After the rollercoaster that was Mexican Pizza, the chain seems to have figured it’s best to just let its fans decide what’s worth keeping on the menu.
Rashad Frazier combines dry-seared portobellos with a special spice blend, onions, bell peppers, avocado and lime for fajitas to help a mushroom-hater feel less like he's eating fungus, and more like he's eating steak.