Rainbow Bowl: Roasted sweet potato, Tajín-pineapple salsa, roasted corn, pickled red cabbage, avocado, citrus rice, black beans, avocado crema and al pastor sauce, with choice of grilled chicken, steak or seafood
Taste the Rainbow Bright Bowl
Rubio’s Restaurants | Based in Carlsbad, Calif.
Justin Mosel
American diners can’t get enough of bowl builds, making them a smart choice for new menu development but also a challenge to differentiate from competitors’ offerings. At Rubio’s, a “new Mex” fast-casual brand, the Rainbow Bowl combines a number of eye-catching and palate-pleasing ingredients aimed at commanding customer attention. “At the heart of this dish are tender, roasted sweet potatoes, perfectly complemented by a smoky blend of roasted corn and jalapeños,” says Justin Mosel, executive director of culinary. A house-pickled cabbage slaw adds tangy crunch, while a Tajín-pineapple salsa delivers a bright kick. Hass avocado slices bring in a rich creaminess. All the ingredients sit atop a bed of citrus rice and black beans. Topping it off is an avocado crema plus an innovative al pastor sauce, which adds a distinctive profile that fits well with the chain’s Mexican flavor imperatives.
“In today’s food landscape, ‘the phone eats first,’” says Mosel, explaining the goal to “craft something visually stunning, as well as flavorful.” The “design philosophy” was to layer contrasting elements of texture and taste. “What surprised us most was how well the different textures and flavors harmonized, giving the Rainbow Bowl depth with every bite,” he says.
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
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