It appears that they would later fry this version, and dub it a chalupa. However, in the early days of gorditas, they didn’t include the hard outer shell stuck on by cheese and had a flatbread that was used for the exterior. Since then, it’s been spun off into various variations, including the bacon gordita, Baja gordita, the cheese gordita, and the double cheese gordita, and a myriad of other variations. This makes it a standard in the restaurant for more than twenty years. The first gordita smash hit Taco Bell, as best we know, was in 1998. It was my favorite with the beef, and I would recommend sticking with the gordita just as it is. Then there is a flatbread that has been bonded onto the shell using cheese. It is claimed that the sauce is a ranch-style sauce, but I’m not sure. Inside the inside, you’ll find your usual beef lettuce, cheese, and this mayonnaise-like sauce packed into a crispy taco shell. (Technically “gordita”, but I’m not going to cut hairs over it.) However, I receive an ice cream cone out of it and I think I’ve got that going for me. However, today I’m embarking on this journey of testing tacos on your behalf. There’s nothing particularly appealing about it, and truthfully that’s the reason why I’ve not considered trying it. However, the gordita crunch of Taco Bell is basically a taco that’s wrapped in flatbread. Genuine gorditas have little to no resemblance to the Taco Bell version – they’re thicker and much more like a corncake pita, where the filling is actually stuffed inside the pocket. The gordita is a great illustration of a gimmick that was first introduced. They’re known for fast, cheap, Mexican-inspired(ish) gimmicks. Taco Bell’s Gordita Crunch: Taco Bell isn’t exactly known for its authentic Mexican food.
Does Taco Bell still have the cheesy gordita crunch 2021?
Does Taco Bell still have the gordita crunch?
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