Foodie News
Remembering Pup N’ Taco: The Defunct Fast Food Chain That Left a Flavorful Legacy
When conjuring up memories of Southern California’s vibrant fast food scene, it’s hard not to feel a tinge of nostalgia for the beloved chain, Pup N’ Taco. With its unique menu and quirky branding, Pup N’ Taco was much more than just a place to grab a quick bite; it captured a slice of the culture and spirit of the 60s and 70s. Although this colorful chain has long since closed its doors, its legacy lingers on in the hearts and taste buds of many.
Origins: A Drive-In Dream
Founded in 1956 by Russell Wendell, Pup N’ Taco began as a drive-in restaurant that catered to the ever-growing appetite of Southern Californians for delicious fast food. Russell was no stranger to the food industry; he had already established a successful chain of doughnut shops called Big DoNut, known for their oversized pastries gracing the roofs of drive-in locations across Los Angeles. In 1965, the first Pup N’ Taco was unveiled in Pasadena, marking the official branding of a venture that would soon become a local staple.
A Menu of Marvels
Pup N’ Taco’s menu was eclectic and tantalizing, a reflection of its Southern California roots. Featuring an irresistible assortment, customers could enjoy tacos, tostadas, pastrami sandwiches, burgers, and a variety of hot dogs—hence the charming “pup” in the chain’s name. And let’s not forget the crispy french fries on the side, perfect for mopping up any leftover taco sauce!
To wash it all down, diners had options like R.C. Cola, root beer, and a delightful selection of flavored slushes, making it a one-stop destination for casual dining. The inviting yet casual atmosphere of the drive-in made Pup N’ Taco a family favorite, attracting customers of all ages.
The Rise and Fall of a Fast Food Icon
The popularity of Pup N’ Taco skyrocketed in the early 1970s, with the number of locations expanding rapidly. By January 1972, there were 50 sites across California, and a year later, this number grew to 62, showcasing the chain’s undeniable appeal. Much of the chain’s distinctive aesthetic can be attributed to Russell Wendel Sr., who designed many of the buildings, making them as memorable as the food served inside.
However, the charm of Pup N’ Taco attracted the attention of a larger competitor. In 1984, Taco Bell recognized the value of Pup N’ Taco’s prime real estate locations and purchased 99 of the chain’s stores. This acquisition effectively marked the end of Pup N’ Taco as we knew it, as many locations were rebranded to Taco Bell.
But not all hope was lost! A few operations in Albuquerque, New Mexico, managed to escape the deal and continued to operate under the name Pop ‘N’ Taco until they closed in 2013. These locations kept the spirit of Pup N’ Taco alive for a few extra years, serving up nostalgia alongside the tacos.
Legacy and Fond Memories
Today, the fast food landscape is dominated by familiar giants, but there remains a soft spot in the hearts of many for the quirky charm of Pup N’ Taco. For those who had the pleasure of enjoying a late-night snack or a weekend treat at one of their locations, memories of friendly service, savory tacos, and flavorful slushes will never fade.
While Pup N’ Taco may no longer be in business, its innovative approach to fast food and its dedication to the customer experience paved the way for many future establishments. It serves as a nostalgic reminder of a simpler time in culinary history.
As we look back, let’s celebrate the delightful days of Pup N’ Taco and hold onto the flavors of the past that defined an era in Southern California’s dining culture. Who knows? With the growing trend of retro diner concepts, maybe one day we’ll see the return of the iconic Pup N’ Taco, stirring up the love it once commanded. Until then, we can reminisce about the tasty tacos and nostalgic drive-in experiences that made this chain a cherished memory in the fast-food world.
Pup N’ Taco Relayed Links
(Wikipedia) https://en.wikipedia.org/wiki/Pup_%27N%27_Taco
Pup ‘n’ Taco: An Ideal SoCal Fast Food Chain https://www.howtoeatla.com/pup-n-taco-an-ideal-socal-fast-food-chain
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Food and Beverage
Survey Finds Cooking Oil Now Influences Where Many Americans Choose to Eat
A new survey suggests cooking oil is no longer just a kitchen detail. Coast Packing found that 43% of Americans say a restaurant’s cooking oil influences where they choose to eat.
Last Updated on April 2, 2026 by Daily News Staff
New national survey data suggests cooking oil is becoming a visible factor in restaurant selection, with younger diners showing the strongest preferences.
A new national survey suggests that cooking oil is no longer just a back-of-house decision for restaurants. It is increasingly becoming part of how consumers decide where to eat.
According to new data released by Coast Packing Company, 43% of Americans say a restaurant’s cooking oil influences their dining choice. The survey, based on responses from 1,005 U.S. consumers, points to a clear shift in how ingredient decisions are perceived by the public.
The strongest signal comes from younger diners. Among adults ages 18 to 34, 52% say knowing whether a restaurant uses Beef Tallow or seed oils affects where they choose to eat. Among consumers 55 and older, that number falls to 33%.
The preference gap also shows up when diners are asked to choose between two otherwise identical restaurants. In that scenario, 31% of adults ages 18 to 34 say they would choose the restaurant using Beef Tallow, compared with 19% of adults 55 and older.
The survey also found that 24.7% of diners prefer restaurants to use traditional animal fats such as butter or Beef Tallow, while 15.6% prefer seed or vegetable oils. That suggests ingredient choices once treated mainly as operational decisions may now be influencing brand perception, menu appeal, and customer loyalty.
For restaurant operators, the findings point to a broader change in consumer behavior. Diners, especially younger ones, appear increasingly interested in how food is prepared and what ingredients are used behind the scenes. That shift aligns with wider food industry trends that emphasize transparency, flavor, and traditional preparation methods.
Coast Packing says the data builds on years of tracking consumer attitudes toward animal fats. Earlier research showed growing openness to ingredients such as Lard and Beef Tallow, particularly among younger consumers who associate them with flavor and old-school cooking. This latest survey goes a step further by suggesting those views are now influencing actual dining behavior.
The findings also match broader market signals. Whole Foods Market’s 2026 food trend forecast identified Beef Tallow as an emerging ingredient gaining visibility, while analysts continue to project growth in the global tallow sector through 2030.
Restaurants are unlikely to overhaul kitchen practices overnight. Still, the survey suggests cooking oil is becoming more than a technical ingredient choice. For a growing share of consumers, it is part of the dining experience itself.
For more information, visit Coast Packing Company.
External Links
- Back to Flavor, Back to Tallow white paper
- Email to request the full survey results
- Coast Packing Company official website
- Coast Packing TasteMap
- Healthy Fats Coalition
Visit the Food and Drink section on STM Daily News for the latest food news, beverage trends, restaurant stories, seasonal recipes, culinary events, and community-driven lifestyle coverage.
Food and Beverage
JonnyPops Launches Refreshing New “No Sugar Added with Electrolytes” Mini Frozen Pops
JonnyPops is launching No Sugar Added with Electrolytes mini frozen pops—an organic, dye-free treat with hydration support—coming April 2026.
Last Updated on March 31, 2026 by Daily News Staff
JonnyPops Launches Refreshing New “No Sugar Added with Electrolytes” Mini Frozen Pops.
JonnyPops Launches Refreshing New “No Sugar Added with Electrolytes” Mini Frozen Pops
A better-for-you frozen treat meets hydration support in a grab-and-go mini format.
If you’ve ever reached for something cold after a workout, a long day outside, or when you’re just not feeling 100%, you’re not alone — and JonnyPops says its fans have been telling that story for a while.
The Minnesota-based frozen treat brand announced it’s expanding its No Sugar Added Minis lineup with a new option designed to be both refreshing and functional: JonnyPops “No Sugar Added with Electrolytes” mini frozen pops.
Fans asked for hydration-friendly pops — JonnyPops listened
According to the company, the new product was inspired by emails and social media comments from customers who were already using JonnyPops as a simple way to cool down and feel a little more hydrated.
JonnyPops says consumers shared stories about playing sports in the heat, spending time outdoors, or recovering from an illness — and how a frozen treat with hydration support would be the perfect pop for those moments.
That feedback led the brand to add electrolytes to its popular No Sugar Added Minis.
What’s inside the new minis
JonnyPops says the new “No Sugar Added with Electrolytes” minis are built around the same standards fans expect from the brand, including:
- Organic ingredients
- No artificial dyes
- No added sugar
- Electrolytes for hydration support
- Layered flavors designed for a fun, refreshing bite
“Consumers often share with us how JonnyPops is part of their everyday moments,” said Erik Brust, Co-Founder of JonnyPops. “We hope that these new frozen pops will be loved by our fans and enjoyed in all moments that need a refreshing treat.”
When you can find them
JonnyPops says the new minis are expected to hit stores in April 2026.
For updates on availability and additional product news, visit www.jonnypops.com and follow JonnyPops on social media.
About JonnyPops
JonnyPops’ tagline is “A Better Pop for a Better World!™” and the company says its mission is to make “delicious, magical products” while helping make the world a kinder place.
The brand notes its pops are free from artificial dyes, made in a peanut-free facility, and include a kind deed printed on every pop stick.
JonnyPops was founded in a St. Olaf College dorm room and sold its first pops at Twin Cities farmers’ markets and local cafes in 2012. Today, the company employs 200+ people, produces its frozen pops in-house, and is sold through major retailers across all 50 states.
Learn more at jonnypops.com or follow @jonnypops on Instagram.
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Last Updated on March 28, 2026 by Daily News Staff
(Family Features) If you’re in need of a soup outside the usual mushroom or celery varieties, turn to another springtime favorite: carrots. More than just a veggie you can serve with dip, they’re creamy, delicious and pair well with ginger in this Creamy Carrot Soup. Discover more easy recipes for family meals at Culinary.net.
Creamy Carrot Soup
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 2 cans (14 ounces each) carrots
- 2 cups broth of choice
- 1/2 cup brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons ginger
- 1/4 cup orange juice
- 1/4 cup heavy cream
- salt, to taste
- pepper, to taste
- honey
- BLT wraps, for serving
- In blender, blend canned carrots, including juices, until smooth. Transfer to pot and add broth.
- Mix in brown sugar, garlic powder, onion powder, ginger and orange juice. Bring to simmer then add cream. Add salt and pepper, to taste.
- Drizzle honey over each bowl. Serve with BLT wraps.
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