Grill brand expands ‘Fresh Mex’ entrees
Burritos will come Aug. 3, 2015 for the first time to Chili’s Grill & Bar menus, the brand’s research and development team has revealed.
The Dallas based division of Brinker International Inc., which sold On The Border Mexican Grill & Cantina concept in 2010, has been building its own Mexican- and Texas-inspired platform with tacos and other dishes to complement the popular Baby Back Ribs and Big Mouth Burgers parts of its menu.
The “Fresh Mex” additions coming in August include a Grilled Smoked Chicken Burrito with pico de gallo and smoky pasilla-honey chile sauce.
A new protein for Chili’s is prime rib, which will be featured in a bowl to be introduced later in the year with citrus chile rice, corn black bean salsa, pasilla honey chile sauce and jalapeño aioli.
Chili’s also for the first time is adding prime rib as a protein option, the chefs said. The new protein is featured in the Smothered Prime Rib Burrito, which is served with pico de gallo, ancho chile sauce, green chile sauce and corn black bean salsa.
The protein will also show up later this year, with the addition of a new Prime Rib Bowl, served with citrus chile rice, corn black bean salsa, pasilla honey chile sauce and jalapeno aioli.