Taco Bell is spicing things up through a new partnership with Huntington Beach, California-based TRUFF, the truffle hot sauce brand that is heating up the QSR operator’s tortilla-wrapped Loaded Nacho Fries and Loaded Taco Fries Burrito.
Nacho Fries first changed the french fry landscape in the United States back in 2018, disrupting the traditional ketchup condiment convention with a nacho cheese sauce pairing. Taco Bell’s warm nacho cheese sauce met TRUFF’s special blend of black truffles and red chili peppers to create a unique flavor experience.
“We’re always looking for ways to serve up new innovations to our customers, and this partnership with TRUFF takes our Nacho Fries to a new level,” said Rene Pisciotti, executive chef at Irvine, California-headquartered Taco Bell Corp. “TRUFF is rapidly growing and becoming the go-to luxury hot sauce line, so it makes total sense for us to join forces and bring the world new spicy creations.”
Loaded Nacho Fries feature boldly seasoned fries topped with steak, TRUFF Nacho Cheese Sauce, shredded cheddar cheese, tomato and reduced-fat sour cream. The Loaded Fries Burrito offering includes all of the ingredients of the Loaded Nacho Fries wrapped in a warm tortilla.
“We are constantly inspired by Taco Bell’s ability to evolve with pop culture and create conversation-generating experiences, which is why the brand immediately stood out as the perfect partner for our first-ever QSR offering,” said Nick Guillen, co-founder and co-chief executive officer at TRUFF. “Together, we’ve created an unexpected mashup of sauces that is distinctively delicious. We are excited to share this game-changing sauce and elevate the conventions of fast-food.”
TRUFF-accented Loaded Nacho Fries and Loaded Fries Burrito are both currently testing at only one Taco Bell location in Newport Beach, California, until August 31, while supplies last. Both are priced at $3.49 plus tax and $0.65 for the sauce a la carte.
Taco Bell’s one-restaurant tests are regarded as an efficient way for the brand to get a pulse check on how consumers respond to a product before potentially testing it on a larger scale. Most recent one-restaurant tests include Cravetarian Taco in April and the Naked Chalupa with a Crispy Plant-Based Shell in June.
