News

Moe's brings back LTO to please FB fans

October 1, 2012

Moe's Southwest Grill restaurants are bringing the Stack back as a permanent menu offering. The Stack, two crunchy corn tortillas wrapped inside a grilled flour tortilla, stuffed with seasoned beans, shredded cheese, fresh pico de gallo and Moe's Famous Queso, can be ordered as the "Wrong Doug" with the customer's choice of all-natural chicken, pork or 100 percent sirloin steak or "Julia Gulia", a meatless vegetarian-friendly option.

The Stack was introduced in 2011, as a limited time only item and its return is due, in part, to a consumer-generated social campaign. Hardcore fans of the product created a "Petition to Bring Back Moe's Taco Stacks" Facebook page and surpassed their goal of 1,000 supporters. The page reads: "The best item on the Moe's menu is gone, help bring it back. For the cause. All of our souls ache."

"Me and my friends fell in love with the Stack and when they were no longer available, we wanted to do something to get Moe's attention to try and get them back in restaurants," said Grant Kilgore, the administrator of the Stacks' petition fan page. "Moe's got wind of the page and listened – we're happy we played a part in bringing [the Stack] back and cannot wait to walk into our local Moe's, order one and see all signs in the restaurant attributing the comeback to the fans."

"The petition is a great example of the true passion Moe's customers have for the food," said Paul Macaluso, vice president of marketing for Moe's Southwest Grill. "Bringing back the Stack as a permanent menu item adds yet another option for our customers to celebrate their originality through customization."

While the Stack is now permanent, there are two new, unique flavors of the season that, for a limited time only, can be found at Moe's free salsa bar. Made with fresh, natural ingredients, the Fiery Tomatillo salsa is hot and made with tomatillos and cilantro spiced with fresh jalapeños and habanera peppers and the Serrano Poblano salsa has fresh serranos and poblano chilies blended with tomatoes with hints of lime and cilantro.

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