Top Chefs Reveal Unexpected Affection for Taco Bell
Culinary experts praise the fast-food chain's innovative flavors and balanced ingredient profiles, despite its controversial history.
Despite its divisive reputation and past controversies, Taco Bell has garnered surprising praise from several top chefs who admire its unique flavor combinations and ingredient harmony.
Executive Chef Harold Moore of Cafe Commerce in New York lauded the Crunchwrap Supreme, describing its blend of hot and cold, crispy and soft textures, and balanced spice and cooling sour cream as a "very complete experience." Moore drew parallels between the fast-food item and a $100 whole chicken dish at his own restaurant, noting how various ingredients work in concert.
The fast-food chain has faced scrutiny over its history, including a 2011 class-action lawsuit that questioned the composition of its seasoned beef. Taco Bell responded by launching a multi-million dollar advertising campaign asserting its taco filling contained "88% of USDA-inspected premium beef."
More recently, in June of the current year, the chain was linked to a nationwide Cyclospora outbreak. Taco Bell promptly removed contaminated iceberg lettuce supplied by Taylor Farms from its products.
Despite these challenges, chefs like Dung Vo of Noko Hospitality in Nashville find Taco Bell a suitable post-shift meal, countering the notion that chefs exclusively seek elaborate cuisine in their downtime. Vo expressed that often, the answer to what chefs eat off-duty is "not really" fancy food.
Innovations like the Doritos Locos Tacos have been highlighted as key to the chain's appeal. Brett Pluskalowski, senior manager of Taco Bell's Food Innovation team, noted that such collaborations have opened doors for creative experimentation, including the use of unconventional taco shell materials such as fried chicken and waffles.
Chef Bricia Lopez, founder of Guelaguetza restaurant in Los Angeles, California, praised Taco Bell's ability to create a satisfying sensory experience. "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," Lopez stated.
Taco Bell's menu items, including the Crunchwrap and Doritos Locos tacos, have proven immensely popular, with over 100 million units sold in the past year.