Salsa Grill Partners with Compassion Covers: California

The holidays and winter are not the only times of the year to give. Last week, thanks to Zapien’s Salsa Grill and many contributable donations, more than 350 people were fed on Skid Row. Chef Marco Zapien brought together his restaurant, The Salsa Grill, and Compassion Covers: California to feed those in need in Downtown Los Angeles.

This is the first event in a continued partnership between The Salsa Grill and Compassion Covers: California. Chef Zapien donated a $500 check and gave his time, with other volunteers, to make more than 250 bean and cheese burritos to distribute. All will continue as partners to assist organizations throughout the greater Los Angeles area, including Skid Row, with generous charitable donations of time, food and money. This will continue throughout the summer and the rest of the year.

This was also Compassion Covers: California’s first outreach for the summer that also brought along Paul and Joe Viele from Viele & Sons for donations of additional food, water, tables and canopies.

Compassion Covers: California seeks to help with the needs of those battling poverty in the streets. They strive to offer relief in the form of personal hygiene products, new blankets, food, and other various contributions donated by themselves and their partners.

Photo Contest: Complimentary Cooking Demo Seat Up For Grabs

Zapien’s Salsa Grill & Taqueria is running its first-ever social media photo contest, now through Sunday, October 11, at 8 p.m.

The contest encourages Salsa Grill diners to take photos of their experience in the restaurant or on the go – be creative — and post to Instagram, Facebook or Twitter using #SalsaGrillin in the caption for a chance to win a free entry to one of Chef Marco Zapien’s upcoming interactive cooking demonstrations. Entries must also tag The Salsa Grill in their post; multiple entries across multiple social media platforms will not be considered.

Chef Zapien and staff will choose two winning photos to be announced Monday, October 12. Winners can redeem their complimentary seat at either the Oktoberfest or holiday demo.

The last cooking class — the annual Hatch Chile show – attracted 60 class participants who were able to learn eight Hatch Chile recipes, including soup, salad main entrees and dessert.

Class entry includes a full list of recipes demonstrated by Chef MZ over two-hours from prep to cook time, all-you-can eat of each item demonstrated, raffle prizes and a 2 for 1 card to enjoy regular dining at the restaurant.

In 2010, Chef Zapien began hosting cooking demos and featuring items off his menu. As the popularity grew, people requested other items such as Ribs, Turkey during the holidays and chili beans.

The Oktoberfest cooking demo is scheduled for Wednesday, October 14 at 6 p.m.

For more info and full contest rules visit

Recipe: Hatch Chile Buttermilk Biscuits

Hatch Chile Buttermilk Biscuits

Chef Marco Zapien’s Hatch Chile cooking demo was a hit with just under 60 participants.

Everything on the menu included ingredients that called for Hatch Chile, including his Hatch Chile Buttermilk Biscuits with Hatch Chile Honey Butter.

If you missed this class, but are attending the Hatch Chile Roast at The Salsa Grill on Saturday, Sept. 12, here’s a recipe to get you excited about something you can make with the chiles you take home. If you haven’t made plans to be there Saturday, don’t worry, we’ll be selling cases, even to those who did not pre order. The roast is from 8 a.m.- 2 p.m.

Hatch Chile Buttermilk Biscuits

Chef MZ's Hatch Chile Buttermilk Biscuits

  • 3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 3 peeled, seeded and diced hatch chiles
  • 1 TB baking powder
  • 2 tsp salt
  • 1 stick butter (ice cold cut into cubes)
  • 1 3/4 cups buttermilk
  • 1/4 cup melted butter to brush the biscuits

Hatch Chile Honey Butter

  • 1/2 cup unsalted butter (softened)
  • 1/4 cup honey
  • 1 peeled, seeded and chopped hatch chile


  1. In a mixing bowl, whisk together the flour, baking soda, baking powder and salt.
  2. Add in the butter one cube at a time and incorporate with your hands. Mixture will resemble coarse crumbs.
  3. Slowly add in the buttermilk and chopped hatch chiles until fully incorporated.
  4. On a floured surface, place dough and roll into a ball.
  5. Roll out into a rectangle and fold over. Roll out again. Fold over and roll out again.
  6. Roll out into a rectangular shape about 1/2 inch thick.
  7. Using a ring cutter, cut into 2 to 3 inch biscuits.
  8. Place on a greased cookie sheet. Brush tops with melted butter.
  9. Bake in a 400 degree oven for approximately 15 to 20 minutes.

Honey Butter

Hatch Chile Honey Butter

  1. In a mixing bowl, whisk together all ingredients.

Chef MZ’s next class will be in October — Oktoberfest recipes are in store!

Chef MZ’s Summer Barbecue Demo

Chef Marco ZapienChef Marco Zapien is back at it again.

He and his staff are hosting a Summer Barbecue cooking demonstration at the restaurant on Wednesday, July 8, giving guests the opportunity to learn his grillin’ secrets.

Chef MZ will demonstrate the perfect menu for hosting a Summer barbecue celebration including: Mango Cole Slaw, Grilled Potato Salad, Tri Tip Chile Beans, Jack and Coke Barbecue RIbs and Maple Horseradish Pulled BBQ Brisket Sandwiches.

Don’t forget dessert; Peach Crisp.

On top of this special summer menu, guests will receive copies of each recipe, soft drinks, a complimentary meal for their next visit, and of course the chef’s special tips.

Click here to register and view the class menu.


Weekend Michelada & Mimosa Bar

Weekends at The Salsa Grill mean $7 Micheladas and $10 free flowing Champagne and Mimosas.  Michelada Bar at The Salsa Grill

The summertime fun happens Friday from 5 p.m. to close and all day Saturday and Sunday.

For $7 each, you can create the perfect Michelada with an abundance of fixings to choose from such as fresh limes, pepper, Chef Marco Zapien’s hot sauce, Horse Radish and olives. Of course, topped off with a Mexican beer and Clamato.

Free flowing Champagne and Mimosas come with freshly sliced Strawberries.


Father’s Day Cooking Demo with Chef MZ

PicChefMZ (1)









Chef Marco Zapien, also known as Chef MZ, is doing a cooking demonstration at the restaurant on Wednesday, June 10, giving guests the opportunity to learn Father’s Day inspired recipes.

The menu will have creations including: Roasted Ghost Pepper Salsa, P.R. Clam Chowder, Tacos Al Pastor, Chipotle Marinated Chicken, Ensalada de Nopal, Grilled Corn on the Cob, and Churro Sundaes.

On top of this expansive menu demonstration and trying each item listed, guests will receive the copies of each recipe, soft drinks, and a complimentary meal for their next visit.

Click here to register and view the class menu.


Salsa Grill Launches New Weekly Dinner Specials Menu

Zapien’s Salsa Grill & Taqueria launched a new weekly specials dinner menu, with something fun available for the whole family Tuesday – Saturday from 4 – 9 p.m.

The weekly dinner specials kick off with Taco Tuesday. Asada, chicken, carnitas and beef tacos are all available for $1.50 each. Or get an entire two taco plate, meat of choice, with rice and beans for $9.

Mole Miercoles means some of Chef Marco Zapien’s famous mole, it was his grandmother’s recipe, at a great cost. Enjoy a Pollo en Mole Dinner or a Pollo en Mole Enchilada Dinner for $9.

Thursday nights spice up with Chipotle Chicken Thursday, which is family style and includes a 1/2 Chipotle Roasted Chicken Dinner served with rice, beans and salsa for $9.

For over a year, The Grill has offered its Carnitas Feast and has recently changed things up — new day of the week and title. The Friday Night Feast is also family style and includes Carnitas, beans, rice, Ensalada de Nopales and handmade Tortillas for $16 per person.

Sizzling Saturday Night is another family style feast, but with Chicken Fajitas, rice beans and handmade Tortillas for $16 per person.

During each weekly night special, happy hour specials are also available. $3 domestic and imported bottled beer and $4 Margaritas and Micheladas.

Happy Hour: $3 Beers, $4 Micheladas & Margaritas

Zapien’s Salsa Grill & Taqueria now offers Happy Hour specials Tuesday – Friday. Happy Hour at Zapien's Salsa Grill

From 5 p.m. – close, authentic Mexican food lovers can also enjoy $3.00 ice-cold domestic or imported beers and $4.00 Micheladas and Margaritas.

The Grill offers a selection of Mexican and domestic beers such as Pacifico, Modelo, Dos XX, Coors Light and Bud Light. Micheladas are made withe Chef Marco Zapien’s chile powder, and combine lime juice, salt, Clamato, other seasonings to taste and any favorite beer. Margaritas are available in lime or strawberry flavors, with or without a salted rim and a fresh lime to top it off.

Zapien’s hosts Super Bowl cooking class

Zapien’s hosts Super Bowl cooking class


Zapien’s Salsa Grill will be hosting its annual Super Bowl Cooking Class January 14, 2015 from 6:00 pm to 8:00 pm. Chef Marco Zapien will demonstrate how to prepare some football favorites, such as Coctel de Camaron (Shrimp Cocktail), Braised Beef Brisket Grilled Cheese, and Hatch Chile Chicken Wings.

Guests will receive copies of all recipes demonstrated, dinner featuring the items prepared, soft drinks, and a complimentary meal for your next visit. Beer and Margarita specials will also be available.

Limited space is available. Sign up today to reserve your spot at or call (562) 942-7072. For a full menu visit

After working in the sports and entertainment industry for years, Marco Zapien decided in 2003 that it was time to build a reputation in the private sector by partnering with his father Jess in a family operated restaurant. Zapien’s Salsa Grill and Taqueria has been in operation for several years now and has been a community favorite for each and every one of those years. Marco has developed a unique style of cooking that incorporates two generations of his mothers and fathers family recipes with the passionate creativity he has developed throughout his culinary career. Since joining the partnership full time, the restaurant has exploded with much acclaim because of the tantalizing menu creations Marco has developed.

The Salsa Grill Sponors Holiday Toy Drive

The Salsa Grill's Holiday Toy Drive

Give back this holiday season by dining at your favorite Mexican grill and bringing in a toy for a child less fortunate. The Salsa Grill in Pico Rivera, CA is hosting a toy drive November 23 to December 18, Monday through Saturday from open to close. Bring in an unwrapped toy and children eat free, adults will receive 50% off their meal. Toys will be donated to St. Hilary and St. Mariana for distribution to struggling families this holiday season. This is the third year in a row that The Salsa Grill has sponsored a toy drive during the holiday season, and every year they have succeeded in delivering a truck full of toys directly to the two churches.

The Salsa Grill is located at 6702-04 Rosemead Boulevard, in Pico Rivera, CA. The Salsa Grill has been voted Los Angeles’ Best Mexican restaurant for the last nine years in a row, and not only offers great Mexican food but also cooking classes and catering. For more information, visit