About
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, Rubios 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 sustainable seafood, Rubios offers chargrilled chicken and steak, fresh made guacamole and salsas and sauces that are prepared daily.
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