Nixtaco

Name: Nixtaco
Address: 1805 Cirby Way, Ste 12, Roseville, CA, 95661, US
Telephone: 916-771-4165
Price range: $$

Mexican$$

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Mon–Thu 11am–9pm, Fri–Sat 11am–10pm, Sun 11am–9pm

1805 Cirby Way, Ste 12, Roseville, CA 95661
916-771-4165
Last verified: September 2026

Botanas — For One

Spicy Potatoes$3.50
Sope De La Casa$5.00

Botanas — To Share

Guacamole$5.50
Queso Fundido$7.00
Burrata Cheese Salad$12.00

Quesadillas

Chichadilla$8.00
On a 3-inch flour tortilla
Gringa$8.00
On a 3-inch flour tortilla
Carne Asada$9.00
On a 3-inch flour tortilla
Campechana$10.00
On a 3-inch flour tortilla

Specialty Tacos

Porky Shrimp$4.50
Carne Asada$4.50

House Tacos

Short Rib Barbacoa$3.50
Picadillo De La Abuela$3.50
Ground pork
Rajas Con Queso$3.50
Shrimp Mazatlán Style$4.00
Taco Sampler$9.00
Make It A Burrito$10.00
Nixtaco Platter$13.00

Tortillas

Dozen Tortillas$4.00

Botanas — Sides

Red Rice$5.00
Refried Beans$5.00

Kids

Kids Avo Taco$1.50
Kids Plain Flour Quesadilla$4.50
Kids Bean and Cheese Burrito$8.00

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Tortillas: corn vs. flour: Corn tortillas begin with nixtamalized corn masa that is pressed and cooked on a hot surface. They have ancient roots in Mesoamerica and remain fundamental to cooking throughout much of Mexico. Flour tortillas have a long history in northern Mexico, especially Sonora and Chihuahua, and became equally important to border and Mexican-American cuisines. Hecho a mano means "made by hand" and usually indicates tortillas formed or pressed at the restaurant. On this menu as: Tortillas · Dozen Tortillas.
Quesadillas: A tortilla folded around a filling and cooked on a griddle or comal. Cheese is standard in many regions, but Mexico City famously complicates the definition: there, a quesadilla may need cheese specifically requested. Fillings can include squash blossom, huitlacoche, mushrooms, meat and many other ingredients. Flour-tortilla quesadillas are particularly common in northern Mexico and the United States. A mulita, associated with northern Baja and Southern California taquerías, sandwiches meat and melted cheese between tortillas. On this menu as: Quesadillas · Kids Plain Flour Quesadilla.
Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Carne Asada.
Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Make It A Burrito · Kids Bean and Cheese Burrito.
Arroz, frijoles & sides: The supporting cast of a Mexican restaurant plate deserves its own vocabulary. Arroz rojo is rice cooked with tomato and seasonings. Frijoles refritos are cooked beans mashed and fried or reheated with fat. Despite the English translation "refried," the Spanish refritos does not mean they must literally be fried twice. Frijoles de la olla are whole beans served in their cooking broth. Frijoles charros are pinto beans cooked with ingredients that can include bacon, chorizo, tomato and chiles. Rajas are strips of roasted chile, commonly poblano. Nopales are cactus paddles. Elote means corn on the cob and on restaurant menus often refers to Mexican-style dressed corn. Esquites are corn kernels served in a cup with various seasonings and toppings. On this menu as: Rajas Con Queso · Refried Beans.
Barbacoa: A family of slow-cooked meat preparations rather than one single recipe. Traditional styles in central Mexico may use lamb or goat cooked slowly, historically in an earth oven and sometimes wrapped in maguey leaves. In northern Mexico and Texas, beef and especially beef cheek are common. Barbacoa is often associated with weekend mornings and may be served with a broth or consomé produced during cooking. On this menu as: Short Rib Barbacoa.