Wednesday, May 7, 2014

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Rubio’s® Brings A Unique Twist To Traditional Enchiladas With New Menu Offerings

Iconic San Diego Restaurant Continues Culinary Evolution By Introducing Enchiladas To Its Menu

Rubio’s Restaurants®, the brand known for uniquely delicious seafood entrees, is welcoming new chef-crafted Enchilada Plates to its menu. Created by Rubio’s co-founder, Ralph Rubio, and Rubio’s team of chefs, the product line includes sustainable Pan-Seared Shrimp Enchiladas with verde sauce, Grilled Chicken Enchiladas with fire-roasted sauce, and Enchiladas Especial featuring a combination of one pan-seared shrimp enchilada and one grilled chicken enchilada. Representative of Rubio’s dedication to providing guests with interesting and complex flavors; the craveable enchiladas are available starting today.

The new enchilada plates come complete with two enchiladas made with a blend of three melted cheeses all wrapped in toasted corn tortillas and topped with salsa fresca and a drizzle of Rubio’s signature white sauce. The plates are served with a side of black beans and citrus rice flavored with lemongrass and lime juice. The new, tangy verde enchilada sauce pairs perfectly with the Shrimp Enchiladas. This sauce is made with a blend of tomatillos, poblano and serrano peppers, and finished with garlic, cilantro, and charred jalapenos. The fire-roasted enchilada sauce is featured on the Chicken Enchiladas and brings together the kick of chile peppers with cumin, tomato, garlic and a hint of onion.

“As our brand continues to evolve, so does our menu,” said Ralph Rubio, founder of Rubio’s. “Our new items provide guests with a savory twist on traditional enchilada offerings. We invite guests to come in and try these dishes for dinner paired with one of our craft beer options or sangria.” 

Rubio’s passion for creating delicious cuisine 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 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 Enchiladas Especial, Shrimp Enchiladas, and Chicken Enchiladas. Fans and friends should stay tuned as Rubio’s has a lot in store for 2014, including its third annual CoastFest celebration on Saturday, May 10 in Oceanside, CA. 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


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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 193 restaurants in California, Arizona, Colorado, Utah and Nevada. For more information, visit

DISCLAIMER:  I was given gift-cards to try out the new menu for the purpose of this review.  All thoughts and ideas are my own.