Diego Galicia and his chef partner and co-owner, Rico Torres, have been regularly recognized and praised by critics as leaders
in the culinary community in San Antonio. Mixtli is the natural evolution to serve their next higher purpose—to re-embrace their
heritage and to create.

Galicia and Torres have been named Food & Wine Magazine’s “Best New Chefs” in 2017 and James Beard semifinalists for “Best Chef Southwest” in 2018, followed by a semifinalist for Outstanding Restaurant in 2022
and a finalist nomination on 2024. Mixtli holds a Michelin Star by the Michelin Guide for 2024,
AAA 4 Diamonds, Eater’s 38 essential Texas Restaurants, the CultureMap Tastemaker Award
for best restaurant for the past three consecutive years and was named the #1
Restaurant by the San Antonio Express-News two years running and the #1 Mexican
Restaurant as well.

The pair has also been featured in Texas Monthly, USA Today, Travel
Channel, The Outdoor Channel Hulu and more.
Born in Toluca, Mexico, in 1984, Galicia moved to San Antonio in
2002. He studied psychology at The University of Texas at San Antonio for a few years before switching to culinary and
graduating from The Culinary Institute of America in San Antonio (CIA).

Galicia had the opportunity to work in his native
Mexico at Azul Condesa, which is owned by renowned Chef
Ricardo Muñoz. Galicia diversified his culinary experience by
working at Michelin-starred restaurants Atelier Crenn in San
Francisco and Moto in Chicago.

Mixtli is located at 812 South Alamo Street in Southtown. Like clouds, the menu travels from place to place offering a tour in Mexican gastronomy and will rotate quarterly. If the state has a border with the ocean, the Mixtli team starts the trek on the coast
and works inland, bringing dishes specifically from that region or
state. After each season, the cloud travels to other lands, and the
team begins again with a new menu.