One Michelin-starred restaurant and one Michelin-starred culinarian moved one step closer to a food industry Oscar.
The James Beard Foundation on Tuesday named Mixtli, the progressive Mexican culinaria in Southtown, a finalist for Outstanding Restaurant. Tavel Bristol-Joseph, confection artist at Pullman Market’s Nicosi Dessert Bar, was named a finalist for Outstanding Pastry Chef or Baker.
The James Beard announcements arrived shortly after Michelin-recognized Leche de Tigre announced the passing of co-founder and general manager Axel Oliva at 31. Oliva was the brother of bar manager Alec Oliva and chef Emil Oliva, a James Beard semifinalist for Best Chef: Texas this year and a finalist in 2025.
“Being a finalist feels great, but it’s a little bittersweet,” said Mixtli Co-founder and Chef Diego Galicia. “We lost Axel from Leche de Tigre. That hits deep. We’re good friends. He was someone so committed to restaurants. I can only imagine the pain they are feeling at this moment. I sent Emil a message this morning offering our support. I want to dedicate this nomination to Axel.”
Mixtli, which earned a Michelin star the past two years, was a James Beard Award finalist for Outstanding Restaurant in 2024 and a finalist for Outstanding Hospitality in 2025. Mixtli is the only Texas restaurant among five finalists for this year’s award.
Bristol-Joseph is a two-time James Beard semifinalist, once for Best Chef: Texas and once for Outstanding Chef. Both nominations resulted from his work at Canje in Austin. Bristol-Joseph and Chef Jorge Hernandez led Nicosi to a Michelin star in 2025.
“I’ve been working so hard to create something really extraordinary and for it to be recognized by the James Beard Foundation, well, it’s overwhelming,” Bristol-Joseph said. “The team has worked really hard. For us to get the recognition, it’s a blessing.”
Bristol-Joseph learned the news shortly after he woke up.
“I was laying in bed, checking my emails,” he said. “And friends started texting me, letting me know. Then my wife called and was freaking out on the phone. It was one of those moments where you are like, ‘Wow, it actually happened.'”
San Antonio continues its quest for an elusive Beard. Over the past 25 years, the city has had 24 finalists in various categories — but not one winner.
“I hope the third (finalist nomination) is the charm for us,” Galicia said. “We have an insanely talented team. A staff of about 20. It would be awesome to bring that medal home.”
Winners will be announced on June 15 at the Lyric Opera of Chicago.
Last year, San Antonio had six semifinalists for Best Chef: Texas, the most of any city in the state. This year, San Antonio had three: Sue Kim of The Magpie, a Korean-inspired spot on East Houston; Francisco Estrada and Lizzeth Martinez of Naco Mexican on Grayson, and Oliva from Peruvian hotspot Leche de Tigre.
None of the Best Chef: Texas semifinalists advanced.
Anacacho Coffee & Cantina earned a semifinalist nod for Best New Restaurant but did not advance to the next round.
