Our Story

El Salsa founder Laura Elsaesser is a qualified professional chef who has worked in the industry for nearly twenty years. Fresh out of catering college at a ripe age of eighteen, she hopped on a plane for the bright lights of the NYC. It was during her three fun-filled years in America that her Latino co-workers first introduced her to the fresh exciting world of Mexican flavour.

Since then, Laura has worked in various establishments around the world: millionaire members-only yacht clubs in Connecticut, high-end mountain top restaurants in Vermont, and beachside cafes in New Zealand. On returning back to her home town of Cardigan, Laura worked in a couple of local places but grew annoyed being stuck in stuffy kitchens all summer long while her friends traveled and went to festivals.

She envisioned the idea of a mobile Mexican kitchen, where she could create her dream job and fulfill her passion for cooking fresh, tasty, honest food in exciting new locations. It wasn’t long before she bought a second-hand trailer, converted it with the help of some wonderful friends, and El Salsa was born.

The inspiration for the name came from a friend who couldn’t spell Laura’s rather complicated surname.

We spent 6 years traveling up & down the country, feeding the masses at festivals, events & weddings. We were one of the original traders of Street food Cardiff & would pitch anytime they’d magic up an event in our capital. We loved life on the road & the adventure of spending summers living in fields. We traded at regular local pitch throughout school holidays. The demand for our tasty creations got bigger & bigger, we couldn’t keep up with the demand from our mobile kitchen anymore. So the next step for us was to build our Eatery for everyone to be able to come dine, enjoy & get their El Salsa fix on a regular basis.

Being kind to our planet is high up on our list! We only use biodegradable takeaway containers. We operate a no-waste policy, everything is recycled, composted or eaten! Any leftover salsa is turned into our El Salsa Tomato and Chilli Chutney. We source locally where possible. We have teamed up with T. Samways Butchers in Cardigan, who source us our free-range, chicken, pork & Beef. We grow a lot of our own vegetables, herbs & salads on my parents small holding 5 miles from Cardigan & Polytunnel in my back garden..

We’re chuffed to have been finalists for the Best Street Food category in the Wales Food Awards 2015, 2016, and 2017, 2019… and WINNERS of the Best Mexican Establishment 2018!!!

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