logo
After Being Roasted Over His Taco Bell-Themed Proposal To Selena Gomez, Benny Blanco Has Finally Defended Himself

After Being Roasted Over His Taco Bell-Themed Proposal To Selena Gomez, Benny Blanco Has Finally Defended Himself

Buzz Feed18-03-2025
Benny Blanco has addressed his Taco Bell-themed proposal to Selena Gomez, and I'm just surprised it took this long.
While Selena and Benny may be a polarizing couple to some, there is no doubt that the two are super duper in love. After getting engaged at the end of last year, there's been no shortage in the number of pubic displays of affection from the happy couple — whether it's on the red carpet at the Oscars, or in queso-themed Valentine's gifts.
Now, in a new interview with Rolling Stone, Benny and Selena sat down to talk all things romance — including their upcoming wedding.
When questioned about their plans for the big day, Benny and Selena said that they're taking things slowly. Explaining Selena's habits, Benny said, 'I think every day she's planned a new wedding in her head. We're very much 'take it one day at a time'-type of people. We're still not over this moment. Literally, while you were talking, she was sitting there staring at her ring.'
Selena then clarified that her priority was her music, saying, 'Also, I genuinely feel like this is such a special time that we get to apply it to this album and really just pour our heart into it, and completely translate what we feel and bring it to the world. That's my main focus right now, at least.'
The interviewer then questioned Benny about his decision to include Taco Bell in his proposal. And in case you missed it, this was in reference to the pics Selena posted when the two got engaged. Fans did not fail to notice the multiple Taco Bell boxes to the side — which wasn't totally a surprise, given how much Selena loves the fast-food chain.
While fans online definitely roasted Benny for using a couple of Crunchwrap Supremes to propose to the love of his life, the Rolling Stone interviewer praised the move, saying that it added to 'how ordinary' it felt 'in the best way'. Benny agreed that he and Selena are 'not elaborate,' and that the Taco Bell represented that. 'I think people think we're like, this thing in Rolls Royces,' he said.
'We literally play, like, N64 and order Dominos,' Benny continued. 'We're just living our life every day. There's not this whole elaborate thing. I think we're very lucky to be surrounded by such great people, and we've still just been enjoying so much. It feels like we got engaged yesterday, but also feels like we got engaged 20 years ago. I've known her since she was 18, and so it's like we got all that stuff out of the way. By the time we're dating, it's like, whoa. My biggest regret is that we didn't get to do this earlier, like we waited this long to be together. But I know it was perfect and it was right.'
Selena agreed completely, confirming that, 'Everything happens for a reason.' And you definitely can't argue with that.
Was I grossed out by the queso bath on Valentine's Day? Yes. Do I 100% believe these two are soulmates? Also yes. Let me know if you do too in the comments. And if you want to read the full Rolling Stone interview, you can find it here.
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Ariana DeBose says mom Gina Michelle DeBose has died of complications from ovarian cancer at 57

time22 minutes ago

Ariana DeBose says mom Gina Michelle DeBose has died of complications from ovarian cancer at 57

Ariana DeBose's mother Gina Michelle DeBose died Sunday morning "due to complications with stage 3 ovarian cancer," the actress and singer said this week. The "West Side Story" and "Love Hurts" star took to Instagram on Tuesday, posting a carousel of photos and a touching tribute to her "gorgeous, hilarious, outspoken, warrior queen Mother." "I couldn't be more proud of her and how she fought this insidious disease over the past 3 years. She was 57 years young," DeBose wrote in the caption. "She was my favorite person, my biggest fan and toughest critic. My best friend. She was my date to every important moment in my professional and personal life - and I wouldn't have it any other way," the post continued. "It had always been the two of us for as long as I can remember." DeBose said her mom "fought like hell to give me a good life, a good education and every opportunity in the world. I wouldn't be where I am without her." The Academy Award winner recalled a moment from her 2022 Oscars acceptance speech -- delivered after winning the award for best supporting actress for her role as Anita in "West Side Story" -- writing, "I meant it when I said my Oscar 'is just as much hers as it is mine.'" DeBose also highlighted her mom's purpose in life, to educate young people. "She passed just shy of delivering 30 years of service as a public school teacher," she wrote. "She was beloved and incredibly respected by her colleagues and students alike. The greatest advocate for the underdog, a believer in arts education and the smartest person I know - with a willingness to speak her mind regardless of the consequences." She added that her "greatest and most proud achievement will always be to have made her proud." In one of the carousel photos, DeBose left a detailed note outlining where people could donate in her mother's memory. "Details for a celebration of her life will be made available in the coming weeks," the note read. "At this time, I ask that my family's privacy be respected." A representative for DeBose did not immediately respond to ABC News' request for comment. What to know about ovarian cancer Ovarian cancer is the second-most common gynecologic cancer in the U.S., according to the Centers for Disease Control and Prevention. According to the agency, the disease "causes more deaths than any other cancer of the female reproductive system." While most women who are diagnosed with ovarian cancer are not at high risk, according to the CDC, there are many factors that could potentially increase a woman's risk for ovarian cancer, including a family history of the disease; a genetic mutation such as BRCA1 or BRCA2, "or one associated with Lynch syndrome"; a history of breast, uterine or colon cancer; or a diagnosis of endometriosis, described by the CDC as a condition where tissue from the lining of the uterus grows elsewhere in the body. Those who are middle-aged or older, people with an Eastern European or Ashkenazi Jewish background, or those who have never given birth or who have had issues getting pregnant may also be at increased risk for ovarian cancer. Symptoms can include abnormal vaginal bleeding, pelvic pain or pressure, bloating, a change in bowel habits, or "feeling full too quickly, or difficulty eating." Knowing risk factors is imperative as the Pap test does not screen for ovarian cancer, and the CDC says "there is no reliable way to screen for ovarian cancer in women who do not have any symptoms."

Consider the Crunchwrap
Consider the Crunchwrap

Eater

time3 hours ago

  • Eater

Consider the Crunchwrap

The Crunchwrap Supreme is a feat of both texture and engineering. To create the Taco Bell classic, which — like Eater — turned 20 years old this year, a large flour tortilla is layered with seasoned beef and thick nacho cheese sauce, a crispy tostada shell, shredded lettuce, diced tomatoes, and tangy sour cream before being meticulously folded into its signature hexagonal shape and griddled to hold all the elements together. The tostada shell serves both as a crunchy textural delight and a way to separate the warm and cold elements. And since its debut in 2005, it's quickly become not only one of Taco Bell's most popular items, but also one of the most successful — the chain sold more than 100 million Crunchwrap Supremes in 2024 alone, according to a representative for the company. But it's also, perhaps more excitingly, kind of everywhere. It's become a form factor that independent chefs around the country are obsessed with, stuffing their versions with chili or shawarma or sushi ingredients. A quick scan of Instagram and TikTok will surface thousands of videos of people attempting to make Crunchwraps at home, or experimenting with different fillings and a range of wraps beyond the tortilla. The Crunchwrap Supreme has transcended its fast-food origins, and has become fully subsumed into the greater American dining canon alongside dishes like the Big Mac, peanut butter and jelly sandwiches, and apple pie. Trends tend to trickle down from fine dining to fast food — just look at the history of the molten chocolate cake. The Crunchwrap Supreme is one of the few, rare examples where a trend traveled the other way, working its way, over the past 20 years, to the menus of beloved independent restaurants. Bryan Weaver, the chef and co-owner of Redheaded Stranger in Nashville, Tennessee, added a few variations on the Crunchwrap to his menu five years ago. 'I'm indebted to Taco Bell,' he says. 'I used to go twice a week with my mom.' Weaver's versions showcase upgraded ingredients like house-made flour tortillas and hot sauce. He also goes rogue from the traditional Crunchwrap setup by leaning on Fritos and crispy rice for the crispy element, instead of a tostada shell. He includes fillings like fresh guacamole and a meaty chile colorado. Another twist? Inspired by costra de queso-style tacos, Weaver's take on Crunchwraps arrive wrapped in a layer of melty, griddled cheese on the outside. Making Crunchwraps with higher-quality ingredients has paid off for Centro, the popular Mexican mini-chain in Minneapolis, says owner and CEO Jami Olson. Each location makes three variations, which are known as Centro Crunches, featuring ingredients like from-scratch queso and cheddar jack cheese in the classic version, braised beef and Chihuahua cheese in the birria version, and crispy fried chicken in the Cool Ranch Chicken Crunch. Chefs around the country have found a lot of success cooking up cultural variations on the Crunchwrap. Though both Redheaded Stranger and Centro's versions of the Crunchwrap are pricier than the version available at the drive-thru (they are $12 and $13.50 to $14.50 respectively, compared to $5 to $7 at Taco Bell), they've proven to be financial juggernauts for both restaurants. Weaver says they are one of the best-selling items on the menu, at 100 a day on average. 'It's by far the busiest station in the kitchen,' he says with a laugh. The Crunches did so well for Centro that the restaurant group sold over $1.4 million dollars' worth in 2024 alone, says Olson. Olson launched a delivery-only ghost kitchen concept called Hippo Pockets, dedicated to making the hexagonal item, and given its popularity, she's now opening the first Hippo brick-and-mortar that will serve an exclusive menu of bubble tea and 11 types of tortilla-wrapped Pockets — including the Minnedelphia, which comes stuffed with steak, mushrooms, bell peppers, and jalapeño cream cheese. Other chefs around the country have found a lot of success cooking up cultural variations on the Crunchwrap. At Night + Market in Los Angeles, Kris Yenbamroong makes a Thai-influenced version where the seasoned beef and nacho cheese are replaced with a spicy krapow chicken and a khao soi queso. Señor Sisig, the beloved Filipino restaurant and food truck in the Bay Area, made a splash when it first opened with its Crunch-a-dilla that came stuffed with lettuce, guacamole, and lots of pork sisig. At Wave Asian Bistro in Mount Dora, Florida, the kitchen team has made headlines for their sushi-inspired version that includes sushi rice, cream cheese, spicy tuna, spicy crab, and avocado and is stuffed into a giant sheet of nori before being deep-fried. Chef Antony Nassif says people drive from all over to experience his $30, 1.5-pound, Lebanese take on a Crunchwrap at his New York City restaurant, Hen House. Nassif wanted to do something 'big and flavorful,' so he stuffed his version with a slow-roasted lamb shawarma, cilantro-garlic potatoes, a full cheese curd blanket, garlic sauce, and lots of tomato salad and cabbage. The fillings are griddled inside of a long and thin village-style bread instead of a tortilla. 'It's very cheffy and easily feeds two to four people, but I've had crazy people come in and crush a whole one.' Olson says Centro first started serving its Crunches during the COVID-19 pandemic lockdowns in 2020, when diners were looking for 'easy, nostalgic, craveable things.' Many agree that the pandemic helped kick off the nationwide Crunchwrap fervor. In April 2020, recipe developer Farideh Sadeghin posted a video to the Munchies YouTube channel featuring her making a version of the Crunchwrap Supreme in her apartment kitchen. (The video, shot in mid-March before lockdowns, concluded with Sadeghin noting that 'While we're getting through this, you might as well cook some fun stuff at home.') 'That video haunts me in the best way,' she says now. 'I feel like it is the recipe I am most known for.' Nassif, who is Canadian and didn't grow up eating at Taco Bell, admits that he added a Crunchwrap-style dish to his menu after seeing videos on the internet. He's imagined several versions over the years, like a steakhouse-inspired riff stuffed with mashed potatoes and creamed spinach, or a 'Little Italy' one filled with a veal cutlet and marinated peppers. 'It's endlessly customizable,' he says. 'You just take the formula — the way to fold it, put the meat with whatever vegetables you want, with something crispy — and it's a Crunchwrap.' 'That video haunts me in the best way. I feel like it is the recipe I am most known for.' Content creator Pratik Bhakta, who goes by @hungryempire on Instagram, says that whenever he posts a video of him making a Crunchwrap, it does incredibly well. He posted a version featuring Thanksgiving leftovers for the first time back in 2021 and it quickly racked up hundreds of thousands of views even though he only had a small following at the time. Every time he reposts the video, it does numbers. 'So I'm thinking it's time for a 2.0 version soon,' Bhakta says, laughing. Taco Bell is quite aware of the popularity of the Crunchwrap with chefs and home cooks alike. In 2024, the chain released make-at-home Crunchwrap kits that are available at many major grocery stores, and in 2024, even teamed up with three chefs to reimagine the Crunchwrap with international flavors drawing from Indian, Thai, and American Southwestern culinary traditions. As for all the knockoffs? The chain seems flattered. 'The name is trademarked and while we do take steps to protect it, especially when its misuse could lead to consumer confusion or dilution,' a Taco Bell spokesperson said, 'we're also committed to supporting food culture and creativity.' Sign up for Eater's newsletter The freshest news from the food world every day Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

The Whole Internet Is Mukbang Now
The Whole Internet Is Mukbang Now

Eater

time3 hours ago

  • Eater

The Whole Internet Is Mukbang Now

Usually within about 30 seconds of opening the TikTok app on my phone, I can almost guarantee that I will see a video of someone eating. Maybe they're sitting in their car with a sack full of fast food, or perhaps they've just prepared an elaborate meal that they're sloppily plating into bowls, but within seconds, the eating begins. In 2025, it feels like the entire internet is mukbang, and I'm not the only one who can't stop watching. For those who are unfamiliar with the concept, mukbang, which roughly translates to 'eating show,' was first popularized in South Korea in the 2010s. In these eating shows — which usually involve an individual or group sitting down to eat a meal that's already been prepared, camera pointed directly at them — both celebrities and regular folks began attracting massive audiences, who would just hang out and watch their favorite mukbangers eat a giant bowl of noodles or kimchi jjigae on a Twitch livestream. Abundance was always part of the point, creating a visual you just couldn't look away from. But so was sound: Mukbangers largely ate without talking, and many viewers watched mukbang videos hoping to provoke an autonomous sensory meridian response (ASMR), or a pleasant tingly feeling that many people say is the result of listening to the calming, repetitive sounds of someone eating, or tapping their nails, or gently whispering. The trend made its way to the United States shortly thereafter. By 2017, YouTubers like Trisha Paytas started creating their own mukbang videos, telling the camera about their day while eating pizza, chicken nuggets, and Taco Bell. These early American videos already differed from their South Korean counterparts. They usually weren't livestreamed, just posted to YouTube or a Facebook account, and even though they clearly required a lot of prep in ordering the food and setting up a camera, American mukbang videos generally boasted a more impromptu, less structured vibe. 'We've Americanized it to where I'm talking about how I'm feeling that day or telling a story from my past,' U.S.-based mukbanger Ashley Sprankles told Eater in 2017. Early mukbang videos proved that there's a strong human desire to watch (mostly) normal people do (mostly) normal stuff. Nearly a decade later, though, the meaning of mukbang seems to have shifted dramatically. No longer does a creator have to consume enormous amounts of food to qualify as a mukbanger; now, it really just means 'eating in front of a camera.' In this new iteration of American mukbang, ideally the food is messy — dripping with tons of sauce or so juicy that it must be eaten with latex gloves — and visually compelling, like seafood boils tinged bright red with tons of chile oil, or a hot dog dripping with chili and cheese. There's less polish to this generation of mukbangs, too: Instead of a table set with utensils and a homemade meal, it's just someone shoving delivery pizza into their face after dipping it into a giant cup of ranch dressing, remnants of sauce still lingering in the corners of their mouth. Maybe they're even sitting inside their car, a popular filming site for mukbang videos. In the ensuing years since mukbang made its way to the States, the way we consume video has changed dramatically. TikTok parent company ByteDance launched a progenitor in China in 2016; after a merge with the following year, it officially launched in the U.S. as TikTok, emphasizing short videos, under a minute long, in August 2018. By February 2019, the app hit 1 billion downloads. Today, TikTok has more than 1 billion active users per month, and now, you don't have to commit to watching an entire 20-minute (or hour-long!) eating show on YouTube. Instead, you're more likely to half-watch a three-minute mukbang video on TikTok (or its competitor, Instagram Reels, which launched in 2020) while you're waiting for the subway or doomscrolling on the couch. The shorter format has made it easier to buy into this type of content, whether you're the creator making it or the viewer watching it. As current TikTok feeds show, early mukbang videos proved that there's a strong human desire to watch (mostly) normal people do (mostly) normal stuff. We now go to Instagram to watch people put on their makeup in wildly popular 'Get Ready With Me' videos, and gawk while creators do chores and go to the grocery store in 'Day in the Life' TikToks. We watch people restock the groceries in their refrigerators and deep-clean their bathrooms. This is a distinctly mundane type of voyeurism, but one that I often find myself unable to stop engaging in, for reasons I can't quite explain. The widespread popularity of mukbang is just further proof that basically everything we do for fun — or for sustenance — can be turned into content. Social media virality has a way of flattening things, of drilling down concepts like mukbang into their basest, most easily replicable form. You don't need to cook a bunch of food, you just need to swing through a drive-thru. You don't even really have to plan ahead, either — you can just throw open the TikTok app and start eating. When I first reported on the rising popularity of mukbang in 2017, it felt very clear that these videos are, on some level, a way for many people to combat the loneliness that they feel in an increasingly isolated society. Many people eat their meals alone at home, and watching someone else eat and chat while warming up your boring frozen TV dinner creates the illusion of dining with someone else. We're arguably even more isolated now than in 2017. The enshittification of social media platforms like X (formerly Twitter) and Facebook means that we're not even seeing content from our friends and family anymore, just a constant onslaught of AI slop and advertising. That makes mukbang videos, with human faces and voices front and center, even more compelling. Many of these videos lean into creating a friendly, intimate connection between creator and viewer, styled to feel a bit like FaceTime calls. 'Hey besties, let's eat,' one creator cheerily yells as she prepares to dig into a plate of steak and scallops. And while there's nothing inherently wrong with wanting to watch someone eat, I do think that there's a more sinister element to the proliferation of mukbang, one that's intimately connected to our ongoing cultural obsession with the pursuit of thinness. In an era when millions of Americans are taking weight-loss drugs that severely limit their ability to eat at all, there seems to be something uniquely appealing about watching someone else eat all the carbs and fried food that you're denying yourself, whether that's a massive spread of fast food or just an order of fries. 'Either I feel satisfied by watching them eat, or I end up disgusted by the amount of food,' wrote one user on a forum for people with eating disorders. 'Either way I don't feel hungry afterwards.' If it is true that we're all watching mukbangs because we're lonely and terrified to eat 'fattening foods,' that's just the clearest reflection of the society that we're living in that I've ever seen. Everyone is craving comfort and connection and a nonstop dopamine drip, and platforms like TikTok are all too happy to provide them. It's just that, like watching someone eat, a simulacrum of emotional connection doesn't actually fill you up.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store