Sharky’s Woodfired Mexican Grill Celebrates Old Traditions and New Flavors with Three New Tacos During Fiesta de Mayo



Sharky's Woodfired Mexican Grill Celebrates Old Traditions and New Flavors with Three New Tacos During Fiesta de Mayo

Sharky's Woodfired Mexican Grill Celebrates Old Traditions and New Flavors with Three New Tacos During Fiesta de MayoAt Sharky’s Woodfired Mexican Grill, May is more than Cinco de Mayo. It’s Fiesta de Mayo, a month-long celebration that starts this year with the debut of three new tacos available in each of Sharky’s 25 restaurants in California, Oregon and Nevada. The trio of artisanal tacos joining Sharky’s award-winning, innovative and “Feel Good About Eating” menu from April 27 to May 31 are:

  • Slow-Roasted Pork: A modern taco build featuring Natural-Raised and Lean Pork (a new protein star on the Sharky’s menu) with Pineapple Citrus Marinade. Served with Housemade Jicama-Cabbage-Carrot Slaw that is lightly flavored with a Chipotle Crema, with Corn Tortilla.
  • Steak and Arugula: Purposefully created for a new flavor direction at Sharky’s, featuring Fresh, Grilled Angus Steak, Arugula, Fontina Cheese, Avocado Salsa, Pickled Red Onion, and Cotija Cheese Garnish, with Flour Tortilla.
  • The Roque Shrimp Taco: Named after Jose Roque, Sharky’s Northridge General Manager, this sweet and savory taco starts with Marinated and Grilled Shrimp, with a Housemade Jicama-Cabbage-Carrot Slaw that is lightly flavored with Chipotle Crema, and Grilled and Diced Fresh Pineapple, with Corn Tortilla.

“At Sharky’s Woodfired Mexican Grill, we’re developing new recipes that highlight the rich and diverse flavors of Mexico and combining quality ingredients in innovative ways to surprise and delight our guests,” said Steven Paperno, founder and CEO, Sharky’s Woodfired Mexican Grill. “Our new trio of Fiesta de Mayo tacos showcases contemporary yet familiar tastes of Mexico. It’s best our guests hurry in before they leave the menu at the end of May.”

The tacos can be ordered individually, or as a platter of two with organic whole grain Poblano brown rice or organic long-grain Mexican-style white rice and organic black or pinto beans made without lard.

Sharky’s will host a “Taco Showdown” during Fiesta de Mayo offering 20 guests the chance to win $25 in Sharky’s Bucks. Guests simply cast their vote for their favorite new taco at www.facebook.com/sharkyssocial or www.instagram.com/sharkyssocial by May 31, 2107. The winning taco may find a permanent home on Sharky’s menu.

Founded in 1992 and now with 27 restaurants in Southern California, Oregon and Nevada, Sharky’s offers a diverse and flavorful menu that offers the best of both traditional and contemporary Mexican fare including tacos and burritos, nachos, enchiladas, power plates, and salads. Each menu item is made-to-order using organic, non-GMO, hormone-free, and sourced-from-as-close to-home ingredients whenever possible. Sharky’s menu was purposefully created to appeal to a variety of lifestyles, including those who prefer vegetarian, vegan or gluten-free dining preferences.

Westlake Village, Calif.-based Sharky’s Woodfired Mexican Grill was founded in 1992 by Chief Executive Officer Steven Paperno. Always leading an active lifestyle, Paperno sought to create a restaurant, which combined his passion for healthy living with the exciting and bold flavors of Mexico. Its “Feel Good About Eating” menu is rooted in organic, non-GMO and antibiotic and hormone-free ingredients that are made-to-order and prepared with stone oven and mesquite-grilled cooking styles for optimal flavor. Today Sharky’s has 25 locations in Southern California and Oregon, and plans to open more restaurants in those markets, plus Nevada, Arizona and Northern California in the next two years. For more information please visit Sharkys.com, or connect socially with @SharkysSocial or #SharkysShare.