Everything from the chips, to the tacos, tortilla, guacamole, salsa even the roasting of the peppers is freshly made at the newly opened Salsa Fresca Mexican Grill in Yorktown—an expansion of the business started by Bedford Hills resident, Seth Hirschel.
The open kitchen concept allows customers to custom-order their food and to watch it be prepared. And the goal is using fresh and quality ingredients while serving the food quickly at reasonable prices. The owners are also committed to not using freezers, trans-fats or fillers.
"People seem to appreciate the format," said co-owner Seth Hirschel, whose other two locations include Bedford Hills and Millerton – opened last year and four years ago, respectively. "They like our commitment to quality and the environment."
As written on the wall of the restaurant, the utensils and packaging is all green – the utensils are made out of biodegradable corn materials and the packaging is made of recyclables.
The restaurants are a collaboration between Seth Hirschel of Bedford Hills, Marc Miles and John Tucker of Millerton, NY. Their newest partner is Dave Norris of Greenwich, CT.
"The concept was a result of sensing demand for additional cuisine options in the immediate community paired with a broader goal of expanding fresh Mexican food throughout the region," they write on their website.
The men are Mexican food lovers and got to sample various types of Mexican food before coming up with their recipes. For the opening of their first restaurant, the men had a culinary chef, who had lived in Mexico for several years, to help them create the recipes.
Hirschel and Miles, also co-partners of a health club, said that despite being told not to enter food industry, they took that as a challenge and are very devoted to their business. They hope to expand Salsa Fresca into more locations and have already started exploring the options.
But they are mostly proud of their food.
"It's good food," Hirschel said. "We feed it to our families. The food is what it's all about."
Miles said the men pride themselves in the consistency of the quality of food at all three locations and the possibility of growing even more is exciting. The men work side by side with their employees and make it a point to get to know all of them, Hirschel said.
Salsa Fresca's menu features vegetarian options, gluten free items and salads. In addition to their 'Signature' dishes, customers could build their own burrito, bowl, tacos, salad, nachos or quesadillas.
Hirschel's personal favorite items are the South of the Border Quesadillas (which is not on the menu but could be made upon request) – which includes braised beef, jalapeno, cheddar cheese and onions; as well as the Buffalo Ranch Burrito.
Miles's personal favorite items are the Buffalo Chicken Quesadillas on a whole wheat tortilla and the San Juan Taco. He also recommends the restaurant-made cilantro lime vinaigrette for salads.
Salsa Fresca Mexican Grill is located at 36 Triangle Center in Yorktown. It is open every day from 11 a.m. to 9 p.m. It offers takeout. There is no delivery service yet and the owners are considering getting a liquor item to serve beers and margaritas.
For more information visit their website.