Everyone knows Tucson is home to some of the country’s most compelling Mexican food. At Seis Kitchen, that lineage shows up in the details — tradition held with care, flavor built patiently, ingredients chosen with intention. In this series, two Nutritional Sciences students and an integrative medicine physician trained in culinary medicine visited the restaurant as part of a broader exploration of Tucson’s food scene, asking a simple question: where, within a great meal, does nourishment live?
Our visit to Seis Kitchen’s newest location on the east side of town started with a greeting from Erika Muñoz, one of Seis Kitchen’s owners. Once she guided us through the menu, our evening began with delicious Mexican aguas frescas — Jamaica (hibiscus) and Horchata — alongside esquites (Mexican street corn), and made-to-order guacamole with crisp tortilla chips.
We started our meal with the Mexico City Quesadillas, fresh corn tortillas grilled with green chilies and cheese, its richness complimented by a smoky chipotle aioli. Thoughtfully adaptable, the dish can be made gluten-friendly and vegan by omitting the sauce, without losing its integrity. It’s generously portioned and served alongside calabacitas — sautéed squash finished in a quietly fragrant mojo de ajo
Next came a trio of tacos: poc chuc, calabacitas, and the daily special, grilled wahoo, a fresh, sustainably sourced fish from Santa Monica Seafood. The plate was served with beans prepared two ways: refried pinto and whole black, each carefully seasoned and finished with Cotija cheese.
After the trio platter disappeared, we added two more tacos to the table: Crispy Avocado and Al Pastor.
The meal could stand on flavor alone. But this column is about eating for wellness, and at Seis, your meal comes with a few quiet physiological benefits, if you know where to look.
The bright pink pickled onions found atop many of Seis’s tacos are more than a garnish. As a pickled, prebiotic-rich food, they help to promote a healthy gut flora. The gut microbiome plays a role in digestion, vitamin production, immune function, and mental health.
Prebiotics, the fiber-rich components of foods such as onions, garlic, and calabacitas, contribute to a healthy gut. By feeding helpful gut microbes, prebiotics can support metabolic processes that influence blood sugar regulation. For that reason, prebiotic-rich foods are beneficial for most people and may be especially helpful for those managing diabetes.
The Jamaica (Hibiscus tea) we were welcomed with is more than just a refreshing drink; it can serve as a natural diuretic. Studies have shown that hibiscus tea has the ability to lower both systolic and diastolic blood pressure for those with stage 1 hypertension, as it contains antioxidants and flavonoids that help to relax blood vessels in the body.
Alongside that, the Mojo de Ajo sauce, a sauce rich in garlic, is a perfect complement to Jamaica in lowering blood pressure. Garlic has also been associated with modest blood pressure reduction.
Sodium is one of the most overly consumed minerals, as it is used as a flavor enhancer in many meals, but its increased intake is not necessarily great for the body. High levels of sodium consumption are associated with high blood pressure (hypertension), heart disease, stroke, and increased risk for kidney disease.
At Seis, bold flavors reduce the need for heavy salting. Cotija cheese, used sparingly, delivers a deep umami flavor, while fresh, well-seasoned ingredients, like Seis’ unique blend of Pasilla, Guajillo, and chipotle chiles, bring natural intensity — allowing dishes to shine without relying on excess sodium.
Beyond the warmth of its dining rooms — filled with Mexican music, familiar rhythms, and traditional flavors — Seis expresses its values through the way it sources its food. The restaurant prioritizes locally grown beans and produce, honoring both Mexican culinary traditions and the region’s Native American agricultural heritage. Seis serves only Arizona-grown beef and sources seafood from Santa Monica Seafood, a company focused on responsible fishing.
This commitment to sustainability is not separate from health, but central to it. The health of the environment shapes the quality of the food we eat — and, in turn, our own well-being.
Seis’ commitment to culture, flavor-rich foods, and sustainability makes it a place where meals do more than satisfy hunger. Next time you visit Seis, remember the probiotic foods, the Jamaica, the garlic-rich sauces, and the cheese — ingredients that engage the palate while quietly supporting the body.
Visit Seis at one of their four locations, including the newest one on 6530 E. Tanque Verde Rd. For more information, visit seiskitchen.com.
Enjoy learning how good food and good health come together? Stay tuned for monthly articles from Upsilon Theta Sigma members and the University of Arizona Andrew Weil Center for Integrative Medicine, where we’re serving up Tucson’s flavor through an integrative, culinary medicine lens, connecting campus to community one plate at a time.
Isabella Ducey is a Nutritional Sciences and Creative Intelligence and Innovation student at the University of Arizona and an active member of Upsilon Theta Sigma, the first pre-professional integrative health fraternity.
Dr. Mari Ricker is an Integrative Medicine and Family Medicine physician leading the Integrative Medicine Residency program at the University of Arizona Andrew Weil Center for Integrative Medicine.
For more information on Upsilon Theta Sigma, check out their Instagram @upsilonthetasigma, or visit their website here.
For more information on the University of Arizona Andrew Weil Center for Integrative Medicine, check out their Instagram @andrewweilcenter or visit their website here.
