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Rubio’s turn to celerity Chef Richard Blais

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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