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In A Pickle

Dallas-based Smoothie King chain debuts puckery new pickle smoothie

Teresa Gubbins
May 12, 2026 | 2:17 pm
Smoothie King pickle smoothie

Pickle flavored smoothie from Smoothie King.

Photo courtesy of Smoothie King

The ever upwardly trending pickle flavor is surfacing in the unlikeliest of places: Smoothie King, the Dallas-based smoothie chain, is releasing a new limited-edition Pickle Smoothie — for those who love pickles so much they could drink them.

Smoothie King is partnering with Grillo's Pickles, a Boston-based pickle company, on a beverage that combines Grillo’s Pickles with bananas, kale, and coconut water for what they describe as a refreshingly tangy drink infused with electrolytes designed to support hydration.

The drink is $5.99 for a 20-ounce serving, and will be available through the summer. They'll be giving out free 4-ounce samples on May 16, while supplies last. A Today writer who ran out and tried it found that the banana and pickles both had an equally strong presence, and that it was "not bad." That's some reporting.

Grillo's Pickles was founded in 2008 by Travis Grillo, who launched the business as a small wooden pushcart in Boston Common, using his family's 100-year-old recipe. It has since grown into a nationwide brand, with their bottles topped with kelly-green lids sold in the refrigerator section of major grocery chains such as Walmart, Target, Whole Foods, Kroger, and Aldi.

Smoothie King is based in Dallas and is owned by Wan Kim, who opened the first Smoothie King franchise in Korea before eventually acquiring the national chain. He's also a major presence in Dallas' restaurant scene, opening the acclaimed Asian-themed Nuri Steakhouse in Uptown Dallas in 2024, and more recently debuting a chicken tenders concept on Dallas' Greenville Avenue called Flock & Fresh on May 2.

Pickles have emerged in recent years as one of the buzziest flavors, including Fort Worth's own craft beer brewer Martin House Brewing Co., a pickle pioneer that has released a number of pickle-flavored beers. H-E-B just joined the pickle party with a new Pickle Chamoy Sherbet, and national boutique grocery chain Trader Joe's is about to reprise its annual Pickle Season onslaught of pickle-flavored products such as Dill Pickle Mustard and Pickle-Flavored Potato Chips.

Beyond their flavor, pickles are a fermented item which can offer nutritional/probiotic benefits, although Smoothie King VP of R&D and Product Marketing Lori Primavera focuses primarily on the hydration aspect.

"At Smoothie King, every recipe starts with delicious nutrition in mind," Primavera says in a statement. "Pickles are not only delicious and having a cultural moment, they also offer real nutritional benefits, especially known for their enhanced hydration. That combination gave us an opportunity to explore them in a new format and push our innovation into new territory, reimagining how a beloved flavor can deliver both function and taste."

Grillo's Pickles Chief Commercial Officer Mark Luker calls them "functional benefits."

"We love to do unhinged collabs at Grillo's," Luker says. "With that, we don't always get to talk about the functional benefits of pickles. When we partnered with Smoothie King for a hydration smoothie, we knew this was a great opportunity to do both. Those who are willing to try will be pleasantly surprised (and hydrated)."

And if pickles are not your thing, Smoothie King is also simultaneously unveiling five watermelon smoothies including fan-favorite Watermelon Hydration, Watermelon X-Treme, Gut Health, The Activator Recovery Watermelon, and Power Meal Slim Watermelon.

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Tacos To Come

2 new concepts from Chilangos Tacos team headed to Dallas' Greenville Ave

Christina Hughes Babb
Oct 30, 2026 | 9:23 am
Chilango Tacos
Chilangos Tacos
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Signage in the windows points to a new stop along Greenville Avenue’s taco trail: Tacos Richy is preparing to open at 3606 Greenville Ave., near Martel Avenue in East Dallas, across from LG Cafe.

The new street taco shop comes from EMPWR, a hospitality group whose concepts include Chilangos Tacos and Dulce Churro.

The group is also poised to open Brazamar, a Mexican restaurant, in the adjacent space in Lowest Greenville. Brazamar will be a Mexican restaurant centered on “fire dining.” The name combines brasa, Spanish for ember or grill, and mar, meaning sea, offering a clue to its focus on grilled meats and seafood.

The more casual Tacos Richy is expected to serve Mexico City-inspired street food, including gringas — similar to quesadillas but folded like oversized tacos — and tacos al carbon, according to signage posted on Tacos Richy’s Instagram page.

Involved in both restaurants is EMPWR director Jon Garay, a Mexico City native and Southern Methodist University graduate who co-founded Chilangos Tacos in 2019. The concept now boasts half a dozen locations, including shops in Plano, East Dallas, at the AT&T Discovery District, and outposts in Nashville and Las Vegas.

Garay moved to Dallas from Mexico City, as did his Chilangos Tacos partner, chef Joel Mendoza. (Chilango is slang for a resident of Mexico City.) Garay got his start in Dallas in 2018 with La Botana Taco Bar, an Uptown food truck where he and Mendoza developed recipes, including birria tacos.

Garay has not responded to a request for an interview about the new Greenville Avenue restaurants.

The Chilangos menu may offer an idea of what to expect at Tacos Richy. It features tacos and quesadillas with a choice of carne asada, pastor, pollo, barbacoa, or caramelized mushrooms. Prepared in the Mexico City style, they're topped simply with onions, cilantro, and salsa.

Tacos Richy says on Instagram that sauce will be an important component of the menu. “Color. Heat. Flavor. Every taco needs a signature salsa. The brushstroke that finishes the masterpiece,” they say.

They also note that "every masterpiece begins with a base," and that theirs is maíz (corn). "It begins with masa, ground, pressed, warmed by hand.

"Tacos Richy has offered only a few hints about its plans on Instagram. In a recent post, the restaurant wrote in Spanish, “Lo que comenzó como una idea se está convirtiendo en algo que llevamos tiempo preparando. Por ahora no podemos contarle mucho, pero vaya preparándose, porque lo que se viene está muy, muy Richy."

That translates loosely to “What started as an idea is turning into something we've spent some time preparing. For now we can't tell you much, but get ready, because what's coming is very, very Richy.”

Another post teases, “You’ve seen the name, you’ve seen the signs, but you still have no idea what’s coming.”

In other words, stay tuned.

EMPWR describes itself as a hospitality group that celebrates Mexican Heritage. It aims to “create spaces that feel honest, inclusive, and alive.”

Neither restaurant has announced an opening date, but updates are being posted on Instagram.

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