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Friday, July 18, 2014

New Items at Rubio's

Rubio's® Dishes Up New Salads and Bowls Just in Time for Summer
 Coastal Grill Introduces California Bowl and Expands Salad Offerings

SAN DIEGO – June 25, 2014 – As a part of its continuing culinary evolution, Rubios® Restaurant, the brand known for its delicious coastal cuisine and popularizing the fish taco, is adding craveable 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 flavorful 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,” said 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.”

Rubio's passion for creating delicious coastal cuisine began when the first Rubio's opened in 1983. 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. The brand continues to expand its menu with innovative 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.

Guests are invited to visit Rubio's today to try the new California Bowl and salad options. Stay up-to-date on events and celebrations by visiting Rubio's website: Guests can also join the conversation on Facebook at and Twitter at

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 beans^(SM), and a variety of salsas that are prepared daily. Rubio's is headquartered in Carlsbad, Calif., and operates 193 restaurants in California, Arizona, Colorado, Utah and Nevada. For more information, visit

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