In 2003, Chef Marco Zapien joined The Grill full-time as the Executive Chef and partnered with his father, Jess, to become co-owner. Chef Marco has elevated the cuisine and enhanced its popularity well beyond the borders of Pico Rivera. He also operates a full-service catering firm creating dishes of global cuisine beyond the Mexican pantry.
Chef Marco has refined a unique style of cooking that incorporates two generations of his mother’s and father’s family recipes with the passionate creativity he has enhanced throughout his culinary career.
The Salsa Grill serves truly traditional Mexican food with items such as Lengua and Enchilades en Mole on the Chef’s Specialties menu, Camarones Mojo De Ajo and Tequila Fried Shrimp on its Seafood Specialty Menu, and fresh Menudo, Cocido and Pozole served daily.
They even make their own tortillas right there fresh throughout the day. This is the base of their addictive tortilla chips, too. Can’t get any fresher than this! Most everything (including all sauces) is created from scratch on site. That’s a genuine commitment to quality!
It’s that most wonderful time of the year – Hatch Chile season! Grown only in the Mesilla Valley of New Mexico they are only available fresh for a few shorts weeks annually, now through mid-September.
Once roasted, Hatch Chiles are easy to peel and seed. Roasting heightens the robust earthy flavor of chiles and the texture of thick walls of the chile pod becomes lusciously rich. These unique qualities, and the peppers’ variable heat (unlike other chile peppers. Hatch Chiles come in varieties that cover the full spectrum of heat levels) have earned Hatch Chiles great popularity far beyond the local community of Hatch New Mexico.
Connoisseurs and chefs from all over the globe have adopted Hatch Chiles as a condiment of choice. Many a home cook and celebrity chef have gone further, incorporating Hatch Chiles into all kinds of superb dishes from burgers, pizzas, quiches, pancakes, milkshakes, pastries and even spiced ice cubes.
Chef Marco’s Zapien’s Salsa Grill & Taqueria in Pico Rivera really makes a celebration out of Hatch Chile season. For the 6th straight year Chef Marco Zapien is hosting an evening Hatch Chile interactive cooking demonstration, Hatch Chile Saturday parking lot roast and Hatch Chile Saturday brunch. The cooking demo is Wednesday, September 7th from 6 to 8:00 p.m. The roasting and Saturday Hatch Chile Brunch is set for September 17th. Think Hatch Chile Picadillo, and Tacos de papa con Hatch Chile.
There is an epic $14 build-you-own Bloody Mary bar and Mimosa flights. The Mimosa flight arrives with four, 6 oz. Mimosas. Passion Fruit and Blood Orange was a recent selection along with Strawberry Lemon. Look for the just-debuted, over-the-top menu items including Shrimp and Grits, and Cinnamon Crunch French Toast.
A “SoCal Restaurant Show” favorite is the Chilaquiles con Pollo. With the chicken is a sunny-side up egg, fried tortillas, roasted tomato salsa, lime sour cream, avocado and cotija cheese.
There is comfortable indoor and outdoor seating available. A cozy fire pit, too. With the lush landscaping and thoughtful design you’d never know you’re a long fly ball from the 405 San Diego Freeway.
Chef Jason knew he was destined to be a chef from an early age. From starting culinary school as a teenager, to refining his skills in some of the best kitchens in Southern California, his love for chef-driven, sustainable cuisine has been honed through years of hard work and dedication. His passion for international flavors and market-fresh ingredients are on full display in every single plate that leaves his kitchen.
We’re now talking about mole. Chef Deb points out that all moles don’t have chocolate as their base. She also shares her recipe for a “quick mole” that’s great in a pinch. In her extensive research for the book Chef Deb developed a new-found appreciation for the depth of moles.
Please join us each week at our new starting time of 10:00 a.m.
Today it’s the last hurrah for the Summer. We broadcasting live from the Orange International Street Fair in Orange. This is a massive community event attracting up to 400,000 people to Old Towne Orange over the two and-one half day festival. The Fair continues until Sunday night.
All of the top quality ethnic street food available is authentically prepared by area non-profits. You have an international melting pot of flavors ranging from Australian to Swiss.
Scott Brandon, the Chef/Proprietor of LinX Artisan Sausages at 238 W. Chapman Ave., is with us. Last year Chef Scott operated LinX out of a trailer at his location during the Fair because he hadn’t opened yet. On his menu are incredible artisan sausages.
Hand-cut Belgian fries are also top dog here. They are twice-fried and really good. They come with a variety of flavorful dipping sauces all prepared in-house.
The fare represents the various regions of Mexico. They are known for lengua (tongue) and enchiladas en mole. The corn tortillas for the chips and salsa are made-in house.
On Saturday, September 7th Zapien’s is hosting their 2nd Annual Hatch Chile Roasting and brunch for charity. Hatch Chiles will be sold by the case, roasted or fresh, and Hatch Chile food and drink specials will be available.
We’re in Old Towne Orange today. Old Towne is now home to an impressive variety of specialty restaurants. Haven Gastropub and LinX immediately come to mind along with original Bruxie.
Old Town Orange Food Walking Tours is a fun way to get introduced to the culinary delights of the area. They offer both the Orange Sampler Tour as well as the Vintage Orange Food Tour.
Co-owner Deanna Durigon, who both lives and works in Orange, is the co-owner. She joins us to provide all the appetizing details.
Provisions Market, a new gourmet specialty food store, sandwich shop, and craft beer emporium, on Glassell is the talk of Old Towne Orange. 30 rotating beers are available on tap as well as Sidecar Doughnuts.
Coming soon will be a full service coffee bar operated by Portola Coffee Lab of The Mix in Costa Mesa.
Executive Chef Greg Daniels (Haven Gastropub) and Managing Partner Wil Dee will be with us to explain all the delicious elements and what’s to come.
There is no better Summer picnic food than fried chicken. Leave it to Joshua Lurie of Food GPS to create a festival around incredible fried chicken!
Eleven of L.A.’s top toques will be there showcasing multiple styles of their fried chicken for the guests to sample and enjoy at their pleasure. Also on the menu are appropriate side dishes, desserts, craft beer, and cocktails.
Chef Jason Neroni of Superba Snack Bar in Venice and producer Joshua Lurie of Food GPS join us to preview the Festival.
The coolest dude in Orange County has to be the incomparable Wing Lam, co-founder of Wahoo’s Fish Taco. It just comes to him naturally…It’s their 25th anniversary this year.
Wing is also active in many local charitable activities as well as enjoys teaching marketing. He’s also a master at guerrilla marketing.
Wing joins us in-person to reveal how he keeps Wahoo’s fresh after 25 years of increasing success…
Travis Rodgers quarterbacks The Travis Rodgers Show heard weekday mornings on AM 830 KLAA from 6 to 10:00 a.m. It’s SoCal’s only live, local morning sports show. Travis actually lives in Orange County!
You might not know that Travis is equally passionate about all kinds of food. We’ll eagerly talk food with Travis and find out what he’s looking forward to tasting at The Orange International Street Fair this Weekend!