Gluten-free tortilla manufacturer Siete Family Foods is teaming up with Freebirds World Burrito for its first major restaurant partnership, the Austin, Texas-based restaurant chain said.
Freebirds, which operates more than 50 locations throughout Texas, is adding Siete's grain-free tortillas, along with plant-based chorizo from Abbot's Butcher, to its menu of made-to-order burritos and bowls. Both items are vegan, soy-free, gluten-free, and grain-free.
“We have had plant-based options available for a long time, but we continually look for great products with great flavor that will complement the other choices for our endlessly customizable bowls and burritos,” Alex Eagle, CEO of Freebirds, told SFA News Daily.
The two new products were selected because of their quality, flavor, and compatibility with other menu items, he said.
“Partnering with Siete was a no-brainer because they are our neighbors in Austin, and we're both family-owned companies with similar values,” said Eagle. “We're happy to join forces and represent Austin in bringing not only the Latino but Texas community healthier alternatives.”
Freebirds worked with Siete to make a few adjustments to its tortillas to accommodate the large burritos that the restaurant chain offers, he said, “but the flavor would be familiar to any Siete user.” Siete's burrito tortillas are made with ingredients that include cassava flour, coconut flour, and avocado oil.
"Our customers have communicated to us for years that they miss the burrito experience and feel forced into settling for the bowl,” said Miguel Garza, co-founder and CEO of Siete Family Foods, in a statement. “It's been a dream of theirs and ours to be able to enjoy grain-free burritos on the go.”
The Abbot's Butcher chorizo, which offers high-protein content using simple, clean ingredients, is being added to the Freebirds menu without modification. Abbot's chorizo includes pea protein, Spanish smoked paprika, and other spices for a subtle amount of heat and bright flavors.
“Their vow to make good food not only taste good but be good for your body and planet is one we can get behind,” said Eagle. “They're doing a great job providing plant-based options to their community, and now ours, without sacrificing flavor.”
Abbot's Butcher was founded in 2017 by CEO Kerry Song, who began offering her plant-based burgers and other products in farmers' markets across Southern California and has since expanded into grocery stores and restaurants throughout the country.
“An increasing number of people are looking for exciting ways to incorporate more plant-based meals into their diet,” she said. “By working with Freebirds, we'll be able to help them do just that.”
The move by Freebirds to expand its plant-based and gluten-free offerings comes as more and more restaurants experiment with items that accommodate these dietary preferences.
Restaurants from national quick-service chains to independent fine-dining outlets have been adding plant-based items, including burgers, sausages, and crumbles from Impossible and Beyond, as well as items from smaller suppliers, including Next Meats and Planet Based Foods.
The latter, for example, recently debuted its hemp-based burger alternative at Stout Burgers & Beers, a four-unit gourmet-burger chain in Los Angeles.
Also in Los Angeles, Bar Ama last month introduced Soja Asada Fajitas made with plant-based Next Short Rib from Next Meats. Chef Josef Centeno marinates the short rib alternative in a spice mix and cooks it on a plancha, and serves it with poblano, cebollita, salsa, crèma, and tortillas.
“Fajitas are a crowd pleaser, and typically a dish that vegetarians and vegans can't indulge in,” he said in a statement.
Ramen Shack in San Juan Capistrano, California, last week also added Next Short Rib to its ramen menu.
Gluten-free items have also been gaining traction on restaurant menus across all industry segments.
Chicken-sandwich chain Chick-fil-A has been a leader in the gluten-free space, and in 2017 rolled out gluten-free buns made with ancient grains such as sorghum, amaranth, millet, quinoa, and teff.
True Food Kitchen, the restaurant chain founded by Dr. Andrew Weil, well-known for his advocacy of integrative medicine that incorporates a healthy diet, has also long offered a menu of gluten-free items, including all four desserts on its current winter menu.
Related: Plant-Based Foods to Debut at Show; MorningStar, Pinky Cole Release Plant-Based Valentine's Menu.