Several acclaimed chefs have revealed an unexpected fast-food favorite: Taco Bell, one of the most debated and recognizable chains in America.
Harold Moore, executive chef at New York’s Cafe Commerce, spoke enthusiastically about the Crunchwrap Supreme, comparing its carefully layered combination of flavors and textures with a $100 entrée served at his own restaurant.
“There is everything in the perfect bite. It’s hot, it’s cold, it’s crispy, it’s also supple. There’s spice, but then it has sour cream that calms it. It’s a very complete experience,” Moore told The Wall Street Journal.
Among the priciest dishes on Moore’s upscale menu is a whole chicken topped with an herb-butter crust, served alongside crisp sourdough stuffing and whipped mashed potatoes.
He said the dish’s range of ingredients reminded him of a Taco Bell taco, where seasoned ground beef, shredded cheese, iceberg lettuce and creamy sour cream come together in a single bite.
Such glowing praise may seem surprising given Taco Bell’s controversial past, including customer concerns about the quality of its beef and reports involving foodborne illness.
In 2011, the chain faced a class-action lawsuit alleging that it had inaccurately labeled its “seasoned beef,” according to the Council on Hotel, Restaurant and Institutional Education.
The case raised questions about whether Taco Bell’s filling, described by critics as containing non-meat ingredients, satisfied United States Department of Agriculture standards.
New York Cafe Commerce executive chef Harold Moore praised Taco Bell’s flavor balance, comparing it with his own $100 whole-chicken dish.
The chefs’ enthusiastic comments may surprise diners familiar with Taco Bell’s history of controversy over beef quality and food safety.
Taco Bell firmly rejected the allegations, and the lawsuit was later dismissed. The company responded with an advertising campaign costing more than $4 million, declaring that its taco filling contained “88% of USDA-inspected premium beef.”
Earlier in June this year, Taco Bell was also connected to a major Cyclospora outbreak that spread across the country.
KEEP READING: Jason Ryan Karvois Sentence: How Long Will He Be In Prison? – NewsFinale
The chain removed iceberg lettuce supplied by Taylor Farms from its menu items after the ingredient was identified as contaminated.
Even with those health-related controversies, prominent chefs continue to defend Taco Bell’s comforting menu and instantly recognizable flavors.
“A lot of people think that chefs need a really home-cooked meal, fancy food or something that’s intricate in their off time, but the answer is ‘not really,’” Chef Dung Vo of Nashville’s Noko Hospitality told the WSJ.
Vo explained that Taco Bell is one of his go-to destinations late at night, particularly after finishing a shift.
The Crunchwrap and Doritos Locos tacos remain among the chain’s biggest successes, with Taco Bell selling more than 100 million of the popular items last year.
Brett Pluskalowski, a senior manager on Taco Bell’s Food Innovation team, told the outlet that the company’s partnership with Doritos helped create new opportunities for creative menu experiments.
Taco Bell favorites including the Crunchwrap and Doritos Locos tacos have drawn huge demand, with more than 100 million sold last year.
Chef Bricia Lopez, who founded Guelaguetza in Los Angeles, said Taco Bell makes mouths “happy” by pairing crunchy textures with creamy crema.
He stated: ‘You can turn anything into a taco shell now.’
The food manager highlighted their wide variety of uncommon ingredients such as fried chicken, waffles and fried cheese used for taco shells.
‘The combination of the crunch, the fat and the brightness of the acidity of the crema, it’s all there for a purpose: to make your mouth happy and to spark neurons in your brain,’ Chef Bricia Lopez said.
The Mexican American chef opened Guelaguetza restaurant in Los Angeles, California, and has been known for Oaxacan cuisine.