May sees Rubio’s, known for their fresh-casual Mexican cuisine team up with celeb Chef Richard Blais; the chef you might know from his many appearances on Top Chef. Blais has created three new dishes for Rubio’s as follows:
- Hula Hula Carnitas – pork marinated in gochujang, achiote, and garlic, wrapped in a banana leaf and slow-cooked. Served on a stone ground corn tortilla with mango salsa, black sesame seeds, cotija cheese and a slice of lime, $4.49
- Blaised & Glazed Crispy Chicken – Rubio’s crispy chicken tossed in Frank’s RedHot sauce. Served on a flour tortilla with shredded cabbage, homemade ranch sauce, pickled celery and jalapeño, cotija cheese and celery seed, $4.49
- Ancho Po-Boy Shrimp – fried ancho-lime shrimp with Cajun aioli. Served on a flour tortilla with shredded cabbage, salsa fresca and a slice of lime, $4.49
All three can also be ordered as part of the Rubio’s x Blais Street Taco Plate item, priced $10.99. all prices for the location closest to us in Nevada.
Image credit, Rubio’s.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic Salt Lake City, and a former freelance restaurant critic. I’ve worked extensively with local, regional and national food and drink organizations. I’m a multiple-award winning journalist and have been writing about food and drink for more than fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I don’t mind admitting to a certain secret obsession with fast food as well – and that’s where Menu And Price comes in…