Sponsored By

Taco Bell brings back its Quesalupa just in time to compete with the new quesadilla at Chipotle Mexican GrillTaco Bell brings back its Quesalupa just in time to compete with the new quesadilla at Chipotle Mexican Grill

Rewards program members can get the new item a day early

Bret Thorn, Senior Food Editor

March 10, 2021

2 Min Read
Nation's Restaurant News logo in a gray background | Nation's Restaurant News

Taco Bell is bringing back its Quesalupa on March 11, the same day that Chipotle Mexican Grill is debuting its quesadilla, the Yum! Brands subsidiary said Tuesday, and it's giving its rewards program members a chance to buy the returning item a day early.

In a release announcing the return of the item, which debuted nationally in 2016 after being tested in Toledo, Ohio, in 2015, the quick-service subsidiary of Yum! Brands said the new version of the Quesalupa has 50% more cheese than the original. That includes a melted blend of pepper Jack and mozzarella coating the inside of the crispy Chalupa shell, as well as the cheddar that’s stuffed inside along with seasoned beef, lettuce, diced tomatoes and reduced-fat sour cream. It’s $2.99 at participating locations, which puts it in a different competitive set than Chipotle’s new item. The fast-casual chain’s quesadilla is priced at a 55-cent surcharge to its burritos and bowls, which start north of $7 in most markets.

For around $6.99, Taco Bell customers can get a combo that includes two Crunchy Tacos and a large fountain drink as well as a Quesalupa.

Both items launch on March 11, but members of Taco Bell’s rewards program can get the Quesalupa on March 10.

The new, cheesier, Quesalupa was tested last September in Knoxville, Tenn., and is being marketed with an integrated campaign titled “Overhyped.”

“Because sometimes there’s just a little too much overhype in the world, the brand is skipping the theatrics, pyrotechnics and elitist attitudes, and instead, simply letting fans know the Quesalupa is back with one message: ‘We think you’ll like it,’” Taco Bell said in a announcing the return of the menu item.

The campaign was developed with creative agency Deutsch LA and includes a 30-second and two 15-second digital ads as well as social-media elements on the TikTok app.

This is not the only cheesy Chalupa that Taco Bell has reintroduced in the past year. The Toasted Cheddar Chalupa, which was introduced in 2019, was brought back last October.  

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

Read more about:

ChipotleTaco Bell

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

Subscribe Nation's Restaurant News Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.