<body><div><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=4DdteR_18fgUiYk00" alt="https://img.particlenews.com/image.php?url=4DdteR_18fgUiYk00" width="875" height="463" ><figcaption>BridgWay Station developer Rivers Hughes of Hughes Investments said the addition of Nixtamal fills one of only a few remaining space at the Mauldin development. (Photo/Stephanie Kalina-Metzger)</figcaption></figure>​<ul><li>Nixtamal Mexican Kitchen opened its fourth location at BridgeWay Station in Mauldin</li><li>The restaurant features authentic Mexican cuisine including handmade tortillas and tableside guacamole</li><li>The location seats about 200 guests and includes a full-service bar</li><li>The Juarez family plans additional restaurant and retail concepts in the Upstate</li></ul><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=11U9QS_18fgUiYk00" alt="https://img.particlenews.com/image.php?url=11U9QS_18fgUiYk00" width="900" height="463" ><figcaption>Kevin Juarez, district manager, and John Hernandez, director of operations in the bar at BridgeWay Station’s newest restaurant. (Photo/Stephanie Kalina-Metzger)</figcaption></figure>The growth of BridgeWay Station continues as it welcomes a new dining option with the opening of Nixtamal Mexican Kitchen. The Mauldin location marks the brand’s fourth restaurant, joining existing locations in Simpsonville, Greer and Boiling Springs.The concept is rooted in family tradition. “The whole idea began with my uncle Victor Juarez and my father Jorge Amando Juarez,” said District Manager Kevin Juarez, explaining the restaurant’s name. “Nixtamal refers to corn that has been prepared the traditional Mexican way,” he said, referring to the ancient process of nixtamalization that forms the foundation of Mexican cuisine.Modern surroundingsInside, the restaurant makes a strong visual impression. A custom-swirled epoxy floor done in shades of grey, white and black creates an attractive wave-like pattern.Seating is a mix of booth and tables, accented with corn husks. Black chairs bear the restaurant’s name and carry over the corn theme with brightly colored imagery on the back of each seat. All of our furniture was imported from Mexico.The restaurant seats roughly 200, with a bar that accommodates about 25. Outdoor plans are already in the works. “Come summer we’ll be doing something outside — perhaps a patio, or maybe a to-go stand,” said Juarez.Made from scratchThe menu runs the gamut: quesadillas, soups, salads, enchiladas, burritos, tacos, fajitas, and more. At each table sits a molcajete — a traditional three-footed Mexican bowl holding a lime and avocado. “We offer guacamole to our customers first thing and the bowl is there to remind our servers,” said Juarez, noting that guacamole is prepared tableside.“It’s one of our main attractions — people enjoy it a lot,” said Juarez adding the Nixta Guac with pork rind and corn, is especially popular.“Our tortillas are handmade as well and we like to think that we set ourselves apart from some of the others with our authentic Mexican cuisine,” said Juarez. A guest favorite includes the Enchiladas Clasicas with chicken, green sauce, sour cream, lettuce, rice and beans with cotija cheese.Another standout is the Parrillada, served in a sizzling skillet. The platter includes pork carnitas, grilled chicken, shrimp, chorizo, bacon, onions, corn on the cob, shredded cheese, rice, refried beans, chile toreado and tortillas. “People often share that,” Juarez said.Not in the mood for Mexican food? Opt instead for a burger. “I would come here just for the burgers, that’s how good they are,” said Juarez.Full-service barNixtamal features a full-service bar with Mexican beers, a selection of wines and craft cocktails. Margaritas are particularly popular and made with ingredients like jalapenos, pomegranate juice, mango pulp and more.<figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=042eJn_18fgUiYk00" alt="https://img.particlenews.com/image.php?url=042eJn_18fgUiYk00" width="900" height="812" ><figcaption>Enchiladas are among the menu favorites at Nixtamal, where the Juarez family promises to bring authentic Mexican fare to the Greenville area. (Photo/Stephanie Kalina-Metzger)</figcaption></figure>Guests can also order a margarita flight, served with a sparkler on the side. “We make them fresh and never rely on sour mixes,” Juarez said.Rivers Hughes of Hughes Investments said Nixtamal is a great addition to the mixed-use development and well timed.“With the addition of Nixtamal and the Triumph and Liberty Stadium following closely behind, BridgeWay Station is very strongly leased, with only limited opportunities remaining,” Hughes said.He added that the restaurant fills a gap in the current food lineup. “It strengthens BridgeWay as a place to go for a lunch, meetings, get togethers, dinner or full night out — not just a single stop.What’s nextLooking ahead, the Juarez family plans to open Nixtamarket in Woodruff — a Mexican grocery store, mini restaurant and taqueria offering traditional Mexican items. “We hope to open in late February or March,” said Juarez.Meanwhile, Mr. Jalapeno on West Georgia is also being rebranded as Senor Jalapeno. “My family will be modernizing it,” said Juarez.The family is also refreshing Tacos &amp; Bla Bla Bla, owned by Juarez’s uncle. “Plans include fresh margaritas, a remodel and a new menu rollout.Later in the year the family will be opening La Jefa — a modern Mexican restaurant. “La Jefa means ‘the female boss’ so it will have a strong female component,” said Juarez.The family is also considering forming an umbrella organization: The Nixtamal Group. “We’re just happy to have the opportunity to share our culture with the community and are looking forward to creating more ways to do that in the future,” said Juarez.</div></body>

Nixtamal Mexican Kitchen Opens Fourth Location at BridgeWay Station in Mauldin, South Carolina

Nixtamal Mexican Kitchen has opened its fourth location at BridgeWay Station in Mauldin, South Carolina, emphasizing authentic Mexican cuisine, including handmade tortillas and tableside guacamole. Named after the traditional process of nixtamalization, the restaurant offers a diverse menu featuring quesadillas, soups, salads, enchiladas, burritos, tacos, and fajitas. The Enchiladas Clasicas and Parrillada are standout dishes. The restaurant seats 200 guests and includes a full-service bar with Mexican beers and craft cocktails. Summer plans include an outdoor patio or to-go stand. The Juarez family aims to expand further with a new grocery store and taqueria in Woodruff, opening in late February or March. This addition enhances BridgeWay Station’s offerings, catering to a diverse clientele seeking both traditional and contemporary Mexican fare.

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Nixtamal Mexican Kitchen opened its fourth location at BridgeWay Station in Mauldin. The restaurant features authentic Mexican cuisine including handmade tortillas and tableside guacamole. The location seats about 200 guests and includes a full-service bar. The Juarez family plans additional restaurant and retail concepts in the Upstate. The growth of...

Nixtamal Mexican Kitchen opens at BridgeWay Station

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Nixtamal Mexican Kitchen opened its fourth location at BridgeWay Station in Mauldin. The restaurant features authentic Mexican cuisine including handmade t

Nixtamal Mexican Kitchen opens at BridgeWay Station

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