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Taco Bell Has an All-New Hot Sauce — and It's Omar Apollo's Top-Secret Family RecipeThings are about to get extra spicy. Taco Bell is bringing fans a brand-new sauce. Though it isn't doing it alone. On Monday, the fast food giant announced the addition of Disha Hot, a sauce ...
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Here's The Hottest Of All The Taco Bell SaucesThe four most famous sauces, though, are the hot sauces, which Taco Bell hands out in those aforementioned little packets. These have a sort of hierarchy of spice, with Diablo at the very top.
Taco Bell's beloved Crispy Chicken Nuggets are making a comeback this year, in addition to several new menu items, like the Quesocrisp Taco.
Items include soft and crispy tacos at about $2.99 each; a burrito at $5.99; a quesadilla at $6.49; and a chicken bowl with rice, black beans, iceberg lettuce, shreddedpurple cabbage, pico de gallo, ...
Plus, customers can make any order hot by adding the Caliente sauce for an additional charge. Taco Bell plans to keep the spice coming as the weather continues to heat up. On March 27, Caliente ...
The Flamin' Hot Burrito is made with nacho cheese sauce ... fan-favorite handheld will pack more heat. The burrito was introduced in 2010 and removed in 2011. Taco Bell has brought it back ...
Taco Bell developed three sauces to pair with its chicken nuggets. The jalapeño honey mustard combines honey and hot mustard for a sweet and tangy dipping sauce, while Bell Sauce features red ...
But rewards members can get an early taste through the Taco Bell app, according to a news release. The strategy is the same, but with the addition of Caliente Sauce, a new condiment made with red ...
Burrito featuring nacho cheese sauce, Flamin' Hot Fritos, reduced-fat sour cream, season beef and new Flamin' Hot Rice, wrapped inside a tortilla. Taco Bell did not indicate specific dates for the ...
But rewards members can get an early taste through the Taco Bell app, according to a news release. The strategy is the same, but with the addition of Caliente Sauce, a new condiment made with red ...
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