Baja Midnight, Quesocrisp Taco, and more: what’s coming to Taco Bell in 2025

Taco Bell announced a slate of new menu items and plans for the brand at its second annual Live Mas event, which took place in New York City on Tuesday.

Here’s what Taco Bell fans can expect on menus in 2025.

• Mountain Dew Baja Midnight: A sweet and refreshing blast of passionfruit flavor combined with the familiar tropical lime flavor of Baja Blast.
• Milk Bar Birthday Cake Churros:  A little treat filled with birthday cake frosting and topped with bright pink confetti sprinkles.
• Quesocrisp Taco: An all-new taco with a shell made out of crispy cheese.
• Toasted Cheddar Street Chalupa: A cheddar-baked shell, a layer of crispy cheese toasted on the outside for the perfect crunch and a brand-new Chile Lime Crema Sauce that brings a punch of flavor. It’s packed with street-inspired flavors fans love, with their choice of slow-roasted chicken or marinated grilled steak, topped with diced onions and cilantro, and served in pairs of two.
• Decades Menu: After bringing back nostalgic fan favorites last year, the brand will do it again with products on menus in the early 2000s and 2010s, including the Cool Ranch Doritos Locos Tacos and Double Decker Taco.
• Grilled Cheese Burrito with shredded beef: Everything fans love about the Grilled Cheese Burrito now featuring shredded beef.
• Flamin’ Hot Burrito: An all-new burrito featuring nacho cheese sauce, Flamin’ Hot Fritos, reduced-fat sour cream, seasoned beef and new Flamin’ Hot rice wrapped in a warm tortilla.
• Rolled Poblano Quesadilla: Marinated steak, slow-roasted chicken and poblano peppers rolled into one quesadilla.
• Crispy Chicken: Crispy Chicken Nuggets are returning after making a splash on menus in late 2024. In addition to a la carte options, there will also be Crispy Chicken Burritos and Tacos hitting menus in U.S. and Canada locations this year alongside Avocado Ranch and Spicy Ranchero Sauce.
• Mike’s Hot Honey Diablo Sauce: Taco Bell teams up with Mike’s Hot Honey to create the bold and spicy Mike’s Hot Honey Diablo sauce, heading to menus later this year with Crispy Chicken Nuggets.
• Caliente Cantina Chicken Menu (available now): Taco Bell is turning up the heat with the Caliente Cantina Chicken Menu, a bold new twist on its fan-favorite slow-roasted Cantina Chicken. Featuring the all-new Caliente Sauce, made with red jalapeños for the perfect balance of spice and flavor, this limited-time menu brings fiery excitement to fan-favorite items.
• Steak and Queso Crunchwrap Sliders (available now): The perfectly portable sliders elevate the iconic menu item with grilled marinated steak, creamy chipotle sauce, Pico de Gallo, cheddar cheese and a mini tostada wrapped up in grilled flour tortillas and are served as a fun-sized pair of two alongside the perfect dipping component: Green Chile Queso.
• Luxe Cravings Boxes: Taco Bell introduced the $5, $7 and $9 Luxe Cravings Boxes earlier this year, aligning with Taco Bell’s mission to deliver more flavor, more choices and more value for every fan. More value options will soon be available.

The brand also pulled back the curtain on its test kitchen and showed attendees what new innovations could be added to menus.

• Weak Knees Fire: Taco Bell is working with Brooklyn-born condiment brand Bushwick Kitchen on a new sauce—Weak Knees Fire—that combines the iconic Fire sauce with Bushwick Kitchen’s Weak Knees Gochujang Sriracha. The sauce is smokey, spicy and has a pop of citrus.
• Zab’s Hot Ranch: Zab’s Hot Sauce specializes in craft hot sauces using the Datil Pepper, known for a lingering slow burn. Taco Bell is working with Zab’s to create a new sauce—Zab’s Hot Ranch—that takes the flavors that Zab’s is known for and adds Taco Bell’s Spicy Ranch sauce.
• Purple Chile Sauce: A rich purple sauce featuring three unique chiles: Ají Panca, Habanero and Ghost Pepper. At the tasting experience, this sauce required
• Crispy Fajitas: Tempura battered crispy bell pepper, onions and jalapeños paired with white habanero ranch for dipping.
• Queso Fundido Rolled Chicken Taquitos: Crispy taquitos stuffed with chicken with a green chili queso fundido for dipping.
• Short Rib Chile Relleno Burrito: Anaheim green chile stuffed with melted cheese and short rib beef.
• Brisket Taco: A taco featuring slow-roasted brisket, shredded cheese and purple cabbage.
• Poutine Fries: A bed of seasoned fries topped with slow-roasted pork, savory gravy and cheese curds.
• Ube Strawberry Cookie: A crisp and chewy sugar cookie stuffed with rich vanilla ube cream featuring strawberry pieces in the cookie and filling, plus a flurry of sprinkles.
• Mexican Pizza Empanada: Everything fans love about the cult classic Mexican Pizza inside a flakey crispy empanada.
• Mini Taco Salad: A bite-sized version of the taco salad that was on Taco Bell menus from 1984 to 2017 with added salsa verde and lime.
• Tacodilla: An oversized taco shell made with a corn flour tortilla filled with carne asada, melted cheese and guajillo pepper sauce. It is grilled to perfection and inspired by traditional Mexican street food.
• Salted Caramel & Toffee Cream Empanada Bite: A twist on the beloved Caramel Apple Empanada featuring salted caramel and toffee cream.

“For more than 60 years, Taco Bell has been crafting bold, beautiful flavors that ignite cravings and redefine what’s possible. Our fans inspire us to push boundaries, break the rules, and explore the limitless potential of flavor. We’re not just making food; we’re creating experiences that surprise, delight, and keep people coming back for more,” Taco Bell’s chief food innovation officer, Liz Matthews, said during the event.

Taco Bell isn’t just expanding its menu; its restaurants are expanding as well. The brand aims to triple its international store count by 2030 and have each US restaurant generate $3 million in revenue, up from $2.2 million.