Our Thing +
Their Thing =
A Whole New
Kind of Thing
Introducing TBX — A new program* that supports emerging culinary talent and opens the door to co-create the future of tacos with Taco Bell.
Our back of house just got bigger
Together, we’re taking tacos to new places.Everything we create in our Test Kitchen is done out of a deep love for the classics. We take from what is and add a little “what if?” But new ideas don’t just happen here. Chefs all across the country are pushing the limits of what’s possible on our plates every day.
That got us thinking: what if we opened up our kitchens to some of the best emerging chefs in the country? We’d get A Whole New Kind Of Thing – TBX.
To start, the TBX program will support emerging culinary talent by feeding selected chefs with Taco Bell gift cards and exclusive merch*. But it’s not just about free food. Being a member of TBX means you’re on the shortlist for all kinds of unique opportunities – some may even have the chance to co-create new items for the Taco Bell menu.
Sound good? Apply now.
Who We’re Working With
Jennifer Hwa Dobbertin
Best Quality Daughter - San Antonio, TX
Despite her immaculate technique and pristine aesthetics on and off the plate, Jenn's approach to food is fun and approachable above all else. Her Asian-American concept Best Quality Daughter is a rising star in the exploding San Antonio food scene. Jenn recently received a James Beard Foundation nomination for Best Chef in Texas.
Reuben Asaram
Reuby - Philadelphia, PA
Chef Reuben Asaram's cooking defies categorization. His Philadelphia-based concept Reuby seamlessly blends Mexican and Indian flavors to create something totally new. Born in India and raised in New York, chef Reuben's food is as colorful as his personality (and wardrobe). His customers love him for his bright personality and ability to deliver multiple layers of texture and flavor in every bite.
Lawrence Smith
Chilte - Phoenix, AZ
This former professional football player’s food is rooted in experimental Mexican cuisine but draws influences from all over the world. Chef Lawrence's fine dining techniques and street food instincts elevated his Phoenix Arizona based restaurant Chilte to the national stage, recently named one of the Best New Restaurants in the Country by both Esquire and Bon Appetit.