On Watching Your Business Grow: Sara Mardanbigi of Nixta Taqueria
What does it look like to pursue your creative side-hustle full-time? As we gear up for our fall craftHER Market Week, we’ll touch base with a few of our vendors to share their stories on how they scaled their small business to support themselves.
Today, we’re spotlighting the co-owner of one of our craftHER Curbside partners, Sara Mardanbigi of Nixta Taqueria. In our interview with her, Sara talked with us about creating and running Nixta with her partner, Chef Edgar Rico, navigating city systems as a new business and how she’s pivoted their restaurant during the pandemic.
MEET THE MAKER: SARA MARDANBIGI OF NIXTA TAQUERIA
Sara (you can call her Bigi) hails from the Ozarks of Arkansas, but has made Austin her home for the past 10 years. Professionally, she’s worked in international education as the Director of Alumni Relations at ISA, in hospitality and event management at Peached Social House as the Senior Corporate Events Manager, and in HR as a Talent Engagement Manager at Torchy’s Tacos. Personally, Sara loves awkward jokes, long walks on the beach, and eating every taco that Austin has to offer. Currently, Sara is the Co-Owner // Operations for her and Chef Edgar Rico’s taco baby, Nixta Taqueria.
We’d love to hear a little bit about your business. :) What is Nixta Taqueria, and what do you make?
While our heirloom corn tortilla is the star of the show, the dishes will be truly Mexican-American: West Coast vibes, French technique, with ancient Aztec-certified nixtamalization daily. This is where the phrase Aqui Comes Rico comes from—it’s not only a nod to Chef Rico’s last name, but also signals that you’ll be eating some dank-ass food here. Nixta aims to transform the landscape of what Mexican-American cuisine can be and to provide imaginative creations that are steeped in technique, history, tradition and finesse for our community.
When did you start Nixta Taqueria? What motivated you to start?
We opened last October 5th, 2019, so we're coming up on our year anniversary!
While traveling throughout Mexico, Edgar ended up in a small pueblo outside of Michoacan with his uncle who has a PhD in maiz science (i.e. a bonafide Corn Doctor). They were immediately exposed to breeds of indigenous corn that Edgar had never seen or tasted before—deep crimson reds, vibrant purples, speckled blues and whites, and everything in between. He knew that this was the truth, the answer, the path when they made fresh, nixtamalized corn tortillas with those kernels. When you’ve been executing someone else’s food and making their creations come to life, at a certain point, you’re ready to do your own thing and manifest that into reality.
As his partner, we wanted to create something together, and with my operations background, he's very much the Yin to my Yang. My family has always had an entrepreneurial spirit, and I also wanted to continue that tradition by venturing off to our own business.
Looking back, what were some challenges you experienced that you weren't expecting?
How archaic the City of Austin is with their systems. As new business owners, it's challenging navigating the ever-changing rules.
Let’s talk about time management—how do you find work/life balance as a business owner?
Luckily, many of our friends and family come to Nixta, so that helps revive us throughout the week—seeing and feeling their support. There's very limited time for yourselves when starting a new business, but we try to take mini staycations, cook with friends on our day off and do our best to recharge on that day.
What’s been the most rewarding thing about starting and owning your own business?
Sharing in the success with our friends and family who helped us get to where we are and seeing how our business has continued to evolve since Day 1.
How have you and your business pivoted or adapted to the current COVID-19-related changes happening? What did this pandemic bring up for you?
Moved primarily to curbside pick-up/to-go, then re-opened, then pivoted back to take-out, and now doing outdoor counter service. The pandemic brought a lot of introspection, community engagement (Free Fridge ATX), collaborations with other peers in the industry and insights on how to operate with minimal resources.
Can you tell us about your collaboration with bbatx and craftHER Market? What can people expect from Nixta Taqueria at craftHER Curbside?
We'll be slinging tacos during Weekend two—we'll be doing a special taco or tostada for the event.
Do you have any advice, lessons, or anything in particular you’d like to share with others that are looking to start their own business or even take the leap from side hustle to full-time?
1. Always stay true to yourself and listen to your intuition.
2. Get ready for a lot of hard work. Nothing happens overnight, so you gotta work at it every single day without any expectations or entitlement.
How can people best keep up with you and Nixta Taqueria?
Social media, primarily Instagram.
WANT TO SUPPORT SARA AT CRAFTHER?
Head here to join us in October. You can also order something from Nixta Taqueria during Weekend Two of craftHER Curbside. To learn more about Sara and Nixta Taqueria, you can visit their website and Instagram.