Fuzzy’s Taco Shop is bringing two fan-favorites back to menus. The spicy chimi fajita taco and the saucy brisket poblano taco are returning as regular menu items.

The spicy chimi fajita taco featured a lightly fried flour tortilla, topped with Fuzzy’s garlic sauce, shredded cheese, grilled fajita beef or fajita chicken, pico de gallo and a spicy chimichurri sauce. It originally was added as a limited-edition item to menus in early 2021 and became Fuzzy’s second-highest selling taco LTO, according to the company.

Making its debut in 2022, the saucy brisket poblano taco features shredded brisket, topped with “butt burnin’” sauce, roasted poblano peppers, pickled red onions, avocado slices, Fuzzy’s garlic sauce, feta and cilantro.

MOD Super Fast Pizza Holdings LLC released its limited-edition winter menu additions, both featuring mushrooms.

The super shroom pizza is made with a mushroom pesto base, then topped with shredded mozzarella, mushrooms, mild pork sausage, spinach and rosemary. The super shroom salad has a spinach and spring mix base, and is topped with mushrooms, balsamic-marinated mushrooms, crumbled bacon, grilled chicken, roasted red peppers, roasted corn and a balsamic drizzle.

“With their earthy flavor and meaty texture, the ever-popular mushroom brings great flavor and depth to our new winter super shroom pizza and salad,” said Scott Uehlein, vice president of culinary excellence and innovation at MOD. “Our MOD customers are already big mushroom fans, so we’re excited to share the addition of our mushroom pesto and tasty balsamic mushrooms with these latest menu offerings.”

Arby’s debuted a limited-edition steakhouse garlic ribeye sandwich, which features thinly sliced ribeye, topped with Swiss cheese, crispy onions and garlic aioli on a toasted bun.

Pacific Northwest chain Taco Del Mar introduced a plant-based spicy chorizo hash to United States and Canada locations.

The new offering is made from a blend of plant-based chorizo, diced potatoes, chopped onions and serrano peppers. It can be added to any of Taco Del Mar’s entree options, including tacos and burrito bowls.

“We prioritize guest satisfaction and menu innovation at Taco Del Mar in order to offer ingredients fit for everyone while providing our signature Baja flavors,” said Mike Gieseman, vice president of culinary and innovation. “Our guests will love this adventurous new ingredient that meshes perfectly as a protein choice with our extensive menu and offers an exciting new dining experience without sacrificing flavor or quality.”

Zaxby’s is bringing back its Asian “Zensation Zalad” for a limited time. The salad features fried or grilled chicken tenders, mixed greens, red cabbage, carrots and wonton strips, which is then topped with Asian slaw, honey sesame Teriyaki glaze, and served with a citrus vinaigrette dressing and a vegetable egg roll. Zaxby’s also has added two egg rolls that come with a sweet-and-spicy sauce.

“The Asian Zensation Zalad is one of the most requested products from guests and a salad that you just can’t find anywhere else,” said Patrick Schwing, Zaxby’s chief marketing and strategy officer. “So, to start 2023, we are bringing back this fan-favorite, complete with an egg roll on the side.”

Charleys Philly Steaks added a Kentucky bourbon cheesesteak, flavored with a bourbon glaze and topped with sauteed onions, shredded cheddar cheese and French onion crisps. The foodservice chain also added a tangerine lemonade, which pairs a tangerine flavor with lemon juice and cane sugar.

Sub shop Blimpie is adding four sandwiches to its menu, including a spicy Italian, turkey Reuben, trio supreme and Italian beef.

“Blimpie is thrilled to introduce our new premium sub line to begin the new year,” said Sam Carity, director of marketing for Kahala Brands, parent company of Blimpie. “These hearty and satisfying sandwiches offer something for every taste and epitomize a Bigger. Better. Blimpie in 2023.”