St. Louis’ Nixta Unveils Spring Menu | Food Newsfeed
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St. Louis’ Nixta Unveils Spring Menu

March 24, 2017 Industry News
Industry News

Nixta, St. Louis’ hottest spot for contemporary Mexican fare, spices things up even more this month with a newly designed spring menu. Helmed by Chef/Owner Ben Poremba and Executive Chef Tello Carreon leading the kitchen, Nixta presents vibrant new recipes sparking new reasons to fall in love with the colorful eatery. Embracing his Guanajuato, Mexico roots and melding rich traditions with modern techniques and presentations, Chef Carreon proudly shares more of his creations.

Since opening in November 2016, Nixta brings new elevation and innovation to Mexican cuisine, and this spring the menu showcases seasonality and amazing brightness. Once you throw in Chef Poremba’s Mediterranean twists to recipes, therein lies a truly unique, multicultural experience taking Mexican cooking to a new level. This season, diners find standouts including Black Bean Hummus, Salmon Tostada brightened up with citrus and fennel, a sweet and spicy combination of poblano and mango in the new Crab Tostada, and more. The full spring menu is below:

Pepita Guacamole

Black Bean Hummus

Tlayuda (flour tortilla, carrot-coriander salsa, burrata, seeds, herbs)

Flautas (oyster mushrooms, spinach, three cheeses, crema de hongos)

Zanahorias (carrots, pea shoots, herbs, parsnip, seeds, cojita)

Ceviche (shrimp, bay scallop, aji pepper, rose water)

Salmon Tostada (citrus, fennel, avocado, chili-lime mayonnaise)

Crab Tostada (blue corn tortilla, avocado, poblano, mango)

Taco Al Pastor (confit pork belly, caramelized pineapple, pico de gallo)

Huarache (asparagus, haricots verts, corn, black garlic)

Pulpo (crispy octopus, fried potato, charred lettuce, mole almendrado)

Cochinita Pibil (pork shoulder slow-roasted in banana leaves and citrus)

Sturgeon (esquites, parsnip, cashew-black lime salsa)

Gambas (colossal shrimp, mojo de ajo, grits, corn crema)

Lamb Tacos (braised lamb shoulder, guajillo salsa, herb salad)

Mole Negro de Abuelita Conception (beef or chicken)

With an opening menu praised by local and national press, and diners, spring promises even greater reason to celebrate the vibrancy of Mexican cuisine. The bright atmosphere of Nixta also opens up to a street-side patio for al fresco dining and sipping. And, Nixta’s list of exciting cocktails like the Ocho (mezcal, lime, grapefruit, Luxardo Maraschino, ghost pepper tincture), and Diez (blanco tequila, velvet falernum, lemon) await for sipping.

Nixta is open for dinner Tuesday through Saturday from 5 p.m. to 10 p.m., and late night at Bar Limón Thursday through Saturday from 10 p.m. to midnight.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.