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 it’s 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 9 of the same restaurants always keeping transparency of the food prepared and cooked as top priority