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Taco Bell Is Combining Two of Its Most Beloved Menu Items — And It Drops May 21

Healthy Fact of the Day

The Cantina Chicken Mexican Pizza is one of Taco Bell's lighter options compared to beef-based menu items — slow-roasted chicken is lower in saturated fat than seasoned ground beef, and the fresh toppings like purple cabbage and pico de gallo add fiber and vitamins. If you're watching sodium, pairing it with water instead of a fountain drink and skipping an extra side keeps the meal more balanced. The new Jalapeño Citrus Salsa is also a flavorful, low-calorie way to add heat and brightness without reaching for something heavier like sour cream or a creamy sauce.

Two Taco Bell fan favorites are becoming one.

Taco Bell officially announced yesterday that the Cantina Chicken Mexican Pizza is dropping nationwide on May 21 — the first time the chain has ever combined its slow-roasted Cantina Chicken with the iconic Mexican Pizza format. Taco Bell Rewards Members get early access starting May 19 through the app. Alongside it, a brand-new Jalapeño Citrus Salsa sauce packet is debuting across the entire Cantina Chicken lineup.

Both items are limited time only.

What’s on the Cantina Chicken Mexican Pizza

The new pizza keeps what makes the original iconic — the crispy tortilla shells, the layered build, the melted cheese — and introduces an entirely new flavor profile on top.

The Cantina Chicken Mexican Pizza is built with:

  • Slow-roasted Cantina Chicken — the same tender, flavorful chicken that’s become a fan favorite since the Cantina menu launched
  • Black beans and green chile sauce between two crispy tortilla shells
  • Three-cheese blend melted throughout
  • Shredded purple cabbage and fresh pico de gallo on top

It’s a noticeably different experience from the original Mexican Pizza’s beef-and-bean combination, trading the rich, savory base for a lighter, more vibrant build that plays up fresh toppings over heavy sauce.

“The Mexican Pizza is iconic for a reason. It’s that perfect layering of crispy, saucy, cheesy nostalgia that fans have loved for years, so we didn’t want to reinvent it, we wanted to build on it,” said Liz Matthews, Taco Bell’s global chief food innovation officer.

The New Jalapeño Citrus Salsa

The bigger surprise in today’s announcement might be the sauce.

Taco Bell is introducing an all-new Jalapeño Citrus Salsa sauce packet — a sweet-and-spicy blend of bright citrus, red jalapeños, and guajillo chiles. It’s joining the Avocado Verde Salsa as the second sauce included with every Cantina Chicken menu item, and it’s available à la carte for $0.20 per packet.

The guajillo chile is worth noting here. It’s a dried Mexican chile with a mild, fruity heat — less about fire and more about depth and complexity. Combined with citrus and red jalapeños, the salsa sounds like a genuinely interesting condiment, and one that will work well beyond just the new pizza.

Early Access for Rewards Members

Taco Bell Rewards Members can order the Cantina Chicken Mexican Pizza and try the new Jalapeño Citrus Salsa through the app starting Tuesday, May 19 — two days before the nationwide launch. If you’ve been waiting for a reason to download the Taco Bell app, this is a solid one. Prices may vary on early access orders.

This Is Just the Beginning for Mexican Pizza

Taco Bell has been clear that the Cantina Chicken Mexican Pizza is only the first move in a broader Mexican Pizza evolution that was teased at Live Más Live in March. More Mexican Pizza innovations are still on deck, though no additional details have been shared yet. The brand describes it as “the next chapter” of the menu item — suggesting the Cantina version is a proof of concept for what’s possible with the format rather than a one-off.

The Bottom Line

The Taco Bell Cantina Chicken Mexican Pizza and Jalapeño Citrus Salsa launch nationwide May 21 for a limited time. Taco Bell Rewards Members get early access May 19 through the app. If you’re a fan of the original Mexican Pizza or the Cantina Chicken lineup, this one brings both together in a way that’s genuinely new — not just a topping swap.

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“Always let your meat rest before slicing.”

Whether you're roasting a chicken, grilling steak, or baking pork tenderloin, letting cooked meat rest for 5–10 minutes before slicing allows the juices to redistribute evenly. This simple step keeps your meat juicy and tender, ensuring every bite is flavorful and moist. Bonus: It gives you a moment to plate your sides or garnish for a perfect presentation!

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