ATX Cocina takes traditional Mexican dishes as a starting point and builds them out with modern technique. The kitchen nixtamalizes and processes its own masa in house, sourced from heirloom corn varieties grown by small family farms in Mexico, and runs as a 100% gluten-free, seed oil-free operation using non-GMO maize, beans, and chilies alongside seafood, chicken, and beef.
The bar follows the same approach: organic agaves, curated tequilas and mezcals from Mexico, hand-shaken margaritas, and freshly-squeezed juices round out an a la carte menu that runs dinner service alongside a weekend brunch.
ATX Cocina is part of Guy and Larry Restaurants, alongside sister restaurant Bulevar Mexican Kitchen. It was named a 2025 city-mag best by A Taste of Koko.
The bar follows the same approach: organic agaves, curated tequilas and mezcals from Mexico, hand-shaken margaritas, and freshly-squeezed juices round out an a la carte menu that runs dinner service alongside a weekend brunch.
ATX Cocina is part of Guy and Larry Restaurants, alongside sister restaurant Bulevar Mexican Kitchen. It was named a 2025 city-mag best by A Taste of Koko.