Taco Mafia: an Austin PBS Production
TACO MAFIA over a pink and purple background with the faded outline of a corn stalk.

Taco Mafia

Follow a group of Austin taqueros as they support each other’s businesses and their community.

Watch Full Episodes

Edgar Rico sprinkles seasoning into a bowl of ingredients

Episode 1: Familia

Premieres October 12

Meet the members of the Taco Mafia and learn how their youth shaped who they are today.

Anthony and Xose explain the history of the discada recipe and recount how they became best friends while hosting a backyard discada party at Xose’s parents’ house.

Episode 2: Amor

Premieres October 19

Edgar and Sara tell their love story; Beto balances work and parenting; Anthony and Xose host a cookout.

Cuantos tacos

Episode 3: Tradición

Premieres October 26

Edgar and Sara fly to Oaxaca; Beto tours a tortilleria; Anthony and Xose get lunch.

Xose and Anthony serve discada tacos at a charity event for Relief Gang at J-Bar-M in Houston.

Episode 4: Inspiración

Premieres November 2

Edgar and Sara explore Oaxaca; Beto visits taquerias; Discada has a pop-up in Houston.

 Edgar and Sara invite their friends to Xochimilco to celebrate their wedding

Episode 5: Supervivencia

Premieres November 9

Edgar and Sara recap their wedding; Beto discusses health issues; Discada hosts a pop-up.

Beto visits the taqueria that was his biggest source of inspiration for Cuantos Tacos and talks about on his life-changing surgery

Episode 6: Sacrifico

Premieres November 16

The Taco Mafia reflects on how they support each other through catastrophic life events.

Xose and Anthony host an anniversary party at Discada to celebrate five years in business.

Episode 7: Comunidad

Premieres November 23

Sara stocks the Free Fridge; Beto buys a new trailer; Discada hosts an anniversary party.

Xose, Edgar, Beto, Anthony, and Sara celebrate together

Episode 8: Legado

Premieres November 30

The Taco Mafia breaks down Winter Storm Uri; U.S. Representative Greg Casar visits Discada.

Meet Our Cast

Edgar Rico of Nixta Taqueria

Edgar Rico

Executive Chef and Co-Owner of Nixta Taqueria. Edgar was raised in Visalia, California by first-generation immigrant parents from San Luis Potosi, Mexico. Prior to opening Nixta, Edgar attended the Culinary Institute in Hyde Park, New York. Afterwards, he worked in Los Angeles under famed Chefs Tom Colicchio and Ludo Lefebvre, and helped Jon Shook and Vinny Doloto open their restaurant Son of a Gun. Upon moving to Austin, Edgar joined the Peached Tortilla team, where he met his now-wife, Sara Mardanbigi

Sara Mardanbigi of Nixta Taqueria

Sara Mardanbigi

Operations Manager and Co-Owner of Nixta Taqueria. Sara is originally from Fayetteville, Arkansas and was raised by first-generation immigrant parents from Iran. Sara was the Director Alumni Relations for International Studies Abroad before entering the food industry as a Corporate Catering & Events Coordinator for Peached Tortilla, where she met Edgar Rico. She was the Talent Engagement Manager for Torchy’s Tacos before opening Nixta Taqueria with Edgar in 2019

Anthony Pratto of Discada

Anthony Pratto

Co-Owner of Discada. Anthony was raised by Italian American parents in the Pacific Northwest. At age 13, he and his dad moved to Houston where he became friends with Xose Velasco. Anthony moved into his own apartment at the age of 16, and at 19 he took a long journey of self-discovery through South America. Upon returning, he attempted to open a food truck in Austin, but did not find success until convincing Xose to open the Discada truck.

Xose Velasco of Discada

Xose Velasco

Co-Owner of Discada. Originally from Texcoco just outside of Mexico City, he immigrated to the U.S. with his family when he was 12 years old. He met Anthony Pratto in middle school the following year. After graduating high school, Xose worked at a restaurant while attending trade school. But before he could graduate, he lost his financial aid and was unable to finish. He was lost until Anthony convinced him to move to Austin and open the Discada truck.

Luis 'Beto' Robledo of Cuantos tacos

Luis ‘Beto’ Robledo

Owner of Cuantos Tacos. Beto was born and raised in Austin by parents who immigrated from Tamaulipas. His mother, grandmother and aunts taught him to cook, and he continued his training at Le Cordon Bleu in Austin. After graduating, he worked at Uchiko and officially formed what he refers to as the three pillars of his cuisine: Mexican, French, and Japanese. Beto balances small business ownership with raising his daughter Emilia. As a child, Beto was diagnosed with Marfan Syndrome, which has exposed his family to significant health complications for generations.