New Seafood Menu Item Brings Sweet Heat to Iconic San Diego Restaurant

In 1983, Ralph Rubio opened the first Rubio’s in San Diego. Now, 29 years, 150 million fish tacos and 195 stores later, Ralph leads a team of chefs in continuing to create memorable flavors and new craveable dishes for Rubio’s Restaurants. Today, the team is proud to announce that a sweet heat is hitting the Rubio’s menu with the addition of the Mango Habanero Ono Taco.

Grilled on an authentic Mexican Comal grill, the Mango Habanero Ono Taco is served in a warm stone-ground corn tortilla and features mild, white ono seasoned in olive oil and garlic. A mango habanero pineapple salsa, is added, sweetening the ono, with a smoky red chile sauce made with guajillo, ancho and red jalapeno chiles giving the chef-crafted taco some heat. It is finished with a topping of crema and placed on a bed of Serrano cabbage slaw.

“At Rubio’s, we pride ourselves on being creators,” said Ralph Rubio, founder of Rubio’s. “We are committed to providing our guests imaginative offerings with complex flavors made from the highest-quality ingredients. The Mango Habanero Ono Taco brings together two familiar flavors in a sweet and spicy new way. Our guests will be delighted by our latest creation. ”

Rubio’s dedication to creating seafood recipes that are enticing and unique began when Ralph Rubio took his first bite of a fish taco in Mexico more than three decades ago. Realizing he had tasted something truly special, he began to develop his own recipe. The creation of the Original Fish Taco® recipe became the basis for everything Rubio’s stands for today: memorable and complex flavors in chef-crafted recipes that feature the freshest, highest quality ingredients.

The Mango Habanero Ono Taco joins Rubio’s expansive seafood offerings that range from shrimp and wild salmon to seasonal Langostino lobster and wild Alaska Pollock. In addition to certified sustainable seafood, Rubio’s also offers chargrilled marinated chicken and steak, “no fried” pinto beans?, salads, hand-made guacamole, and a variety of salsas and proprietary sauces – all prepared fresh daily and made from ingredients sourced from California whenever possible.

Starting today, long-time fans and newcomers alike are invited to stop in to any one of Rubio’s locations to get a taste of the Mango Habanero Ono Taco. Fans should also stay tuned as more details on exciting upcoming events, including World Oceans Day, will be announced soon.

For more information on Rubio’s or to find a location near you, visit: Fans can also join in the conversation on Facebook at and Twitter at

The first restaurant was opened in 1983 in San Diego by Ralph Rubio and his father, Ray, who started the fish taco phenomenon that spread across the nation. Today, Rubio’s menu has grown from The Original Fish Taco® to include additional chef-crafted seafood recipes that feature shrimp, wild salmon, and ono. In addition to certified sustainable seafood, Rubio’s offers chargrilled marinated chicken and steak, salads, hand-made guacamole, “no fried” pinto beanssm and a variety of salsas, and proprietary sauces that are prepared daily. Rubio’s is headquartered in Carlsbad, Calif., and operates 196 restaurants in California, Arizona, Colorado, Utah and Nevada. For more information, visit