Taco Bell

Why are you reading this? Don’t mean that to sound unwelcoming, it’s just that you definitely already know what Taco Bell is. You’ve been seeing it in TV shows and movies your whole life. You're as familiar with the brand as you could possibly be without actually setting foot inside one of its restaurants. It exists in that weird uncanny place between familiar and foreign, feeling like more a part of the on-screen world than the real one. Until now.

Taco Bell’s plans to open ten Scottish spots in the next five years begin where all grease-dripping, artery-clogging, so-bad-it’s-goddam-glorious fast food belongs: Glasgow’s Sauchiehall Street.

Taco Bell essentially make an art form out of finding ways to combine spice and cheese. Wrapped up in soft tortillas or melted over crunchy nachos, cooked up with chicken, pork, beef or veg. Whatever you order, it’s pretty much guaranteed to come dripping in cheese and full of firepower. And we wouldn’t have it any other way.