Rico Torres and Diego Galicia first met at a restaurant pop-up and quickly bonded over their love for authentic Mexican cuisine. The duo, who both have roots in Mexico, wanted to create dishes that reflected the flavors they love so much. Together they opened Mixtli in San Antonio, to showcase the diverse flavors of Mexico’s regions. Over 10 courses, they unveil the textures, flavors and techniques of a singular Mexican state. Forty-five days later, their ‘cloud’ (Mixtli means “cloud” in Nahuatl) travels to a new state to highlight a new menu. The result is an ephemeral, elevated, locally focused approach to indigenous and pre-Hispanic ingredients and flavors.
The culinary duo spends as much time researching regional dishes as they do creating them. Rico says that if their food makes someone cry, they know they’ve done their job. This heartfelt take on Mexican cuisine has earned fair recognition: they were named Food & Wine’s Best New Chefs 2017 and James Beard Foundation semifinalists in 2018. Their dishes are like a trip for the tastebuds—and you never even leave your seat.
Other chefs are looking toward the future. We’re going back. It’s way more fun.Diego Galicia
We’re going to rescue and preserve these recipes that are important to us and our families. And we’re going to run with it.Rico Torres