AUGUST 2, 1989
It looked like a traffic accident waiting to happen.
There were too many cars around, and too many people standing in line, the first time we went over to check out the new Taco Bell on South Washington Street. It opened in June, and I waited until things sort of shook down.
Now, it’s relatively easy to get into Taco Bell. From the parking lot, you notice the sign, “49 cents original tacos every day.” You see an ad for a free Batman cup with purchase of a 32-ounce drink.
The menu board lists tacos and tostadas, fajitas, burritos and enchiladas. Then, there are specialties such as the taco salad ($3.19), nachos belgrande ($2.09), Mexican pizza ($1.99), Kids fiesta meal ($1.69) and Meximelt (99 cents).
The first time I ate at Taco Bell, I had a taco light ($1.49) and a cheese tostado (79 cents). I was with Barbara Lander and her granddaughter. We agreed the restaurant seems like a cool oasis on a hot day. It’s decorated in soft pastel tones of peach, lavender, blues and greens. There are artificial cactus and desert flowers and a nice tile floor to carry out the Mexican theme.
On my second visit, with Constant Companion, I asked for the chicken fajita ($1.49) and a bean burrito (79 cents). I liked the fajita and burrito combination better than the taco and cheese tostada. It was more substantial.
I have yet to try the Mexican pizza, but I intend to do that on the recommendation of Marlo Gade. She was eating one the first time I stopped in Taco Bell, and she said it was great. Taco Bell will have a grand opening later on this month, when the drapes are installed.
John Serati, director of franchise operations, is quick to tell you that Taco Bell no longer uses coconut oil for frying. The organization switched to corn oil 18 months ago. He boasts of the real sour cream used at Taco Bell. He said the restaurant “canned” the ranch style dressing that used to add 500 calories to its salads for every three ounces used. And, he says, the restaurants no longer use Yellow Dye 5.