Salsa Fresca Mexican Grill
About Salsa Fresca Mexican Grill
At Salsa Fresca, everything is made fresh daily at all locations, using fresh ingredients, antibiotic-free pork and chicken, and USDA Angus beef. Salsa Fresca has taken a leading role in the recent restaurant sustainability trend, with each shop using plates, bowls and utensils made from compostable plant starch and recycling cooking oil for bio-diesel.
In the summer of 2008, John Tucker approached Marc Miles and Seth Hirschel with a business plan to open a fast casual Mexican restaurant. They joined forces and soon after, Salsa Fresca opened its first restaurant featuring an open kitchen concept and the freshest ingredients and traditional flavors from Mexico. 2 years later, the three teamed up with Dave Norris and opened 10 of the same restaurants always keeping transparency of the food prepared and cooked as top priority. We’re passionate about great food at Salsa Fresca Mexican Grill. With no freezers in their restaurants, they take the freshest ingredients and prepare them on site, following recipes that were exclusively developed by their in-house culinary team, and serve food they serve their own families …and that you will be proud to serve, too.
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