Bigger is better in new supersized restaurant offerings.
Taco Bell is beefing up its breakfast menu with the launch of Toasted Breakfast Burritos and innovating with its chalupa offerings by introducing the Triplelupa.
The Toasted Breakfast Burritos come in three varieties: Cheesy, made with eggs, nacho cheese sauce and sausage; Grande, featuring a double serving of scrambled eggs, three-cheese blend, potato bites, pico de gallo and a choice of bacon or sausage; and Hash Brown, including a choice of bacon or sausage, eggs, three-cheese blend and hash brown.
Taco Bell’s new Triplelupa combines three mini chalupas and includes double the seasoned beef of a regular chalupa to create “the longest shell in Taco Bell history,” the company said. The offering is also the brand’s first tear-apart menu item. The Triplelupa features a Nacho Cheese chalupa, Cheesy Chipotle chalupa and Chipotle chalupa in one.
McDonald’s is offering two new forms of its Big Mac burger: the Little Mac and the Double Big Mac.
The Little Mac includes one 100% beef patty topped with Special Sauce, lettuce, cheese, pickles and onions.
The Double Big Mac features four 100% beef patties with Special Sauce, lettuce, cheese, pickles and onions and an extra bun in between.
Taco John’s is betting on bigger with the launch of The Boss Burrito and The Boss Bowl, each filled with more than a pound of ingredients.
The Boss Burrito features a warm flour tortilla stuffed with a choice of grilled chicken or steak with cilantro lime rice, black beans, shredded cheddar cheese, chopped lettuce, sour cream and a choice of roasted corn and pepper salsa or pico de gallo.
The Boss Bowl includes a choice of grilled chicken or steak, cilantro lime rice, black beans, shredded cheddar cheese, chopped lettuce, sour cream and a choice of roasted corn and pepper salsa or pico de gallo.
Starbucks is bolstering its breakfast menu with two new breakfast wraps.
The Bacon, Sausage & Egg Wrap includes double-smoked bacon, sausage, cage-free scrambled eggs, cheddar cheese and sous vide potatoes all wrapped in a flour tortilla.
The Southwest Veggie Wrap features cage-free scrambled eggs, black beans, sous vide potatoes, cotija cheese, pico de gallo and jalapeño cream cheese wrapped in a salsa tortilla.
Smoothie King is serving new Metabolism Boost Smoothies, designed to help control appetite and enhance metabolism. Available in strawberry pineapple and mango ginger flavors, the smoothies contain 280 calories, 17 to 19 grams of protein and 7 grams of fiber per 20-oz serving.
The strawberry pineapple variety is made with strawberries, pineapple, protein blend, Gladiator Protein vanilla, fiber, kiwi apple juice blend and Metabolism Boost enhancer.
The mango ginger flavor contains mangos, organic ginger, banana, organic spinach, protein blend, Gladiator Protein vanilla, fiber, white grape lemon juice blend and Metabolism Boost enhancer.
Cheese is the star of four new dishes at On the Border Mexican Grill & Cantina.
The Cheesy Queso Enchiladas are cheddar cheese filled enchiladas with queso and pico de gallo.
The Texas Queso Fries feature queso smothered fries topped with melted white Mexican cheese, bacon crumbles, creamy avocado ranch dressing and sliced pickled jalapeños.
The Melted Queso Fundido offering includes melted Mexican and Monterey Jack cheeses mixed with caramelized onions, poblano peppers and diced chicken served with flour tortillas.
The Cheese-Smothered Steak Fajitas feature slices of mesquite-grilled 8-oz sirloin topped with melted Mexican white cheese, honey chipotle sauce, caramelized onions, peppers and pico de gallo.
Three new beverages are joining the Gloria Jean’s Coffee menu for spring.
The Vanilla Crème Latte combines espresso, steamed milk, Madagascar vanilla and vanilla custard sauce all topped with whipped cream and a caramel sauce drizzle.
The Golden Vanilla Cookie Chiller features a cappuccino base blended with Madagascar vanilla, vanilla custard sauce and Golden Oreo cookies finished with whipped cream and caramel sauce.
The Cherries & Crème Cookie Chiller is made with vanilla ice cream, cherries and Madagascar vanilla blended with Oreo cookies and topped with whipped cream and chocolate sprinkles.
Pollo Tropical is introducing Topped Tostones, featuring twice-fried plantains topped with a choice of four options.
The Topped Tostones with Chicken & Queso includes grilled, citrus marinated chicken, queso, tomatoes and jalapeños.
The Topped Tostones with Mojo Roast Pork features roast pork, sautéed onions and cilantro garlic sauce.
The Topped Tostones with Shrimp Creole includes grilled shrimp smothered in shrimp creole sauce.
The Vegan Topped Tostones are made with vegan Beyond Meat picadillo, sautéed peppers and onions.
New at Pinkberry is Acai Berry Frozen Yogurt, available both as a swirl and smoothie. The flavor is featured in a new combination including blueberries, banana, honey almond granola and a drizzle of honey.
Brazilian steakhouse Fogo de Chão is adding two new seasonal offerings to its Market Table menu.
The Citrus Chicken Salad features roasted, pulled chicken tossed with fresh citrus cream, sweet baby peppers, red onions and green scallions.
The Brazilian Potato Salad includes potatoes mixed with eggs, green peas, carrots, pickled red onion and scallions.
Wienerschnitzel has joined forces with Mondelez International, Inc. to develop three new Oreo Cookie Shakes in strawberry, coffee and mint flavors. The shakes blend soft-serve ice cream with Oreo cookies and are topped with whipped cream and cookie crumbles.