Taco Bell’s new Beefy Crunch Burrito starts out like 70 percent of the Taco Bell menu with seasoned ground beef. Then it’s followed by ingredients found in 50-60 percent of Taco Bell’s menu: rice, nacho cheese sauce and sour cream. Then it’s wrapped in a flour tortilla, which is used by around 60 percent of Taco Bell’s menu items.

However, the Flamin’ Hot Fritos stuffed inside the Beefy Crunch Burrito is a brand new ingredient that’s only in the Beefy Crunch Burrito. But knowing Taco Bell, it will eventually end up in tacos, Crunchwraps, quesadillas, nachos, Gorditas, Chalupas and salads.

A Beefy Crunch Burrito has 510 calories, 200 calories from fat, 22 grams of fat, 6 grams of saturated fat, 30 milligrams of cholesterol, 1250 milligrams of sodium, 61 grams of carbohydrates, 5 grams of fiber, 5 grams of sugar and 15 grams of protein.

Source: Grub Grade

Here are a few product reviews posted this week from other blogs we follow.

Fruitcakes are the cassette tape of the dessert world, because I can’t believe companies still make them. (via The Surfing Pizza)

The UK has a minty chocolate candy bar that’s meant to be eaten after dinner called After Eight. Is there also a senior citizen version called After Five Thirty? (via Foodstuff Finds)

There’s a Donkey Kong Energy Drink. I wonder if it’s possible to recycle the can by throwing it down a structure to try and thwart a pudgy Italian American plumber in red overalls from rescuing his girlfriend. (via Caffeine King)

You know what homemade Mountain Dew scented shampoo is good for? Attracting skateboarders, Call of Duty players and trademark lawyers. (via Possessed by Caffeine)

When I read its name, I thought Dear Girl Thunder was a Japanese candy bar that causes flatulence. I was wrong. (via Japanese Snack Reviews)

To write this sentence about Would I Buy It Again’s review of the Taco Bell Grilled Stuft Chicken Enchilada Burrito, I just used words from other sentences I’ve written to create a new sentence. (via Would I Buy It Again)

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XXL Chalupa

Described by Taco Bell’s website as “A double-sized Chalupa shell packed with seasoned ground beef, crispy lettuce, tomatoes, real cheddar cheese and nacho cheese sauce, red strips and topped with reduced fat sour cream,” the XXL Chalupa flies in the face of common sense and the recommendations of any nutritionist. Weighing in at 266 grams, the XXL Chalupa is 57.5% larger than the original Chalupa. I have this delightful mental image of Jillian Michaels screaming at the XXL Chalupa with all the rage she can muster, which, if The Biggest Loser is any indication, is a lot of rage.

I also like the inclusion of “reduced fat sour cream.” That has to be a little wink-wink nudge-nudge from Taco Bell to us, right? It’s like they’re saying, “C’mon, we know you’re going to order a Diet Coke to go along with this monstrosity.” Taco Bell has their finger on the erratic pulse of their clientele.

I certainly did not expect to be handed a giant box when I ordered my XXL Chalupa, but that is what I got. I’m not sure the box was entirely necessary – they probably could have wrapped it up pretty snug – but it’s smart from a marketing standpoint. I felt like I’d just purchased something with real heft. An event, not just a taco.

It does not fail to impress upon opening the box, either. The XXL Chalupa actually has sides that curve up to keep all of its innards from spilling out like a teenager in a horror movie who just got eviscerated because he had sex with his girlfriend. Poor guy, he just wanted a little action. In a barn. In the middle of nowhere. With a crazy serial killer on the loose. I mean c’mon, he’s got his priorities in order.

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As you can see, my chalupa had a containment breach, and all the sour cream on my XXL Chalupa was globbed onto one side, half of it not inside the taco. Whatever, it happens. You roll the dice when you get fast food; you’re lucky if you actually get what you ordered, and you’re lucky if all the ingredients are distributed properly. That is just the way of things.

The shell was crispy and fried to perfection. It seemed more deep-fried than a normal Chalupa; it actually reminded me strongly of frybread, which is definitely a good thing. There was just the right amount of Taco Bell’s mystery ground beef and nacho cheese sauce. I think the addition of the nacho cheese really stepped up the flavor. It also had shredded cheese, but I always found the shredded cheese on fast food tacos to be weak and almost flavorless. Nacho cheese all the way.

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The lettuce was nice and crunchy and the tomatoes were tasty and fresh. Unfortunately, the red strips were buried between the ground beef and the rest of the toppings, resulting in soggy tortilla that added no flavor to the party. I topped one half of my XXL Chalupa with Fire-Roasted Salsa and the other with Salsa Verde, but we’ll get into those later, as I want them to get their own time in the spotlight. I will say, however, that both worked nicely on the taco.

Overall, I really enjoyed the XXL Chalupa. I challenged myself to finish the whole thing, and much to my disbelief, I actually did it! And then I felt miserable for two hours afterward. And I still have heartburn. I think I covered my second, third, and fourthmeal. But it was worth it! I may have a dainty feminine appetite, but I think even a big guy with a big appetite would feel satisfied with the XXL Chalupa. There’s no actual new ingredients here, but the amount of them in the taco is impressive. You’ll find the contents of a regular taco to be severely anemic after eating the XXL Chalupa. You’ll also need at least two napkins – while the turned up sides do help a little, this is something you certainly wouldn’t want to eat while driving.

Now then, to the Border Salsas!

I have always enjoyed Taco Bell’s Border Sauces. I love condiments in general, (I even had a shirt with a mustard packet on it from the now-defunct Condiment Packet Museum that I wore in public) but for some reason, Border Sauces were always my favorite. Mild, Hot, Fire, it didn’t matter. As a youth, I would just rip them open and empty the entire contents of the packet into my mouth. In hindsight, putting a sauce packet to my lips was not the most sanitary thing in the world, but, considering the strange things I ate as a child, I’ve probably put worse things in my mouth.

No comments from the peanut gallery, please.

So you can see why I was excited when Taco Bell announced two new members of the family, Verde and Fire-Roasted Border Salsas. Note that these are salsas, not sauces. Given, “salsa” is the Spanish word for “sauce,” but I think most Americans associate “salsa” with the chunky dip, which makes me wonder if these new Border Salsas are going to be more chunky than the already existing Border Sauces.

Fire-Roasted Border Salsa

It may be hard to see in the picture, but there are lots of dark flecks in Fire-Roasted Border Salsa. I think those are supposed to represent the char you get when you actually roast tomatoes. I decided it would be a little more hygienic to squirt the salsas onto a plate instead of sucking the condiment straight out of the packet, and it definitely came out thicker than the three existing Border Sauces.

The flavor is surprisingly rich; it’s got a sweet heat that isn’t too spicy but sneaks up on you gradually. I could really taste the underlying tomato flavor, but it wasn’t a cheap tomato-y flavor, like, say, ketchup. The vinegar complemented the rich flavor of the tomatoes. Fire-roasted tomatoes are actually the second ingredient listed, which means that rich flavor is genuine.

I have to say, I was quite pleasantly surprised by Fire-Roasted Border Salsa. The three existing Border Sauces – Mild, Hot and Fire – are pretty much just what they’re called. “Generic hot sauce,” not that I think there’s anything wrong with that. But Fire-Roasted has a real flavor, and while I have never allowed ketchup to enter my home, I wouldn’t mind having a bottle of this around. It would be great on a hot dog. Actually, since I demanded a fistful of each of the new flavors, I could make that dream happen.

I also like the message on the packet – timely!

Verde Border Salsa

You can see the flecks much more clearly in the Salsa Verde. They could be either green chile pepper or tomatillo, which are the second and third ingredients in this salsa. Again, it came out of the packet thicker than the Border Sauces, and again, it had a depth of flavor that they lack.

The vinegar plays well with the pepper and tomatillo flavors, too. However, unlike Fire-Roasted, Salsa Verde has more of a vinegar twang with the chile pepper for a mild spice, instead of the sweet/spice combination of the Fire-Roasted. The depth of flavor seems to come from the tomatillo, which tastes great, and also has a tartness that works with the vinegar. Interestingly, I have a feeling that many people in this country don’t actually know what a tomatillo tastes like, which may leave them wondering what mysterious flavor is in this salsa. Kudos to Taco Bell for actually introducing people to an authentic Mexican flavor, for once!

Apparently, Taco Bell thinks “Spanish” is a synonym for “fancy.” Those same people who have never eaten a tomatillo are the same people who will think this is true.

All in all, I loved both new Border Salsas and think Taco Bell really outdid themselves. If only they could put forth this kind of effort on all their new menu items. Between these and their Cantina Tacos, they seem to be heading in the right direction.

(Nutrition Facts – XXL Chalupa – 1 taco (266 grams) – 650 calories, 350 calories from fat, 39 grams total of fat, 9 grams of saturated fat, 1 gram of trans fat, 55 milligrams of cholesterol, 1,300 milligrams of sodium, 53 grams of carbohydrates, 7 grams of dietary fiber, 6 gram of sugars and 23 grams of protein.)

Other XXL Chalupa reviews:
Does It Hit The Spot
Grub Grade
We Rate Stuff
Tedquarters
Corner Booth

Item: Taco Bell XXL Chalupa, Fire-Roasted Border Salsa & Verde Border Salsa
Price: $2.79 for the XXL Chalupa; both Border Salsas free
Size: 1 taco (266 grams); 2 salsa packets
Purchased at: Taco Bell
Rating: 8 out of 10 (XXL Chalupa)
Rating: 10 out of 10 (Fire-Roasted Border Salsa)
Rating: 10 out of 10 (Verde Border Salsa)
Pros: XXL Chalupa – Had tons of fillings. Frybread-like shell. Jillian Michaels screaming at a taco. Crisp, fresh toppings. Lots of nacho cheese sauce. The feeling of victory when I conquered the whole thing. Border Salsas – Had lots of flavor depth. Actual fire-roasted tomatoes used in Fire-Roasted. Squirting Taco Bell sauce onto a hot dog. Little char flecks. Verde had great mix of twang and spice. Great tomatillo taste. Taco Bell teaching gringos about tomatillos.
Cons: XXL Chalupa – Sour cream unevenly distributed. Fitting into an XXL shirt if I keep eating them. Can be quite messy. Unfair evisceration. Soggy red tortilla strips. Heartburn. Border Salsas – The fact that I can only get them at Taco Bell and not in gallon jars. Possibility of contracting infectious diseases by sucking on the packets. Gringos thinking “Spanish” and “fancy” mean the same thing. Ketchup.

Here are a few product reviews posted this week from other blogs we like.

I firmly believe if you’re going to name your product after poop, it should taste like shit. I also believe if you name your child after the alcohol you were drunk on when they were conceived, you should have your child taken away. (via The Candy Enthusiast)

Taco Bell’s Chalupa is now gigantesco. If only Taco Bell’s menu items were a bit more creativo. (via Does It Hit The Spot and Google Translate)

Boo Berry Cereal is neither scary nor delicious. Actually, I take that back. Boo Berry Cereal is scary because it’s not delicious. (via Rodzilla Reviews)

I’m disappointed that something called Slightly Naughty Jam doesn’t come with instructions on how to use it in the bedroom. (via Foodstuff Finds)

These gummy koala bears don’t look like koalas, but they sure do look happy. It makes me wonder if they’re just regular gummy bears who are extremely satisfied because they ate the gummy koala bears. (via Candyblog)

When I saw that Taco Bell was going to start offering street-style tacos with their new line of Cantina Tacos, I immediately volunteered to be the test subject – er, reviewer – of this new product. I’m not trying to sound pretentious, but out of all of the esteemed TIB staff, I probably have the most experience in eating authentic Mexican cuisine. You can’t throw a rock in my town without hitting a taquería that looks like it was dropped straight outta Mexico. For you gringos out there who have no idea what a taquería is, it’s basically a small hole-in-the-wall Mexican joint offering super-authentic food. It may not be air-conditioned, it may look a little dingy, there might be some minor language barriers, but here you can find things like barbacoa (cow head meat) and lengua (cow tongue), offerings that I’m pretty sure you’ll never see on Taco Bell’s menu.

A brief explanation of what a street taco actually is: two small, soft corn tortillas (we’re talking three or four bites, here) wrapped around chopped meat, which is then covered with fresh onions and cilantro. You can also top that with whatever salsa is available, if you like. That’s it. There’s no iceberg lettuce, no nacho cheese sauce, no sour cream. They are called street tacos because traditionally they are sold from carts on the streets of Mexico, like hot dog vendors in New York. They are fast, fresh, and small enough to devour in two minutes, perfect for a hungry pedestrian. Oh, right, and they are also delicious.

According to Taco Bell’s press release, “‘Our Cantina Tacos are based upon authentic-style Mexican street tacos, which are designed using simple, fresh ingredients, that customers regard as high quality,’ said David Ovens, Chief Marketing Officer, Taco Bell Corp., Irvine, Calif.” I’m not sure if the meat I get in a street taco from a taquería would be considered “high-quality,” but it certainly is tasty. I don’t ask questions about where it comes from or what happens in the back alley after closing time. I just stuff the taco in my mouth and walk away.

Taco Bell is offering three different meats in their Cantina tacos: Premium Fire-Grilled Chicken, Premium Cut Carne Asada Steak or Carnitas Shredded Pork. I’ll give “Carne Asada Steak” a pass, but saying “Carnitas Shredded Pork” is basically saying “Shredded Pork Shredded Pork.” Someone alert the Department of Redundancy Department! I guess they are trying to save thousands of Midwestern Taco Bell employees from the task of explaining what carnitas are. I find it mildly insulting, but perhaps that’s my Mexican food snobbery kicking in again.

Let’s check these Cantina Tacos out, and see how many times I can insult the majority of the United States with my pretentiousness in one review.

Impressions on all three: The Cantina Tacos come wrapped in tin foil, which is how street tacos are originally sold. Unfortunately, they don’t come labeled, so you’ll have to check the innards to see which taco you’re about to eat. As you peel back the top layer of foil, there’s a little wedge of lime tucked securely into the bottom layer, which I found to be a clever bit of packaging. This could have been stolen wholesale from Mexican taco carts – I’ve somehow never made it south of the border. But my taquería experience is solid, and they always offer lime wedges at the salsa bar. I’ve just never thought try lime on my tacos. I never thought Taco Bell would teach me to have a more authentic street taco experience. I’m a little embarrassed, actually.

Okay, now let’s break these down separately.

Carnitas Cantina Taco

Taco Bell’s website describes these as “Two freshly grilled, warm corn tortillas, filled with new slow-roasted carnitas shredded pork then topped off with freshly chopped onions and cilantro, and served with a freshly sliced lime wedge for a fresh, citrus burst of flavor.”

I have to say, they aren’t too far off the mark. The pork is surprisingly tender, flavorful, and practically dripping with delicious juices. The onions add a nice crunch, but lack the burst of flavor that fresh onions deliver. The cilantro was present, but doesn’t really pop. I hate Taco Bell for making me sound like a judge on Top Chef.

The two tortillas holding the taco together were okay, but not exactly thrilling. They were soft and pliable, but could have used a little more time on the grill, or griddle, or whatever. Their flavor was that of a decent soft corn tortilla; however, that flavor kind of overwhelmed the flavor of the contents inside. I was left wishing I had about double the amount of filling that was present, especially since the meat was so juicy and tender.

The wedge of lime that came with my carnitas taco was disappointing. They claim that it was “freshly sliced,” which is obviously not the case. I have drank my fair share of tequila with training wheels, and I know that a freshly sliced wedge of lime is shiny and slick with yummy citrus juices. The one that came tucked in this foil pouch had a dried skin over it, indicating that it had either been sitting out for quite a while or was even possibly pre-sliced at a different location. I was only able to get a few sad drips out of it that didn’t really add anything to the taco.

This is something Taco Bell really should have been careful about, because it is one of their big selling points on the Cantina Tacos. Their commercial even has a lime wedge as their spokesfruit, touting the deliciousness of these tacos in a sexy Latino voice that belongs on the male protagonist of a telanovela. If you’re going to put so much emphasis on the lime, you should really make it shine, and the one I got with this taco certainly didn’t.

Chicken Cantina Taco

Once more, from the mouth of Taco Bell: actually, all the descriptions are pretty much the same as the one above, so just replace ” new slow-roasted carnitas shredded pork” with “marinated all-white meat chicken.” Done and done.

This taco had lots more filling than the carnitas, which was good to see. The chicken was very tender, and I could see the coloring from the supposed marination on it, but not a lot of seasoning came through. That’s okay though, because the meat had great texture, and the addition of more onion and cilantro really made them play well with the chicken.

This taco came with a much juicier lime, which allowed me to really get the whole street taco experience. I have to say, you wouldn’t think a little bit of lime would do much, but the tartness of the citrus juice contrasts with the bold flavors of onion and cilantro, and it really makes a whole package that floods your mouth with saliva. Which sounds kind of gross when I put it that way. “It’ll make ya mouth water!” I guess that works better.

The tortillas on my chicken Cantina Taco seemed to be a little better cooked, and because there was so much more filling than on the carnitas, the tortillas were able to take their proper place in the taco, adding more flavor instead of smothering the contents therein.

Steak Cantina Taco

Taco Bell: “marinated steak.” Okay then.

My steak Cantina Taco had lots of meaty bits in it, but the onion and cilantro were practically nonexistent, which made my face turn into a colon and “begin parentheses” sign. The steak was quite good, though. Taco Bell already offers several different products that contain steak, and I’ve always been impressed by the quality of the beef. You’d expect shoe leather from a Mexican fast food joint that sells something called a “Crunchwrap,” but they usually deliver a tasty steak experience, and that doesn’t differ in the case of this taco. The meat has a nice texture and you can definitely taste the marinade here, as opposed to the chicken.

While I was sad about the lack of toppings, I still managed to enjoy this taco because of the steak. I also got a lime that was middlin’ juicy, which added a little extra flavor, but it was probably sad that it didn’t have its friends to play with. Now I want to make a t-shirt design with a cartoon lime wedge, onion and bundle of cilantro all having a party and looking adorable. I’ll submit it to Threadless. It’s sure to be a hit.

Overall, Taco Bell’s Cantina Tacos have their ups and downs, but all in all I’d say they’re a fantastic addition to the fast food giant’s menu. It seems like Taco Bell has been mixing around the same six ingredients to make “new” menu items for years now, so seeing such a stark departure from that is actually exciting. Would they hold up in a cart on the mean streets of Mexico or in a taquería on the mean streets of Arizona? Eh, probably not. There’s a serious inconsistency in the amount of filling and the onion and cilantro are chopped much smaller than I’ve ever seen in a street taco. I’d go so far as to even guess that Taco Bell gets them pre-chopped; they’ve got some flavor, but it seems more muted than what you’d get on a street taco, where the onion is chunky and bursting with flavor, and you can tell the cilantro was fresh and chopped by hand.

But this isn’t about holding up to the standards of a good taquería. This is about a fast food conglomerate dipping its toe into the waters of authentic Mexican food. Many of the people who try these tacos have no idea what a street taco even is, and if you dropped them smack-dab in the middle of our friends to the south, they would probably try to order a Cantina Taco from a street cart. They might even be incensed that the vendor did not ask them which kind of Border sauce they would like with their order. And they would be laughed at, mercilessly.

So when it really comes down to it, I think Taco Bell did the best they could with their Cantina Tacos. Maybe the ingredients aren’t straight-from-the-market fresh, but you’ve got to cut them some slack – they’re a multimillion dollar corporation, not one old dude cooking the food he loves in the back of a hot little shack while his daughter takes orders up front. I think any gringo would find these tacos to be a refreshing change of pace and a new and unique flavor profile that they’ve never experienced. For that, Taco Bell gets great props from this reviewer, who is apparently the snobbiest Mexican food gringo in the world.

And hey, if Cantina Tacos really take off, maybe they’ll start introducing lengua tacos! Take THAT, Iowa! (Sorry, I just had to get one last jab in. I have no beef with you, Iowa.)

(Nutrition Facts – 1 taco (113 grams) – Carnitas – 200 calories, 60 calories from fat, 7 grams total of fat, 2 grams of saturated fat, 0 grams of trans fat, 35 milligrams of cholesterol, 260 milligrams of sodium, 26 grams of carbohydrates, 3 grams of dietary fiber, 1 gram of sugars, 9 grams of protein. Chicken — 170 calories, 20 calories from fat, 2.5 grams total of fat, 0.5 grams of saturated fat, 0 grams of trans fat, 25 milligrams of cholesterol, 350 milligrams of sodium, 27 grams of carbohydrates, 3 grams of dietary fiber, 1 gram of sugars, 11 grams of protein. Steak – 160 calories, 60 calories from fat, 2.5 grams total of fat, 1 gram of saturated fat, 0 grams of trans fat, 15 milligrams of cholesterol, 270 milligrams of sodium, 26 grams of carbohydrates, 3 grams of dietary fiber, 2 grams of sugars, 9 grams of protein.)

Other Cantina Taco reviews:
We Rate Stuff
Grub Grade
Would I Buy It Again
You Care What We Think
Geekweek (video)

Item: Taco Bell Cantina Tacos (Carnitas, Chicken, Steak)
Price: $2.79 for the CANTINA Tacos Bundle (2 tacos of choice), $1.49 for 1 taco
Size: 1 taco (113 grams)
Purchased at: Taco Bell
Rating: 8 out of 10 (Carnitas)
Rating: 7 out of 10 (Chicken)
Rating: 7 out of 10 (Steak)
Pros: Total departure from the usual Taco Bell fare. Teaching gringos about street tacos. Tender meat. Learning that lime juice makes a street taco even better. “Spokesfruit.” Cilantro is yummy. Adorable cartoon food.
Cons: Uneven distribution of fillings. Top Chef foodie terminology. Lime wedges were not fresh. Looking like a snob on the Internet. Genetic predisposition that makes some people think cilantro tastes like soap.

Here are a few product reviews posted this week from other blogs we like.

A company named Molotov has a mango and Tapatio Salsa Picante energy drink. Muy bueno? O muy loco? (via ED Junkie)

These man-shaped paper clips either have really large noses or they’re anatomically correct. (via Office Supply Geek)

Suck it, Pepsi Japan! We have rhubarb soda. U-S-A! U-S-A! U-S-A! (via Soda Giant)

It seems Doritos is getting better at making their chips taste like meat. I wonder if Taco Bell will start putting it in their tacos, because it might be an upgrade to what they have now. (via We Rate Stuff)

Speaking of Taco Bell, they’re now attempting to make real Mexican tacos found in cantinas. Well, that’s all fine and dandy, but how about they focus on why their food works well as a laxative. (via Grub Grade)