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.
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 http://rubios.com.
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