A vaulted ceiling of hemlock and pine arches elegantly over the open kitchen and ring of sun-drenched dining rooms, which are furnished with pecan table tops and floors, custom cast concrete pendants, fabrics by Knoll and Carnegie and local artwork by Aaron Michalovic.
Longtime local restaurateurs Larry Foles and Guy Villavaso… have struck gold once again. Executive chef Kevin Taylor’s interpretation of the traditional flavors of Mexico is unique… and… strives to reproduce the flavors of Mexico by using the best ingredients possible.
Executive Chef Kevin Taylor is whipping up modern Mexican cuisine…expect margaritas, craft cocktails, beer, wine and Mexican tequila and Mezcal. It can all be enjoyed in the Michael Hsu-designed restaurant, complete with open kitchen, communal tables, two bars, and patio seating.
ATX Cocina, a take on modern Mexican from restaurant vets Larry Foles and Guy Villavaso is the newest spot to grab a post-work margarita over dishes like sopes, shrimp al carbon, and queso fundido.
ATX Cocina, helmed by executive chef Kevin Taylor, looks to ride the trend of upscale modern Mexican restaurants that combine fresh ingredients with responsible sourcing and chef-driven creativity.
The restaurant combines traditional flavors from Mexico with fresh ingredients. The menu includes dishes ranging from street snacks to larger, shareable entrees.
It’s hard to impress Austinites with good Tex Mex but ATX Cocina elevates it to a whole new level with their focus on corn. This is heaven for those who are gluten free but the homemade corn tortillas are the best in Austin.
Austin gets another modern Mexican restaurant that’s sure to impress anyone that dines there.
Executive Chef Kevin Taylor meshes the traditional flavors of Mexico with ultra-fresh ingredients to create health-conscious and sophisticated pairings, from Mexico City-style street snacks to larger, shareable entrees.
Mezcal and tequila cocktails are served alongside fresh seafood and a contemporary take on classic interior dishes like barbacoa.
Try the chile-roasted chicken with white mole and braised cabbage, accompanied by the house-pressed masa tortillas.