Top Chefs Praise Taco Bell for Complex Flavor Harmony

Top chefs have admitted they actually enjoy eating at one of the most divided fast-food chains in America. That chain is Taco Bell. Executive Chef Harold Moore works at Cafe Commerce in New York City. He gave strong praise to the Crunchwrap Supreme. Moore said his dish matches the harmony found inside that well-known menu item. His own plate costs about $100. The ingredients work together perfectly in a single bite. It feels hot and cold at once. The texture is crispy yet supple. Spice meets sour cream which calms the heat down. It offers a very complete eating experience for anyone who tries it.

Moore described his expensive whole chicken dish with herb butter skin and crunchy sourdough stuffing. He then compared that complex meal to a simple Taco Bell taco. Ground beef, shredded cheese, iceberg lettuce, and rich sour cream all collaborate inside the shell. This comparison might seem odd given the chain's history with customers. Many people worry about beef quality and bacteria outbreaks at these locations. In 2011 a class-action lawsuit hit Taco Bell hard. The case alleged the company mislabeled its seasoned beef according to industry educators. Customers asked why their taco meat filling contained non-meat substances. They also wondered if the product met USDA standards.

The lawsuit was dismissed quickly after Taco Bell denied all allegations strongly. The brand then launched an advertising campaign that cost over $4 million. Their ads stated the taco filling contains 88 percent of USDA-inspected premium beef. Earlier this June another issue arose involving a major Cyclospora outbreak. That disease spread across the nation and forced action from the company. Taco Bell removed contaminated iceberg lettuce supplied by Taylor Farms from all their food products immediately. Despite these controversies regarding health quality, famous chefs keep expressing support for these iconic flavors.

Chef Dung Vo of Noko Hospitality in Nashville told The Wall Street Journal something different about dining habits. He noted many think chefs need home-cooked meals or fancy food during free time. He says the answer is not really like that at all. Vo visits late at night often to get a perfect post-shift meal. Menu items like the Crunchwrap and Doritos Locos tacos have captivated customers deeply. Over 100 million of these sold last year shows their massive appeal. Brett Pluskalowski is the senior manager for Taco Bell's Food Innovation team. He told reporters the Doritos collaboration opened doors for innovative experimentation within the kitchen.

Chef Bricia Lopez founded Guelaguetza restaurant in Los Angeles, California. She said Taco Bell makes your mouth happy with a mix of crunch and crema. You can turn almost anything into a taco shell now according to her view. The food manager highlighted their wide variety of uncommon ingredients for shells too. Fried chicken, waffles, and fried cheese are just some examples used there. Lopez explained the purpose behind every element in that meal carefully. The combination of crunch fat and acidity is there to spark neurons in your brain. Her Mexican American cuisine focuses on Oaxacan roots but she admits to enjoying these treats.