Food & Beverage News: Insights, Safety, and Dining Trends
- At Nixtaco, Patricio Wise serves chicharron-filled tacos and queso fundido; Arrington calls them something special.
- Majka Pizzeria and Bakery chef Alex Sherry rolls dough and crafts daily pizzas from available seasonal ingredients.
- Broccoli rabe and San Marzano tomatoes highlight pizza freshness; tagliatelle with Dungeness crab and leeks appears.
- Nyesha Arrington explores Sacramento cuisine on Plateworthy, tasting chicharron tacos and green laden pizzas.
- Seasonal ingredients drive menu choices, allowing chefs to showcase the region's fresh local produce.
In this episode of Plateworthy, host Nyesha Arrington tastes the best pizza and tacos in Sacramento. First, Arrington heads to the Midtown Farmers Market to find culinary inspiration. She spends the morning sampling freshly cooked paella, huge oranges, and peach cobbler a la mode with Thrifty’s ice cream. Then, she heads to Nixtaco, where Monterrey, Mexico-native Patricio Wise serves up chicharron-filled tacos. “This is something special,” Arrington says as she tries an array of tacos and queso fundido.
Arrington’s next stop is Majka Pizzeria and Bakery, where she rolls out pizza dough with chef and owner Alex Sherry. The pizza toppings at Majks change daily and are based around whatever ingredients are available and in-season. This week he’s sprinkling broccoli rabe on the pies and making a simple tagliatelle with Dungeness crab and leeks. “The beautiful thing is being able to showcase the farmers market, that’s what Sacramento does best,” Arrington says as she tries the pizza, commenting on the freshness of the broccoli rabe and San Marzano tomatoes.
Watch the latest episode of Plateworthy to see Arrington taste chicharron-filled tacos, green-laden pizzas, and other fresh dishes from the capital of California.
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