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Is this really the first Taco Bell review that I’ve done in June? The fast food chain has been introducing new items and bringing back old favorites at a relentless pace in 2026, but the past few weeks have been quiet.
That changed this week when Steak Fajita Street Chalupas, Slow-Roasted Chicken Fajita Street Chalupas, Chicken Fajita Nacho Fries, the Enchirito and Cinnamon Sugar Churros all hit Taco Bell menus.
“Fajitas have a way of making an impression, and we wanted to bring that same excitement and unmistakable flavor to the menu in a way fans can experience wherever they are,” Luis Restrepo, chief marketing officer at Taco Bell, said in the company’s announcement. “To us, it’s all about centering the savory peppers and onions that make fajitas so iconic and bringing that flavor to formats fans already love, so they get everything they crave without the sizzling spectacle.”
With the Juneteenth holiday, both my wife and I were off on Friday, giving her a rare look at the process of a Snackology Taco Bell haul. “Are you going to eat it all?” she asked me before I left to collect my order.
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What they cost
Two-packs of each flavor of Fajita Street Chalupas are $5.99, Chicken Fajita Nacho Fries are $5.49, an Enchirito is $4.29 and a three-pack of Cinnamon Sugar Churros is $1.99.
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According to my internal Snackology records, we last saw Street Chalupas in February, when Taco Bell rolled out the stellar Chicken Bacon Ranch Street Chalupas. Both varieties of the snack-sized chalupas are filled with “fajita-style peppers and onions” in addition to Jalapeño sauce and cilantro.
The Steak Fajita Street Chalupas were my favorite of the two. I’ve really grown to appreciate Taco Bell’s steak as an option in tacos, chalupas and even Crunchwraps over the past few months. It’s flavorful and really holds its own against whatever toppings and sauces it gets paired up with.
Steak Fajita Street Chalupas. / Snackology
I get that the “fajita” part of these new items is supposed to be the star of the show, but the soft peppers really didn’t do it for me. I much preferred the poblano peppers highlighted in last year’s Steak & Poblano Rolled Quesadilla.
Slow-Roasted Chicken Fajita Street Chalupas. / Snackology
Slow-Roasted Chicken Fajita Street Chalupas
If I have to choose between the Steak Fajita Street Chalupas and the Slow-Roasted Chicken Fajita Street Chalupas, I’m choosing the steak option. While the chicken version is good, it lacks the same flavorful punch that you get with steak.
Slow-Roasted Chicken Fajita Street Chalupas. / Snackology
The Slow-Roasted Chicken Fajita Street Chalupas also falls victim to the fate that often awaits any Taco Bell item filled with (non-nugget) chicken: The chicken gets overwhelmed by the sauce and, especially in the case of fajita-style peppers, toppings.
But, hey, it’s hard to go wrong with those “indulgent, cheesy Street Chalupa shells.”
I’ve had very few complaints about Taco Bell’s Nacho Fries since I fully discovered how awesome they are over the course of the last year ... but the Chicken Fajita Nacho Fries really didn’t have the spark I expect from this format.
Chicken Fajita Nacho Fries. / Snackology
All the usual elements are there — the crispy Taco Bell fries, the Jalapeño sauce, nacho cheese sauce, cheeses and sour cream — but the fajita-style peppers and onions once again get lost. Texturally something is missing, especially when compared to the Chicken Bacon Ranch Nacho Fries.
I gotta admit that up until this week, I had never heard of the Enchirito. According to the Taco Bell Wiki, there are few Taco Bell menu items with a deeper history, with the Enchirito first being introduced in 1970. As Taco Bell items go, the Enchirito is a basic one, just beef, refried beans and diced onions inside a tortilla that’s been “smothered in a flavorful, rich red sauce” along with melted cheese.
For the record, I’m pretty sure that any time Taco Bell mentions a “red sauce,” they’re just talking about Mild Sauce.
Enchirito. / Snackology
The Enchirito is dense. It’s hard to go wrong with this combo of ingredients, but I think the Enchirito is why I’m dragging as I write this post-lunch review ...
Churros! You all know that I love a sweet menu item, and the Cinnamon Sugar Churros might be the best we’ve gotten yet from Taco Bell.
Cinnamon Sugar Churros. / Snackology
While we’ve gotten Birthday Cake and Salted Caramel Churros in the past, the Cinnamon Sugar Churros stick to the basics. The best part? The addition of frosting filling running through every one. I’m still gonna keep pushing for a dipping cup of frosting, but this is also a pretty tasty development.
Steak Fajita Street Chalupas, Slow-Roasted Chicken Fajita Street Chalupas, Chicken Fajita Nacho Fries, Enchirito and Cinnamon Sugar Churros were provided to Snackology for this independent review.
Snackology is a publication of The Omnicosm.
Issue No. 262
Snackology is written and produced by Bill Kuchman. Copyediting by Tim Kuchman.
The Omnicosm founder. Snackology, Popculturology and The Cold Open writer. A Rochester, N.Y., native now living in the Washington, D.C., area. Won’t pass up a Genny Cream Ale.
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