Rubio’s® Celebrates Sustainable Shrimp Dishes
Restaurant Features Craveable Fan Favorites, Fresh from the Grill
San Diego, CA, February 24, 2013 --(PR.com)-- Rubios® Restaurants is celebrating its most popular shrimp dishes. Today, the brand known for its fish tacos and unique seafood cuisine is spotlighting three items fresh from the grill: the Grilled Shrimp Burrito, Gourmet Shrimp Taco and Salsa Verde Shrimp Taco.
The trio of craveable offerings, developed and created by Ralph Rubio and Rubio’s team of chefs, gives guests the opportunity to experience seafood, pan-seared and grilled on an authentic comal, in a uniquely delicious way. Wrapped in a toasted flour or whole grain tortilla, the Grilled Shrimp Burrito is packed with sustainable grilled shrimp, melted jack and cheddar cheese, Mexican rice, Rubio’s “no fried” pinto beans℠, salsa fresca and a creamy chipotle sauce. The savory Gourmet Shrimp Taco bursts with flavor and features sustainable grilled shrimp with toasted cheese topped with crispy bacon, red tomatillo salsa and fresh sliced avocado. The tasty Salsa Verde Shrimp Taco includes sustainable grilled shrimp, a melted three-cheese blend, cabbage, and a topping of salsa verde sauce made from tomatillos, poblano chiles and fresh herbs. Both tacos are served on tortillas with a lime garnish and come complete with Rubio’s creamy chipotle sauce and a cilantro-onion mix.
“At Rubio’s, we are proud to offer our guests a uniquely flavorful approach to grilled shrimp, especially during this season when many are looking for delicious seafood entrees,” said Ralph Rubio, co-founder of Rubio’s. “Our sustainable Grilled Shrimp Burrito, Gourmet Shrimp Taco and Salsa Verde Shrimp Taco are representative of our dedication to providing fresh and flavorful food inspired by the sea and also our commitment to ocean health and serving sustainable seafood whenever possible.”
Rubio’s dedication to seafood cuisine began when the first Rubio’s opened in 1983. The time Ralph Rubio spent developing the first fish taco recipe became the basis for everything Rubio’s stands for today: interesting and complex flavors in chef-crafted recipes using fresh ingredients. 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 innovative recipes, ranging from sustainable shrimp and Atlantic salmon to seasonal Langostino lobster and wild Alaska Pollock. 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 come in and try the Grilled Shrimp Burrito, Gourmet Shrimp and Salsa Verde Shrimp tacos. Guests should also stay tuned for more details surrounding new menu items, upcoming initiatives and the Rubio’s World Oceans Day celebration.
For more information on Rubio’s, its menu options or to find a location near you, visit: http://rubios.com. Fans can also join in the conversation and be among the first to hear about upcoming events and celebrations, on Facebook at http://facebook.com/rubios and Twitter at http://twitter.com/rubiostweets.
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℠, and a variety of salsas that are prepared daily. Rubio’s is headquartered in Carlsbad, Calif., and operates 196 restaurants in California, Arizona, Colorado, Utah and Nevada. For more information, visit http://rubios.com.
The trio of craveable offerings, developed and created by Ralph Rubio and Rubio’s team of chefs, gives guests the opportunity to experience seafood, pan-seared and grilled on an authentic comal, in a uniquely delicious way. Wrapped in a toasted flour or whole grain tortilla, the Grilled Shrimp Burrito is packed with sustainable grilled shrimp, melted jack and cheddar cheese, Mexican rice, Rubio’s “no fried” pinto beans℠, salsa fresca and a creamy chipotle sauce. The savory Gourmet Shrimp Taco bursts with flavor and features sustainable grilled shrimp with toasted cheese topped with crispy bacon, red tomatillo salsa and fresh sliced avocado. The tasty Salsa Verde Shrimp Taco includes sustainable grilled shrimp, a melted three-cheese blend, cabbage, and a topping of salsa verde sauce made from tomatillos, poblano chiles and fresh herbs. Both tacos are served on tortillas with a lime garnish and come complete with Rubio’s creamy chipotle sauce and a cilantro-onion mix.
“At Rubio’s, we are proud to offer our guests a uniquely flavorful approach to grilled shrimp, especially during this season when many are looking for delicious seafood entrees,” said Ralph Rubio, co-founder of Rubio’s. “Our sustainable Grilled Shrimp Burrito, Gourmet Shrimp Taco and Salsa Verde Shrimp Taco are representative of our dedication to providing fresh and flavorful food inspired by the sea and also our commitment to ocean health and serving sustainable seafood whenever possible.”
Rubio’s dedication to seafood cuisine began when the first Rubio’s opened in 1983. The time Ralph Rubio spent developing the first fish taco recipe became the basis for everything Rubio’s stands for today: interesting and complex flavors in chef-crafted recipes using fresh ingredients. 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 innovative recipes, ranging from sustainable shrimp and Atlantic salmon to seasonal Langostino lobster and wild Alaska Pollock. 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 come in and try the Grilled Shrimp Burrito, Gourmet Shrimp and Salsa Verde Shrimp tacos. Guests should also stay tuned for more details surrounding new menu items, upcoming initiatives and the Rubio’s World Oceans Day celebration.
For more information on Rubio’s, its menu options or to find a location near you, visit: http://rubios.com. Fans can also join in the conversation and be among the first to hear about upcoming events and celebrations, on Facebook at http://facebook.com/rubios and Twitter at http://twitter.com/rubiostweets.
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℠, and a variety of salsas that are prepared daily. Rubio’s is headquartered in Carlsbad, Calif., and operates 196 restaurants in California, Arizona, Colorado, Utah and Nevada. For more information, visit http://rubios.com.
Contact
Rubio's
Danielle Solich
949 436 3266
www.rubios.com
Danielle Solich
949 436 3266
www.rubios.com
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