Mexta is a disappointing way to spend a lot of money - Review - Austin - The Infatuation

"Mexta makes a strong first impression. A wall with life-sized angel wings greets you on the way into a dining room that feels less like a Downtown Mexican restaurant and more like a luxury resort carved into the side of a canyon, with warm stone textures and a beige-on-beige color palette that somehow registers as sleek rather than bland. It’s purpose-built for sipping $20 cocktails in a luxurious setting—and honestly, that’s the best way to experience Mexta. The drinks are creative and tasty, with lots of mezcal- and tequila-based riffs on the classics. video credit: Johnnie Losoya But beyond the opening act, the curtain starts to fall. The menu reads well and looks the part, but Mexta’s execution misses the mark more often than not. Dishes sometimes arrive burnt, aggressively salted, or clumsily assembled. The tableside sauce pours and smoke-filled cloches favor your camera over your taste buds. Most of it isn’t bad (with the glaring exception of a tomato, burrata, and raw hamachi salad that feels like a dare), but at these prices, “not bad” doesn’t cut it. Austin is home to some excellent Mexican restaurants, and you’ll get a better meal at most of them. Food Rundown Guacamole Smooth, creamy, and a solid way to kick things off—just be prepared to drop $19 on it. It’s good guac, but it’s still guac. photo credit: Nicolai McCrary Mexta Shrimp Aguachile This dish is served with tasty fried potato and chorizo tacos in the same bowl, with a vibrant green aguachile sauce poured tableside over the whole thing. Unfortunately, that sauce is salted like it’s trying to preserve the contents for winter. photo credit: Nicolai McCrary Heirloom Tomato & Hamachi Salad Imagine a perfect tomato and burrata salad with a tangy sherry vinegar and lemon oil dressing. Then imagine someone dropping a few slices of raw fish on top like they lost a bet. It’s a bizarre combination that doesn’t work. photo credit: Nicolai McCrary Lobster Bisque Here’s another tableside pour, this time with a creamy bisque over a pile of lobster claw meat and pork rinds. The portion of lobster is generous—though a bit overcooked—and any chicharrones that don’t get eaten right away go soggy. photo credit: Nicolai McCrary Zarandeado The catch of the day has been red snapper on our last two visits, served with a colorful medley of sauces and purées. Unfortunately, the fish came out more burnt than charred, with meat that leaned too far into dry territory. photo credit: Nicolai McCrary Chocomaiz A rich, chocolate-on-chocolate dessert that hits the sweet spot—until you bite into the stale caramel popcorn on the side, which makes this otherwise strong finale a bit too chewy. photo credit: Nicolai McCrary" - Nicolai McCrary