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Salsa's
Talented
chef, Hector Diaz, started Salsa as a lunch counter from his current
Patton Avenue location. With lines going out the door, the reasonable
next step seemed to be to establish seating for this ready market. Unfortunately,
no one would finance the restaurant, citing lack of collateral, credit
and traditional business experience. Public Interest Projects provided
the necessary capital and accounting and management assistance and
stayed out of the kitchen. Salsa's creative Mexican and Caribbean cuisine
is a local favorite and a destination for hungry tourists who have read
reviews in publications such as Southern Living and the New York Times.
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