Salsa Fiesta Urban Mexican Grill "Fresh from Scratch" Home Made Comfort Food

Indulge in Simple, Healthy, Fresh and Satisfying Mexican Flavors

Finally! People in the city are celebrating that someone thought of bringing real Mexican food to the urban public. The efforts of Salsa Fiesta are enormous to carefully select the best 100% natural ingredients and flavors available in the fields to ensure high quality on every dish. We know that for a long time, all the so called casual Mexican restaurants have promised freshness and ended up serving you the same old bland cardboard. Here is your chance to discover something real tasty.

 

Salsa Fiesta is a family-owned restaurant that delivers refreshing energy through flavorful urban Mexican style food. Specializing in gourmet burritos, tacos, classics, tortas, salads, soups and homemade salsas, the company is changing the way we see fast casual food with a new line of Mexican cuisine focusing on customer service, quality and efficiency.

VISION To drive the fast-casual Mexican restaurant experience to the top tier in quality, service and taste.

MISSION To present flavorful art in every dish at convenient prices.

 

Salsa Fiesta strives to provide real food. No low quality ingredients are acceptable in our philosophy. We are passionate about carefully selecting the best flavors available in the fields to ensure the best quality ingredients of each and every dish. We aim to offer an experience that is fresh and appealing to our customers along with an attractive variety of dishes that call for attention. Our menu resembles those of a fine dining serving restaurant, with the same quality but with the convenience of a fast casual restaurant.
 

 

We intend to succeed by giving our customers a combination of delicious and interesting food in an appealing environment, with excellent customer service, whether on their first visit or their hundredth. We encourage customers to become repeat customers, and to tell all their friends and acquaintances about the great experiences they just had at Salsa Fiesta.

At Salsa Fiesta we don’t cut corners, we really care about making our guests happy. If a customer finds a better casual Mexican-Style food, we will sure listen to what they have to say until they have it right. It’s that simple.

 

Although Salsa Fiesta is an urban restaurant in the center of a fast-paced environment, we make our best efforts to provide original recipes. And that makes the difference.

We work on making food with history by gathering the concept of original dishes before things started varying throughout the years. Did you know that “Nacho” is the nickname for Ignacio, the man who invented the Nachos by chance? You can find this and other original stories at your local Salsa Fiesta.

UNIQUE, INNOVATIVE & CONTEMPORARY

The creation of a fine dining, comfortable, friendly and fashionable atmosphere under the concept of fast casual restaurant differentiate us from the competition.

Our locations stand out because of the unique design and decor. Every location is a place to gather with friends or enjoy a moment alone, a place to recharge and feel rejuvenated.

CATERING SERVICES

Salsa Fiesta offers catering services with a full selection of our delicious menu.  Let us cater your next special occasion, whether it's your next office party, birthday or just home party, call us at 1-800-470-1052, take a look at our catering menu and prices Salsa Fiesta Catering Menu.

 

South Florida Locations:

MIAMI

Store Hours:

sun-thu: 11:30am – 10pm

fri-sat: 11:30am – 11pm

Happy Hour: mon-fri: 3pm-6pm

2929 Biscayne Boulevard

Miami, FL 33137

p: 305.400.8245 f: 305-400.8390

e-mail: contact@salsafiestagrill.com

View or Download Our Menu

MIAMI LAKES – ON MAIN STREET

“COMING SOON”

6769 Main Street

Miami Lakes, FL 33014

AVENTURA

Store Hours:

sun – thu: 11:30am – 9pm

Fri-sat: 11:30 – 10pm

Happy Hour: mon-fri:3pm-6pm

18167 Biscayne Blvd,
Aventura, FL 33160‎
p: 305.931.7401

PEMROKE PINES:

Store Hours:
sun – thu: 11:30am – 9pm
Fri-sat: 11:30 – 10pmHappy Hour: mon-fri:3pm-6pm
14914 Pines Blvd, Pembroke Pines, FL
Miami, FL 33027
p: 954-432-0005 f: 305-400.8390

FORT LAUDERDALE – DOWNTOWN

Store Hours:
sun – thu: 11:30am – 9pm
Fri-sat: 11:30 – 10pm
Happy Hour: mon-fri:3pm-6pm
35 North Federal Highway
Ft Lauderdale, FL 33301
p: 954.763.3436

CORAL SPRINGS – AT THE WALK CORAL SPRINGS

Store Hours:

Sunday – Thursday 11:30am – 9:30pm

Friday – Saturday 11:30am – 10:30pm

Happy Hour: mon-fri:3pm-6pm

2908 N University Dr.

Coral Springs, FL 33065

p: 954 227 3033

Recent Reviews:

Yelp
NewTimes - Restaurants
SouthFlorida Menu Pages

Connect with Salsa Fiesta:

Twitter
Facebook
Salsa Fiesta Web Site

Read More

Lime Fresh Mexican Grill

 “Fresh”  “Healthy”  “Organic”  “Sustainable”
We’re sick of green-washed buzzwords you hear a lot but don’t mean much at all.

So, here’s our no-quote truth:
Our food is freakin’ good. It’s how we went from one bumpin’ burrito shop in hell-raising, health-conscious South Beach to over 19 (… and counting) along the East Coast.

Why’s our food so good?
We use the best ingredients available, that’s delivered daily and prepared on-site for all our homemade salsa, sauces and sides. Plus, we really care if you like it. We make your meal however you want it, bring it out to you and bring it back if it’s not perfect. We’re cool like that.

 

We also have vegetarian, low-carb and low-fat options. But we’ll be the first to tell you that a mound of sour cream on a low-carb wrap… still has a mound of sour cream. So keep it in check Madam Denial.

 

So, yeah. If you want delicious, freshly-prepared Mexican food with a precocious, often-offends attitude … then welcome. We like you already. 

 

Lime Fresh Mexican Grill has locations throughout South Florida, some of the locations include Coconut Creek, Downtown Miami, Fort Lauderdale, Miami Beach, West Kendall and others.  All have a casual, friendly, bright atmosphere to enjoy a great meal with family and friends.  Some of the locations have outside dining available.  Remember to ask about their catering and event planning.

 

For locations and hours visit:

LimeFresh Mexican Grill

 

 

Read More

Jalisco-Style Red Pozole

photo by promfh

Pozole is a traditional Latin American soup which has been served since pre-Columbian times. It continues to be especially popular in Mexico and the American Southwest, where it is often served at celebrations and major events. Numerous variations on basic pozole exist, and some Latin American restaurants actually specialize in offering only pozole, much like noodle shops in Japan and China. In regions with a large Latin American population, it is often possible to find pozole on offer at restaurants, but you can also make it at home if you're feeling adventurous. 

 

Ingredients:

Pozole Broth
	32 c (8 quarts) water
	1 sm Head garlic; halved
	1 sm Onion; halved
	2 lb Pork butt; cut in large
	1 lb Pork neck bones
	2 Chicken  wings
	Salt
	CHILE
	6 Guajillo chiles
	2 Puya chiles
	2 Chiles de arbol
	1/2 lb Plum tomato es
	1/2 Onion
	1 Clove garlic
	3/4 ts Oregano
	Salt
	ASSEMBLY
	1 cn (29-ounce) hominy; drained
	Finely shredded romaine
	Finely shredded cabbage
	16 Radishes; thinly sliced
	1 lg Onion; finely chopped
	Ground chile piquin
	Crushed oregano
	16 Toasted or fried tortillas
	8 Limes; halved

Preparation

From the LA Times. Recipes by Patricia Quintana The Times Test Kitchen modified Quintanas recipe slightly to make it easier to prepare. The original version calls for pork head, leg meat with fat, pork loin, pigs feet and bones for stock. We compromised by using just one cut of meat, pork butt, along with neck bones, and we used canned hominy rather than cooking dried corn. Guajillo and puya chiles are available in Latino markets.

Instructions:

POZOLE: Boil water in Dutch Oven. Add garlic, onion, pork meat, neck bones, chicken wings and salt to taste. Boil until liquid is reduced to 3 quarts, about 2 hours. Remove from heat. Cool meats in stock, then drain and shred, discarding chicken skin. Skim fat from stock and reserve stock.

 

CHILE: Wash guajillo, puya and de arbol chiles and remove stems, seeds and veins. Soak in water to cover 1 hour. Puree chiles, tomatoes, onion, garlic and oregano in a food processorrocessor or blender. Strain to eliminate peels. Season lightly with salt.

 

ASSEMBLY: Heat chile and Pozole Broth to same temperature and combine. Add reserved shredded meats and hominy and heat to serving temperature. Serve in large individual serving bowls. Arrange romaine, cabbage, radishes, onion, chile piquin, oregano, tortillas and limes in individual bowls and serve as garnishes to add to pozole as desired. 6 to 8 servings. Each of 8 servings, without garnishes: 246 calories; 375 mg sodium; 65 mg cholesterol; 8 grams fat; 21 grams carbohydrates; 22 grams protein; 1.22 grams fiber.

Courtesy of BigOven

Read More

Angela's Awesome Enchiladas

Photo by ASERGEANTSWIFE

Ingredients

• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5 (12 inch) Flour Tortillas
• 3 cups Cheddar cheese, shredded, divided
• 1 (10 ounce) can Old El Paso Sauce Enchilada sauce
• 1 (6 ounce) can sliced black olives

Directions

1. Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
2. Heat the butter in an Open Skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
3. Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish, recommend Pyrex Grip-Rite 3-Quart Oblong Baking Dish Clear or a Pyrex Bakeware 4.8 Quart Oblong Baking Dish, Clear
4. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
5. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

 Courtesy of MomSavedbyGrace  

 

Read More

Black Bean & Sweet Potato Quesadillas

By: SugarPlum

If you haven’t tried them already, another staple that you must have if you are gluten-free is La Tortilla Factory Smart and Delicious Wraps, Wheat Free Gluten Free.  They are delicious tortillas made from teff and millet, two very nutritious gluten-free grains.  You can use them in recipes where you would normally use a flour tortilla.  They are perfect for making burritos, wraps and also quesadillas!  However, if you are dairy-free, the word quesadilla seems like an oxymoron.  Ironically, this recipe works great with or without cheese.  I can eat a little goat cheese now and then, so I grated a little fresh goat cheddar and it was delicious.  But if that’s not for you, no worries, you will still enjoy it.  It’s a very hearty vegetarian meal with a little spice, perfect for an early autumn day. The bulk of the preparation to this recipe goes into preparing the sweet potato filling.  Here are the ingredients you will need:

2 medium sweet potatoes or yams

1 small poblano pepper, roasted

1/2 yellow onion

3 cloves garlic
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp chili powder, more or less to taste
1/2 tsp cayenne or to taste
1/2 tsp sea salt

3 T olive oil

Cut the sweet potatoes into 1-inch pieces.  You can leave the skins on - as long as they are organic and well-scrubbed, the skins are very nutritious.  (Plus it is also a time-saver not to peel them!)  Process in a food processor until shredded.  Put the poblano pepper under the broiler for about 10 minutes, turning until all sides start to bubble and char.  Carefully peel back the skins and set aside to cool.  Dice the onion and mince the garlic.  Heat the olive oil in a heavy skillet and saute the onion and garlic until fragrant.  Add the shredded sweet potato, the spices and salt.  When the pepper is cool enough to handle, remove the seeds and dice the pepper.  Add this to the sweet potato mixture and saute for about 10 minutes, stirring often so it doesn’t stick to the pan and adding more olive oil if necessary.

Meanwhile, prepare 1 cup black beans, either from a can or if you freeze your own slow-cooked beans, bring them to a simmer on the stovetop, then drain.  In a larger skillet, heat a tortilla on one side.  Flip it over, then spoon half of the sweet potato mixture and half of the black beans.  If you are using cheese, grate some on top of this mixture.  Add some steamed kale or chard or spinach, then fold over the top.  Continue to heat until the cheese melts, flipping it if you dare, though it is challenging to do without losing bits of sweet potato all over the stove…finally, top with fresh tomato slices or homemade salsa, and serve.  (Shown above with one of the few fruits of my first tomato plant, which finally materialized here in September due to a colder and foggier than average summer in the Bay area.) Courtesy of: Gluten Free, Dairy Free, Sugar Free Blog

Makes 2 large Quesadillas

Read More

Mexican Casserole



Photo by Alfann02

By: Annie Ellis  "Small dinner pie made with salsa, tortillas, refried beans, cheese, and onions."

Ingredients

1 (16 ounce) can refried beans

3/4 onion, diced

5 (10 inch) flour tortillas

1 cup salsa

2 cups shredded Cheddar or Colby Jack cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.

2. In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.  Emerilware Hard Anodized 1-Quart Non-Stick Sauce Pan with Glass Lid

3. Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!

4. Bake until the cheese is melted, approximately 15 to 20 minutes. Servings: 4

Read More

Easy Chicken Fajita Soup

By: Gweb8   "This soup is simply made, with chicken, peppers, onions, and tomatoes in a delicious seasoned broth. Serve the soup as is or top with tortilla chips."

 

Ingredients

2 tablespoons vegetable oil

1 pound skinless, boneless chicken breasts, cut into strips

1 (1.27 ounce) packet fajita seasoning

1 red bell pepper, cut into thin strips

1 green bell pepper, cut into thin strips

1 poblano pepper, cut into thin strips

1 large onion, cut into thin strips

1 (14.5 ounce) can fire roasted diced tomatoes

1 (15 ounce) can seasoned black beans

1 (14 ounce) can chicken broth

1 dash hot sauce

salt and pepper to taste

Directions

1. Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.

2. Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.

3. Season the soup with hot sauce, salt, and pepper to taste before serving.  Servings: 10

Read More