Renowned chefs including Harold Moore from Cafe Commerce in New York are praising Taco Bell, particularly its Crunchwrap Supreme, comparing it to their own high-end dishes. Despite past controversies such as beef quality issues and health outbreaks, chefs like Dung Vo of Noko Hospitality in Nashville continue to support the fast-food chain for its comforting flavors. The article highlights that over 100 million Doritos Locos tacos were sold last year, showcasing the popularity of innovative menu items at Taco Bell.
Written locally by qwen2.5:14b on 2026-10-10,
using this article's own text rather than the other coverage of the
same event (that is the story summary below).
Story summary
Top chefs from across America have unexpectedly praised Taco Bell, one of the country's most controversial fast-food chains. In New York, Executive Chef Harold Moore of Cafe Commerce compared the Crunchwrap Supreme to his own high-end dish priced at $100, highlighting its perfect balance of flavors and textures. Despite past controversies over beef quality and bacterial outbreaks, Taco Bell has sold over 100 million menu items like the Doritos Locos tacos last year alone. Chef Bricia Lopez from Guelaguetza in Los Angeles also endorsed Taco Bell's creativity with ingredients, noting its ability to turn anything into a taco shell, including fried chicken, waffles, and cheese. The surprising love for Taco Bell among top chefs might come as a shock given the chain’s divisive reputation over food quality issues.
Written for “Chefs Love Fast Food Chain” on 2026-10-10,
grounded in this article and the 0 other(s) covering the same event.
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No political leaning scored for article 69906 · logged 2026-10-10
Top chefs have confessed their shocking love for one of America's most polarizing fast-food chains... Taco Bell.
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chefs → confess → chains
Executive Chef Harold Moore, at Cafe Commerce in New York, heavily praised the well-known Crunchwrap Supreme while comparing its harmony of ingredients to his own $100 dish.
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Moore → praise → dish
It’s hot, it’s cold, it’s crispy, it’s also supple.
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it → ’ → ?
There’s spice, but then it has sour cream that calms it.
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that → ’ → it
It’s a very complete experience,' Moore told The Wall Street Journal.
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Moore → ’ → Journal
One of the most expensive dishes he features at his high-end restaurant was a whole chicken with herb butter crusted skin, crunchy sourdough stuffing and whipped mashed potatoes.
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he → feature → skin
Moore likened his array of ingredients to the variety of flavors inside a Taco Bell taco, noting the ground beef, shredded cheese, iceberg lettuce and rich sour cream all working in collaboration.
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Moore → liken → collaboration
The strong compliments for the fast-food chain could come as a surprise due to its divisive history with customers raising concerns over beef quality and bacteria outbreaks.
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customers → come → quality
In 2011, Taco Bell was hit with a class-action lawsuit that alleged the chain mislabeled its 'seasoned beef,' according to the Council on Hotel, Restaurant and Institutional Education.
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chain → hit → Hotel
Customers questioned why its beef contained a 'taco meat filling' with non-meat substances and if it did not meet United States Department of Agriculture (“USDA”) standards.
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it → question → standards
Executive Chef Harold Moore, at Cafe Commerce in New York, heavily praised the Taco Bell while comparing their harmony of ingredients to his own $100 whole chicken dish
The strong compliments for the fast-food chain could come as a surprise due to its divisive history with customers raising concerns over beef quality and bacteria outbreaks
Shortly after, the lawsuit was dismissed as Taco Bell strongly denied the allegations.
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Bell → praise → allegations
They launched an over $4 million advertising campaign in response that stated their taco filling contained '88% of USDA-inspected premium beef.'
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filling → launch → beef
Earlier in June of this year, the fast-food restaurant was also linked to a major Cyclospora outbreak that spread nationwide.
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that → link → outbreak
Despite growing controversy around its health quality, renowned chefs have continued to express their support for the beloved comfort food and iconic flavors.
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chefs → grow → food
'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 Noko Hospitality in Nashville told the WSJ.
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Vo → think → WSJ
Vo said he often visits late at night for a perfect post-shift meal.
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he → say → meal
Menu items such as the Crunchwrap and Doritos Locos tacos have captivated its customers with over 100 million sold last year.
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items → captivate → million
Brett Pluskalowski, senior manager of Taco Bell's Food Innovation team, told the outlet that their Doritos collaboration opened a door for innovative experimentation.
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collaboration → tell → experimentation
Taco Bell menu items such as the Crunch wrap and Doritos Locos tacos have captivated its customers with over 100 million sold last year
Chef Bricia Lopez, founder of Guelaguetza restaurant in Los Angeles, California said Taco Bell makes your mouth 'happy' with a combination of crunch and 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.
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manager → captivate → 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.
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Lopez → ’ → brain
The Mexican American chef opened Guelaguetza restaurant in Los Angeles, California, and has been known for Oaxacan cuisine.
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chef → open → cuisine
The Aporia
