It’s no wonder Edgar Rico won the national Best Emerging Chef  award from the James Beard Foundation in 2022. His imaginative and delicious tacos and tostadas captivated the discriminating palate the minute he and his partner (now wife) Sara Mardanbigi opened tiny Nixta in a be-muraled concrete-block building on Austin’s East Side three years earlier. Perhaps you’ve already tried specialties like the roasted Beet Tartare tostada (gilded with avocado cream). And you know the duck carnitas. Then it’s time to branch out. The open-faced taco potosina is a comforting mix of chorizo-tinged mashed potatoes layered with duck-fat refried beans plus roasted tomato salsa, and white queso. The remarkable carrot tostada arranges paper-thin slices of the roasted vegetable atop whipped ricotta augmented by a deep-flavored salsa macha plus nibbles of dates, pecans, and sesame seeds. Japanese notes come through loud and clear in the sashimi-like yellowfin tuna tostada, the fish cured in citrus and tamari, bolstered by slices of avocado, and finished with chipotle aioli, and herby furikake seasoning. Avoid the crowds by going at off hours and be aware you’ll be lining up to order inside the small main building and eating at a colorful picnic table in the covered gravel courtyard. A new feature, omakase dinners (reservations available online) will get you six courses for $75.