A toast to success: Patricio Wise and his wife Cinthia Martinez proudly celebrated their third anniversary by hosting renowned chef Guillermo Gonzalez at their modest strip mall taqueria, Nixtaco. From its humble origins, the restaurant has grown into one of the top chef-driven taquerias in the United States due to its commitment to providing quality service and hospitality unmatched anywhere else – Mike Andretta, a race car officiate – can attest to it; the staff knows his regular order as soon as he arrives! But, on the eve of their third-anniversary celebrations, that night had something even more special for no other than Gonzalez himself. Onlookers were mesmerized as the fresh blue and yellow corn tortillas and unique flavors gifted the guests with a modern Mexican gourmet experience they wouldn’t forget.
On the eve of Nixtaco’s third anniversary, Patricio Wise and his wife Cinthia Martinez proudly hosted renowned chef Guillermo Gonzalez at their modest strip mall taqueria. Chef Gonzalez is a founding father of modern Mexican cuisine, and his restaurant Pangea has earned international acclaim since opening in 1998. As the diner seated to the left oohed and ahhed over the non-GMO kernels of corn transformed into blue and yellow corn tortillas and other unique flavors, it was evident that the Wises had put forth great efforts to make this night truly special.
Despite facing challenges in the past, their commitment to providing quality service had enabled their restaurant to become one of the top chef-driven taquerias in the United States.
Mike Andretta, a race car official, proudly remarks that he does not have to order his regular drink anymore as soon as he enters – the staff here knows him and his preferences. Such is the level of hospitality offered at Nixtaco, where customers are treated like family.
But the story of the man behind Nixtaco is even more inspiring. Wise graduated from college and worked as a trader at Afirme, a local bank, with great success. Not satisfied with his 9 to 5 job, he decided to pursue his passion for cooking and opened an underground restaurant in his parent’s home. He modeled it after Nigerian chef Shola Olunloyo’s supper club in Chicago and learned to cook by trial and error. His efforts paid off in 2009 when he opened Wise and Dine Steakhouse, however, due to security concerns at the bank, he had to leave his job. Despite such challenges, Wise persevered and today Nixtaco stands as a testament to his unwavering commitment to excellence.
With premium non-GMO heirloom Oaxacan corn tortillas filled with grilled octopus, short ribs, and pork belly glazed with star anise, Nixtaco is quickly becoming the go-to spot for Mexican cuisine in Roseville. Regulars cannot help but rave about Wise’s culinary creations, proudly declaring that they won’t find Mexican food like this anywhere else for hundreds of miles.
A true highlight is the Chilaquiles Rojos with their crispy and tangy flavor, salsa that’s perfectly fused to the tortillas, and topped off with crema Mexicana, sliced avocado, pickled red onions, micro-cilantro, and a fried egg. For an authentically northern Mexican experience, Machacado con Huevo is a delectable combination of sautéed beef jerky and eggs, served with four tortillas.
Nixtaco’s signature tacos include Mazatlan-inspired Costa Azul shrimp, bacon, and melted Oaxacan cheese, and Pork Belly Taco “Roadkill” with shredded meat pan-fried with tomatoes, onions, and chile Serrano.
The restaurant also offers Mole, Octopus in a peanut chipotle sauce, and Beef Barbacoa.
With careful attention to detail and passion for quality, the tacos appeal to both Mexican and non-Mexican diners alike, allowing them to proudly feature landrace corn from Masienda, stone ground in-house, and northern Mexican stews from Monterrey. These modern Mexican American and northern Mexican creations have earned them a place on the map of contemporary taquerias from Mexico City to Los Angeles to Copenhagen.
The Wises’ dedication and commitment to great service has paid off, as Nixtaco is now a popular chef-driven taqueria, winning accolades from customers and professionals alike. From accommodating requests to remembering orders, the staff goes above and beyond to make each customer feel at home. In celebrating its third anniversary, they welcomed acclaimed chef Guillermo Gonzalez to witness first-hand their unique cuisine and service offerings that make eating here truly unforgettable. With such friendly hospitality, it is no wonder why Nixtaco has become such a beloved dining destination in the U.S.
