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Nixtaco: the Power of Taco in Times of Uncertainty in the United States
Summary by El Economista
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In Roseville, in northern California, the smell of nixtamalized corn has become part of the landscape.It does not come from an industrial mill or a fast food chain, but from Nixtaco, the restaurant that Patricio Wise and Cinthia Martínez raised a decade ago with a clear idea: to show that a taco can contain both trade and identity.In an environment where Mexican cuisine is usually reduced to stereotype, Nixtaco bet on the contrary: rigor, techni…
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