Taco Bell has made a distinct niche for itself in the fast food universe, attracting devotees with its assertive flavors, innovative meals, and late-night operation that saves ravenous nighttime revellers. From its inception in 1962, the chain has grown to more than 8,400 outlets around the world, peddling tacos, burritos, and other fare to a devoted following. Its popularity is due to fast, cheap Mexican-fare that hits the spot. However, under the colorful menu, workers have nothing but words of wisdom regarding items that fail to meet expectations. We went through Reddit AMAs, YouTube analyses, and comment sections to bring you what Taco Bell staff avoid ordering, so you can make more informed decisions next time you drop by.
The Taco Bell menu has a diverse array of options, ranging from traditional to creative offerings. Not all, however, meet the expectations of the people preparing them. Staff members point to certain dishes as disappointing because of preparation shortcomings, inferior ingredients, or poor taste. In the following, we present 14 menu items insiders recommend avoiding, with neat numbering and accompanied by their honest critiques. Each section will tell you why the following items are likely to be disappointing, so that you can order with full knowledge.
1. Steak
Taco Bell’s steak is sold as a premium, “marinated and grilled” item, but the workers have another tale to tell. It is shunned by many, including managers, because of its dubious texture and quality, with one Redditor referring to it as “dear [sic] ankles.” The cooking method rewarming pre-packaged bags of it in hot water calls into question freshness. This so-called premium option usually falls short with people who are familiar with it.
- Texture Problems: The steak is reported to be tough and unattractive, being likened in scent to “dog food.”
- Low Demand: Orders fewer than chicken or beef and has hours it can remain waiting, building up salt content and worsening quality.
- High Cost: Expensive compared to other proteins but failing to match with flavor or freshness.
Due to its higher cost and variable quality, staff recommend avoiding steak. An alternative protein source is chicken or beef with seasonings, which sell faster and won’t stick around. Try Verde Farms Organic Grass-Fed Beef Sirloin Steaks at home for a clean, high-quality option.
2. Guacamole
Guacamole appears to be a harmless, tasty addition to any Taco Bell meal, based on Mexican culinary heritage. But staff often shun it, complaining about its handling. “Gross” is how one Reddit user described it, adding it’s left at room temperature as the least-used item. Prepared fresh in-house from packaged avocado pulp, its quality is dependent on good storage.
- Storage Risks: Stored above 40°F, guacamole can support bacteria such as listeria or salmonella.
- Infrequent Use: Being a less popular topping, it might stay out too long, sacrificing safety.
- Basic Ingredients: Made from packaged pulp and seasonings, it doesn’t have the freshness of homemade guacamole.
The possible health hazards from inadequate storage make guacamole an unsafe option. Employees suggest omitting it and preparing your own at home for a safer, better-tasting experience. Try Fresh Produce Mild Guacamole Dip for a safe stand-in.
3. Potatoes
Taco Bell’s seasoned potatoes are an all-around option, particularly for vegetarians, and they show up in burritos and bowls. However, hard, dry spuds are a common complaint among customers, and employees verify the problem. A store manager attributed this to potatoes being stored too long in warming cabinets because of corporate mandates to reduce waste. This is done at the expense of their intended crisp texture.
- Long Hold Times: Left in cabinets, potatoes become starchy and shriveled instead of fresh.
- Operational Pressure: Cooking new batches is time-consuming, which busy stores steer away from to quicken service.
- Inconsistent Quality: Depends on the traffic of a store, with busier stores more likely to serve stale potatoes.
For those in the mood for potatoes, workers recommend trying a different store for a fresher alternative. The emphasis on saving money over quality makes this product unpredictable. Russet Potatoes are perfect for homemade fries or sides.
4. Cinnamon Twists
Cinnamon Twists have a sweet, crunchy lightness, but staff members disclose an unpleasant truth. One former staff member pointed out that dirty fryers make the twists take on flavors from savory foods such as chicken or tacos. Lack of consistent cleaning and storage contributes to the poor quality. Often, this dessert disappoints, failing to meet its sweet promise.
- Fryer Issues: Dirty fryers create off-flavors, at times referred to as “chemical” or “rancid.”
- Cross-Contamination: Twists may have the flavor of other fried foods because they share fryer oil.
- Storage Issues: Stored with savory products, they lose their sweetness.
The potential for a nasty, dirty-tasting flavor makes Cinnamon Twists a dessert to avoid. Staff recommend opting for a sweeter, more reliable treat. Pipcorn Cinnamon Sugar Twists offer a sure bet.
5. Anything Past 10 p.m.
Taco Bell’s nighttime business is a crowd pleaser, but workers advise it’s where quality suffers after 10 p.m. A former employee said “secret shoppers” cease to score from this hour on, which results in lax standards. This can translate into sloppy preparation or serving old food. Late-night appetites can be hazardous to your health.
- Relaxed Standards: Staff will slack off when no one is watching, affecting food quality.
- Stale Ingredients: Food such as meat or toppings will stay on the warmer longer than they should.
- Inconsistent Service: The hurry to prepare orders results in poorly constructed orders.
For the best Taco Bell experience, staff suggest going earlier when things are closer to standard. Orders at night may be disappointing. A JJPRO Magnetic Meal Planner can assist in meal planning to prevent late runs.
6. Quesadillas
Quesadillas guarantee cheese goodness, but customers and employees alike find them disappointing. At about $6, they’re deemed too expensive for a tortilla with little cheese, sauce, and protein. Their time-consuming preparation requires some stores to prepare them in large batches, where they’re stored inadequately. This impacts both texture and heat.
- Poor Value: Too expensive for meager fillings, overshadowed by combo meals.
- Storage Issues: Pre-assembled quesadillas are stored in warm cases, losing freshness.
- Bland Flavor: Called “under-filled” and uncomplex by insiders.
Staff recommend bypassing quesadillas for more filling menu choices. A home version is more flavorful and worth it. Mission Burrito Flour Tortillas create fast, filling quesadillas at home.
7. Breakfast Menu
Taco Bell’s breakfast aims to fuel your morning, but employees give it a hard pass. One worker found the preparation and ingredients “disgusting,” citing excessive greasiness, especially in eggs cooked from liquid bags. The menu’s high cost relative to quality adds to the criticism. It’s a risky start to the day.
- Greasiness: Items like breakfast burritos feel heavy and unappealing.
- Egg Preparation: Liquid eggs cooked in bulk lack freshness and flavor.
- Overpriced: Charges more than its quality warrants, according to employee comments.
For a nicer breakfast, employees recommend creating your own burrito at home. The greasy, expensive menu fails to deliver. Plan fresh morning meals using a JJPRO Magnetic Meal Planner.
8. Beans
Beans are a staple at Taco Bell among vegans, but how they’re prepared repels workers. A past employee described blending a “bag of brown stuff” into hot water and then waiting 45 minutes. Beans rehydrated multiple times during the day become stale. This process repels insiders from them.
- Unappetizing Prep: called “cat food”-looking when blended from dry storage.
- Long Hold Times: Rehydrated and held in pans for hours, reducing quality.
- Vegan Issues: Less fresh than desired for a central plant-based choice.
Workers suggest skipping beans for fresher options. Other menu items or home-prepared beans are safer choices. Grocery Canned Black Beans provide a fresh, inexpensive option.
9. Chili Cheese Burrito
The Chili Cheese Burrito is a classic name for a hearty-sounding meal, but its lack of popularity causes quality problems. Staff comment that it gets ordered very little, so the chili simply sits there for hours, going stale or uneven. Some outlets replace red sauce and nacho cheese, which further reduces its attraction.
- Stale Chili: Sits for hours because it doesn’t get ordered much, loses freshness.
- Inconsistent Prep: Some stores prepare with substitute ingredients instead of chili.
- Employee Contempt: Described as a “bad item” which does not merit its menu position.
Due to its inconsistency, employees recommend ordering a newer burrito. The Chili Cheese Burrito fails to meet expectations more often than not. Opt for Jose Ole Beef & Cheese Chimichanga for a convenient substitute.
10. Mexican Pizza
The Mexican Pizza, a customer favorite, made its 2022 comeback after a 2020 elimination, but workers aren’t as excited. One referred to the shells as “super gross,” while others mention that fried ingredients can be held too long and taste “chemical” or “rancid.” Consistency issues in preparation take away from its draw.
- Gross Shells: Workers dislike the pizza’s fried shells.
- Overheld Components: Shells can be held past their 8–24-hour hold period.
- Inconsistent Quality: Changes by store, frequently disappointing fan expectations.
As well-liked as the Mexican Pizza is, its inconsistency of quality makes it an unwise option. Staff recommend investigating alternative choices for a more surefire meal. Try Tonys Fiestada Beef Pizza for an at-home alternative.
11. Crunchy Tacos
Taco Bell’s crunchy tacos are a staple, but staff warn that they’re frequently “under-filled” or “soggy and broken.” Poor shell consistency and portioning destroy the experience. The classic menu item doesn’t always provide that satisfying crunch the customer is looking for. Staff draw attention to superior choices.
- Inconsistent Shells: Frequently soggy or broken, losing the taco experience.
- Sparse Fillings: Under-filled tacos leave customers feeling skimpy and unsatisfied.
- Better Option: Nacho Cheese Doritos Locos Tacos provide consistent crunch and taste.
For a crunchier, tastier taco, employees recommend the Doritos Locos version. Standard crunchy tacos risk disappointment. Make your own with Mission Burrito Flour Tortillas for a fresh twist.
12. Cheesy Roll Up
The Cheesy Roll Up seems like a simple, cheesy snack, but employees see it as lackluster. Described as a “vessel for sauce,” it’s just a tortilla with minimal cheese, offering little substance. Its low price doesn’t justify the lack of flavor. Insiders suggest skipping it.
- Minimal Substance: Barely any cheese, serving mainly as a sauce carrier.
- Poor Value: Offers little flavor or nutrition for the cost.
- Bland Experience: Not as rich as other options on the menu.
Other employees suggest ordering something else for a more fulfilling chew. The Cheesy Roll Up is an afterthought. Taste Mission Burrito Flour Tortillas for a cheesy homemade treat.
13. Burrito Supreme
The Burrito Supreme guarantees a filling meal, yet consistently falls flat with unexciting flavor and an unbalanced filling-to-tortilla proportion. The staff and patrons comment that the bites are “more tortilla than anything.” This “supreme” offering does not live up to its name. More satisfying burritos can be found on the menu.
- Bland Taste: Does not have the bold flavors for which Taco Bell is renowned.
- Unbalanced Ratio: Too much tortilla dominates meager fillings.
- Underwhelming: Fails to meet its “supreme” label.
Workers recommend using a more flavorful burrito to make up for the lack. Burrito Supreme is disappointing. Jose Ole Beef & Cheese Chimichanga is a better choice.
14. Chalupas
Chalupas are tasty fresh, winning rave reviews from enthusiasts. But workers note a significant problem: small fryer capacity causes shells to go stale fast. Busy stores are unable to keep up, resulting in texture inconsistency. Timing is everything with a successful Chalupa.
- Stale Shells: Small fryer capacity allows shells to lose freshness quickly.
- Inconsistent Texture: Stale shells destroy the soft, crunchy texture balance.
- Timing Matters: Freshly fried is best, something not always achievable.
Staff recommend ordering Chalupas when it is slow to ensure freshness. Otherwise, they’re a gamble. DIY with Mission Burrito Flour Tortillas for a uniform experience.
Making Smarter Taco Bell Choices
These nuggets of information from Taco Bell staff lift the lid on the menu, revealing the items that fall short of the mark. From questionable texture of steak to midnight orders where standards are slipped, being aware of what to avoid can make all the difference in your meal. On your next visit, choose the fresher, more reliable options to guarantee each bite is full of bold flavors Taco Bell is famous for.
