Rubio’s is marking its 40th summer and the brand wants to celebrate with the rich taste of slow-cooked Carnitas.
Dubbed the 'Summer of Baja,' Rubio's has a slew of new summer offerings featuring tender, slow-cooked Carnitas. Fans cam enjoy the bold new Baja-inspired Carnitas as a Macha Two Taco Plate, a Carnitas Macha Bowl, or the Carnitas Macha Burrito. The star of each dish is grilled carnitas made from premium cuts of tender pork that has been slow-cooked so the meat is slightly crispy on the outside while still being juicy on the inside. As Rubio’s Co-Founder Ralph Rubio explains, ""They are marinated with fresh oranges, garlic and onion, and topped with our new signature Salsa Macha — made with ancho and guajillo chiles, roasted pepitas, chipotle peppers, and a squeeze of lime. They are next-level delicious."
The Summer of Baja menu is available now through September 3, 2023.
Slow-Cooked Carnitas Tacos
Rubio's Just Added New Slow-Cooked Carnitas to Its Menu for Baja Summer
Trend Themes
1. Summer of Baja Menu Trend - Restaurants offering special menus featuring Baja-inspired slow-cooked Carnitas to mark occasions or celebrations.
2. Slow-cooking Trend - Many restaurants experimenting with slow-cooking techniques to add flavor depth to their dishes.
3. Carnitas-based Dish Trend - Restaurants innovating a wide range of dishes featuring Carnitas as a protein highlight.
Industry Implications
1. Fast Food Industry - Fast food chains can experiment with more premium and slow-cooked dishes to attract health and conscious customers.
2. Mexican Cuisine Industry - Mexican restaurants can focus on slow-cooking techniques to offer more authentic dishes and gain customer attention in a crowded culinary landscape.
3. Food and Hospitality Industry - There are disruptive market opportunities for food and hospitality brands to introduce Carnitas-based dishes, take calculated nutrition risks, and experiment with versatile flavor profiles.