More Mexican food is coming to Austin, but this time in a notable downtown location starting March 22. Mexta will be moving into the Littlefield Building (106 E 6th St.), The Driskill's neighbor to the west. It's adding to the Congress Avenue buffer zone of mostly casual restaurants between the chaos of "Dirty 6th" and the more laid back party hotspots on far West 6th.

It won't be alone near more polished restaurants like Caroline and Perry's Steakhouse & Grille. It does stand out, however, for its stunning 4,632-square-foot interior designed by architect Carlos Castroparedes, with high ceilings and natural clay, stone, and wood accents. It's also allied with some of the best chefs a Mexican restaurant could have, with both experience and renown in the country where the cuisine originates.

Chef Jonatan Gómez Luna Torres is a Mexico City native who also operates Cancun's Le Chique on the prestigious 50Best Discovery List. Chef Mikel Alonso, who grew up in Biarritz, France, also gained renown in Mexico City at his famous, but now-closed fine dining restaurant, Biko.

“The cultural inspiration behind this menu draws from Mikel’s and my respective backgrounds," said Gómez Luna Torres in a press release. "Each dish showcases the vibrant flavors of Mexico, telling a story in a way that engages locals and visitors."

Photo by Nitya Jain

“We chose Austin as the home for this concept due to its fast-growing and exciting culinary scene,” added Mexta co-founder and hospitality businessman Jesús Chávez in a press release. “Mexta embodies the fusion of Mexican hospitality with Austin’s vibrant culture, promising guests an exceptional experience when they step through our door.”

That fusion gave the restaurant its name, a mix of "Mexico" and "ATX." It further blends efforts out of El Paso's Southwest University: President Benjamin Arriola joins the project along with Rodrigo Quintanilla, who founded the university's Culinary Institute with Chef Alonso.

“This venture was fueled by a collective commitment to crafting meaningful experiences and celebrating the richness of Mexican cuisine in an inviting environment that blends contemporary elegance with traditional Mexican elements,” said Mexta co-founder Quintanilla.

The release highlights some upscale menu items the team is especially excited to share: small plates like shrimp aguachile, guacamole, and tetela, a classic Oaxacan snack with fruity regional mole, pork belly cracklings, grilled avocado, and spicy greens; and bigger ones like slow-cooked pork belly with encacahuatado Peanut Sauce and macha cauliflower. It also calls out desserts like arroz con leche, and a brownie with salted toffee butter, caramelized popcorn, and metate-ground chocolate powder.

Nitya Jain

Mixologist Mica Rousseau, recognized as one of Mexico's best, contributes cocktails like a Mole Old Fashioned with more than 50 Mexican spices, and a creative margarita with mezcal Ojo de Tigre Joven and Möet et Chandon. Other classic cocktails will feature more mezcal, sotol, and tequila.

Mexta is located at 106 E. 6th St., Suite No. 110, and will open March 22. Operating hours are 4:30-10 pm from Mondays to Wednesdays, and 4 pm to midnight on Thursdays to Saturdays. Reservations are available on OpenTable or by phone at (512) 646-8085. A valet service is available from Thursdays to Saturdays.