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CALIFORNIA | LOCAL
April 16, 2013 | By Steve Chawkins, Los Angeles Times
When John Galardi saw a man hosing down the parking lot of a modest Mexican restaurant in Pasadena, he asked for work. Galardi was young and broke, a college student freshly arrived from Missouri and looking for anything to help him scrape by. It turned out that he asked the right man. Glen Bell Jr. was a young up-and-comer who liked the spark he saw in Galardi and mentored him for a few years while starting his eponymous chain, Taco Bell....
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CALIFORNIA | LOCAL
March 26, 2013 | By Robin Abcarian, Los Angeles Times
SAN YSIDRO - Two eternal truths about crossing the Mexican border: It's worth the drive to Rosarito Beach for Tacos El Yaqui. And coming back is hell. In the last several years, crossing the border from the Mexican side has become a test of nerves. Two-, three-, even four-hour waits are typical. As you burn gas, jockey for position in the lanes and swerve to avoid the vendors and begging children who weave on foot between cars, you are consumed by feelings of helplessness and rage that cannot be assuaged by all the striped blankets, Sponge Bob piñatas and plaster Last Suppers in the world.
BUSINESS
March 7, 2013 | By Tiffany Hsu
Taco Bell officially launched its hotly anticipated Cool Ranch Doritos Locos Tacos on Thursday, the day after fans revolted over expectations that the item would be available Wednesday. The new offering was preceded to the menu by the Nacho Cheese taco, which has sold more than 350 million units and is considered by the Irvine company to be its most successful product launch in its 51-year history. The run-up to the Cool Ranch debut was accompanied by a massive social media push and special events, including password-only previews for fans in New York, Dallas and Los Angeles.
BUSINESS
March 1, 2013 | By Tiffany Hsu
Taco Bell says it has discovered horse meat in some of its British products, joining a growing list of burgers, lasagnas and pizzas affected by a food labeling scandal rapidly unfurling across Europe. Taco Bell said in a statement that it was “very disappointed to learn that some batches of ground beef” from a European supplier “tested positive for horsemeat .” The chain has three restaurants in the region. "We immediately withdrew ground beef from sale in our restaurants, discontinued purchase of that meat, and contacted the Food Standards Agency with this information," the company said.
CALIFORNIA | LOCAL
February 16, 2013 | By Bob Pool, Los Angeles Times
Most restaurant owners shudder when a food truck pulls up outside. Not Mike Israyelyan. He invited one inside the Hollywood restaurant he calls Calle Tacos. Israyelyan and partners Robert Vinokur and Dorian and Javier Villaseñor spent $20,000 to have the side of a 22-foot-long food truck measured and an exact copy fabricated out of stainless steel. Then they equipped it with lights and tires, covered it with a colorful vinyl logo wrap and hauled it on a flatbed to Hollywood Boulevard.
BUSINESS
February 13, 2013 | by Walter Hamilton
Cool Ranch Doritos Locos Tacos will be here next month. But it's OK to start salivating now. Yes, the company that brought you a taco shell flavored with Doritos nacho cheese will soon roll out one crackling with zesty ranch flavor. After selling more than 350 million of its Doritos Locos Tacos in the last year, Taco Bell Corp. announced Wednesday that it will introduce the much-anticipated Cool Ranch version March 7. Doritos Locos Tacos was the company's most successful product launch ever, and there appears to be enormous hunger for the newest entrant in the fast-food world.
NEWS
February 13, 2013 | By Jonathan Gold
As any student of the antojito can assure you, a burrito is not a taco; not even close. A perfect taco will be made and eaten in one fluid motion, before the toasty flavor from the grill subsides into grease and salt. A burrito is basically last night's leftovers wrapped into a tortilla, meant to be consumed at leisure. And even if a burrito were a taco, a Spuderito probably wouldn't make the grade. It is hard to come up with an authentic justification for what is more or less a flour tortilla wrapped around half an order of French fries, a spoonful of hot sauce and a handful of grated, orange cheese.
BUSINESS
January 31, 2013 | By Tiffany Hsu
Since launching in March, Taco Bell's Doritos Locos Tacos have become the company's most successful new product. Now, Doritos will see if the appeal goes both ways by launching chips in a “Taco Bell” flavor. The chips are to be available nationwide for a limited time starting in April, according to Frito-Lay spokesman Chris Kuechenmeister. Each bag will feature two types of chips, both inspired by the nacho cheese and taco taste of the Doritos Locos item. "We're looking to create the same magic with the introduction of the chip version of the same flavor experience," he said.
NEWS
January 30, 2013 | By Mary MacVean
It's rare for the people at the Center for Science in the Public Interest to praise a fast-food company, but Taco Bell came in for some this week - for pulling an ad that had been dinged by CSPI as an attack on vegetables. The ad called bringing veggies to a party on game day “like punting on fourth and one; it's a cop-out” that people will even “secretly hate you for.” The ad promoted the Taco Bell “variety 12-pack” of tacos. In the 15-second ad, interesting to note, the lettuce is very visible in the taco shells.
CALIFORNIA | LOCAL
January 12, 2013 | By Nicole Santa Cruz and Ruben Vives, Los Angeles Times
Janis Hood got her start at Henry's Tacos when she was 10. Her mother allowed her to fasten caps on the hot sauce and serve RC Cola to customers. Through 51 years, the family business served ground beef tacos and burritos to customers. But on Saturday, the Studio City neighborhood treasure - a favorite of actor Elijah Wood and comedian George Lopez - closed its doors. The shutting of Henry's Tacos, named for Hood's grandfather, Henry Comstock, came after a yearlong saga with the landlord that Hood said began when she applied for a historic designation.
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