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The Daily Dish Travel

Now We Know What's Actually on the Menu at the Taco Bell Hotel

The chef behind Taco Bell's envelope-pushing favorites spills the beans.

By Alesandra Dubin
Taco Bell Hotel

It's official: This summer's hottest travel destination is the Taco Bell hotel — specifically, the theme-y pop-up resort called The Bell: A Taco Bell Hotel and Resort, which will be open for four days in Palm Springs this August, and sold out two minutes after it started accepting reservations in June.

Executive chef Rene Pisciotti has been with Taco Bell for 12 years, and is a formally trained chef with a master’s degree in food science and nutrition — not to mention the creator of the restaurant chain's innovative new menu items like nacho fries — spilled some intel to People about what fans can expect from the food at the popup property.

Yes, there will be recognizable Taco Bell menu items — like Doritos Locos Tacos and bean burritos, as well as an early taste of products that are in development like the Toasted Cheddar Chalupa, not available yet on menus.

But there will also be avocado toast, topped with sliced radishes and a crumble of “diablo puffs” (think vegan chicharon with Taco Bell diablo sauce). And there will be chilaquiles, a Mexican egg dish usually made with tortillas — but this version will use spicy fire chips instead. 

When lounging by the pool, look out for Caesar salad and a club sandwich made with a cheddar chalupa shell (served, naturally, with nacho fries).

Room service is going to be breakfast only: a build-your-own breakfast taco bar you can assemble in the privacy of your room before even putting clothes on.

Taco Bell's bright green Baja Blast will be available on property as a frozen slushie called the “Baja Blast Birthday Freeze” — in celebration of the drink's 15th birthday, and according to People, guests can throw it back it in a “Freeze Lounge” to keep them out of the sweltering summer desert heat.

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