The burrito is one of the original handheld meals, probably invented by migrant workers from Mexico working in the Southwestern United States (food historians put its origins somewhere between Los Angeles and Tucson) who wrapped beans in tortillas to take with them into the fields. But at Costa Vida Fresh Mexican Grill, a 94-unit chain based in Lehi, Utah, the burritos are typically smothered in cheese and enchilada sauce, making them messy to eat with your hands. But they have worked out a solution with new non-smothered burritos that are now available.
A piada is also a handheld item, and Piada Italian Street Food has a new one inspired by a Caprese salad.
Burger King is continuing to test variations of its Chicken Fries, this time in Boston with French fry-shaped versions of chicken & waffles and chicken Parm.
Elsewhere in chicken, Wingstop has a new spice rub developed in collaboration with hip-hop artist Latto, 7-Eleven has a new Korean barbecue sauce for its wings, True Food Kitchen has a grilled chicken sandwich, and Viva Chicken has its first taco.
Velvet Taco’s Weekly Taco Feature has fried chicken tenders.
WaBa Grill has a new hot sauce, and Genghis Grill has new sauces, too.
Pizza Hut has hopped on the hot honey bandwagon, and Pickleman’s Gourmet Café has changed suppliers and now only uses pork that has never been treated with antibiotics.
Buddy’s Pizza has teamed up with neighbors Slow Bar BQ to put brisket on their pies.
Naf Naf Middle Eastern Grill has fries now, and Friendly’s and Miller’s Ale house have new sundaes.
Orange Leaf has gummy worms and sharks, Salata has watermelon, Randy’s Donuts has a new purple treat, and Krispy Kreme has a doughnut filled with M&M candies.
Smalls Sliders has its own version of floats, which are vanilla shakes with fruit juice (or root beer) added to them.
The Coffee Bean & Tea Leaf has some new cold brew coffee and tea flavors, and P.F. Chang’s has a new happy hour menu.
BD’s Mongolian Grill has a new steak bowl and sister chain Flat Top Grill has a Greek bowl.
Contact Bret Thorn at [email protected]