Mixtli takes its name from the Aztec word for cloud, and the menu moves the way clouds do — never settling in one place. Each season, the kitchen picks a single Mexican region and builds dishes around its specific history and ingredients: if the state borders the ocean, the menu starts on the coast and works inland before the cloud moves on. The current season is built around the Bay of Campeche, drawing on the Gulf waters bordering Campeche, Tabasco, and Veracruz, with dishes shaped by colonial trade routes, the region's logwood economy, and Indigenous Maya foodways.
The restaurant operates out of Southtown on a ticketed format. Mixtli holds a Michelin star, awarded in both the 2024 and 2025 Texas guides, and has been named a James Beard Award finalist for Outstanding Restaurant and Outstanding Hospitality in 2025 and 2026, following earlier semifinalist and finalist recognition in Best Chef and Outstanding Pastry Chef categories.
The restaurant operates out of Southtown on a ticketed format. Mixtli holds a Michelin star, awarded in both the 2024 and 2025 Texas guides, and has been named a James Beard Award finalist for Outstanding Restaurant and Outstanding Hospitality in 2025 and 2026, following earlier semifinalist and finalist recognition in Best Chef and Outstanding Pastry Chef categories.