Industry News | August 1, 2013
Rubio’s Embraces Summer with New Coastal Trio
Rubio’s, a brand known for popularizing the fish taco, is introducing The Coastal Trio, a taco flight of three sustainable options including The Original Fish Taco, The Grilled or Blackened Tilapia Taco, and The Salsa Verde Shrimp Taco. In addition to The Coastal Trio, Rubio’s will be featuring its new Sangria at most locations and its Fire-Roasted Corn Guacamole and Chips. Fans and friends are invited to visit their local Rubio’s to try these new mouthwatering offerings and learn more about Rubio’s menu evolution.
“The Coastal Trio represents our culinary progression as a brand, while staying true to what has made Rubio’s a staple for the past 30 years – fresh ingredients, chef-crafted recipes, and interesting and complex flavors,” says Ralph Rubio, founder of Rubio’s. “As our brand continues grow and evolve, so does our menu. The Coastal Trio provides guests with the opportunity to try unique flavor combinations. With summer in full swing, come join us for lunch or dinner, grab a glass of refreshing Sangria, and sit back and enjoy.”
In conjunction with the launch of The Coastal Trio, Rubio’s is also adding fruit-infused red wine Sangria topped with mandarin oranges and a lime wedge, as well as its Fire-Roasted Corn Guacamole and Chips to the menu. The Sangria, which will be available in most locations, and the Fire-Roasted Corn Guacamole and Chips are additions for any meal.
Rubio’s dedication to seafood began when the first Rubio’s opened in 1983. Since then, Rubio’s has sold more than 170 million Original Fish Tacos and uses sustainably sourced seafood in nearly all of its seafood menu items. The brand continues to expand its menu with innovative recipes, ranging from sustainable shrimp and Atlantic salmon to seasonal Langostino lobster and wild Alaska Pollock. In addition to serving certified sustainable seafood, Rubio’s also offers grilled marinated chicken and steak, “no fried” pinto beans, salads, handmade guacamole, and a variety of salsas.
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