In the Lime Light: Oro by Nixta
“It's a half a mile from our house. Let's just go and see what they think.”
The story of Nixta and ORO is a lesson in multitudes. It’s no secret that running a small business, let alone two (and in the food space!), presents a whole host of easily presumable challenges. Mix in the differing components of retail and wholesale businesses and the juggling of family life, and you’ve got quite the set of challenges. Yet, as this year’s James Beard Awards semifinalist nod proves, Kate and Gustavo Romero are not only juggling those challenges but thriving in them.
Getting their start in the early days of the COVID-19 pandemic, serving take-home meal kits in those early days got the ball rolling on what is shaping up to be a NE-centered corn revolution. Early on, the meal kits gained so much traction, and the tortillas built such a following that finding a way to get them into the hands of more people became the mission. One fun fact (and bragging point): Eastside was the first place to carry Nixta Tortillas. “It’s a half mile from our house. Let’s just go and see what they think,” said Kate.
From their humble spaces near the corner of 2nd Street and 13th Ave., they’re serving Mexican heirloom corn in all forms to the tune of nearly 1,000 lbs. a week. Anyone searching for a reservation has probably realized those spots are hard to come by. The hype is real; ORO really is that good. Lucky for all of us, they’ve just expanded into the space next door to create a bar that adds a smidge of extra space.
What makes all this even more incredible is that beyond the obvious roles as restauranteur and wholesaler, the team at Nixta and ORO is undeniably putting in the work as educators, too. Evangelizing corn is clearly central to the DNA of the ventures that Gustavo and company are building. Showcasing versatility and passion around a singular ingredient is both bold and yet completely humble, and the legacy that Kate and Gustavo are building around that ingredient is inspiring.
What is Nixtamalization? A traditional maize preparation process that includes soaking and cooking in alkaline solution.
How does it work? The process breaks down the husk, making the corn more edible. Chemically, it also changes in such a manner that increases the nutritional value of the corn and makes it more digestible, aiding in absorption. Foods made with nixtamalized corn yield better consistency, too.