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    Qdoba Starts Testing Impossible Dishes in Michigan

  • Industry News February 13, 2019

    Qdoba Mexican Eats is testing Impossible at select restaurants in Michigan. Unlike anything diners can get anywhere else, Qdoba’s version of this plant-based protein is seasoned in-restaurant with a blend of tomatoes, garlic, smoked chiles and paprika, all mixed with diced red onions. The result is a product that is savory, slightly smoky and delicious.

    “Launching this test is an exciting milestone for Qdoba as we experiment with options for our customers’ evolving dietary preferences, especially for those looking for a meatless option,” says Jill Adams, senior vice president of marketing for Qdoba. “Our culinary team used Impossible as a starting point and added their own flavorful twist to create a product that guests can only get at Qdoba.”

    Starting now, guests at select Qdoba restaurants in Michigan can create their own meal with Impossible for a limited time only. Diners will also have the option to order two signature Qdoba entrées made with Impossible:

    • Qdoba Impossible Bowl: Cilantro-lime white rice and black beans are layered with 3-Cheese Queso, pico de gallo, guacamole, and seasoned Impossible.
    • Qdoba Impossible Taco: Wrapped in a warm corn tortilla, Impossible is enhanced with red onions, cilantro, and salsa verde.

    “Impossible tastes and cooks like beef, but is made of plants. Mixed with the seasoning and ingredients made in-house at Qdoba, the team has created a really delicious option,” says David Lee, chief operating officer and chief financial officer of Impossible Foods Inc. “With 60 percent of U.S. consumers trying to cut back on meat-based products, we know Qdoba’s unique take on our popular plant-based protein will be a huge success in the Michigan market.”

    Guests interested in trying Qdoba’s version of Impossible can visit participating restaurants throughout Detroit Metro, Flint, Lansing, and Traverse City.

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