Guzman y Gomez (GYG) has introduced its first new filling in five years. The BBQ Beef Rib addition launches today as a permanent fixture on the lunch and dinner menu.
GYG founder and co-CEO Steven Marks said “This is the biggest launch we’ve ever done. We haven’t added a filling in five years because it had to be right.”
GYG director of culinary Nate Appleman is an award-winning chef who trained as a butcher in Italy. Two years ago, he set out to find a new cut of beef to add to the GYG menu – the answer was chuck short rib.
It took the culinary team 12 months to get the cut and the flavour right: Australian beef salted, slow cooked for five hours and served with a crisp-edged crust and chipotle barbeque sauce.
Customers can enjoy the BBQ Beef Rib in everything on the lunch and dinner menu from burritos and bowls to tacos, quesadillas and the Caesar range.
“We started GYG 20 years ago to reinvent fast food, and this is the next chapter,” Marks said.
