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Chef Diego Galicia

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Mixtli opened in 2013 to rave reviews. 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. The pair has also been featured in Texas Monthly, USA Today, Travel Channel, 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). 

While a student at the CIA, Galicia worked with the best of the city, including Chef John Besh’s restaurant Lüke, and on weekday mornings at Patty Lou's at the Olmos Pharmacy. Following his time at the 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.

Galicia always had the dream of opening his own restaurant. While cultivating his dreams, he worked at Texas fast food chain Taco Cabana in order to save funds to open Mixtli. Galicia was instrumental in re-invigorating the restaurant chain’s menu with creativity during his time there.

Galicia currently resides in San Antonio, Texas.

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