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Taco Bell is bringing back its Volcano Menu this summerTaco Bell is bringing back its Volcano Menu this summer

Taco Bell’s Volcano Menu hasn’t been available since 2013.

Alicia Kelso, Executive Editor

March 17, 2023

1 Min Read
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Taco Bell announced this week that it is bringing back its “Volcano Menu” starting June 27 for Rewards members and June 29 for the general public.

The Volcano Menu includes the Volcano Burrito, with ground beef, Lava Sauce, Mexican rice, crunchy red tortilla strips, reduced-fat sour cream and shredded Cheddar Cheese; the Volcano Taco, which features a red crunchy taco shell, ground beef, lettuce, Lava sauce and a spicy nacho sauce; and the option to add Lava Sauce on any item.

In a release, the company noted that the menu has developed a cult-like following and fans have asked for its return via petitions and social media. The Volcano Menu has not appeared in Taco Bell restaurants since 2013.

Notably, the company also brought back the Mexican Pizza in September after an outpouring of requests from fans. The menu item has since helped drive strong sales and traffic at the chain. In Q4, for instance, Taco Bell’s same-store sales grew 11%. During parent company Yum Brands’ Q4 earnings call in February, CEO David Gibbs said, “The powerful momentum from previous quarters continued with the relaunch of the cult classic Mexican Pizza. We ended the year with around 45 million Mexican Pizzas sold.”

Taco Bell’s menu innovation pace has been swift of late. The chain recently announced the return of the Enchirito, Bacon Club Chalupa and Double Steak Grilled Cheese Burrito, for instance. It is also testing a Crispanada and two Mexican Pizza variations. 

Related:Taco Bell is testing two new Mexican Pizza variations

Contact Alicia Kelso at [email protected]

 

About the Author

Alicia Kelso

Executive Editor, Nation's Restaurant News

Alicia Kelso is the executive editor of Nation's Restaurant News. She began covering the restaurant industry in 2010 for QSRweb.com, FastCasual.com and PizzaMarketplace.com. When her son was born, she left the industry to pursue a role in higher education, but swiftly returned after realizing how much she missed the space. In filling that void, Alicia added a contributor role at Restaurant Dive and a senior contributor role at Forbes.
Her work has appeared in publications around the world, including Forbes Asia, NPR, Bloomberg, The Seattle Times, Crain's Chicago, Good Morning America and Franchise Asia Magazine.
Alicia holds a degree in journalism from Bowling Green State University, where she competed on the women's swim team. In addition to cheering for the BGSU Falcons, Alicia is a rabid Michigan fan and will talk about college football with anyone willing to engage. She lives in Louisville, Kentucky, with her wife and son.

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