Taco Bell’s business model is easily summed up: Take a few basic elements of Mexican cuisine as adapted by immigrants in the United States, reduce each element to its bare minimum, and then endlessly recombine these building blocks to create a changing kaleidoscope of fast food. Thus flour tortillas, seasoned ground beef, and cheese sauce might be assorted over the years into dozens of offerings — some predictable, some seemingly absurdist — on a menu that never remains static.
This model necessitates a constant stream of new offerings, hyped the minute they appear. The latest is “nacho fries.” As usual, the elements are simple, limited to a cheese dipping sauce and french fries. The sauce is called “nacho cheese,” and we’ve seen it before in the tortilla chips with a small cup of molten yellow sauce called “chips and nacho cheese sauce.” And we’ve seen it on endless iterations of nachos, and in burritos and quesaritos — a cunning mash-up of the quesadilla and the burrito. Watching Taco Bell’s products proliferate is dizzying.
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