Rubio’s has a lot in store for 2014. To start the year
off, they launched the new Ancho Citrus Burrito and elevated the Burrito
Especial. The restaurant chain is going through a “culinary renaissance”
providing new and loyal customers with innovations on the menu and in the
restaurant itself. I visited the Foothill Ranch, CA location and the first
thing I noticed was the new dine-in plates and silverware versus the plastic
basket with wax paper liner. This new presentation is a nice touch and makes
you want to dine in rather than take away in a plastic bag.
The revamped Burrito
Especial is grilled steak (or chicken) wrapped
in a warm flour tortilla with citrus rice, fresh-made guacamole, black beans,
salsa fresca, romaine lettuce, creamy chipotle sauce and red tomatillo salsa. I’ve
ordered this with steak in the past and it was never consistent. But, I must confess,
I was really impressed by the updated version. The citrus marinade made the
meat tender, but I would have added a little salt to boost the beefy flavor.
The rice and beans were good with a nice texture contrast to the crispy
lettuce. The tortilla was elastic and slightly chewy. The tomatillo salsa
paired the best with this burrito. Thumbs up!
Pacific Mahi Mahi Burrito contains Pacific mahi mahi,
seasoned with olive oil and garlic or house blackened with a mix of spices,
grilled on an authentic comal and wrapped in a toasted flour or whole grain tortilla
with fire-roasted corn, a pinch of ancho chile, handmade guacamole, Mexican
rice, creamy chipotle sauce, a cilantro/onion mix and red and green cabbage. I
ordered it blackened which gave the fish the ultimate boost in flavor. The only
thing that didn’t match was the corn as it was just too sweet with the fish. Thumbs
up!
Can’t wait to see
what else Rubio’s has in store for 2014!
Atmosphere: 4 out
of 5 stars
Service: 4 out of
5 stars
Décor: 4 out of 5
stars
Food: 4 out of 5
stars
For more
information:
Locations in
California, Nevada, Arizona, Utah, and Colorado
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