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Rubio’s® Rings in New Year with Grilled Seafood Entrees
Iconic Coastal Grill Spotlights Pacific Mahi Mahi and Sustainable Atlantic Salmon
Bursting with craveable flavors, the foursome of offerings provides guests the opportunity to try grilled seafood in a uniquely delicious way. The Atlantic Salmon and Pacific Mahi Mahi tacos and burritos showcase a marinade made with olive oil, garlic, and salt or house-blackened in a mix of spices. All four items are cooked on an authentic comal and topped with sweet fire-roasted corn, smoky ancho chiles, chipotle sauce, a cilantro-onion mix, and red and green cabbage. Both taco items are garnished with a lime and served on warm stone-ground tortillas, while the burritos come wrapped in a toasted flour or whole-grain tortilla.
“At Rubio’s, we are incredibly passionate about developing innovative dishes and creating memorable experiences,”
Rubio’s dedication to seafood cuisine began when the first Rubio’s opened in 1983. The time Ralph Rubio spent developing the first fish taco recipe became the basis for everything Rubio’s stands for today: interesting and complex flavors in chef-crafted recipes using fresh ingredients. Since the first store opened, Rubio’s has sold more than 150 million fish tacos. Today, the chain serves 85 percent sustainable seafood and continues to expand its menu with innovative recipes inspired by the sea.
Guests are invited to come in today and try the new grilled Atlantic Salmon taco and burrito and Pacific Mahi Mahi taco and burrito. As Rubio’s marks its 30-year anniversary and looks toward the future, fans and friends should stay tuned for more details surrounding new menu items, the online merchandise store, upcoming initiatives, and the Rubio’s World Oceans Day celebration.
For more information on Rubio’s, its grilled menu options or to find a location near you, visit: http://rubios.com. Fans can also join in the conversation and be among the first to hear about upcoming events and celebrations, on Facebook at http://facebook.com/
About Rubio’s Restaurants:
The first restaurant was opened in 1983 in San Diego by Ralph Rubio and his father, Ray, who started the fish taco phenomenon that spread across the nation. Today, Rubio’s menu has grown from The Original Fish Taco® to include additional chef-crafted seafood recipes that feature sustainable shrimp, Atlantic salmon, Regal Springs® tilapia and mahi mahi. In addition to certified sustainable seafood, Rubio’s offers grilled marinated chicken and steak, salads, handmade guacamole, “no fried” pinto beanssm and a variety of salsas that are prepared daily. Rubio’s is headquartered in Carlsbad, Calif., and operates 196 restaurants in California, Arizona, Colorado, Utah and Nevada. For more information, visit http://rubios.com.