ABOUT US

ATX Cocina experiments with the boundaries of Mexican cuisine. We have taken traditional Mexican dishes and elevated them with modern approaches and techniques.

Corn, the basis of the Mexican cuisine for thousands of years, is also the foundation of our kitchen. We nixtamlize and process our masa in house sourcing it from heirloom varieties of corn grown by small family farms in Mexico.

OUR PHILOSOPHY

The dishes and drinks created at ATX begin with respect for the Mexican tradition and then molded into our own vision. The experience is meant to be shared. The excitement exuded from the kitchen create a communal atmosphere and vibe throughout the restaurant.

The focus on natural and clean ingredients extends to the bar as well, which features organic agaves and curated tequilas and mezcals sourced from Mexico, hand-shaken margaritas, craft cocktails, freshly-squeezed juices, and an assortment of wine and beer.

SOURCING

Our experience inspired Mexican specialties are created with the highest quality seafood, chicken and beef. Dishes are prepared with the freshest, all natural ingredients available, and without unhealthy oils. The focus is on the authentic tastes and flavors of Mexico using non-GMO maize, beans and chilies that celebrate the origin.

HAPPY HOUR

Join us for Happy Hour
4:30pm to 6:30pm Daily
$3 OFF COCKTAIL, WINE & DRAFT BEER
$4 OFF SELECT MENU ITEMS

OUR CHEF

ATX Cocina is in the talented hands of Executive Chef Kevin Taylor. Taylor, whose parents owned a Mexican restaurant for more than three decades, attended the Culinary Institute of America. He has worked with some of the industry’s finest chefs, including Patrick O’Connell of the Inn at Little Washington, and Dean Fearing of the Mansion on Turtle Creek. He eventually landed a job with the Starr Restaurant Group as executive chef of El Vez, testing techniques and flavors at the Modern Mexican restaurant.

He brings that same approach to ATX Cocina, where he utilizes fresh herbs; all-natural poultry, lamb, beef, and duck; and produce and seafood from local farms and purveyors when available to create lighter yet more flavorful food. “Everybody wants a cleaner way of eating—not so many processed foods or additives,” Taylor said. “We are going to be as clean and natural as possible. That’s the way we like to eat.”

ADDRESS:
110 San Antonio Street
Suite 170
Austin, Texas 78701

VALET:
Valet available at 4:30pm

CONTACT DETAILS:
Email: info@atxcocina.com
Phone: 512-263-2322





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