Taco Bell expanding Cantina Bell menu

Chef Lorena Garcia, a consultant for Taco Bell, is developing new Cantina Bell foods for the Irvine chain. Taco Bell plans to test a new quesadilla in November.
Chef Lorena Garcia developed a roasted salsa for Taco Bell. She also tweaked the chain's steak product. The revamped steak debuts next year.
Chef Lorena Garcia tweaked Taco Bell's current (shown left) steak product. The revamped steak (shown right) debuts next year on the Taco Bell menu.
In November, Taco Bell plans to test a new Cantina Bell quesadilla. Served in a thin rectangular cardboard box, the new quesadilla is made with pepper jack cheese instead of a three-cheese blend.
A closer look at the Cantina Bell quesadilla.
The Cantina Bell quesadilla, which comes with choice of chicken or steak, will be served with a new roasted salsa. That salsa (shown) was developed by Garcia.
A closer look at Taco Bell's new steak and roasted salsa. Both items were developed by Chef Lorena Garcia.

By Nancy Luna | nluna@scng.com | Orange County Register

September 28, 2012 at 9:15 a.m.

Less than three months after launching Cantina Bell, Taco Bell has announced plans to add new items to the upscale menu.

Taco Bell declined to offer sales information for new line of rice-stuffed bowls and burritos. However, Cantina Bell has done so well, the chain is ready to expand the line.

“We’re very pleased with Cantina Bell. It’s exceeded our expectations,” Taco Bell spokesman Rob Poetsch said.

Test items in the works include a new quesadilla, a fresh roasted salsa and revamped steak, Taco Bell executives told The Register on Thursday. During a sneak preview, celebrity chef and Taco Bell consultant Lorena Garcia showcased the new foods in Taco Bell’s Irvine test kitchen.

Garcia, who recently finished third on season 4 of “Top Chef Masters,” developed Cantina Bell. The bowls and burritos feature premium ingredients such as seasoned white rice, black beans and corn salsa. Garcia also revamped Taco Bell’s chicken, pico de gallo and guacamole.

Taco Bell’s steak is the next core item to get a makeover.

In January, the fast-food chain will launch the new steak — prepared with a marinade of spices, Worcestershire sauce, and citrus juices.

“It is a bright delicious marinade that brings steak to a new level” at Taco Bell, Garcia said.

The steak will debut system wide in January. It will be used for all steak-related meals on the regular and Cantina Bell menus.

In November, Taco Bell plans to test a new Cantina Bell quesadilla.

Served in a thin rectangular cardboard box, the new quesadilla is made with pepper jack cheese instead of a three-cheese blend. The item, which comes with choice of chicken or the Garcia improved steak, will be served with a new roasted salsa. That salsa, also developed by Garcia, is expected to launch nationwide next summer.

The quesadilla will show up in test restaurants in Charlotte, N.C., Taco Bell said. It is unclear when it will be added to the Cantina Bell menu.

Cantina Bell is part of the chain’s overall strategy to offer premium fast-casual foods that appeal to a larger audience.

Garcia, who lives in Miami, has become a key brand ambassador for the chain as she elevates various parts of the menu. While her key role is to develop Cantina Bell, Garcia has also been charged with improving core ingredients like chicken and steak.

“It’s a huge vote of confidence,” she said of her partnership with Taco Bell.

Garcia, who flies to Taco Bell’s Irvine headquarters once or twice a month, said more items are in development including a chicken Caesar burrito.

“This is only the beginning,” she said.