Before the first Taco Bell opened in Downey, California, in 1962, Glen Bell owned and operated several other restaurants, including Bell’s Drive-In and Bell’s Hamburgers and Hot Dogs in San Bernardino. His life of serving quick-service Mexican-inspired fare began in 1951 at Bell’s Hamburgers and Hot Dogs, where he decided to sell hard-shell tacos to distinguish himself from his rivals (notably McDonald’s, which also took root in San Bernardino). Later, Bell was a member of partnerships that owned Taco Tia (1954–56) and El Taco (1958–62), both of which had multiple southern California locations. After selling his stake in El Taco, he became the sole proprietor of Taco Bell and opened the first location at 7112 Firestone Boulevard in Downey, in a modest 20 by 20 foot stucco building.

Taco Bell expanded quickly, gaining its first franchise, retired Los Angeles policeman Kermit Becky, in 1964 and its 100th restaurant located at 400 South Brookhurst, Anaheim in 1967. Three years later, Bell took the company public; by then it had a total of 325 restaurants located across the West region of the United States. In 1978 PepsiCo Inc. purchased 868 Taco Bell restaurants for about $125 million. It was this sale that began Taco Bell’s shift from a regional hit to a national sensation. Official website: https://www.tacobell.co.in/meals.html

Over the past several years, Taco Bell has positioned themselves as one of the best fast food chains for healthy food, making strides to offer customizable options across their menu for their health-conscience customers.