These Taco Bell fans feasted on global menu items for three days straight

Taco Bell recently hosted its annual international conference for franchisees, brand leaders and market teams, also known as TacoCon. For three days, these brand devotees discussed strategies, best practices and yes, ate a lot – in the name of innovation, of course. Here are some of the global menu items that they sampled.

The Steak and Poblano Rolled Quesadilla from Aruba, Costa Rica and Guatemala features fire-roasted poblano peppers, grilled steak, a three-cheese blend and Spicy Ranch sauce wrapped in a warm flour tortilla. Instead of the traditional fold, it's rolled and grilled for a consistent, melty bite, creating a more portable and elevated take on the classic quesadilla.

The Pineapple Dragonfruit Dream Refresca starts with a lemonade. Then it’s layered in silky vanilla creamer and comes a splash of pineapple syrup. Finally, it’s topped it with dragonfruit pieces for a vibrant pop of color and texture, transporting guests to a tropical paradise.

Taking inspiration from the United States, Spain introduced the Quesarito (aka quesadilla/burrito) with a local twist of Iberian bacon. Attendees tasted a Quesarito layered with warm nacho cheese sauce and melted cheddar cheese, loaded with bacon, beef, seasoned Mexican rice and crunchy nacho chips. It’s finished off with sour cream, “baconnaise” and a “swicy” (aka sweet and spicy) habanero barbecue sauce. 

Salted Caramel Churro Bites from the United Kingdom are similar to the American version – complete with a cinnamon sugar coating – but with salted caramel inside, so there’s no dipping required. Every bite is warm and crispy with a gooey indulgent center. 

A bestseller across the United States, the Strawberry Passionfruit Refresca comes with real pieces of strawberries and can be made with a green tea or lemonade base, allowing markets some flexibility with local flavor profiles. 

The Crispy Chicken Crunchwrap can be ordered in markets around the world. Southeast Asian markets, in particular, have localized it with innovations like Chipotle or Ghost Pepper sauces and grilled cheese toppings, while maintaining the recognizable Crunchwrap shape.

In the United States, a full-bodied cold brew topped with a purple-hued, horchata-inspired cold foam delivers bold coffee flavor with a smooth, velvety finish. It is one of three Cold Brew offerings introduced as part of the evolving Live Más Café experience.

Guests got to sample a U.S. favorite: Street Chalupas. Made with Quesalupa-inspired cheesy shells, the Chalupas are fried fresh, stuffed with mozzarella and pepper jack cheese between a flatbread and tortilla. Filled with slow-roasted Cantina chicken or grilled marinated steak, fresh onions, cilantro and creamy Jalapeño Ranch, they reimagine street tacos with a bold Taco Bell twist.

Perhaps the favorite of TacoCon, the Food Innovation team served guests the Butter Chicken Chalupa, which will be available across the United States later this year. The Chalupa is one of Taco Bell's most distinctive menu items, and in this rendition, it’s paired with the locally relevant butter chicken flavor profile from India, demonstrating how Taco Bell bridges local cuisines with Taco Bell favorites.