Restaurants

Reader: For whom the Taco Bell Toils

Taco Bell has introduced two new sauces, which Jenn Wohletz reviewed here yesterday. But the chain's most fiery condiment is very, very bland compared to the comments her post inspired, including this one from Joe: Good bet that if these sauces were served at a "respectable" Mexican restaurant (like Tacos...
By Patricia CalhounDecember 15, 2010
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Taco Bell has introduced two new sauces, which Jenn Wohletz reviewed here yesterday. But the chain’s most fiery condiment is very, very bland compared to the comments her post inspired, including this one from Joe:

Good bet that if these sauces were served at a “respectable” Mexican restaurant (like Tacos y Salsas, whose sauces are vastly overrated), the auther wouldn’t know the difference. But, hey, this is big, evil Taco Bell, and WW can’t resist the knee-jerk urge to bash them…

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Patricia Calhoun is editor-in-chief of Westword, the alt-weekly she co-founded in September 1977. She’s been inducted into the Colorado Press Association Hall of Fame, the Association of Alternative Newsmedia Hall of Fame and the Colorado Restaurant Association Hall of Fame. She’s also received dozens of local, state and national awards for writing, including first place for feature writing and first place for column writing with the Society of Professional Journalists. Patricia is a weekly commentator on Colorado Inside Out, PBS 12’s public affairs roundtable, which has won two Emmys.

patricia.calhoun@westword.com
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