The number 7 may be universally lucky, but at Seis Kitchen and Catering, the lucky number is decisively 6.
“We create dishes from six culinary regions of Mexico,” said Erika Muñoz, co-owner with her husband of Seis Kitchen and Catering, a restaurant and catering company in the Mercado San Agustin, 30 S. Avenida del Convento.
“Mexico is such a culturally rich and diverse country with some amazing agriculture — this all aids in these really distinct yet delicious recipes.”
Their award-winning recipes are the eye candy of Seis’ mouth-watering, social-media presence. Muñoz, who holds degrees in nutrition and marketing, and her husband, Jake, who has worked in all levels of the restaurant industry, researched for years before launching their food truck in 2012 — Seis Curbside Kitchen. “It was awesome because we were able to test out the market and our menu,” she said.
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Seis was hired by The Food Network show, “Chopped” to cater the celebrity chefs and the couple was later approached by the network to star in their own reality show, Muñoz said. “This came at a time when we were beginning the expansion into the restaurant and felt that we wanted to focus on our family and our future here in Tucson and with our restaurant,” she said.
Seis expanded into its brick-and-mortar digs in 2014. The organization now includes two food trucks and a full-service catering company. The west Tucson draw has consistently won awards for its gourmet tacos, including, most recently, one of Arizona Daily Star’s “2016 Top 10 Tacos in Tucson.” Their social media strategy has also been featured on The Food Network. “It’s been fun and flattering and we are so super grateful for the many awards and accolades!” Muñoz said.
Tell me about the meaning behind “Seis?”
“We wanted to bring forth a rotating menu featuring something from these culinary regions of Mexico (northern Mexico, Oaxaca, Mexico City, Baja, Yucatan and western Mexico). We wanted to do something different and showcase some of the amazing regional dishes. Jake has Mexican heritage. My family lived in Mexico City for years and we have a ton of family and friends from different areas of Mexico, plus all of the traveling through Mexico over the years.”
What is one secret to the best taco?
“Oh gosh, best taco ... no pressure. To us, it’s about creating each dish from scratch, from whole ingredients. All of our sauces, bases, salsas and marinades are made from whole ingredients. We bring in fresh, whole, sustainable fish that we fillet in-house. We use Arizona-grown beef. Our corn tortillas are made by hand. Our torta rolls are made fresh every day in our kitchen from our neighboring bakery, La Estrella. ... Keep it fresh, made from scratch, by hand. All the ingredients are real and whole and I think that you can taste that. This is what people want now, plus this is what tastes best, in my opinion.”
What is behind the “culinary magic” you talk about on your website?
“Whole foods prepared from scratch, love of the food your putting out and most importantly, props to our amazing crew. They also have a love and passion for what they are preparing. We utilize each other’s strengths to test out our new menu items and execute these accordingly.”
What is the first taco I should order at Seis?
“I always recommend our cochinita pibil. This is one of my favorite dishes — it’s an achiote roasted pork with a pretty interesting flavor profile, yet mild. We top this with pickled red onion, crumbled queso fresco, chopped cilantro and our house chipotle aioli (Seis Sauce) and present it on our handmade corn tortilla. Although, I may also direct you to our breakfast Plato Tortillas con Chorizo — a little decadence featuring our house made pork chorizo stuffed in a handmade gordita tortilla and smothered in a red chile base.”
