Greer's OC

Chef Zach Ficke, executive chef and owner of Salt & Lime Modern Taqueria in Costa Mesa, is one of Orange County’s most talented and ambitious young chefs. Born and raised in Aliso Viejo, Ficke’s passion for cooking started early. While studying business economics at UC Irvine, he ran an underground dining club in his dorm, selling tickets to multi-course dinners he created himself. Realizing business school wasn’t his path, he transferred to a culinary school in Chicago and later earned a bachelor’s degree in food service management in Providence, Rhode Island.

After returning to Orange County, he rose quickly through the ranks, serving as sous chef at Watermarc in Laguna Beach, then as executive sous chef at Water Grill at South Coast Plaza, where he led a team of 70 and helped generate $21 million in annual revenue. Later, as culinary manager at Gulfstream in Newport Beach, he put in 16-hour days before deciding to channel that energy into his own vision. 

That vision became Salt & Lime, which officially opened in January 2024 at 350 E. 17th St. in Costa Mesa. Ficke transformed the former FishBonz Grill with help from Steve Jones of Bettershelter, creating a bright, modern space for his “modern taqueria” concept. His goal: to offer a seasonally focused, from-scratch menu that delivers fine-dining quality at a fast-casual price. 

Almost everything is made in-house—tortillas, marinades, dressings, and sauces—with produce and seafood delivered six days a week. Proteins are cut fresh, and the kitchen uses organic blue corn from Mexico City with no additives. “We’re 99.9% from scratch,” Ficke said. “You can have surf and turf here for under $20.” Salt & Lime’s tacos are built with premium ingredients you’d expect from a white-tablecloth restaurant. 

Guests can choose from a dozen tacos that showcase Ficke’s creativity and bold flavor combinations. For tacos and burritos, popular picks include the Peppered Wagyu Ribeye with garlic aioli, lemon arugula, and blistered shishito peppers; the Slow Braised Short Rib with horseradish cream and crispy potatoes; the Citrus Chipotle Shrimp with charred pineapple and smoky aioli; and the Charred Sweet Potato taco—so good it wins over even non-vegetarians.

The cocktail program reflects the same attention to detail. Ficke’s team juices all citrus fresh daily and makes their own purees, never using mixes. Standouts include the Spicy Guava Margarita, Toasted Coconut Margarita, and Watermelon Margarita, each crafted with premium spirits and bright, natural flavors. 

Hospitality is at the heart of everything Ficke does. “We want guests to feel it from the moment they walk in,” he said. “Unparalleled guest hospitality means pre-bussing tables, welcoming people right away, and giving them an experience that feels elevated and unexpected.” Salt & Lime has already earned more than 4.7 stars on Yelp and Google and recently received a Gold Seal Award of Excellence from the OC Health Department for its spotless record. 

The restaurant offers Taco Tuesday specials—buy three tacos, get the fourth free—along with happy hour deals on appetizers and drinks from 4 to 6 p.m. several days a week. And, restaurant/hospitality industry night: 25% off Wednesdays. Catering and private events are also available. 

As for what’s next, Ficke hopes to build on Salt & Lime’s success with future locations while keeping the same focus on quality, value, and community. “Costa Mesa felt right,” he said. “It’s food-driven, it understands what we’re doing, and it’s home.” 

Salt & Lime Modern Taqueria 350 E. 17th St., Suite 2, Costa Mesa Open daily 11 a.m.–9 p.m. (949) 662-0009 | saltandlimetacos.com