Monday, August 13, 2012

Running South of the Boarder

Running South of the Boarder

Right now I'm running in the opposite direction of the boarder but that doesn't mean that I can't talk about Taco Bell. Especially when it's something of great importance. Such as their food menu getting a facelift.

But first, how about a little music;

Now that we got the song playing in the background, let's continue on. This whole make-over makes a bit of sense. I mean, it only makes sense as most people run to the board for a facelift and other plastic surgery operations. But here we are -- Taco Bell introduces a new menu
The ingredients: Eight new upscale recipes including herb and citrus-marinated white meat chicken and fire-roasted corn salsa. A Venezuelan chef with a "Top Chef" pedigree, whose creations each bear her signature. A "like it or your money back" guarantee.

Sounds like something Chipotle might be behind. Instead, it's the doing of Mexican-style fast-food mega-chain Taco Bell -- a brand that's undergone a recent rebirth.

On July 5, the Irvine-based company is scheduled to roll out its new Cantina Bell menu, which features items such as the Cantina Burrito Bowl, nationwide. The offerings, all with suggested prices under $5, were developed since October 2010 by Lorena Garcia, a chef featured on NBC's "America’s Next Great Restaurant" and slated for Bravo’s upcoming "Top Chef Masters."

It's an "industry-changing partnership," according to Taco Bell, which will offer customers their money back if they're less than wowed. The company, a subsidiary of KFC owner Yum! Brands, is set to begin introducing advertisements for the food as it prepares to launch it in its nearly 5,600 North American restaurants.

Among the new menu options:

  • Black beans that aren’t refried, flavored with onion, garlic, cumin, chili powder and more
  • Cilantro rice seasoned with onion, garlic and parsley
  • Guacamole, cilantro dressing and pico de gallo featuring fresh ingredients

Each item is to feature Garcia’s signature, much in the same way that Domino's now asks its store managers to sign boxes for its new Artisan Pizza line.

Okay, I'm a little confused here. Why does it matter that the managers sign boxes for pizza's at Domino's? I mean, do they really do that? I can't say I know since I don't eat that shit. Even if you call it Artisan, it's still fucking Domino's pizza.

Okay, maybe I should get back on to the main topic of taco bell food. Does anyone think that turning it to a slightly cheaper version of Chipotle will make it any better or increase sales? People go to Taco Bell for shitty "Mexican" food. No one goes there looking for "GOOD" food. None at all.

I mean, seriously, taco bell is the fuel for college kids. I should know, I was one of them. But by no means do college students care about good food. They like shitty greasy food that you can just munch away and sustain yourself.

Not one single person cares if some artisan craft is being cranked out. No one that orders a "nacho bell grande" would ever think about getting gourmet food. I mean, fucking seriously, man.

In saying that, I'm sure there's always del taco for those looking for that shitty Mexican meal.

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