If you think of iconic American tacos, the crispy taco what most often comes to mind. This style, which also goes by the name of hard-shell tacos or crunchy tacos, is defined by the corn tortilla fried into a U shape, then stuffed with meat, lettuce, tomatoes, and cheese.

With breakfast options at select locations, to late night, the Taco Bell menu serves made-to-order and customizable tacos, burritos, quesadillas, nachos, vegetarian options, fountain drinks and desserts. Our specialties menu features all time favorites like the Chalupa Supreme, and the Crunchwrap Supreme.

Glenn Bell According to Pilcher, the original patents for preformed taco shells were awarded to Mexican restaurant owners in the 1940s. Despite this history, Glenn Bell, the founder of Taco Bell, is largely credited with the creation of hard shell tacos.

At your nearby Taco Bell restaurant you can find all of your favorite Mexican inspired tacos, from classic crunchy tacos and soft tacos to your new favorites like the Crunchy Taco Supreme, and Nacho Cheese Doritos® Locos Tacos.

Tacos dorados - tacos assembled with a soft tortilla, then rolled or pinched shut and fried whole until the tortilla turns shatter-crisp - have been a part of northern Mexican cooking for as long as tacos and frying oil have been around.

Despite this history, Glenn Bell, the founder of Taco Bell, is largely credited with the creation of hard shell tacos. Taco Bell, a white-owned company, took a Northern Mexican dish and the idea of Mexican restaurateurs to create pre-formed shells, and exploited them both for profit.

taco, an internationally popular hand-sized food item of Mexican origin combining seasoned meat, vegetables, and other fillings and served inside a folded or rolled corn or flour tortilla.

Taco Bell Mission Statement We take pride in making the best Mexican style fast food providing fast, friendly, & accurate service.

The hard-shell or crispy taco is a Mexican dish that developed in the United States. The earliest references to hard-shell tacos are from the early 1890s, and by the early 20th century this style of taco was available in Mexican-American communities across the US.

The argument for the hard shell is simple: It has more salt. And if American cooking has taught us anything, it's that a little more salt makes everything taste better. The spices of the shell complement the flavors held inside and add an extra kick to their punch.

It is because tacos are not always about being able to eating something 'neatly'. It is also about flavors, contrast and textures. Hard shells add a crunchy element to the dish that soft tacos cannot bring, in the same way the croutons bring a textural contrast to salads.

Juvencio Maldonado, a restaurant owner from Oaxaca living in New York, is sometimes credited as the original inventor of a hard shell taco-making machine, and received a patent for it in 1950.