24
- Vegan
Huitlacoche stuffed tetela, cauliflower puree, salsa negra, epazote
Sope de Esparrago$20
- Vegetarian
Masa shell, mole verde, asparagus, requeson, pepitas, pickled chiles
Quesadilla de 3 Quesos$24
- Vegetarian
Squash blossoms, 3 cheese blend, salsa verde, pickled vegetables
Tlacoyo de Chicharo$20
Pea stuffed masa, maitake mushrooms, pancetta, kale salad
Quesabirria, 3 pieces$20
- Signature
Beef birria, quesillo, consomé, cactus salad, cilantro, onion, lime

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Cochinita$35
- Signature
Suckling pig, oro negro de frijol, napa cabbage, cured onion, achiote adobo, habanero
Pollito con Mole$36
- Signature
Whole young hen, mole Nixta, ayocote bean salad, sofrito, cured onion (contains nuts)
Carne Asada$36
5oz hanger steak, polenta fries, hoja santa bernaise, piperade. May be served raw or undercooked.
Bacalao$32
Black cod, hoja santa, salsa verde, fish atole, spring vegetables, mexican squash

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

Dishes to know on this menu

Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Carne Asada.
Birria: A richly seasoned meat stew associated with Jalisco, traditionally made with goat but now frequently prepared with beef as well. The meat is braised with dried chiles and spices and may be served in a bowl with broth or used as a taco filling. Modern birria tacos are often griddled after the tortillas are dipped in the cooking fat. Add cheese and you'll commonly see the name quesabirria. A cup of consomé for dipping often comes alongside. On this menu as: Quesabirria, 3 pieces.
Cochinita pibil: A Yucatecan preparation of pork seasoned with achiote and citrus, traditionally cooked slowly using the pib, an underground oven. Restaurant versions are commonly wrapped in banana leaves and roasted until the pork can be shredded. Pickled red onion is a classic accompaniment, as is habanero salsa for anyone who wants considerably more heat. On this menu as: Cochinita.
Lengua: Beef tongue cooked slowly until very tender, then sliced or diced for tacos. Some taquerías finish it on the griddle for browned edges. Despite its reputation among unfamiliar diners as an "adventurous" filling, lengua is prized for its soft texture and rich beef flavor. On this menu as: Tacos de Lengua, 2 pieces.
Sopes: Thick rounds of masa cooked on a griddle, with the edges pinched upward to form a shallow rim. Common toppings include beans, meat, lettuce or cabbage, crema, cheese and salsa. Names and preparations vary regionally, and related dishes may appear as picaditas or under other local names. On this menu as: Sope de Esparrago.
Huaraches & tlacoyos: Huaraches are elongated masa bases whose sandal-like shape gives them their name. They are griddled and commonly topped with beans, meat, salsa, cheese, nopales or other ingredients. Tlacoyos are thick oval masa cakes with pre-Hispanic roots, traditionally stuffed before cooking with ingredients such as beans, fava beans or requesón and then topped after they come off the griddle. Both are particularly associated with the street and market food traditions of central Mexico. On this menu as: Tlacoyo de Chicharo.

How these dishes compare

Quesadillastypically $8.95 across 286 menus
Carne asadatypically $13.50 across 251 menus
Ceviche & aguachiletypically $16 across 170 menus
Birriatypically $14 across 138 menus
Moletypically $15.62 across 126 menus
Lenguatypically $5.82 across 57 menus
Sopestypically $9.98 across 57 menus
Cochinita pibiltypically $14.25 across 52 menus

Oro by Nixta on our other sites

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Oro by Nixta

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How these dishes compare

Oro by Nixta on our other sites

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