“It feels like a vacation.” This succinct and enticing description, offered by Ben Poremba, perfectly captures the essence of his newly revived establishment, Nixta (5232 Delmar). Originally opened eight years ago in Botanical Heights, this cherished Mexican-inspired restaurant has now found its home in the Delmar Maker District. The soft launch is set for the weekend of December 27–29, with the grand opening scheduled for January 3. Here’s everything you should know before you plan your culinary escape.
The Menu
Nixta emerged from Poremba’s admiration for the culinary skills of long-time chef Juana Caballero, whom he affectionately calls “the best cook I know, next to my mother.” At its inception, Nixta showcased an elevated take on Mexican cuisine, or “street food presented in a fine dining context,” as Poremba described it. The restaurant’s name is a nod to nixtamalization, the traditional process of transforming maize into masa, a fundamental component of Mexican dishes; the resulting grain, known as nixtamal, is key for making tamales, tortillas, and arepas.
The revamped Nixta 2.0 provides the chance to reintroduce Bar Limon, focusing primarily on fresh seafood, particularly Mexican ceviche and its zestier variant, aguachile. Diners can choose from four styles of ceviche, including a mixto, and five types of aguachile, such as the striking aguachile negro crafted with octopus.
As a starter, guacamole is available alongside chips and salsa, plus sikil pak, a Mayan-inspired pepita dip featuring roasted tomatoes, onions, chiles, and herbs. Special seafood offerings include a sea scallop tostada and another with mussels, escabeche sauce, smoked eggplant purée, and cherry tomatoes, harking back to culinary traditions rooted in Esca.
Both tacos and quesadillas, staples from the previous location, are prominently featured on the menu. Tacos, priced between $10–$14, are served in pairs, while the quesadillas boast giant 16-inch tortilla shells packed with protein and melted quesillo cheese (a low-fat cheese resembling mozzarella), with optional sauces available. Entradas range from $28 to $36 and include favorites like fried octopus with mole almendrado and slow-roasted turkey thigh accompanied by rich mole poblano.
The bar menu is divided into margaritas, cocktails, and flights, each featuring standout options, from The Estacional “Holiday Margarita” (crafted with Fortaleza Anejo) at $22 to a luxurious “Big Dogs” flight (Don Julio 1942, Jose Cuervo Reserva de la Familia, and Patron El Alto) costing $100. Additional offerings from bar manager and Louie alum Michael Hegerstroem include a Paloma, Mandarina, and Michelada, alongside a selection of Mexican beers and eight wines available by the glass.
The Atmosphere
Much like Poremba’s recently launched Esca and Florentin in the Delmar Maker District, Nixta promises a captivating dining experience. However, relocating the restaurant posed the challenge of preserving its modern flair while transitioning from an old-style building to a contemporary environment. “The vibrant colors of a Mexican village suited an old garage,” Poremba notes. “In a new building with a fresh garage door, that palette wouldn’t have resonated. The new colors are bold pastels.”
The transformation hasn’t compromised the restaurant’s authenticity. A mezcal importer remarked last week, “This could easily be found in Tulum or Mexico City. The relaxed, ‘pueblo mágico’ vibe feels right at home here.”
Nestled within the Alpha Brewing Company complex, Nixta seamlessly integrates elements of a marisquería, taquería, and cocktail bar. The layout is enhanced with various features that amplify its charm: a vintage DJ booth welcomes guests at the entrance, alongside two distinct seating arrangements and two bars. The cocktail bar boasts the original location’s signature live-edge wooden bar top, while Bar Limón is a five-seat seafood bar positioned centrally within the space. Overall, the indoor area accommodates 65 guests, with an outdoor patio and green space, accessible through a rolling garage door, providing additional seating.
The open kitchen faces both the restaurant and bar, embodying the spirit of the Delmar Maker District, “a hub of creativity unfolding in real time,” Poremba notes, “whether it’s cooking, painting, or glassblowing, right in front of our guests.”
Design touches throughout the venue strike a balance between practicality and aesthetics. Sturdy metal chairs ensure durability without sacrificing comfort, while Gucci-brand cushions and barstools inject a hint of luxury, reminiscent of Esca’s design. Unique particleboard features and whimsical elements like hanging sardine illustrations, tapestries, and artwork from the manager’s wife contribute to the restaurant’s eclectic ambiance. A standing wooden table situated centrally caters to those “just looking for a drink and a snack,” as operational director Luciano Racca describes. It’s among the many thoughtful details that create the Nixta experience.
The restaurant’s flamingo wallpaper, creatively positioned in asymmetrical patterns on a pink wall, pays homage to the American Flamingo found throughout the Yucatán Peninsula, fostering a lively and whimsical atmosphere. “Look up to see movement, everything is afloat,” Racca explains, “creating a delightful and playful hodgepodge. What I refer to as ‘the Ben vision’ is intentional and precise. He possesses a knack for innovative thinking that ensures success long before the rest of us even realize it.”
Lighting significantly influences the atmosphere, particularly at night, when dimmable bulbs and industrial-style lights morph Nixta into a setting that feels intimate and sultry, Racca adds. Subtle nods to the original restaurant appear in backlit details within the window transoms, modeled after the flagship’s ceramic tiles, reassuring loyal patrons that they have arrived and it’s time to unwind.
“This contemporary Mexican space is the most laid-back of all the Bengelina establishments,” Racca states. “Yet, the philosophy remains unchanged: The food doesn’t have to be upscale—tacos and quesadillas certainly aren’t—but it must be of the highest quality.”
