Nixta
Modern Mexican in a space you won’t want to leave.
GO HERE: for ambitious cooking that combines bold flavors from various regions of Mexico with stellar ingredients. That’s the genius of chef Tello Carreon, a native of Guanajuato, Mexico.
THE VIBE IS: that cool, colorful, always lively restaurant that everyone talks about in Oaxaca…except it’s in St. Louis. Nixta is in the city’s Botanical Heights neighborhood, which restaurateur Ben Poremba has turned into a dining destination thanks to his standout Elaia, where Carreon used to be the chef de cuisine.
ORDER THE: cheesy, deep-fried flautas; the stunning ceviche with plump, pristine shrimp; the crispiest pulpo (octopus) known to humankind; and the chicken mole.
GRANDMA KNOWS BEST: Of course. The deeply complex mole negro de Abuelita Concepcion is an homage to Carreon’s grandmother’s recipe.
GETTING IN: The space is small, so make a reservation. On Thursdays, Fridays, and Saturdays from 10 p.m.–midnight, Nixta transforms into Bar Limón: Think live salsa, meringue, and cumbia, plus plenty of mezcal and tequila.
