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Mixtli


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Mixtli


The Cloud

To define Mexican cuisine is impossible. Mexico is as diverse as it is vast. Within its borders lie rocky mountains, humid jungles, arid deserts, and endless coasts: a stark diversity that forced each region to develop uniquely rich cultural and culinary histories.

Like clouds, our menu travels from place to place offering a tour in Mexican gastronomy. Our Chefs table sits 12 guests per night, and we serve over 10 courses. The pairings, free of charge and donated by the Chefs, go from wine, through craft beers, spirits like Tequila, Sotol, or Mezcal, and even aguas frescas. The menu rotates every 45 days. We travel to the various regions and states of Mexico in each one of our dishes. If the state has a border with the ocean, we start our trek on the coast and work inland, bringing dishes specifically from that region or state. After those 45 days, the cloud travels to other lands and we start all over.

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Our Table


There is no better way to enjoy Mexican cuisine than in a family, community setting. Our 12 seat table offers a  unique experience

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Our Table


There is no better way to enjoy Mexican cuisine than in a family, community setting. Our 12 seat table offers a  unique experience

We utilize indigenous ingredients and pre-Hispanic techniques. We nixtamalize* corn for masa, roast cacao beans for chocolate, grow herbs and vegetables in our garden, and locally source meat, poultry, eggs, and produce. We also include state of the art techniques to create the perfect balance of old and true, with new and innovative.

It is our mission to support as many local ranchers, farmers, and artisans as we possibly can. It is very important for us to let our guests know where our food comes from and who lovingly nurtures the produce and animals we purchase.

*Nixtamal refers to the ancient process for the preparation of corn developed in Mesoamerica. The corn grain is soaked and cooked in an alkaline solution to improve flavor, aroma, and increase it's nutritional value.

Current menu →

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The Team


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The Team


DIEGO GALICIA

CHEF/OWNER

Diego was born in Toluca, Mexico in 1984. He moved to San Antonio in 2002. He studied psychology at The University of Texas at San Antonio a few years before graduating from The Culinary Institute of America. 

While a student at the CIA, he was employed at Restaurant Lüke, owned by Chef John Besh, and a local french bakery where he did Sunday brunch. Weekday mornings, he would do service at Patty Lou's at the Olmos Pharmacy. 

Diego has had the opportunity of working back in his native Mexico at Azul Condesa, owned by renowned Chef Ricardo Munoz, and stints at Michelin starred restaurants Atelier Crenn in San Francisco and Moto in Chicago. 

Mixtli is a very personal and intimate project that reflects Diego's love and passion for his native country.

 

JESSE TORRES

MIXOLOGY

Jesse was born in Las Cruces, NM in 1982 and has spent much of his life living overseas in Korea, Germany and most recently, New Jersey. He was active duty Air Force for six years before separating and joining the AF Reserves at Lackland AFB in San Antonio, TX. 

Jesse’s passion is mixing drinks with a culinary perspective and creating new flavors using unorthodox techniques.

RICO TORRES

CHEF/OWNER

Rico was born in El Paso TX in 1978. Early on he was immersed in the heritage of Zacatecas and greater Mexico, both in travel and through daily life. Even as a child Rico knew the kitchen held his heart.

In October 2003 he started Rico Caters, a small catering service. Rico Caters quickly became known for it's innovative cuisine and exceptional customer service. 

Rico has continued to dedicate himself to his craft, learning by any means necessary, including staging in different kitchens around the country.

Mixtli is the natural evolution to serve his next higher purpose; to re-embrace his heritage and to create.

 

CASSIE RAMSEY

CHEF DE PARTIE

Cassie was born in Bedford, Texas in 1990, though most of her life was spent in in a small town north of San Diego, California. Her passion and understanding of food comes from her grandfather, who is an excellent cook himself. 

She moved to San Antonio to pursue a culinary career at the Art Institute of San Antonio and graduated with an Associates degree in June 2014.

Cassie has worked at Lüke San Antonio  as well as making and selling both fresh and cured artisanal Spanish chorizo at local Farmers Markets.