Nixtaco

"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, Paolo Bicchieri

"Nixtaco, owned by Patricio Wise, debuted in 2015 to huge acclaim with dishes like a fried avocado taco with chipotle-peanut aioli. It received a Bib Gourmand designation from the Michelin Guide in 2021." - Paolo Bicchieri

"Since 2015, this colorful Northeast Mexican restaurant has served farm-to-table tacos on handmade tortillas in the Sacramento suburb of Roseville." - Dianne de Guzman, Clair Lorell, Paolo Bicchieri

"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