Nixtaco
Mexican restaurant · Roseville ·
Farm-to-table tacos with creative fillings and handmade tortillas
Farm-to-table tacos with creative fillings and handmade tortillas
"Located near Sacramento in California’s Gold Country, this taqueria turns out tacos “simmered in the traditions of their ancestors,” a claim that carries weight in a state renowned for Mexican food. Owners Patricio Wise and Cinthia Martinez share favorites from their Monterrey, Mexico roots—think chicharrones and carne asada—alongside an extensive taco roster that spans chicharrón, short rib barbacoa, rajas con queso, shrimp Mazatlán style, and picadillo. Local sourcing is central: peaches from Twin Peaks Orchards, tomatoes from Uncle Ray’s farm, and tortillas made daily from landrace corn grown in Pleasant Grove, nixtamalized and ground in-house." - Daniel He
"This unassuming taqueria, tucked into a strip mall in Roseville, is a sweet little spot that packs big flavor punch. The salsa bar alone—featuring five outstanding salsas, including a smoky peanut chipotle and tangy salsa verde—is reason enough to warrant a visit.Nixtamalized corn tortillas arrive a beautiful shade of blue to tenderly fold around lip-smacking fillings—like the vegan elote tacos chock-full of sweet corn that's in turn tossed with peanut-chipotle aïoli, lime and chili. Other standouts include the star anise honey-glazed pork belly tacos, paired with crispy caramelized cheese and a halo of green onion; or the shredded, saucy short rib barbacoa version, piled high and crowned by a wedge of avocado and flutter of black sesame seeds." - Michelin Inspector
"In a city teeming with taquerias, there’s a high bar for Mexican fare in a formal setting, but Nixtaco, situated in a Roseville strip mall just off the shoulder of Interstate 80, has proven its ability to deliver homey flavors in a full-service restaurant setting. As dietary inclusivity becomes the norm, this Michelin-recognized “farm to taco” outpost, as co-owners Patricio Wise and Cinthia Martinez describe on their website, takes that obligation a step further on its menu. There are six vegan tacos (go for the fried avocado taco with chipotle-peanut aioli and micro arugula, or the meaty cremini mushroom), as well as corn and flour tortillas, both made in-house." - Tamerra Griffin
"The slogan for this restaurant is “farm to taco,” and it shows. Amongst the Mexican dishes to try, the vegan avocado explosion taco is a highlight, the $20 burrito with peanut chipotle aioli is a luxe option, and the churros are a stalwart dessert. The food is good enough to award this humble shop a spot on the Michelin guide and a shoutout from Food & Wine writer Bill Esparza as “one of America’s best taquerias.” At $5 and $6.50 apiece, the tacos are still cheaper than many you’d find in San Francisco." - Dianne de Guzman
"I note Nixtaco is one of the parent chefs' well-known Sacramento spots and that its practices—like making tortillas from masa daily—are carried over to Cantina Pedregal; Nixtaco also earned national recognition with a Michelin Bib Gourmand in 2021." - Dianne de Guzman