Come as you are, and come early, to this East Austin taqueria from owners and partners Chef Edgar Rico and Sara Mardanbigi. It's a bit scrappy but rewards its visitors with spot-on Mexican-focused cooking. As the name suggests, the menu is all about nixtamalized corn of heirloom varietals. Everything is made in house and the menu presents a great mix of contrasts, featuring dishes employing ancient methods alongside updated items like duck fat refried beans. The duck carnitas taco, served on a thick tortilla made from heirloom pink corn, is impressive, while the carrot tostada is a study in care and composure with charred carrots, whipped herb ricotta, and salsa macha. Finish with something bold and sweet like a blueberry, basil, and ricotta paleta.