What's Your Guilty Pleasure Food?

Categories: Chow Bella

Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail laura.hahnefeld@newtimes.com. Miss a question? Go here.

When it comes to food, everyone has their vices. But what about chefs and restaurateurs? For all their culinary prowess, where do they go for a guilty pleasure food fix when the prying eyes of diners aren't upon them? I asked a few in the Valley and this is what they had to say:

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Jeff Kraus
Chef and Owner, Truckin' Good Food and Experience Dining

Commercially processed "junk" is my guilty food pleasure. It consists of an after 10 p.m. heaping spoonful of Nutella plunged into a container of Skippy chunky peanut butter and then Häagen-Dazs vanilla bean ice cream.

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Tammie Coe
Chef and owner, Tammie Coe Cakes

Ice cream. It's something I can't have in the house. I love to eat it before it melts -- hard and cold. Any flavor is good, as long as it is properly made. I'm a little bit of a connoisseur, the ice crystals must be perfect or it's not worth the calories.

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Michael Monti
Owner, Monti's La Casa Vieja

It has to be those Hostess Fruit Pies you get at the convenience store.

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Josh Hebert
Chef and owner, Posh

Canned chicken noodle soup. Even when it's bad, it's still pretty good.

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Rita French
Chef de Cuisine, Province

I am drawn to anything salty and crispy. The Mayan cochinita pibil quesa at La Condesa Gourmet Taco Shop is my current guilty pleasure food. It's a handmade corn tortilla that stuffed with slow-braised achiote seasoned pork shoulder and Oaxaca cheese. I went there on my day off last week and had it with their assorted salsas on their salsa bar (the pecan salsa being my current favorite) and a big glass of jugo de Jamaica.

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My Voice Nation Help

yeah this splitting to quadruple page views is pretty friggin annoying and seems to have gotten drastically worse in the past two weeks

Concerned Food Fan
Concerned Food Fan

All right, I'm done reading these.  Not only is it annoyingly split onto 4 pages, but these people *always* give the stupidest answers.   

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