To celebrate the start of summer, TacoTime is dialling up the heat with the debut of its new Rancho Ancho Burrito. However, this isn't just another spicy burrito. Along with traditional Tex-Mex toppings, the wrap is also stuffed with whole, fluffy tater tots.
The Rancho Ancho Burrito is a fiery new option from TacoTime, available for a limited time this summer. The burrito is filled with chicken, shredded cheddar cheese, pepper jack cheese, yellow corn, green onion, sour cream, and spicy ancho sauce. Along with these flavourful ingredients, the burrito also includes TacoTime's signature Mexi-Fries, which are essentially seasoned tater tots.
When discussing the new menu item, TacoTime's Senior National Marketing Manager Aubrey Caruth explained, "TacoTime is constantly looking to create dishes that put a big smile on our customers' faces and serving quality fresh food at a great value."
Spicy Tater Tot-Stuffed Burritos
TacoTime's New Rancho Ancho Burrito is Filled with Mexi-Fries
Trend Themes
1. Spicy Burritos - Spicy burritos present an opportunity for restaurants to add a kick to traditional Tex-Mex dishes.
2. Stuffed Burritos - Stuffed burritos offer a new way to incorporate different ingredients and flavors into a classic Mexican dish.
3. Seasoned Tater Tots - Seasoned tater tots provide a unique twist to traditional side dishes and give fast-food chains the opportunity to innovate their menu offerings.
Industry Implications
1. Restaurant - The restaurant industry can capitalize on the trend of spicy and stuffed burritos by creating new menu items that cater to customers' desire for bold and flavorful options.
2. Fast Food - Fast food chains can seize the opportunity to introduce seasoned tater tots as a distinctive side dish that sets them apart from competitors and attracts customers looking for innovative flavors.
3. Mexican Cuisine - The Mexican cuisine industry can embrace the trend of spicy and stuffed burritos by exploring new combinations of ingredients and spices to create unique and exciting flavor profiles.