At Los Angeles' Toca Madera, it's all about the Churro Ice Cream Sandwich for Kendra Wilkinson. "There's something about it," she explains of the cinnamon-laced churros, which make up the two sandwich halves around the salted caramel ice cream. "You can't get enough of it."
According to Ross Matthews, the Chili Over Spaghetti at Chili John's in Burbank, Calif., "is the guiltiest chili of all time in the most-amazing way." Made with beef cracklings and a bold spice mixture, this hearty, meaty chili is piled atop spaghetti and beans, then left to you to dress it up with toppings however you want.
"If you want to make a doughnut into a guilty pleasure, you shove a Pop-Tart into it," Duff Goldman says. That's just what happens at Donut Bar in San Diego. The restaurant's Big Poppa Tart features a Pop-Tart baked inside a yeast doughnut, which gets fried and filled with jam. And to finish this masterpiece? A layer of glaze and even more Pop-Tarts (this time crushed) and jam.
"No one does breakfast like Hugo's," Judy Greer explains of the situation at this West Hollywood, Calif., eatery. She opts for El Desayuno Burrito, an over-the-top burrito filled with scrambled eggs and peppers, and blanketed with a smoky chipotle salsa and plenty of gooey mozzarella cheese.
Sure, you've likely had burgers before, but the John Bleu-Cheese Burger from Los Angeles' The Escondite reinvents those ordinary classics. Not only is the patty stuffed with blue cheese, but it's also deep-fried, bathed in hot sauce and finished with Pringles. "It's just yummy all around," Graham Elliot says.
The Chili Dog Kolache from Brooklyn Kolache Co. in Brooklyn is a mash-up of three signature cuisines. "You have Czech-Tex-Mex — in Brooklyn," Justin Warner says of the beef-bean chili and the sliced hot dog inside a buttery dough.
