“The future of American food is found at Nixta, where Edgar Rico and Sara Mardanbigi combine Mexican, Persian, and American flavors to create one of the country’s most essential restaurants.”—Brian McGinn, director and executive producer of Chef’s Table

Sara Mardanbigi and Edgar Rico are proud hyphenated Americans: Iranian and Mexican, respectively. It's their superpower and what they've built their award-winning restaurant Nixta Taqueria on. Pulling from their rich culinary heritages, they've done what first-genners do best—created delightful twists on Mexican, Iranian, and American classics. In Nixta Taqueria Presents: From Tacos to Tahdig, they sling tacos and tostadas, alongside platters of golden, fluffy rice; rich stewed meats; and so, so, so many herbs.

Nixta Taqueria Presents: From Tacos to Tahdig takes you through recipes from Edgar's childhood in Visalia, California, with family dishes like Tortas de Milanesa de Pollo and Chicharrones en Salsa Verde. Then it's Sara's turn, sharing recipes from the Ozarks in Arkansas and family trips to Iran for Maman’s Fish with Kuku Sabzi and Ash Reshteh. Lastly, they bring it all together, showing the full-force beauty and surprising connection between the two cuisines with recipes like Smashburgers Al Pastor and Saffron Tres Leches.

More recipes include:

Nixta Taqueria's legendary Duck Carnitas Tacos Barbacoa Empanadas Fesenjoon Beet “Tartare” Tostada And their famous cross-cultural recipe for rice pudding, Sholeh Zard

With over 100 recipes and stunning photography, Nixta Taqueria Presents: From Tacos to Tahdig is a celebration of where Edgar and Sara have come from and where they are now. Come along for the ride!

Other cookbooks by this author

• Nixta Taqueria Presents: From Tacos to Tahdig: Recipes and Stories from Mexico, Iran, and the In-Between