Meet the new Rubio’s Coastal Grill
Every area of the country has its patron food. Seattle has teriyaki bowls, Kansas City has barbecue, and Southern California has fish tacos. This delicious deceptively simple staple became something big to all of us here, thanks mostly to Rubio’s. This casual dining restaurant took the surfers’ favorite street taco from south of the border and brought it to the rest of us.
At a blogger event earlier this month, Busy Bee Blogger got to see the newest menu items and a peek at the NEW Rubio’s Coastal Grill. All overseen and prepared by the main man himself – Ralph Rubio.
Ralph Rubio is a staple in Southern California. He went to school at one of the San Diego Universities, opened his first fish taco stand in Pacific Beach and now has the Rubio’s headquarters in San Diego’s North County. He is a real home grown guy and it shows.
The newest incarnation of the Rubio’s restaurant, the Coastal Grill, is slowing taking over the older restaurants. The decor is lighter, more contemporary, brighter. And the food, though always seafood centric is now even more about the grilled fish, less about the mexi-cali. The seafood is sustainable, and delicious. And even with all of the new there is still the classic fish taco. There will always be… the fish taco.
To show us just what new, fresh menu items are joining the classics, Ralph Rubio invited us to one of his newly redesigned Rubio’s Coastal Grills in Carlsbad. We were treated to sangria or micro-brew beer, as we watched him prepare and explain his newest food creations.
Chipotle Orange Salad with Shrimp- This is how it started for us. Ralph explained why he enjoys the variation of lettuces, how the shrimp are grilled, the taste of the chipotle orange vinaigrette and the red peppers that are hiding throughout. It is all about texture and keeping your mouth interested in what you are eating. This salad is perfect for lunch, or a lighter dinner. You can also order it with tilapia, mahi mahi or chicken.
Salsa Verde Shrimp Taco – This was the star of the evening and possibly my new favorite thing to eat at Rubio’s. Pan seared sustainable shrimp with a salsa verde made of pablano peppers and tomatillos, paired with avocado slices cheese and the creamy chipotle sauce and of course cabbage. All of this is on a flour tortilla with a lime wedge. I could have eaten a tray full of these the entire night.
Blackened Regal Springs Taco – Regal Springs tilapia blackened topped with Rubio’s sought after chipotle cream sauce, salsa fresca and a Serrano slaw. All on a corn tortilla and slice of lime. It may sound simple, and that is because it is, but the taste and textures are perfect for lunch or dinner. Grab a couple and you’re set.
Caramel Ganache Brownie – Don’t forget dessert! Oh, didn’t know that Rubio’s carries desserts? This is a new chocolate borwnie layered with caramel and topped with a dark chocolate ganache. You can try to eat this with a fork, but it is much easier to enjoy if you pick it up and enjoy it that way.
All of these were great tasting and are now available at Rubio’s Coastal Grill. The salsa verde grilled shrimp taco was my favorite, but all of these choices are fresh and light enough for lunch.
Go go and grab yourself a table, and enjoy a meal (on real plates) and check out the new Rubio’s Coastal Grill.
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