Taco Bell has put down the guacamole gun and is backing away.

That’s thanks to Lorena Garcia, a Miami-based chef who has been a restaurant owner, TV celebrity chef and cookbook author. She has taken on the challenge of creating a new menu option, Cantina Bell, for the chain.

“When I accepted the job I had not ever eaten fast food. It isn’t part of my culture. So I tasted everything on the menu,” she said. “And I wanted to change every single item. But we had to narrow the changes down.”

She developed a recipe for a rice bowl that can be offered as a burrito, too.

“The recipe had to have the right combination of flavors and textures,” Garcia said of the two-year development process. “What I noticed at Taco Bell was their system of consistency and I knew they could introduce this new recipe with the same consistency.”

As for that quac gun, it’s history. The new avocado sauce is made with fresh Hass avocados and spooned onto the rice bowl instead of being shot from a tube.

Another goal for the Cantina Bell menu is to keep the calories low and offer the dishes at value prices. The chicken rice bowl has 560 calories and costs $4.79. A veggie rice bowl has 540 calories costs $4.79 and a steak rice bowl has 550 calories and costs $4.99.

The new menu will be launched nationally on Thursday, July 5. A buy-one-get-one free coupon offer will be available Tuesday, July 3 at Taco Bell’s FaceBook page https://www.facebook.com/?ref=home#!/tacobell.

Meet the farmer

Joel Salatin, a Virginia-based farmer and author of nine books about farming practices, will lead the “Follow the Farmer” seminar 7:30 a.m.-6 p.m. Aug. 4 at A Joyful Noise Farm, 9895 Walker Road in Black Forest. Salatin will give a two-hour tour of the farm. Other seminar speakers include Larry Stebbins, master gardener for Pikes Peak Urban Gardens, who will have a one-hour discussion on growing for market at high altitude; John Fehringer, owner of Fehringer Farms Mill, who will talk about the benefits of feeding livestock an organic diet; and, Joyful Noise Farm owner Craig McHugh, who will discuss building a four season greenhouse for Colorado climates. Cost is $130 for the seminar, breakfast and lunch. Visit ajoyfulnoisefarm.com to register or call 357-9410.

The chain gang

A couple of chain restaurants are offering deals:

Well-kept secret

The Mountain Clubhouse at the Broadmoor is open to the public seasonally for lunch 11 a.m.-3 p.m. Tuesdays-Sundays, and for appetizers 3-6 p.m. Tuesdays through Sundays. The secluded clubhouse offers a beautiful view of Colorado Springs. The menu features burgers, sandwiches and salads. Visit broadmoor.com.

Grilling classes

Simon Purvis, executive chef at Edge Restaurant in the Four Seasons Hotel, 1111 14th St. in Denver will have a series of grilling classes. Cost is $35 per person and includes a cocktail, draft beer or house wine, a container of Edge spice rub and one special ingredient used in the class. A classes begin at 6:30 p.m. Call 303-389-3343. Visit fourseasons.com/denver.

Calling for pie makers

Manitou Springs will hold its “Good Old Summertime” Ice Cream Social & Pie Baking Contest at 5:30-8 p.m. July 9 in Soda Springs Park, 35 Park Ave. Participants need to bring two identical homemade pies. Prizes will be awarded in two categories, the best fruit pies and the best cream pies. There’s a division for kids 14 and under. Visit manitousprings.org for an application. Free to enter. Call 685-5089.

“Table Talk” radio show

Here’s a look at the guests on the show noon to 1 p.m. Saturday on 740 AM.