Taco Bell upgrades steak for Cantina Bell menu

Feb. 1, 2013

Taco Bell is introducing new tender-braised, thick-cut steak to all menu items, including the Cantina Bell steak burrito priced at $4.99.

The upgraded offering is the latest addition to the Cantina Bell menu, which was created by Chef Lorena Garcia and introduced nationally in 2012.

The steak burrito features the new tender-braised thick-cut steak marinated in Chef Lorena's signature recipe in addition to Latin rice, black beans, guacamole, pico de gallo, roasted corn & pepper salsa, romaine lettuce and a creamy cilantro dressing, all wrapped in a warm flour tortilla.

Chef Garcia tested nine different versions of the steak before the final version was chosen for rollout.

"One of the pillars for the Cantina Bell menu is the balance in flavors and contrast in textures. There are so many components that need to be right to make it the best possible steak," she said. "When I started working on perfecting the steak, I knew we had a long way to go. Sometimes it was too deep, too spicy or overwhelming. I really wanted to find that flavor that is so unique to the Latin culture. We went back and forth on many things from consistency and tenderness, to the cut and marinade. After nine rounds, we got the steak just right and are excited to introduce Taco Bell's best steak ever."

The new Cantina Bell steak burrito will be promoted during Super Bowl XLVII's pre-game coverage Feb. 3. The spot, titled "Grande Papi," features the new offering and uses a Spanish version of the 1994 hit song "Big Poppa."

Additionally, two spots "Finally" (TV, radio) and "Start Over" (TV) will air. Hispanic versions will also air.

Here is some footage of Chef Garcia's new creation.

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Topics: Food & Beverage , Marketing / Branding / Promotion

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