KANSAS CITY — Limited-edition offerings are joining menus at fast-casual Mexican restaurants in time for the fall season.
Qdoba is bringing back its loaded tortilla soup for a limited time this fall. The soup is made with vegetable broth, roasted tomatoes, peppers, onions, spices and a choice between brisket birria, grilled adobo chicken, grilled steak, or no protein for a vegetarian friendly entree. Additional toppings include sour cream, pico de gallo, shredded cheese, tortilla strips, queso and guacamole.
“We are constantly listening to our guests and their feedback always inspires our menu innovations and additions, so we are thrilled to add it back to our menu as a limited-time staple for fall and winter,” said Katy Velazquez, senior executive chef at Qdoba. “We know nothing hits the spot like a warm serving of soup with tasty toppings on a crisp fall day.”
Taco Del Mar debuted its newest menu addition, blazing scorpion chicken, which is flavored with Tabasco scorpion sauce. The pulled chicken is Taco Del Mar’s hottest sauce and may be added to any entree or taco.
“We’ve offered spicy options at Taco Del Mar in previous years, but our blazing scorpion chicken is next level, offering a truly spicy way to add flavorful heat to our already incredible menu lineup,” said Mike Gieseman, vice president of culinary and innovation at Taco Del Mar. “Chicken is the most selected protein option and we wanted to add an unexpected flair that packs a spicy — and flavorful — punch but doesn’t scorch your mouth.”
Fuzzy’s Taco Shop expanded its menu with new limited-edition menu items: quesabirria tacos, birria bowls and chips and queso with birria beef.
The tacos feature grilled corn tortillas stuffed with shredded beef barbacoa cooked in birria sauce, shredded cheddar jack cheese, diced onions, and cilantro. The birria bowls are made with cilantro-lime rice, then topped with black beans, birria beef barbacoa shredded cheddar jack cheese, cilantro-lime crema, pickled red onions, cilantro and seasoned tortilla crisps. The nachos are topped with Fuzzy’s queso, shredded cheese, birria beef and pico de gallo.
“Quesabirria tacos have been trending on menus and social media over the last several years, and we are excited to share our version with our Fuzzy’s fans,” said Chef Daniel Camp, director of culinary at Fuzzy’s Taco Shop. “The new birria menu items will allow our guests to enjoy the popular dish, which got its start in Baja Mexico, with our own distinctive Fuzzy’s twist.”
