The Toasted Cheddar Club is a sandwich with hand-breaded crispy chicken, jalapeño bacon, avocado, sharp cheddar, lettuce, tomato and aioli. It is served with a side of Nacho Fries.

The Fire Chip Chilaquiles are red triangle chips covered in charred tomatillo salsa, Mexican crema, queso fresco, pico de gallo and a fried egg. “Let’s be honest, food is the best part of traveling,” Taco Bell Executive Chef Rene Pisciotti said in a statement. “A lot of effort and homework goes into finding out the best places to eat near where you are staying. But, with The Bell, we’ve thought of everything for you. From welcome beverages to room-service build-your-own breakfast tacos and surprises throughout, many of which feature local ingredients like our Horchata-Date Smoothie, we’re curating the ultimate Taco Bell food experience.”

The resort will feature a Baja Blast Birthday Freeze at the Freeze Lounge. It was created to celebrate the 15th anniversary of the Mountain Dew Baja Blast, an exclusive fountain drink found only at Taco Bell restaurants.

The Bell: A Taco Bell Hotel and Resort infuses Taco Bell branding throughout the venue. Merchandise available for purchase, and online, includes a sauce packet-inspired one-piece swimsuit, swim trunks and sunglasses. Guests can also buy sauce packet-themed pool floats.  

The pop-up hotel opens Aug. 8. The exclusive amenities and foods will only be served to guests with reservations, not walk-ins. But don’t fret. NRN West Coast correspondent and senior editor Nancy Luna will be staying at the hotel on the first night to give readers an inside look at the hotel. She’ll go behind the scenes to find out how the nation’s largest quick-service Mexican chain turned a hotel into a massive experiential marketing event.