Industry News | February 27, 2014

Rubio’s Reels In Two New Sustainable Tilapia Options

As a part of its continuing culinary evolution, Rubio's Restaurants is introducing two new grilled Regal Springs Tilapia menu items. Created by Rubio’s cofounder, Ralph Rubio, and Rubio’s culinary team, and inspired by the popularity of the fan favorite Regal Springs Tilapia Taco, these new dishes represent Rubio’s dedication to creating craveable cuisine.  

Both selections include sustainable tilapia, grilled or house-blackened on an authentic comal. The burrito is topped with fire-roasted corn, guacamole, Mexican rice, red and green cabbage, cilantro, and onion, and drizzled with a creamy chipotle sauce. Garnished with mandarin oranges, the Chipotle Orange Salad includes fire-roasted corn, avocado, and black beans all resting on a blended mix of spring and butter lettuce and drizzled with chipotle-orange vinaigrette.

“At Rubio’s, we’re passionate about bringing inventive and flavorful options to our menu and serving sustainable seafood whenever possible,” says Ralph Rubio, cofounder of Rubio’s. “The new Regal Springs menu items demonstrate our dedication to doing just that by providing guests with a uniquely delicious take on sustainable tilapia.”

Rubio’s passion for seafood began when the first Rubio’s opened in 1983. To date, Rubio’s has sold more than 170 million Original Fish Tacos and uses sustainable seafood in nearly all of its seafood menu items. The brand continues to expand its menu with recipes ranging from sustainable shrimp to Atlantic salmon. 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 proprietary salsas, all prepared in Rubio’s kitchens.

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

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