I’ll be honest with you: I’m not a big eater of fast food. Takeout items like Chinese and pizza are much more likely options when I’m looking for a quick, convenient and inexpensive dinner. The fact of the matter is, with most of the big chains, I just don’t find their offerings interesting enough. Of course, there is one exception…
I’ve always had a thing for Taco Bell. Why? It has some spice. It uses cilantro (which I think we’ve definitively said is a good thing). It’s just different enough from the usual American fast food offerings to have held my interest.
This is why the Beef Baja Chalupa (those shells are addictive) has been occupying a spot on my bio since I came aboard ES.com and it’s likely why I received an offer to be flown out to Taco Bell headquarters in Irvine, California along with a number of other bloggers to tour their test kitchens and discuss product development. The opportunity for a behind-the-scenes look at the kitchen and make one last attempt to be reunited with a long-lost friend from the Taco Bell menu were too much to pass up…
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