Taco Bell has hosted its own Apple-style showcase last Friday (9 February), teasing a range of bizarre new menu items.
Liz Matthews, Taco Bell’s global chief food innovation officer, hosted the show in front of a live audience, which was also streamed on YouTube to hundreds of thousands of viewers.
“We have had our fair share of misses, but now I want to share with you what’s actually going on behind the doors of the test kitchen that I am really excited about,” Matthews told a room full of people.
She then revealed new vegan and coffee options, chocolate tacos made in partnership with ice cream chain Salt & Straw, and a dessert pie inspired by Mountain Dew Baja Blast.
Liz Matthews, Taco Bell’s global chief food innovation officer, hosted the show in front of a live audience, which was also streamed on YouTube to hundreds of thousands of viewers.
“We have had our fair share of misses, but now I want to share with you what’s actually going on behind the doors of the test kitchen that I am really excited about,” Matthews told a room full of people.
She then revealed new vegan and coffee options, chocolate tacos made in partnership with ice cream chain Salt & Straw, and a dessert pie inspired by Mountain Dew Baja Blast.
Category
🗞
NewsTranscript
00:00 What if there were even more choices of coffee at Taco Bell in the morning?
00:03 You know, pick me up, start me up, afternoon treat.
00:05 Maybe we could partner with Beekeeper for a horchata latte in the morning.
00:10 Yeah. How about Gyoza at Taco Bell? We'll do it Taco Bell style.
00:15 Yeah. I mean, look at that. Dip that in a soy Diablo chili sauce.
00:19 Yeah. Last year, we dropped the vegan Crunchwrap and the vegan nacho fries.
00:28 I know. I'm so passionate about this space too. So my vegan and vegetarian friends,
00:33 watch out because there is more to come in this space. Yes, that's what I'm saying.
00:38 All right. So do you guys remember the Choco Taco?
00:40 Yeah. What if we took that to the next level? Yeah. And we partnered with Salt and Straw,
00:50 the most amazing ice cream shop out of Portland. And they are just so innovative with all of their
00:56 flavors. I mean, look at that. Look at that. All right. So question for you guys. This is
01:02 a serious question. Should a chimichanga and a chalupa merge? I love you guys because of course
01:08 it should. And we should call it the chimilupa. Right? Absolutely. So a latte and queso,
01:14 two perfect foods. Let's merge those together. Look at behind me. It's getting super serious.
01:18 We've got cotija, corn, chilies, and cheese. All right. Another question. I always wonder this.
01:25 Why don't we have shakes? Yeah, guys, they are coming. Yeah. These are the, yeah, I'll say.
01:36 These are the churro chillers. Okay. It's rich vanilla ice cream. It's swirled with caramel.
01:40 It's topped with cold form. And then it's drizzled with churro bits all over the top.
01:46 I mean, look at that. You can get it in Mexican chocolate and strawberries. Just beautiful.
01:49 All right. So we are always dreaming about Baja Blast, of course, because we love Baja Blast.
01:55 Now I love our cinnamon twists. Don't get me wrong, but what if we switched them up a little
01:59 bit for a treat and we dusted them with that tropical storm of Baja Blast, right? Yeah. Amen.
02:06 All right. Baja Blast pie. I know. I know. And I'm telling you, it's honestly the best thing I've
02:13 probably ever eaten. And this could bring a whole new tradition to the holidays. So I'm excited about
02:20 that. And then most recently, did you guys see the Baja Blast gelato? I know. I know.