our story

How would you describe the first steps back on land after hours in the ocean? A hot sun lifting all but the sea salt from your skin? Those hunger pangs for warm corn tortillas stuffed with something fresh and spicy? Ice cold beer? Margs?

Summer Salt.

We're bringing you Southern California surf culture and the food that rolls with it — food brought there by Baja Californians — like the fried fish tacos we ate as kids after Trestles, a California Burrito with french fries instead of rice and beans, and the crispiest, softest fish taco on Earth. (We've tested every version of fry batter known to man.)

Summer Salt is the natural progeny of Cemitas El Tigre, in Queens, where people have flocked for cemitas, burritos, and their universally popular tacos since 2014. Cemitas' founder is a So-Cal-raised, food, fishing and Baja obsessive, ever on the hunt for better versions of recipes, taught by friends and their grandmothers. He has tried every taco, burrito, gordita, flauta, and salsa he can get his hands on, from coast to coast and Puebla to Tijuana.