MEXTA Mexican Restaurant

Restaurant, 106 E 6th St Ste 110, Austin, TX 78701, Austin, TX

VeganScore 40

Menu

Mains

• Pacific Red Snapper Ceviche — Traditional recipe from the Pacific coast. Lemon, tomato, onion, serrano chili, and fresh cilantro.
• Hamachi Tiradito — Tamarind sauce, ginger, chipotle meco, soy, and charred chipotle mayonnaise.
• Shrimp Ceviche — Traditional recipe from the Pacific coast. Lemon, tomato, onion, serrano chili, fresh cilantro, and wild red shrimp.
• Mexta Shrimp Aguachile — Golden potato tacos with chorizo, aguachile, cucumber, onion, lime, and wild red shrimp.
• Malpeque Oysters — Malpeque Bay, PEI. With roasted habanero salsa, serrano chili ponzu, classic mignonette, Tabasco, cocktail sauce with horseradish, and eureka lemon.
• Filet Mignon with Black Mole — Grilled Filet Mignon, finished with butter, Roasted broccolini, green beans, and fennel bulb puree.
• Chipotle Lobster Roll — Grilled lime, fried potato, and house habanero dressing.
• Porcelet with Encacahuatado — Slow braised porcelet, Oaxacan peanut sauce, xni-pec, roasted cauliflower puree.
• Tikin Xic Salmon — Xni-Pec, grandma’s black beans, roasted plantain puree, green salad, avocado, and habanero sauce.
• Roasted Chicken with Green Pipian — Golden baby potatoes, broccoli, and roasted Mexican zucchini.
• Macha Cauliflower — Butter-roasted cauliflower with salsa macha and Gruyere & Monterrey Jack cream.

Starters

• The Real One Guacamole — Michoacan Hass avocado, ground green tomato, lemon, onion, cherry tomato, fresh cilantro, and onion ash. Vegan
• Stuffed Pepper from the Milpa — Roasted poblano pepper stuffed with squash blossom, huitlacoche, corn, Oaxacan string cheese, and epazote.
• Pork Belly Tetela — Classic masa snack from Oaxacan cuisine. Mole Mancha Manteles, pork belly cracklings, grilled avocado, and a mix of spicy greens.
• Baja-Style Shrimp Taco — Wild Red Shrimp with dark beer batter, pico de gallo, avocado, chipotle mayonnaise, and macha chili oil.
• Steak Tartare — Knife cut Petit Filet, honey chipotle mayonnaise, chives, capers, and Dijon mustard.
• Wedge Caesar Salad — Croutons, parmesan cheese, homemade Caesar dressing, smoked bacon, and sun-dried tomatoes.
• Heirloom Tomato & Hamachi Salad — Seasonal tomato mix with hamachi, burrata, lemon oil, sherry vinegar, and baby lettuce.
• Lobster Tortilla Bisque — Lobster bisque with tortilla, lobster claws, pork rinds, panela cheese, avocado, pasilla chili, and ranch cream.
• Filet Mignon Center Cut — 8 oz. Add Roasted Natural beef Bone Marrow, with Steak Tartare, or Trio Salsa.
• New York Steak — 12 oz. Add Roasted Natural beef Bone Marrow, with Steak Tartare, or Trio Salsa.
• Bone-in Ribeye — 16 oz. Add Roasted Natural beef Bone Marrow, with Steak Tartare, or Trio Salsa.
• Zarandeado Style Catch of the Day — Side of grandma’s black beans, roasted plantain puree, green salad, avocado, and macha sauce.

Desserts

• Chocomaíz — Chocolate metate brownie, salted butter toffee, caramel popcorn, and chocolate powder.
• Tarta de Queso Cremosa Al Horno — Cheese Cake with a blend of 3 cheeses (double cream, cambozola, and parmesan), baked to order.
• Arroz con Leche — Traditional rice pudding, vanilla ice cream, cinnamon flakes, brandy-soaked raisins.
• Flan De La Abuela — Grandma custard + caramel + vanilla ice cream.

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