Taco Bell's "decades menu" is far-out fun
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Jeremy and Jessica at the old-school Taco Bell in Scottsdale. Photo: Courtesy of Axios subscriber and Taco Bell superfan Andrei Cherny
Taco Bell is inviting customers on a totally rad culinary journey through 50 years of Mexican fast food with its "decades menu," available at all locations starting Thursday.
The big picture: Taco Bell began with a single storefront in southern California in 1962 and now has more than 8,000 locations worldwide.
- The new (again) menu celebrates fan-favorite items from the past while the chain also innovates its offerings for the future — including with the help of a beloved Phoenix chef.
State of play: The chain debuted the menu at its vintage cantina-style Scottsdale location on McDowell and Hayden roads Wednesday.
- We taste-tested all of the items, for journalism — and because we love Taco Bell.
- Spoiler alert: We devoured them all.
Zoom in: There are four specialty items representing menus from the 1960s-1990s:
- Tostada ($2.19): This OG order from the 1960s layers refried beans, lettuce, red sauce and cheese over a thin and crunchy corn tortilla. Drizzle some fire sauce and you've got a winner.
- Green Sauce Burrito ($2.49): This 1970s concoction adds onions and a sweet chili green sauce to a classic bean burrito — a fun and subtle twist.
- Meximelt ($2.99): This 1980s favorite mixes ground beef, gooey cheese and fiesta salsa in a soft tortilla. Think soft taco meets quesadilla.
- Gordita Supreme ($2.99): Straight outta the '90s, this is a whole other level of taco. Beef, sour cream, lettuce, tomato and cheese are piled into a fluffy flatbread, providing a delicious dining experience.
What's next: The caramel apple empanada, a scrumptious staple of the Y2K menu, will return for a limited time on Nov. 21 for $2.99.
The bottom line: The food was nostalgic and delicious, but even more fun was enjoying it in the old-style cantina and sharing our memories of one of the most delightful constants in our lives — the always faithful Taco Bell.
