Del Taco Copycat Recipes
Del Taco combines Mexican and American fast food with real cheddar, fresh-cooked beans, and hand-cut fries. Our copycats cover the Epic Burrito, Crinkle Cut Fries, and the Chicken Soft Taco — plus the signature Del Scorcho hot sauce.
3 recipes
Del Taco was founded in 1964 in Yucaipa, California by Ed Hackbarth and David Jameson. It was the first fast-food chain to combine Mexican and American fast food on the same menu — a quesadilla and a burger, a crunchy taco and crinkle-cut fries, at the same counter. Today there are about 600 Del Taco locations, concentrated in the Western US. Del Taco's main point of differentiation from Taco Bell is the use of real cheddar cheese (not processed cheese sauce), freshly cooked beans (made daily in-store, not from a can or mix), and hand-sliced avocado for guacamole. The Del Taco Epic Burrito is a Tex-Mex monster: seasoned beef, refried beans, rice, guacamole, sour cream, cheddar, and pico de gallo in a large flour tortilla. The crinkle-cut fries are a signature item — thicker than McDonald's, less heavy than Five Guys, with a specific slightly crispy exterior and soft interior. Our Del Taco copycats cover the Chicken Soft Taco, Crinkle Cut Fries, and Epic Burrito.
Frequently Asked Questions
How is Del Taco different from Taco Bell?
Del Taco uses real cheddar (shredded from a block, not processed cheese sauce), freshly cooked beans made in-store daily (not rehydrated), and fresh sliced avocado in the guacamole. The menu also runs American fast food alongside Mexican items — burgers, fries, and shakes sit next to burritos and tacos. Taco Bell doesn't do that. Del Taco is also less widespread (600 locations vs. ~8,000 Taco Bells as of 2026), so it's a regional loyalty item more than a national brand.
What makes Del Taco crinkle-cut fries different?
The crinkle cut creates more surface area than a standard fry, which means more crispy edges relative to the soft interior. Del Taco fries theirs in a canola/vegetable oil blend at around 350°F. At home: use a crinkle cutter (a wavy-blade tool, $8–12 at kitchen stores) to cut russet potatoes, soak in cold water 30 minutes to remove starch, dry thoroughly, and double-fry — first at 325°F for 3 minutes to cook through, rest 10 minutes, then at 375°F for 3–4 minutes for the crust.
What goes in a Del Taco Epic Burrito?
The Epic Burrito is a layered assembly: seasoned ground beef + refried beans + Mexican rice + guacamole + sour cream + shredded cheddar + pico de gallo, in a 12-inch flour tortilla. The key is layering (not mixing) so each bite has distinct components. Del Taco's beef seasoning is chili-powder-forward with cumin, garlic, and onion — similar to standard taco seasoning but with a slightly higher chili powder ratio. Warm the tortilla in a dry skillet before assembling so it's pliable enough to roll without cracking.
What is Del Scorcho and can I make it at home?
Del Scorcho is Del Taco's signature hot sauce: tomato-based with guajillo and cayenne peppers, vinegar, and garlic. It's spicier than Taco Bell hot sauce but not as intense as a straight habanero sauce — roughly 2–5 on a 10-point scale. A home version: blend 2 tbsp tomato paste, 3 tbsp white vinegar, 1 dried guajillo pepper (rehydrated), 1/2 tsp cayenne, 1/2 tsp garlic powder, 1/4 tsp cumin, pinch of salt, and 3–4 tbsp water. Thin to packet consistency.