Nixtaco Mexican Kitchen

Nixtaco Mexican Kitchen Award-winning authentic Northeast-Mexican chef-driven restaurant operating in California. Not your typical cliché Mexican restaurant.
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At Nixtaco we offer authentic Northeast-Mexican fare carefully prepared from real ingredients each day, every day.

10 years of Nixtaco: 2021 – Year 6Half of the year, our dining room was still closed. The world was slowly opening and t...
06/06/2026

10 years of Nixtaco: 2021 – Year 6
Half of the year, our dining room was still closed. The world was slowly opening and thankfully the restaurant was still going strong with takeout and delivery.
That year also brought another memorable opportunity. Chef Patricio and his family were invited once again to celebrate Father's Day at the Fairmont Miramar Hotel & Bungalows in Santa Monica. Chef Patricio collab with Chef Jason Prendergast was awesome, the hospitality from the entire Fairmont Hotels & Resorts team was inspirational. We couldn't wait to open our doors. Behind the scenes, we were busy working on the distillery and our re-opening. We got hand-me-down booths, purchased new patio furniture, and started building what would eventually become our cocktail program.
We were officially a nano-distillery. We didn't have a bottle ready yet, but our first spirit was already in development.
Late August, we opened our doors to the public with a skeleton crew, trying our best to hire and train more people. We had only 17 team members in total. To help us operate efficiently, we introduced tablets and QR-code ordering at the tables. They were already popular in Mexico, and we thought they were the perfect solution. (Sorry for those who hated it)
There was no grand reopening announcement. One day we simply unlocked the doors, removed the parking lot signs, and welcomed guests back inside.
Just like that, people started showing up.
It was exciting and emotional. Our small team worked hard and handled the crowds with enthusiasm.
Not long after reopening, Chef Patricio received an incredible honor: he was invited to serve as one of the Lead Chefs for Sacramento's prestigious Tower Bridge Dinner.
An article published by introduced Nixtaco to a much larger audience. Almost overnight, we went from managing a steady reopening to serving hundreds of guests a day. Lines formed outside, takeout orders poured in, and waitlists became a daily reality. We found ourselves working 12- to 14-hour shifts, day after day.
We were exhausted. Happy, grateful, and incredibly fortunate—but exhausted!
We were hiring as fast as we could, training new people, building systems, and trying to improve the guest experience while keeping up with demand we had never imagined. And then, only about a week later, something happened that wasn't even on our goals: The recognized Nixtaco with a Bib Gourmand. 💥 YEAH!!! We couldn't believe it! I remember every single hour of that day!
The media arrived, interviews here and there. Friends, family, regulars, peers and supporters celebrated with us. It was overwhelming in the best possible way.
We wanted every new guest discovering Nixtaco to have an amazing experience while continuing to take care of the loyal supporters who had been with us from the beginning.
💟 Thanks to everyone that supported us, to all our team back in 2021 (wherever you are) that really gave their all, because it was exhausting, chaotic, overwhelming, and absolutely unforgettable.

10 Years of Nixtaco: 2020 – Year 5 2020 started out as our best year yet.Our calendar was packed with events, collabor...
06/05/2026

10 Years of Nixtaco: 2020 – Year 5 2020 started out as our best year yet.
Our calendar was packed with events, collaborations, dinners, and exciting projects. One of the highlights was Chef Patricio's birthday celebration—an epic open-fire cookout.
There were so many chefs gathered in one place that a dear friend (Peg) jokingly said, "If a bomb drops here, there won't be any restaurants open tomorrow."
A couple of months later, the world changed.
As soon as we started hearing about the global pandemic, we took it seriously. Patricio's background in risk management and finance led him to make a difficult decision: this wasn't going to last two weeks or even a month. We needed to prepare for the long haul.
On March 14, 2020, we closed our dining room.
Without even knowing if we were able to open it again.
The uncertainty was overwhelming, but our focus was clear: take care of our team and take care of our community.
We found ways to keep as many team members employed as possible. Some became delivery drivers, others became packaging experts, and everyone learned new skills. Our dining room transformed into a distribution center almost overnight.
Thanks to the incredible support of our guests, takeout and delivery remained strong. We joined city and county programs, created family-friendly meal packages, and tried to make life a little easier for families navigating an impossible situation.
As a parent myself, I knew families needed more than tacos.
We offered groceries, fruit, snacks, freshly baked bread, cookie dough, and yes... lots and lots of yeast.
What we missed most, was seeing our guests. So we created online cooking classes. It wasn't quite the same but seeing familiar faces on a screen brought us comfort during a very difficult time. Looking back, 2020 wasn't the year we had planned.
But it reminded us why we started Nixtaco in the first place: community.
And for that, we will always be grateful.
❤️ Thank you to everyone who ordered takeout, joined a cooking class, bought groceries, tipped our team, or simply checked in on us. You helped us make it through one of the hardest years of our lives.

10 Years of Nixtaco: 2019 – Year 4 2019 felt like the year everything started coming together.One of the biggest highlig...
06/04/2026

10 Years of Nixtaco: 2019 – Year 4

2019 felt like the year everything started coming together.

One of the biggest highlights was being featured by a prestigious writer from magazine. That article helped put Nixtaco on the map and opened the door to more invitations, more events, and more incredible opportunities.

We were honored to cook alongside and learn from some of the most talented chefs in the country—many of whom have since become dear friends. We were also incredibly honored to welcome Chef Guillermo González Beristáin for our anniversary celebration, a very special moment for us as fellow Monterrey natives. Gracias Guillermo!

Back at the restaurant, business was booming. The dining room was busy, the days were long, and it seemed like there was an event every month. For the first time, we felt truly embraced by our community and respected by peers we had admired for years.
As if running a restaurant wasn't enough, we started working on another crazy idea: a distillery next door.

We began developing brands, spirit concepts, and labels before we even knew if the project would happen—or if we could make great spirits. But dreaming big has always been part of the Nixtaco story.

By the end of the year, our 2020 calendar was already filling up with events, collaborations, and exciting plans.

We closed out 2019 with an unforgettable New Year's Eve party featuring a tasting menu, DJ, photo booth (thank you, Becky Cody!), and a restaurant full of friends, team members, and regulars.

The future looked bright.

And although none of us knew it at the time, it would be one of the last big parties many of us would attend for quite a while.

SMF the wait is over! Got a flight? Get your Nix fix before takeoff. Craving a cocktail? We've got you covered there too...
06/04/2026

SMF the wait is over!
Got a flight? Get your Nix fix before takeoff. Craving a cocktail? We've got you covered there too. Our full bar features Nixtaco favorites like the Pink Panther, made with our award-winning Emilia Vodka, fresh margaritas, and other cocktails guaranteed to make any flight a little more pleasant.

Whether you're heading out on vacation, a business trip, or just passing through, make sure to arrive a little early and grab your Nix Fix.

📍Sacramento International Airport
🌮 Terminal B
✈️ After TSA
🍸 Full Bar
🔥 Tacos Worth Missing Your Boarding Group For

See you at the airport!

10 Years of Nixtaco: 2018 – Year 3 By 2018, things were starting to get really exciting.We were still hosting Bottle Sha...
06/03/2026

10 Years of Nixtaco: 2018 – Year 3

By 2018, things were starting to get really exciting.
We were still hosting Bottle Shares, catering events, and finding creative ways to bring people together around great food and drinks. But this was also the year Chef Patricio started becoming somewhat of a local celebrity.

Invitations to some of the region's most prestigious food events began rolling in. Food & Wine Los Angeles, Heritage Fire Napa, television appearances, podcasts, guest chef events... Opportunities we could only dream about a few years earlier were suddenly becoming reality.
Of course, Patricio being Patricio, he couldn't sit still.
With a little more time to experiment, he became obsessed with his Big Green Egg. Ribs, pork belly, smoked specials, and even a Mexican Pizza appeared on some special events.
Some of you may remember them from our Sunday Bottle Shares and other Beer events. (Should we bring it back? 👀)

One of the biggest accomplishments of 2018 happened quietly behind the scenes.
After nearly a year of testing, tweaking, and obsessing over recipes, we finally launched our house-made flour tortillas.
It's hard to imagine Nixtaco without them now, but getting them right took a lot longer than anyone expected.

We also had the privilege of hosting our good friend, chef/author Hank Shaw , for a book signing and dinner event that was incredibly successful.

Then came one of the most memorable moments of the year.
For our 2nd anniversary on June 1, 2018, we welcomed friends from Monterrey, Mexico: the Koli brothers. (The three Rivera-Río brothers)

At the time, they were already doing incredible things. Today, they are internationally recognized and have earned a Star for their restaurant, .rest , in Monterrey.

They joined us for an unforgettable anniversary dinner, sharing their talent and creativity with our guests. Afterward, we got to return the favor by taking them on a Napa adventure that involved great wine, great food, and plenty of laughs.

Looking back, 2018 feels like the year our little "taco shop" started becoming part of something much bigger.

Nixtaco 2017- Year 2Our team started to grow, our systems became a little less chaotic (just a little), and our menu beg...
06/02/2026

Nixtaco 2017- Year 2
Our team started to grow, our systems became a little less chaotic (just a little), and our menu began taking the shape of what many of you know today.
For the first time, we had a real dessert menu. Churros became a favorite, flan made regular appearances, and every now and then we'd make arroz con leche for those lucky enough to catch it.
Some menu items that are still part of our story made their debut that year. The Lunch Special was incredibly popular, the Mac & Chich made its first appearance, and the Chichadilla and Campechana were quickly becoming guest favorites. The Spicy Potatoes also hit the menu in 2017... and never left.
We experimented with breakfast service and offered items like Chicken & Waffles and the Nixtaco Special Egg. Some of you may remember them.

While the restaurant was growing, we were still doing catering on the side whenever we could. Every extra taco sold helped keep the lights on and the doors open.
One of my favorite memories from that year was our Sunday Bottle Shares. They were fun, educational, and brought together a community of people who loved food and drink as much as we did. Looking back, those events weren't just fun—they helped us make it through another year.
We also launched a coffee program. It was delicious, thoughtfully built, and something we were very proud of. Unfortunately, it was also very expensive to operate and we could'nt keep it going. But that's part of being a small business: trying things, learning, and adapting.
2017 was also the year we finally started improving the space. We discovered we actually had room for a patio all along. We added picnic tables, umbrellas, and created a place where guests could enjoy tacos with their four-legged friends.
And perhaps most importantly... We extended the bar! Five extra seats. Just five.
But somehow they became some of the most coveted seats in the restaurant.
You know who you are. 😉
2017 was a year of creativity, experimentation, community, and growth.
Were you around in 2017? What menu item, event, or memory do you remember from that year?

You say... We listen The Smoked Rib Taco 🔥💣Why is it one of the best tacos we've ever made? You'll have to find out for ...
06/01/2026

You say... We listen

The Smoked Rib Taco 🔥💣

Why is it one of the best tacos we've ever made? You'll have to find out for yourself.

Slow-smoked beef rib, on a bed of grilled cheese, spicy rajas con queso on a freshly made nixtamalized tortilla. Absolutely worth the hype.

Available now at both Nixtaco locations, but only for a limited time.

Get yours before they're gone. 🔥🌮

🌮 10 Years of Nixtaco: 2016 – The Year We Opened 🌮June 1, 2016.It's crazy to think that on the morning of our opening da...
06/01/2026

🌮 10 Years of Nixtaco: 2016 – The Year We Opened 🌮

June 1, 2016.

It's crazy to think that on the morning of our opening day, we weren't even sure we were going to open.

There were chairs still stacked, floors that needed cleaning, plates sitting in boxes, silverware everywhere... and a few minor details left to figure out. You know, things like getting final approval from the Fire Marshal. (Kind of important.)

Don't ask me how, but somehow by 4:00 PM we were ready for our very first reservation.

It was hot. It was muggy. We had a brand-new team, a brand-new POS system that we barely knew how to use, and Chef Patricio was extremely excited about his latest creation: tableside guacamole, prepared right in front of guests. He had been dreaming about it for months.

Looking back, I can't imagine what our first customers must have thought.

Thankfully, almost everyone was incredibly patient and understanding as we learned on the fly.

That first year was full of lessons, long days, and even longer nights. Every hour of our lives was dedicated to bringing this project to life and making sure it survived.

About six months in, things weren't going particularly well. Some neighbors told us that Nixtaco was exactly what the area needed. Others told us it was ridiculous that we didn't have Taco Salad, Chimichangas, and other dishes I literally had to Google because I had never heard of them before.

We learned quickly that introducing the food we grew up with wasn't always easy. But we stayed true to our vision, kept making tortillas from scratch, kept cooking the food we believed in, and kept showing up every day.

2016 was a year of hard work, uncertainty, growth, and countless memories.

Looking back now, we're incredibly grateful we didn't listen to the people who told us it wouldn't work.

Because here we are, 10 years later.

10/11 Years of Nixtaco: Year -1 (2015)Before the restaurant, before the awards, before the lines out the door… there was...
05/31/2026

10/11 Years of Nixtaco: Year -1 (2015)

Before the restaurant, before the awards, before the lines out the door… there was just a dream, a lot of energy, incredible community support, and a few crazy ideas.

In 2015, we wanted to find out if the tacos we grew up eating in Monterrey, Mexico would resonate here in California. So we took a chance.

Our very first event was on Cinco de Mayo 2015 at the historic The Owl Club in downtown Roseville. We sold out in less than 3 hours, served hundreds of tacos, and learned something important:

People loved them.

That was all the encouragement we needed.

Our next thought? "Let's buy a taco truck!"

Well... taco trucks were expensive, and definitely not in the budget. So we bought a van instead and started hustling.

We did farmers markets, catering gigs, private events, and pop-ups anywhere that would have us. Auburn, El Dorado Hills, Sacramento, and just about everywhere in between. If there was an opportunity to share tacos, we were there.

Then, at the end of 2015, everything changed.

We found a location.

It was a dark, serious Thai restaurant just a few minutes from our house. To us, it was perfect.

On December 16, 2015, we got the keys.

Just 20 hours after welcoming our youngest daughter into the world.

I still remember holding a newborn in my arms while taking a photo of those keys to post on social media. At the time, we had maybe 500 followers. We had no idea what the future held, but we were excited, terrified, and ready to get to work.

Looking back, it's amazing to see how far we've come.

These photos are a glimpse into where it all started.

Were you there in 2015? Did you catch us at a farmers market, catering event, or one of those early pop-ups?

👇 Tell us your memories in the comments. We'd love to hear them.

Address

Sacramento, CA

Opening Hours

Monday 11am - 9pm
Tuesday 11am - 9pm
Wednesday 11am - 9pm
Thursday 11am - 9pm
Friday 11am - 10pm
Saturday 11am - 10pm
Sunday 11am - 9pm

Telephone

+19167714165

Website

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