NIXTA

tortilleria and Mexican takeout

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Nixta is an artisanal tortilleria located in Northeast Minneapolis. We use Oaxacan corn and time honored techniques to bring you a more authentic tortilla. 

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nix·​ta·​mal | \ ˌnēshtəˈmäl \

plural nixtamal\ " \ or nixtamales\ -​(ˌ)lās \

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Nixtamalization is a process which involves soaking a grain in highly alkaline solution to loosen the outer hull. 

MEXICAN TAKEOUT

Family dinners for takeout.

Menu drops on Sunday.

Pickup Tuesday and Friday 3 - 6pm.

Generous servings, feeds 2 - 4

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Sample menu: varying proteins, rice, beans, some taco zhuzh (ex. salsa or slaw or pickles) and a pack of tortillas

TORTILLAS

Heirloom corn, limestone, water and time. The first and last are most important. We make delicious tortillas sure to elevate your home. Stop by and pick some up Tuesdays + Fridays from 3-6pm $6/dozen.  Storefront will also (eventually!) carry tamales, salsas and empanadas for immediate sale. To order tortillas for your restaurant or grocery store please use the contact form.

BIG DREAMS

A window where you can walk up and order muy rico tacos before you go to dangerous man, or enjoy art a whirl. Catering your at home pig roasts or parties. Our tortillas in your favorite coop or grocery store. We are growing. We are learning. We are excited what the future may hold. We are doing what we love, with people with love in a place we love, and the future looks bright.

ABOUT NIXTA

we live mas(A)

Heirloom Mexican corn tortillas have been our dream for many years. Not to be corny, but in a Proustian way (or like that scene in Ratatouille!) tasting a good tortilla has a tendency to transport us from Minnesota back to Mexico almost instantaneously.

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Nixta is the realization of our shared dream, a family partnership and food friendships culminating in a humble tortilla sure to remind that ingredients and process matter. 

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Finally, we love tacos. The surefire way to make them better is to give them a solid foundation. Also, we just want you to eat damn good tortillas. And tamales. And salsas. And other Mexican vittles.

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PRESS: Star Tribune, Eater, Growler , MSP Magazine

GUSTAVO ROMERO

maize-ologist

Mexico - Miami- Italy- SF- Mpls. A few other stops along the culinary way. Passionate about feeding people, bringing glory to Mexican heirloom corn and the unicorn on this page.

KATE KIERNOZIAK

uni-corn

Chicago-Krakow-Mpls-SF-Mpls. Chef for Minnesota Central Kitchen via Chowgirls. Enjoys eating fish tacos on handmade tortillas on a Mexican beach or walking around NE with the corn-dog.

HUMO

corn-dog

Rescue from Mexico. Head of Scraps. He likes corn too, but his real passions are peanut butter and squirrels. Likes long walks, but hates the beach. No culinary background. Name means smoke.

JOSH AL

corn-ivore

Leon, Mexico. Artistic force behind Nixta. All pictures are his own. Inspired by ingredients, but instead of making them into food he wants to make them into art. He's amaizeing.

BARBARA FENTON

op-ear-ations

Chicago-Krakow-Mpls-Madison-Mpls. Recovering librarian, when not writing corny emails about Mexican vittles busy wrangling three littles. Measures salsa heat levels in hiccups.

GET IN TOUCH

1222 2nd Street NE
Minneapolis, MN