Babalu has long been known for its bold Latin flavors, vibrant atmosphere, and scratch kitchen approach. Now the restaurant is introducing a refreshed menu that leans into healthier, nutrient–focused options while keeping the signature flavors guests love.
For Babalu, the move toward lighter dishes is a natural evolution of the restaurant’s commitment to quality ingredients.
“We’ve always cared about the quality of the product we serve,” says Jesse Robertson, Babalu’s Director of Operations. “Our proteins are sourced from Creekstone Farms, raised without antibiotics or added hormones, and fed a 100% vegetarian diet. It allows us to serve a cleaner, more natural product.”
With the updated menu, Babalu is leaning into the growing demand for low–carb, high–protein meals. The goal was to create dishes that feel satisfying while supporting a balanced lifestyle.
“Low–carb, high–protein meals help you feel full longer and cut down on sugar cravings,” Robertson says. “From a health perspective, our power bowls just make sense — and they’re still packed with flavor.”
Working alongside Chef Daniel Flores, the culinary team focused on fresh ingredients and lighter cooking methods that let natural flavors shine. Instead of relying on heavy toppings or rich sauces, the menu highlights vibrant components and balanced plates.
“We’re using fresh proteins, vegetables, and bright sauces instead of heavier ingredients,” Robertson explains.
Several dishes showcase that approach. The Blackened Salmon, served with broccoli and harvest grains, offers a flavorful yet balanced option. At the same time, the Tuna Poke Bowl combines ahi tuna, mango, cucumber, and avocado for a dish that is both refreshing and protein-rich.
Babalu also noticed that guests were already asking for lighter options when ordering their favorite dishes.
“We’ve had so many people order the Baba Burger with no bun or wrapped in romaine,” Robertson says. “That showed us people wanted more meals built around protein, fruits, and vegetables rather than just carbs.”
Another key update is the increased use of sustainable chicken and tuna. The switch to brine–free, hormone–free chicken improves both flavor and quality.
“Most chicken you see on the shelf is pumped full of brine,” Robertson explains. “When you use brine–free chicken, the difference in taste is huge.”
Tuna was added for similar reasons.
“It’s naturally lean, high in protein, and rich in omega–3s,” he says. “And sushi–grade tuna just has incredible flavor.”
Despite the shift toward lighter fare, Babalu’s Latin–inspired identity remains front and center. Chef Flores continues to build dishes around citrus marinades, fresh salsas, and bold spices that bring brightness and depth without heaviness.
One standout dish is the Tuna Carpaccio, featuring thinly sliced sushi–grade ahi tuna with a tequila–lime marinade, serrano peppers, avocado, and pineapple–jicama salsa. The menu also introduces an unexpected dessert: avocado ice cream paired with a double–chocolate skillet cookie.
“I know avocado ice cream might sound unusual,” Robertson says with a laugh. “But once people try it, they’re amazed. The avocado gives it a naturally creamy texture that balances the sweetness.”
While the menu brings fresh ideas, longtime favorites remain firmly in place.
“You can still get the Baba Burger and our guacamole,” Robertson says. “We would never take those away.”
The refreshed menu reflects a broader shift in dining today. Guests still want bold flavors and a fun night out, but they also want meals that include fresh ingredients and balanced options that make them feel good. With Chef Flores’s help, Babalu’s new menu proves that vibrant Latin cuisine and healthier choices can go hand in hand.
Visit one of their Memphis locations at Eatbabalu.com.
By Amy Goode
