Taco Bell in Mexico? Why not? It’s not Mexican food there either
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Leaving the taco shop, I might have assumed that familiar weight in my gut was a sign of gastrointestinal distress to come. But it was probably guilt that I had bypassed one of the many mama-y-papa taquerias and instead chosen the first Taco Bell to open in Mexico after a 15-year absence, writes Oscar Avila for the Chicago Tribune.
Since opening in the United States in the 1960s, Taco Bell has taught Americans the Mexican art of cramming stuff in tortillas. Now they’re on the menu everywhere from school cafeterias to McDonald’s drive-thrus. You might not know Spanish, but you know ‘taco.’