What new food items is Taco Bell testing?

Taco Bell is testing new “Crispalupa” in Chicago

Taco Bell is experimenting with a new handheld concept called the Crispalupa. The product is currently being tested in Chicago, and it’s designed to emphasize texture by pairing Taco Bell’s taco-style filling with a fried, cheesy shell—the name is meant to signal that crisp, crunch-forward bite.

Why it matters: testing is a common way major chains validate demand for format changes without committing to a wider rollout. If guests respond well to the new shell concept, it can influence how Taco Bell builds future limited-time items, especially as the brand continues to launch smaller, snackable formats and variations on existing menu favorites.

For diners, the key takeaway is that Taco Bell’s next experiment appears to be less about a whole new ingredient lineup and more about rethinking the crunchy vehicle that delivers flavor. Chains often bet that a noticeable change in crunch, heat retention, and portability will translate into higher sales and better social sharing.

If you’re planning to try it, the most practical detail from the available information is the location scope: it’s not presented as a national release yet, but as a local test in Chicago, meaning availability elsewhere likely depends on future results.

Overall, the CrispaLupa test signals that Taco Bell’s product development remains focused on bold texture and incremental innovations to keep familiar flavors feeling fresh—without requiring customers to learn an entirely new ordering experience.