Celebrating the Chefs of Orange County
This interview has been edited for clarity and length.
Meet Chef Zach Ficke, the executive chef and owner of Salt & Lime Modern Taqueria in Costa Mesa. Learn more about his culinary journey, his innovative taco concept, and why he’s excited to participate in this year’s Wild & Crazy Taco Night.
Tell us about yourselves and your background in the culinary industry.
Chef Zach: I’m the executive chef and owner of Salt & Lime Modern Taqueria off 17th Street in Costa Mesa. I’ve been in the industry for about 11 years now. I’ve worked in several restaurants, including Water Grill at South Coast Plaza and Goldstream in Newport Beach. I also spent some time in the private sector before opening Salt & Lime in January 2024. So we’re just over a year old now!
What inspired you to become a chef?
Chef Zach: Ever since I was young, I’ve had a passion for cooking. There’s something inspiring about turning raw ingredients into a complete dish—and when a guest takes that first bite and it sparks a new memory or experience, that’s what drives me. I started early, going from culinary school to internships, working as a dishwasher, a line cook, and eventually becoming a chef and now an owner. That passion has never left.
Do you have a signature style or type of cuisine?
Chef Zach: I wouldn’t say I have one specific signature style. At Salt & Lime, we’re internationally influenced. We pull flavors from Asian, Indian, and New American cuisines. We love blending cultures to create something unique you won’t find at a typical taco spot. Personally, when I go out to eat, I love sushi—the complexity of it is amazing. But here, our tacos offer those international influences all in one bite, and that’s something we’re proud of.
Is there was one ingredient you couldn’t live without?
Chef Zach: Salt. Absolutely. It’s a chef’s best friend. Seasoning is everything—just not over-seasoning!
What can guests expect when they dine at Salt & Lime?
Chef Zach: We’re definitely not your traditional taco shop. We don’t serve carne asada or carnitas. Instead, we offer different taco options ranging from braised pork belly to prime ribeye to Scottish salmon. The idea is to bring value through full-service and fine dining techniques—without the $70–$80 price tag. Here, you can get a prime ribeye taco and a shrimp taco for under $20.
Our tacos are a bit larger than average, and we focus on quality and presentation. The restaurant itself has a Tulum-inspired ambiance, with a tropical indoor-outdoor vibe and a full bar featuring island-style cocktails. We want the space to feel like a little escape—fun, elevated, but relaxed.
What made you want to participate in Wild & Crazy Taco Night?
Chef Zach: As a newer, independent restaurant in Costa Mesa, we’re really trying to grow within the community. When I first heard about Wild & Crazy Taco Night, I reached out right away. It’s an influential event that brings people together and supports an incredible cause. It’s also a great opportunity for us to showcase how our taco shop is different. We don’t follow the traditional rules—no combo plates, no rice and beans. Everything, down to our tortillas, is made in-house. We’re excited to bring that to such a big community event.
Why do you think it’s important for restaurants like Salt & Lime to give back through events like this?
Chef Zach: Your community is everything. Building a restaurant from the ground up relies heavily on word of mouth. Events like this help us get our name out there, but more importantly, they support a bigger mission. Share Ourselves makes a huge impact, and it’s an honor to contribute to that. We’re looking forward to being part of the event this year—and hopefully for many years to come.
Can you give us a sneak peak of the taco you’ll be serving at Wild & Crazy Taco Night?
Chef Zach: Without giving too much away, expect something totally new. We’re combining strong foundational cooking techniques with unexpected textures and flavors in every bite. Everything will be house-made, especially our tortillas. We don’t cut corners. What we serve at the event will reflect the same high standards and creativity we bring to the restaurant every day.
Don’t miss Chef Zach Ficke and the Salt & Lime team at this year’s Wild & Crazy Taco Night. Come hungry! You won’t want to miss these tacos.