An effective fast-food experience hinges on texture. Mouthfeel. Most fast food is rough and salty or mushy and gelatinous. But rarely the twain shall meet in one package. Except, of course, for the double-tortilla, hard-soft, cheesy, beefy, sturdy, peerless Cheesy Gordita Crunch, Taco Bell's perennial off-menu, on-point secret weapon.