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It’s a big state with a big taste for Mexican food — and now Texas has two new restaurants to satisfy customers’ hunger for outstanding Mexican fare.
On March 22, Mexta — an upscale offering from restaurateurs Jesús Chávez, Benjamin Arriola, Jonatan Gómez Luna Torres, Mikel Alonso and Rodrigo Quintanilla — debuted inside the historic Littlefield Building in Austin.
“Mexta extends an invitation to a realm in the heart of Austin where the enchantment of Mexican gastronomy unfolds. It’s a concept that celebrates the magic born when authenticity encounters innovation, where history and contemporary flair merge seamlessly,” the restaurant’s website explains. “Mexta isn’t just a restaurant; it’s a destination for those who seek not merely a meal, but an indelible journey into the extraordinary.”
That journey includes a menu that features dishes like 16-Hour Pork Belly, embraced in a rich Encacahuatado (a traditional Mexican peanut sauce), Pacific Red Snapper Ceviche, and a Tetela served with Mole Manchamanteles, pork belly cracklings, grilled avocado, and a mix of spicy greens.
“The cultural inspiration behind this menu draws from Mikel’s and my respective backgrounds. Each dish showcases the vibrant flavors of Mexico, telling a story in a way that engages locals and visitors," Gómez Luna Torres said in a release.
Across the state, the 35-seat counter-service Maximo opened in West University Place minutes from downtown Houston with a menu based on Mexican flavors, Texas ingredients, and tortillas made with nixtamalized heirloom corn.
Located in the space that housed the former El Topo restaurant, Maximo is a collaboration between Dylan Murray and Benjy Levit, owners of the sandwich and salad concept Local Foods, the company’s culinary director Seth Siegel-Gardner, and executive chef and former El Topo owner Tony Luhrman.
“Every item on this menu was carefully selected to ensure all our ingredients are from nearby farms and producers that reflect the bounty of the Gulf Coast region,” Levit said in a statement. “From farm-fresh vegetables to locally sourced meats and cheeses, every ingredient embodies the ethos of local foods.”
El Topo’s signature barbacoa taco is joined by items like tempura-fried tacos made with a gluten-free batter, smoked chicken with corn rajas and pepitas, and a sweet potato taco with bagna cuada and shaved kale salad.
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