New restaurant Nixtamali will serve maize traditions in Southtown

How it works: Zuazua says the traditional corn-processing method using limewater creates a chemical reaction that enhances the natural flavor.

• All of the dishes – which will be reflective of various regions in Mexico — will feature nixtamalized corn products.
• Tortillas, tamales, atoles, gorditas and tlacoyos can be made from the process.
• "It's more natural and organic. It's not the typical corn tortillas you're used to getting at restaurants," Zuazua says.

Zoom out: Zuazua says Siembra, a tortilleria and restaurant in Mexico City, is a source of inspiration for the upcoming restaurant.

Zoom in: Chef Arturo Fernandez was tapped by Zuazua and co-owner Humberto Celis to oversee daily operations of the restaurant.

• Guests can expect a high-end, unique dining experience with plates ranging from $18-$28.

What they're saying: The walkable Southtown neighborhood, which is home to a variety of locally owned restaurants and bars, aligned perfectly with the culinary escape the owners are working to cultivate at Nixtamali.

• Zuazua says the team considered the Stone Oak area but ultimately landed on being closer to downtown, where locals and visitors are often searching for unique outings.
• "I think our concept is going to be way more valuable here because of the type of experiences you can have," he adds.

What's next: Mixology will join the menu later in the summer.