Mexican Food in Roseville (2025)

Chef Patricio Wise mills heritage corn in-house for blue tortillas, pairs them with mezcal and seasonal fillings, and keeps a neighborhood spirit. Recognized with a Bib Gourmand in the Michelin Guide and celebrated by Food & Wine.

A Roseville mainstay since 1962, still run by the Heredia family. Expect Puebla‑inspired plates like mole poblano, margaritas mixed with fresh lime, and a lively Old Town crowd. Consistently highlighted by Style Magazine and listed by Visit Placer.

Family‑owned since 1979, Lorenzo’s draws loyal locals for generous plates, salsa made for dipping, and well‑poured margaritas. Visit Placer spotlights its long run and easygoing vibe—classic comfort with deep community ties.

Serving West Roseville since 1997, this independent taqueria turns out from‑scratch staples, weekend breakfasts, and crowd‑pleasing plates in a relaxed setting. The owners emphasize handmade preparations and neighborhood hospitality.

A local, independently run taqueria with a following for menudo, carne asada plates, and salsas that regulars rave about. The official site confirms current hours; expect counter service, big portions, and warm service.

Small, daytime operation near the rail yards turning out standout fish tacos, birria, and adobada. Hours and status are confirmed through the local Chamber listing, reflecting steady community support.

Family‑run taqueria offering a broad menu that spans mariscos to breakfast plates. The Roseville location’s official page lists up‑to‑date hours and reinforces its hands‑on, made‑to‑order approach.

An independently owned cantina with a long local run, known for pollo asado, generous burritos, and a DIY salsa bar. The restaurant posts current hours and contact details on its site, confirming steady operations.

A West Roseville taco truck turning out juicy al pastor and birria with bright, house salsas. Roseville Today featured the truck in 2025, and recent reviews echo the quality‑first, family‑run feel.

A small, homespun counter specializing in Sinaloan‑leaning plates, weekends‑only pollo asado, and soulful salsas. Chamber and local listings confirm limited hours and steady operation—arrive early for favorites.