Skip to comments.Taco Bell goes upscale with Cantina Bell menu, expands Doritos Tacos line
Posted on 06/27/2012 6:07:05 PM PDT by 2ndDivisionVet
Taco Bell menu items may be helping the chain cater to a broader clientele. But don't worry -- it's not forgetting its core customer base.
The Tex-Mex fast food giant, owned by Yum! Brands, Inc., has announced its rollout of the new Cantina Bell menu, to hit Taco Bell stores next month. Conceived with help from Miami-based celebrity chef Lorena Garcia, the new Taco Bell menu items include a burrito and a "Cantina Bowl," chock-full of ingredients like marinated grilled chicken, Hass avocados, corn and pepper salsa, and whole black beans.
Taco Bell has been market testing the new menu items since January, and a national rollout is planned for July 5. "Cantina Bell will introduce vibrant flavors to millions of Americans, all the while complementing the tastes of Taco Bell's existing core menu," Yum! Brands said in a press release.
"You'll love it, or we'll replace it with something you do. Guaranteed (but we're pretty sure you'll love it)," the Cantina Bell website reads.
The menu is a clear stab at competitor Chipotle, which dominates the Mexican fast-casual market. But Taco Bell's prices are cheaper. Both the burrito and the Cantina Bowl -- which come in steak, chicken, or vegetarian options -- will retail at under $5, while comparable menu items will set you back about $8 at Chipotle (which increased its prices in June of last year). In addition to the two entrées, the Cantina Bell menu offers two side options: chips and guacamole and black beans and rice, each for $1.49.
The rollout comes after a good start to the fiscal year for Taco Bell...
(Excerpt) Read more at americanownews.com ...
After the fast food wars, all restaurants are Taco Bell.
It’s easy to say ‘I would have thought of that’ but I have always wondered why the Doritos/Taco Bell marriage didn’t occur years ago.
I’m waiting for the Cool Ranch Dorito taco. The regular Doritos shell was awesome, but the CRD one will be stellar.
If this new menu actually resembles Mexican food that will be a great 1st for the chain.
They’ve tried “upscale” stuff before, but I don’t think it ever sells. If we want good Mexican, we’re not going to Taco Bell, no matter how cheap it is.
Hell, I can go to an authentic tacqueria and get real carne asada tacos for 1.50 each, with real mexican queso, cilantro, onions, and free chips and pico de gallo. Neither Taco Bell or Chipotle can compete with that.
“Cantina Bowl” = “E.Coli Special”!
Not every locale has authentic tacquerias. They’ve sold over 100 million of those Doritos tacos since early March. Sounds like they’re on a roll.
The best Mexican food I've ever eaten were burritos grilled up out of a taco truck in San Diego.
If Taco Bell could figure those out, I'd eat there every day.
I’ve been sick half a dozen times after going to Chinese Buffet restaurants (but still go, I like Chinese) but have never had food poisoning from any Mexican restaurant, be it Taco Bell or a hole in the wall.
“Not every locale has authentic tacquerias.”
Well, now that Obama has cleared the way, they’ll be coming. Welcome to Sanctuary USA :)
I miss that little dog
1) Circular Mayan Calendar scultpure on the wall:
2) Paintings of Aztec warriors with feather headress:
3) Shrine to the Virgin of Guadalupe:
4) Television tuned to only Futbol or Mexican Soap Operas:
5) Al Pastor Spit behind the counter:
6) Menu contains items like "cabeza" and "lengua":
If you can check off at least 4 of these items, you are probably going to be eating some darn good Mexican food!
I assume that you need a colon clean out every once in awhile! (I guess at Qu Chi you didn’t get enough of that “Oriental Action”. :>)
They are made by Pepsico with the CEO b&^ch that hates America.
I see you’ve been to Tacos Nayarit in Durango. Also, real tacos have cabbage not lettuce on them.
Actually, I just grabbed all those images off the web, so it wasn’t me that went there :)
Never had tacos with cabbage. Around here, the tacos come with onions and cilantro only, with queso and crema by request. If you order it with lettuce and tomato, it’s called a “gringo taco”.
Carnitas and carne asada street style tacos should be just onion and cilantro, but fish and shrimp tacos need some cabbage.
I grew up in Durango and I don’t recall a single fast food Mexican place, but this was in the ‘70’s and early ‘80’s. I do remember that we would always go to Francisco’s down by the train station for special family occasions.
Ah, well that explains it, I never eat fish or shrimp tacos.
Just a wild guess with the food truck comment, but I bet you’re in the Twin Cities. I’ve yet to try the amazing trucks featured on theheavytable.com. If I’m wrong, it’s still one heck of a cool site. :)
I love my chow, and authentic Mexican food is one of my favs. The taquerias are fantastic up and down Lake St. in Mpls., and big thumbs up to the Sonora Grill in Midtown Global Market for high quality in a fast food environment.
Also look for a sign in the window advertising “Birria el Sabado”.
We can see where the food trucks are on Truxmap, but they are almost always downtown, so I hardly ever get to try one, and most of them are fru fru crap, not like Mexican taco trucks. I think the licenses and sanitation requirements priced most of the Mexicans out of the truck business here.
Hey, you never know when a vampire might show up at the tacqueria, the stake might come in handy!
Stay away from the buffets, go to a restaurant that cooks to order. Those buffets are nasty.
Vampires mostly eat at German delis. They love the blood sausage.
Who would name their company Yum!Brands? Is some 5 year old running it?
Ah, Chi-town. I would’ve thought your city had a vibrant food truck culture already in existence. Knock me over with a feather.
I live in the state where nothing is allowed and they approved the food trucks last year. It’s a huge thing here in Minneapolis. I’m way outside the metro now but drool over their offerings I see at the various websites.
I’ve learned to make some pretty decent carnitas on my own and foray into the city once in awhile for fresh corn tortillas and (cheap) limes and avocados. I grow my own cilantro, jalapenos and radishes. Even out here we can get queso fresco and crema, so it’s good.
That’s so racist (sarcasm) they licensed the taco trucks out of business. In Minneapolis, Mayor Ryback would be kneeling before them pleading for forgiveness. Yes, it’s a conundrum, too big of government or be seen as racist. Coming soon to my liberal outpost I’m sure.
Taco Bell and upscale do not belong in the same sentence.
Rather than go upscale Taco Bell should go retro and make their tacos and burritos the way they did back in the 1980s.
Yes, I think that technically, they can’t even prepare the food on the trucks under the Chicago law. They have to prepare it in a regular, licensed restaurant, and then they can only reheat it in the truck. So, frying up meat on the grill and slapping it in a tortilla is right out.
Chicago is right behind New York on stupid regulations.
This will get some stiff competition from A&W's new Castrata menu, conceived with help from celebrity chef Lorena Bobbitt.
Yes, you're right. Good Mexican food requires a certain simplicity that is impossible to describe. The very best --bar none -- tacos I've ever had were bought from a woman who operated a small kitchen under a stairwell beside the Clinda Roma in Guadalajara. If the best taco I've ever had since was a 6, those tacos were a 10.
The next best was a trio of women serving tamales out of a kettle on a street corner in Mexico city a few blocks from the Zocalo. Unfortunately, they served amoebas too, and by the time I could eat again two weeks later, I'd lost a quarter of my body weight.
Oh yuck. How horrible for you. I've never been in a third world country, and that's one reason why I wouldn't want to go.
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