Rubio’s® Restaurants Rings in New Year with Bold New Takes on Signature Fish Taco

Jan. 4, 2012 - PRLog -- SAN DIEGO – Inspired by his spring break trips to Mexico, Ralph Rubio perfected his recipe and started a nationwide food phenomenon in 1983 when he introduced the United States to its first fish taco. Since then he’s dedicated his life to creating affordable seafood dishes known for their memorable flavors and fresh ingredients. Now, nearly 30 years later, Ralph and a team of Rubio’s chefs are taking their expertise to a new level with two innovative and craveable menu additions that expand on the Original Fish Taco® recipe. Beginning today, Rubio’s® Restaurants is proud to offer the new Avocado Corn Fish Taco and the Sesame Soy Fish Taco.

The new dishes are representative of the San Diego community’s passion for coastal living and feature a bold combination of globally influenced flavors. The Avocado Corn Fish Taco includes a tangy mix of fire-roasted corn, peppers, onions and buttery Hass avocados served in a stone-ground corn tortilla and finished with Rubio’s signature white sauce. The Asian-influenced Sesame Soy Fish Taco is served in a warm flour tortilla and combines sliced Hass avocados and a fresh spring mix that is lightly drizzled with a sesame soy sauce to give it a unique Asian flair. Both fish tacos are made with sustainable Alaska Pollock that is hand-dipped in specially seasoned beer batter and cooked to a crispy perfection.

“At Rubio’s, we’re passionate about offering our guests flavors they won't soon forget by using the freshest ingredients in memorable flavor combinations,” said Ralph Rubio, founder of Rubio’s. “Our chef-crafted Avocado Corn Fish Taco and Sesame Soy Fish Taco infuse our signature fish taco with new recipes we know our fans will love. We are excited to kick off the new year with these two new items, bringing even more delicious options to our menu throughout 2012.”

Rubio’s dedication to providing guests with creative seafood cuisine began when Ralph Rubio took his first bite of a fish taco in Mexico three decades ago. Realizing he had tasted something truly exciting and unique, he began to develop his own recipe. The time he spent developing the fish taco recipe became the basis for everything Rubio’s stands for today: memorable and complex flavors in chef-crafted recipes that feature sustainable seafood where possible and the freshest, quality ingredients.

“We pride ourselves on not only creating never before seen seafood dishes, but also being a friend to the ocean,” continued Rubio. “We make it a priority to do our part to keep the ocean healthy by serving nearly all sustainable seafood – like our Alaska Pollock that is caught in the icy waters of Alaska.”

Since opening its first restaurant in the San Diego community of Mission Bay in 1983, Rubio’s has sold more than 150 million fish tacos and expanded to 200 restaurants on the West Coast. In addition to seafood, Rubio’s also offers other recipes that include chargrilled marinated chicken and steak, “no fried” pinto beans℠, guacamole, and a variety of salsas and proprietary sauces – all prepared fresh daily and made from ingredients sourced from California whenever possible.

Starting today, long-time fans, friends and newcomers alike are invited to stop in to any one of Rubio’s locations and get a taste of the new Avocado Corn Fish Taco and Sesame Soy Corn Fish Taco. Fans should also stay tuned as more details on additional exciting menu expansions will be announced throughout the year.

For further information on Rubio’s or to find a location near you, visit: http://rubios.com. Fans can also join in the conversation on Facebook at http://facebook.com/rubios and Twitter at http://twitter.com/rubiostweets.

About Rubio’s Restaurants:
The first restaurant was opened in 1983 in San Diego by Ralph Rubio and his father, Ray, who introduced fish tacos to the United States and started a phenomenon that has spread across the nation. Today, Rubio’s menu has grown from The Original Fish Taco® to include additional chef-crafted seafood recipes that feature shrimp, wild salmon, and ono. In addition to seafood, Rubio’s offers chargrilled marinated chicken and steak, fresh made guacamole, “no fried” pinto beanssm and a variety of salsas, and proprietary sauces that are prepared daily. Rubio’s is headquartered in Carlsbad, Calif., and operates 200 restaurants in California, Arizona, Colorado, Utah and Nevada. For more information, visit http://rubios.com.