At Taco Bell restaurants the food is “assembled,” not prepared. The guacamole isn’t made by workers in the kitchen; it’s made at a factory in Michoacán, Mexico, then frozen and shipped north. The chain’s taco meat arrives frozen and precooked in vacuum-sealed plastic bags. The beans are dehydrated and look like brownish corn flakes. The cooking process is fairly simple. “Everything’s add water,” a Taco Bell employee told me. “Just add hot water.” The Taco Bell employee’s quote supports Schlosser’s argument in this excerpt because it provides personal opinions about the working conditions in fast food restaurants. helps the reader visualize teenagers working in fast food restaurants. provides expert testimony about the nutritional quality of fast food. emphasizes the obsession with consistency and standardization in the fast food industry.