Rubio’s turn to celerity Chef Richard Blais

Rubios - Hula Hula Carnitas

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.

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Hi, I'm Stuart, nice to meet you!  I'm the founder, writer and wrangler at Gastronomic SLC; I'm also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I've worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows. I'm a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I'm largely fueled by a critical obsession with rice, alliteration and the use of big words I don't understand.   I've also got a secret obsession with fast food too - and that's where Menu And Price comes in...