Portland chefs love to make their own versions of Taco Bell’s Crunchwrap Supreme. But what makes Taco Bell’s most popular dish so much more enticing than any other chain’s? (via eaterpdx)
“I can make some intricate tweezer food dish, and it will get a decent amount of traction online, but I do a Crunchwrap and there’s a line out the door,” Bella says. “A lot of chefs in this industry since the COVID shutdown have taken on a ‘fuck it’ chip on their shoulder. We made it through hell, this industry has been so hard for us for so long; you have to have a sense of humor about it.”
But the Crunchwrap’s stronghold on Portland chefs isn’t just a play on fast food nostalgia and Instagram bait; its structure and format are objectively well-suited to a balanced, fun, creative dish. It’s portable with built-in textural contrast at its center. “When I made the fried chicken and queso cheese Crunchwrap at Bullard, I went on record saying it was the best thing I made in my life,” Bella says. “I think that’s where the humor comes from.
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