Mexta occupies a corner of the historic Littlefield Building in Downtown Austin, built around the cooking of chef Jonatan Gómez Luna Torres, a Centro Culinario Ambrosía graduate, alongside chef Mikel Alonso Garcia, who trained at the Luis Irizar Cooking School in Spain before building his career in Mexico.
Ceviche, oysters, and shrimp tacos show up often among what regulars order, and the bar has its own following, anchored by a fat-washed margarita served over block ice. The room leans upscale and social, drawing a crowd that treats the bar as its own destination separate from the dining tables.
Mexta was named to the Michelin Guide's Selected list in 2025. Diners are split on the experience: service and atmosphere draw consistent praise, while opinions on the food and its price point vary widely from one visit to the next.
Ceviche, oysters, and shrimp tacos show up often among what regulars order, and the bar has its own following, anchored by a fat-washed margarita served over block ice. The room leans upscale and social, drawing a crowd that treats the bar as its own destination separate from the dining tables.
Mexta was named to the Michelin Guide's Selected list in 2025. Diners are split on the experience: service and atmosphere draw consistent praise, while opinions on the food and its price point vary widely from one visit to the next.