KANSAS CITY, Mo. – In 2015, Americans ate more than 4.5 billion tacos, according to National Taco Day.com, so it makes sense that foodservice operators are using the occasion to capitalize on culinary trends to encourage consumers to dine out.


In some cases, this has meant stepping outside the shell to embrace innovations in other Mexican food creations. For example, Taco Bell restaurants in Canada are offering the Steak Doubledilla, a twist on the Mexican-themed restaurant chain’s quesadilla. The Doubledilla features a double portion of marinated steak, creamy jalapeno sauce and a three-cheese blend grilled in a flour tortilla.

Other foodservice operators hope to boost restaurant traffic by adding premium ingredients to menu staples. Qdoba Mexican Eats recently added the Outlaw Knockout Taco, which includes slow-smoked brisket, the chain’s lineup of Knockout Tacos.

“With the introduction of Smoked Brisket, we’re bringing even more versatility and flavorful options to our menu,” said Keith Guilbault, president of Qdoba Mexican Eats.

Finally, meal deals are the ticket for foodservice operators such as El Fenix, which is offering a “create your own” Taco Plate with a choice of a soft or crispy taco shell to stuff with either beef picadillo or seasoned chicken, and a side of rice and beans.