Industry News | June 26, 2014

Rubios Restaurant Adds New Salad and Bowl Options

Rubios Restaurant is adding new options to its menu, just in time for summer. The new additions include the California Bowl and custom salad offerings that allow guests to choose their protein – seafood or grilled chicken – on any salad or bowl. The menu expansions are representative of Rubio’s continued commitment to providing guests with lighter, fresher menu options.   

Rubio’s bowl and salad dishes now come with the option of sustainable pan-seared shrimp, grilled or blackened sustainable tilapia, Mahi Mahi, or grilled chicken. The new California Bowl is a combination of citrus rice, black beans, fresh romaine lettuce,  handmade guacamole, salsa fresca, chipotle white sauce, and is topped with red tomatillo salsa or salsa verde.  The customizable salads include the Chipotle Orange Salad, the Balsamic and Roasted Veggie Salad, the Chopped Salad, and the Chipotle Ranch Salad.

“At Rubio’s, we’re passionate about creating delicious dishes that our guests love and feel good about eating,” says Ralph Rubio, founder of Rubio’s. “The flavorful new menu items allow our guests to customize their favorite salad or bowl. These fresh selections, paired with our brewed iced tea or sangria, are perfect for the summer season.”

To date, Rubio’s has sold more than 190 million Original Fish Tacos and uses sustainable seafood in nearly all of its seafood menu items. 

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.