Meet The Team / Elizabeth Wine

Xoco's churros are hard to get. Photo: ehfisher/flicker.

Would you wait three days for a "Top Chef" churro?

Rick Bayless, one of Chicago's top chefs and the winner of Bravo's "Top Chef Masters," is extending his gourmet Mexican empire to street food. Last week, he added XOCO (pronounced "Sho-Co") to his string of Windy City hot spots including Frontera Grill and Topolobampo. The latest aims to bring authentic Mexican tortas and caldos (sandwiches and soups) to the masses. How did it go over with the locals? The line snaked out the door.

When Slashfood swung by for after-dinner churros -- the delectable fried-dough treats sprinkled with sugar and spices -- it took three nights of trying to get in.

Baked corn dog and cole slaw. Photo: you can count on me.

As we bid goodbye to state fair season, this picture reminds us of how good trashy food can be, if done properly. We can already taste the wonderful combination of salty dog offset by a slightly sweet cornbread batter.

This home version is baked, rendering deep-fryer guilt obsolete. A side of coleslaw that looks as if it were made from real cabbage really boosts the health quotient. It's practically a food pyramid on a plate ... or at the very least, an excellent attempt at good-for-you fair food.

[Via Flickr]