The project was born in October 2020, during the peak of home delivery due to Covid-19 restrictions. Matas, Ferrer, and Giralt, all in their thirties, started by subleasing a premises on Casp street for a delivery pilot test. Matas came from data analysis at Glovo, Ferrer from engineering, and Giralt, a journalist by training, had worked in the kitchens of Alkimia with Jordi Vilà.
After restrictions were lifted, the 'dark kitchen' model became unsustainable and unprofitable, especially due to reliance on platforms like Glovo and Uber Eats. In 2022, they opened their first small restaurant on Laforja street, reducing the dining area to prioritize the kitchen. However, public demand to dine in forced them to rethink the model, abandoning 'delivery' and focusing on traditional restaurant service.
“"We are three Catalans making Mexican cuisine, and that is noticeable. Salsa Street Food is a Catalan or Mediterranean taqueria."
The concept of Salsa Street Food is based on fusing Mexican cuisine with Catalan and Mediterranean ingredients and techniques. This culinary approach, driven by Matas's market vision and Giralt's experience, has been key to their success. They recently opened a second location on Muntaner street and are already planning a third establishment in the city.
This blend is materialized in original dishes such as the Pacific 'ensaladilla' (Russian salad), which incorporates mango, avocado, and shrimp with basil mayonnaise, or the cochinita pibil croquette with mango sauce. They also highlight their taco of the month, where they experiment with fillings like 'fricandó', 'botifarra' with chanterelles, or 'carn d'olla', showcasing their strong Catalan identity.
