- Rice and Beans
If undecided order both or half and half. Can also ask for Double for no additional charge. - Double Meat
Wait until they finish adding the first scoop before asking for double meat so the first scoop isn't influenced by them knowing there will be a second scoop. This may have played out by now. Don't be annoying about it. - Half Chicken Half Steak
You can also ask for half Chicken half Steak and often get the same as a double scoop. Their two half scoops can be much larger than their one normal scoop. They will charge you for the more expensive of the two halves so it kinda balances out. - Taco's
They have the least amount of food. - Bowl is the Best Value.
Get a bowl with a couple of tortillas on the side. Use a tortilla to make a burrito with half the bowl and save the other half for later.- Burrito is the second best value
- Salads
The same as a bowl only it starts with lettuce instead of rice they are interchangeable. - Double Cheese, Double Corn, Double Sour Cream
Once you get to the second area by the Salsa you can say double for any of that stuff for no extra charge (except Guac). Same goes for the Rice and Beans at the beginning of the line. - On the Side
The Hot Salsa is very hot so get it on the side so you can dial it in. - Quesadilla
The menu says Kids Quesadilla. If you order one they may ask if you'd like a full one instead.- The kid's Quesadilla is made with the smaller Taco Tortillas and comes with two sides (Corn, Sour Cream)
- The full Quesadilla uses a Burrito Tortilla and comes with 3 sides (get double Corn and Sour Cream)
- Digital Only
They still do Lifestyle Bowls and Quesadillas at the counter just be ready to tell them the ingredients. - Order in Person
There is a theory that they give you larger scoops of everything if they are assembling it right in front of you - Human Nature.
How to Order
Bowl, tortilla on the side, both white and brown, both pinto and black, half steak, half barbacoa, veggies, mild, with a hot on the side, sour, double corn, double cheese
- Burrito
- Bowl
- Tacos
- Salad
- White Rice
- Brown Rice
- Black Beans
- Pinto Beans
- Chicken
- Beef Barbacoa
- Steak
- Carnitas
- Veggie
- Sofritas
- Guacamole
- Queso Blanco
- Hot (Red)
- Medium (Green)
- Mild (Pico de Gallo)
- Sour Cream
- Corn
- Cheese
- Guacamole
- Lettuce
- Burrito
- Bowl
- Tacos
- Salad
- Chicken
- Beef Barbacoa
- Steak
- Carnitas
- Veggie
- Sofritas
- Guacamole
- Queso Blanco
- Chips & Queso Blanco
- Chips & Guacamole
- Chips & Salsa
- Queso Blanco
- Guacamole
- Chips
- Soda & Iced Tea
- Organic Lemonade & Agua Fresca
- Beer
- Bottled Drinks
- Build your own Tacos
- Quesadilla
Calculate Nutrition
Build your calorie, carb and nutrition information based on your selected meal using the nutrition calculator.
We have always been committed to preparing real food made with real ingredients. You know, the kind you can recognize and pronounce. In fact, we've listed every single one of them right here. We wish everyone would do the same.
| CHIPOTLE: | |
|---|---|
| Some of Their Ingredient Nicknames | |
| Mild | Fresh Tomato Salsa AKA Pico de Gallo |
| Medium | Tomatillo-Green Chili Salsa AKA Green |
| Hot | Tomatillo-Red Chili Salsa AKA Red |
| Veggies | Fajita Veggies AKA Peppers and Onions |
- Tortillas
- Supergreens
- Chipotley-Honey Vinaigrette
- White Rice
- Brown Rice
- Black Beans
- Pinto Beans
- Sofritas
- Chicken
- Chicken Al Pastor
- Fajita Veggies
- Queso Blanco
- Steak
- Carnitas
- Beef Barbacoa
- Tomatillo-Red Chili Salsa
- Tomatillo-Green Chili Salsa
- Fresh Tomato Salsa
- Sour Cream
- Roasted Chili-Corn Salsa
It's called Tomatillo Red-Chili Salsa
- Cheese
- Guacamole
- Romaine
- White Rice
- Pinto Beans
- Fajita Veggies
- Beef Barbacoa
- Fresh Tomato Salsa
- Tomatillo-Green Chili Salsa
- Sour Cream
- Roasted Chili-Corn Salsa
- Cheese
- Add Guacamole
Barbacoa Bowl, White, Pinto, Barbacoa, Veggies, Mild, Medium, Sour, Corn, Cheese, Guac.
- White Rice
- Brown Rice
- Pinto Beans
- Black Beans
- Half Steak
- Half Chicken
- Fajita Veggies
- Mild Salsa
- Hot Salsa on the side
- Sour Cream
- Corn
- Cheese
- Tortilla on the side
Bowl, tortilla on the side, both white and brown, both pinto and black, half steak, half barbacoa, veggies, mild, with a hot on the side, sour, double corn, double cheese.
- White Rice
- Pinto Beans
- Chicken
- Add Queso Blanco
- Fresh Tomato Salsa
- Tomatillo-Green Chili Salsa
- Sour Cream
- Cheese
- Romaine Lettuce
Chicken Burrito, White, Pinto, Chicken, Veggies, Add Queso, Mild, Medium, Sour, Cheese, Lettuce.
- White Rice
- Black Beans
- Carnitas
- Fajita Veggies
- Fresh Tomato Salsa
- Tomatillo-Green Chili Salsa
- Sour Cream
- Cheese
- Add Guacamole
Carnitas Burrito, White, Black, Carnitas, Veggies, Mild, Medium, Sour, Cheese, Guac.
(Choose 2 items to put inside and 3 Sides for outside)
- Chicken
- Fajita Veggies
- Roasted Chili-Corn Salsa
- Sour Cream
- Tomatillo-Green Chili Salsa
Full Chicken Quesadilla, Veggies, Chicken, Corn, Sour, Medium.
They are soft tacos and come in a set of 3
- Barbacoa
- Fajita Veggies
- Fresh Tomato Salsa
- Sour Cream
Barbacoa Tacos, Veggies, Mild, Sour.
Our Values
We believe that food has the power to change the world.ChipotleWe do it by being real
Chipotle was born of the radical belief that there is a connection between how food is raised and prepared, and how it tastes. Real is better. Better for You, Better for People, Better for Our Planet. It may be the hard way to do things, but it's the right way.Being Real means making food fresh every day.
- No Artificial Flavors
- No Artificial Colors
- No Artificial Preservative
- No Freezers
- No Can Openers
- No Shortcuts
53 Real Ingredients
- Avocado
- Bay Leaf
- Black Beans
- Beef
- Bell Pepper
- Baby Kale
- Black Pepper
- Brown Rice
- Baby Spinach
- Canola Oil
- Chipotle Chili
- Corn Masa Flour
- White Cheddar
- Cheese Cultures
- Chicken
- Cilantro
- Cloves
- Cultured Cream
- Cumin
- Garlic
- Gypsum
- Honey
- Jalapeno
- Monterey Jack Cheese
- Juniper Berries
- Lemon Juice
- Romaine Lettuce
- Lime Juice
- Lime
- Milk
- Onion
- Oregano
- Pinto Beans
- Poblano Pepper
- Pork
- Red Chili
- Red Wine Vinegar
- Vegertable Rennet
- Rice Bran Oil
- Slat
- Serrano Pepper
- Sunflower Oil
- Soy Beans
- Cornstarch
- Thyme
- Tomato
- Tomatillo
- Tomato Paste
- Distilled Vinegar
- Water
- White Sweet Corn
- Wheat Flour
- White Rice
Being Committed
One of the first national restaurant brands to commit to goals on local and organic produce.First national restaurant brand to commit to using only responsibly raised meat with some of the highest animal welfare standards.
- No Added Hormones. Ever.
Cultivate a Better World
Chipotle prioritizes sustainability and is committed to doing what's right. Cultivating a Better World is not easy, but when we all do our part, we can make a difference.
- People
As a people-first company rooted in values, we are dedicated to supporting the professional growth and development of our team members. We are committed to build a culture of inclusion and support the communities we serve.- Food and Animals
We are committed to sourcing ingredients that are grown, raised, and harvested with respect for people, animals, and the land.- Environment
Every choice we make affects the health of the planet. Our environmental sustainability efforts are focused on protecting the environment and supporting the future of farming.
Real Ingredients. Real Purpose. Real Flavor.
One meal might not change the world, but the way we make it might.
Chipotle Mexican Grill
WIKIPEDIAChipotle Mexican Grill, Inc.
International chain of fast casual restaurants specializing in bowls, tacos, and Mission burritos made to order in front of the customer. As of March 2023, Chipotle has 3,200 restaurants. Its name derives from chipotle, the Nahuatl name (from chilpoctli) for a smoked and dried jalapeno chili pepper.Chipotle was one of the first chains of fast casual dining establishments. Founded by Steve Ells on July 13, 1993, Chipotle had 16 restaurants (all in Colorado) when McDonald's Corporation became a major investor in 1998. By the time McDonald's fully divested itself from Chipotle in 2006, the chain had grown to over 500 locations. With more than 2,000 locations, Chipotle had a staff of more than 45,000 employees in 2015.
Chipotle's menu consists of five items: burritos, bowls, tacos, quesadillas, and salads. The price of each item is based on the choice of chicken, pork carnitas, barbacoa, steak, tofu-based "sofritas", or vegetarian (with guacamole or queso, which would be at an extra charge otherwise). Additional optional toppings are offered free of charge, including: rice, beans, four types of salsa, fajita vegetables, sour cream, cheese, and lettuce.
The majority of food is prepared in each restaurant. Some exceptions are the beans and carnitas, which are prepared at a central kitchen in Chicago, Illinois. None of the restaurants have freezers, microwave ovens, or can openers.
History
Steve Ells attended the Culinary Institute of America in Hyde Park, New York. Afterward, he became a line cook for Jeremiah Tower at Stars in San Francisco. There, Ells observed the popularity of the taquerias and San Francisco burritos in the Mission District.
- In 1993, Ells took what he learned in San Francisco and opened the first Chipotle Mexican Grill in Denver, Colorado, in a former Dolly Madison Ice Cream near the University of Denver campus, using an $85,000 loan from his father. Ells and his father calculated that the store would need to sell 107 burritos per day to be profitable. After one month, the original restaurant was selling over 1,000 burritos a day.
- The second store opened in 1995 using Chipotle's cash flow, and the third was opened using an SBA loan. To fund additional growth, Ells' father invested $1.5 million. Afterwards, Ells created a board of directors and business plan, raising an additional $1.8 million for the company.
- In 1998, the first restaurant outside of Colorado opened in Overland Park, Kansas.
- Also in 1998 McDonald's made an initial minority investment in the company.
- By 2001, McDonald's had grown to be Chipotle's largest investor. The investment from McDonald's allowed the firm to quickly expand, from 16 restaurants in 1998 to over 500 by 2005.
- In March 2005 Monty Moran was appointed president and chief operating officer of Chipotle while Ells remained chairman and CEO.
- On 26 January 2006 Chipotle made its initial public offering (IPO) after increasing the share price twice due to high pre-IPO demand. In its first day as a public company, the stock rose exactly 100 percent, resulting in the best U.S. based IPO in six years, and the second-best IPO for a restaurant after Boston Market. The money from the offering was then used to fund new store growth.
- In October 2006 McDonald's fully divested from Chipotle. This was part of a larger initiative for McDonald's to divest all of its non-core business restaurants - Chipotle, Donatos Pizza, and Boston Market - so that it could focus on the main McDonald's chain. McDonald's had attempted to get Chipotle to add drive-through windows and a breakfast menu, which Ells resisted.
- In 2008 Chipotle opened its first location outside of the United States in Toronto.
- In January 2009, president and chief operating officer Monty Moran was promoted to co-CEO, a position that he would share with Ells, while Moran retained his president position. In a list of fastest-growing restaurant chains in 2009, Chipotle was ranked eighth, based on increases in U.S. sales over the past year, and in 2010 Chipotle was ranked third.
- In December 2010, Chipotle hired chef Nate Appleman to develop new cuisine. Appleman has won Rising Star Chef from the James Beard Foundation, was named "Best New Chef" by the Food & Wine magazine, and competed on The Next Iron Chef.
- Consumer Reports ranked Chipotle as the best Mexican fast-food chain in 2011. The company serves approximately 750,000 customers per day.
- In April 2014, Chipotle announced an increase in menu prices for the first time in nearly three years, due to increasing costs for steak, avocados, and cheese. The price increase was expected to be rolled out from the end of second quarter of 2014 through the end of the third quarter.
- In late 2015, Chipotle expanded its mobile strategy through delivery partnerships with tech startups like Tapingo, a delivery service that targets college campuses.
- In December 2016, Chipotle announced that co-CEO Monty Moran has stepped down from his role effective immediately with Ells becoming the sole CEO. Eleven months later, Ells announced in November 2017 that he would be stepping down as CEO.
- In February 2018, Chipotle announced that Taco Bell CEO Brian Niccol would replace Ells as CEO while Ells would retain his chairman position.
- In May 2018, Chipotle announced that it would relocate headquarters from Denver to Newport Beach, California, in Southern California, leaving Denver after 25 years.
- Ells broke all ties with the company in March 2020 by resigning as its chairman and departing from its board of directors.
- In January 2023, Chipotle announced plans to hire 15,000 workers and expand to 7,000 locations. This would double its footprint. At the time of the announcement, it had more than 100,000 employees. An article in The Wall Street Journal in July noted the chain would focus on opening 700-800 new locations in small towns and cities as part of its plan to expand by nearly 3,800 locations, in territory traditionally dominated by chains like McDonald's and Applebee's.
The History of Chipotle Mexican Grill
LiveAboutDecember 2019
Chipotle Mexican Grill was founded by Steve Ells in 1993 and is based in Denver, Colorado. The name Chipotle derives from the Nahuatl/Mexican name for a smoked, dried jalapeno chili pepper.Founder Steve Ells attended the Culinary Institute of America in Hyde Park, New York. Afterward, he became a line cook for Jeremiah Tower at Stars in San Francisco, California. In 1993, Ells took what he learned in San Francisco and opened the first Chipotle restaurant in Denver, Colorado, near the University of Denver campus with an $85,000 loan from his father.
Ells and his father calculated that the store would need to sell 107 burritos per day in order to be profitable; however, after one month, the original restaurant was selling over 1,000 burritos a day. Ells had originally planned to use funds from the first Chipotle to open a fine-dining restaurant but instead focused on Chipotle Mexican Grill when the restaurant showed the potential for further success.
By 2017, Chipotle was operating more than 2,400 restaurants. Chipotle does not franchise its business, considering retaining ownership of all its locations central to its ability to set the tone for employee culture, as well as to maintain its commitment to sustainable ingredients.
McDonald's Investment
In 1998, McDonald's made an initial minority investment in the company. By 2001, the company had grown to become Chipotle's largest investor. McDonald's investment allowed the firm to quickly expand from 16 restaurants in 1998 to over 500 stores by 2005.In October 2006, McDonald's fully divested from Chipotle. This was part of a larger initiative for McDonald's to divest all of its non-core business restaurants, including Chipotle, Donatos Pizza, and Boston Market, so that it could squarely focus on the main McDonald's chain.
Following McDonald's divestment, Chipotle bought back the few franchises it had sold and became 100% company-owned. Chipotle went public in 2007.
When I met my soon-to-be wife, she introduced me to her childhood friend, Steve Ells. He was a chef who had a degree in art history, and he was designing some industrial furniture that I helped him with.
Chipotle Art HistoryWhen he had the idea to open a burrito stand in Denver, he asked me to co-design and build some chairs, plus come up with an idea for some decorative sculpture. "Mexican food, Mexican artwork" was all the direction I needed.
I'm a huge fan of all ancient art, so the designs of the Mayan culture were a natural inspiration. The designs are complicated, lyrical, and humorous. I liked imagining how all the curves would play against the sharp, square lines being designed for the interior space.
The first Chipotle was under construction in Denver. I visited the site and grabbed a bunch of the materials that were being incorporated: birch plywood, corrugated barn metal, aluminum plate. I also decided to borrow the use of exposed hardware, like screws, bolts, and washers.
One store led to more, then four, then twelve...and I needed help. With a team of talented artist friends, I created the business Mayatek, and we made chairs and artwork for over 2000 restaurants that are on display across the country and internationally.
r/Chipotle
Best thing to order?
Going to chipotle soon maybe and wanna know what to get!
- swimmingincircIes I always get a bowl with white rice, extra of either beans, chicken, medium salsa, extra corn, sour cream, and cheese. Carnitas are really good too but I usually get chicken since it's cheaper. Sometimes I'll get a side of vinaigrette too, that shit's fire
- TheFriskyIan Bowl, Extra white rice, Black beans, Double steak, Queso, Extra red hot salsa, Extra cheese. If I'm not breaking the bank I'll get a bag of chips too.
- soul_hyacinths most ppl are saying bowl, but if you wanna do smth more fun i'd say get a steak or chicken quesadilla. you can try stuff like salsas & rice on the side with it and see how they taste on their own
- Successful-Home-5917 Steak burrito, white rice, pinto beans, queso, corn, light sour cream, cheese side of guac. I eat that 4/5 of my shifts there.
- lkash_ No rice or beans, no protein, no salsas, no guac, no cheese. Extra Sour Cream.
- Strawberries1996 Veggie bowl, brown rice, black beans, hot salsa, corn, sour cream, cheese, guac and lettuce. Queso and chips on the side, tortilla on the side to make a burrito.
- itslucidtony Literally just pick what you like. Trust me.
- x31966 Whatever bowl you get, make sure you order a side of either large tortillas or small tortillas. You get more food when you order bowls and you can make your own tacos or burrito. The hot salsa is hot
- ggg232 Bowl with white rice, no beans, chicken, fresh tomato salsa, corn salsa, cheese, guac, lettuce. Two tortillas on the side. Separate the contents of the bowl between the two tortillas and roll yourself two burritos. Bam, two meals for the price of one
- idkvy Chicken bowl, brown, black, fajitas, chicken, corn, medium green salsa but light, add dairy if you want. And guac if you want to be extra
- anythingacailable $15-$20: barbacoa, extra shredded cheese, extra corn salads, extra mild/pico de gallo, 2-4 scoops of queso sauce and a large bag of chips. (I call this creation: the soup)
<$10: brown rice, pinto beans, chicken(ask for a little more, but not double), fajita veggies, pico, corn, medium/green salsa, extra cheese- nobollocks22 DO NOT get the hot salsa.
- Sweaty-Musician1603 Bowl - brown rice pinto beans, half chicken half steak for more bang for your buck. Hot salsa, medium green, corn, sour cream, extra cheese, guac lettuce. Eat with chips. Greatest cuisine known to man
- [deleted] Bowl white rice no beans chicken mild , hot, corn salsa lite sour cream cheese guacamole lettuce
- samirbinballin Burrito - white rice, chicken, corn salsa, hot salsa, cheese, sour cream.
Side of chips and guac
Chipotle: The Definitive Oral History
BloombergFebruary 2015
The builders of a $22 billion burrito empire-the founder, his father, his college buddies, key execs, and a couple of pig farmers-open up about how they won the fast-food future. And yes, they dish about McDonald's.Early Days (1991 - 1996)
Steve graduated from the Culinary Institute of America in 1990 and moved to San Francisco, where he worked as a sous-chef at Stars. Owned by former Chez Panisse chef Jeremiah Tower, the legendary restaurant emphasized fresh ingredients and fetishized its shining, open kitchen. While in San Francisco, Ells also fell in love with the city's massive, foil-wrapped, Mission-style burritos.
- Crumpacker
He saw the potential in these taquerias in San Francisco to turn those into something highly efficient.- Steve Ells
It was just a great way to assemble your food and create your food to your own taste. I liked the packaging, too. In Boulder, burritos were on a plate and smothered with green chili.- Bob Ells
I said, "So you have six years of pretty expensive schooling here, and it's going to be burritos and tacos? Are you serious?"- Moran
At Steve's dinner parties, there was always a lot of braising meats, duck confit, roasts. So one time I said, “What are we having?” and he said, “Burritos.” I remember being extraordinarily disappointed, because how good can a burrito be? My dad and I went to his house with a number of other people, and that's where I ate the first Chipotle burrito. It was absolutely delicious.- Steve Ells
We were at my parents' house writing out all these different names. And it was just like a light bulb went off: "I should call it Chipotle." Everybody told me that was the wrong name: "How do you pronounce it?" Or, they said, "No one knows what it is."- Bob Ells
Steve said he needed $75,000. So I said, "OK, you've got to write a business plan." It was one page and it said, "Worst-case, best-case and mid-case." He put down "number of burritos sold per day," and then he went through the cost of the burrito and the cost of electricity, utilities, rent, and repaying my loan. The break-even was he had to sell 114 burritos a day.
Steve EllsI deliberately made it simple to operate, because I didn't want to spend much time there.
Popular Chipotle Menu Items, Ranked
MashedJuly 2021
Though Chipotle definitely only serves Mexican fare, that doesn't mean there isn't a ton of variety. Honestly, just about any craving you might have can probably be satisfied at Chipotle. And each dish can change so much just based on what toppings you add to it, so the flavor combinations are seemingly endless. Still, not all of Chipotle's most popular menu items are created equal, and no matter what you add to them, some are a lot better than others. So, if you're curious about the best of what Chipotle has to offer, keep reading, because the most popular Chipotle menu items ranked from the worst to the best, might surprise you.
- Carnitas Burrito
For the absolute best of the best at Chipotle, you really can't beat a carnitas burrito. This Chipotle dish is definitely our favorite popular menu item, and for good reason: The burritos are huge, the tortillas they use are so fresh and warm, and the fillings you can add make the burrito even better.But the most important ingredient for a Chipotle burrito is definitely the carnitas. This meat is one of Chipotle's best, and goes especially well in a burrito. Add in your rice, beans, vegetables, cheese, sour cream, and salsa and you've got a perfect dish. There's a good chance this burrito will have to be cut in half and eaten slowly, because it's that good and that filling. This is truly the best that Chipotle has to offer and if you haven't given it a try yet, then now is the time to do it.
- Burrito Bowl with Chicken
- Barbacoa Tacos
- Guacamole
- Salad with Barbacoa
- Steak Quesadilla
- Chicken Quesadilla
- Queso Blanco
- Salad with Steak
- Chicken Burritos
- Barbacoa Bowl
- Carnitas Taco
- Quesadilla with Carnitas
- Steak Burritos
- Cheese Quesadilla Kid's Meal
- Salad with Chicken
- Anything with Sofritas
- Chicken Tacos
16 Things You Didn't Know About Chipotle
ThrillistJune 2014
Impossibly, Chipotle has long been the restaurant that lets us feel healthy while eating burritos the size of a baby. We decided to further investigate the chain's roots to better understand its mystique, and turned up some facts you definitely didn't know. Read it all before debating whether you should order the Patron margarita.
- The founder is a very serious chef
Chipotle founder and CEO Steve Ells wasn't just a businessman spitballing fast-casual restaurant concepts -- he went to the Culinary Institute of America before starting Chipotle, meaning he got the same schooling as Roy Choi, Duff Goldman, and that wiseass Anthony Bourdain.- Ells started the flagship Chipotle in an abandoned ice cream store in 1993
Specifically one of Colorado's once-hopping Dolly Madison Ice Cream shops. (In case you were wondering about the namesake, First Lady Dolley Madison served ice cream at her husband James Madison's 1813 inaugural ball and is generally credited with popularizing the treat.)- Chipotle's bare-bones architecture reflects its humble beginnings
- The commitment to antibiotic-free meat didn't come right away...
It started when Ells read an article by Ed Behr in The Art of Eating about some Iowa farmers who were raising their hogs in super-regulated environments. He asked for a sample, made some carnitas, and thought they tasted way better. Thus began, in earnest, his crusade for higher-quality ingredients. (This also all happened in 1999, so frankly we're surprised Y2K preparations weren't his first concern.)- ... But they aren't kidding around now
Our main man Steve even testified before Congress in 2009 demanding legislation to spur more hormone- and antibiotic-free proteins. Take that, Mr. Smith.- McDonald's does NOT own Chipotle
- Some people just don't get their sense of humor
In 1998, Chipotle ran an ad featuring a wadded-up ball of foil with the text "Free Cat Toy with Every Purchase". People actually came in asking about the cat toy, proving that cat ladies really need to eat more burritos.- That buzzy "Scarecrow" ad picked up award nominations and crazy YouTube hits
- Chipotle awards its best managers with $10,000 bonuses
- There's a secret menu
It's really just the Quesarito, but it'll change your life.- They are particular about their music
- Their pizza partner went to hilarious lengths to disguise their deal
Looking to help out another Denver business, Chipotle invested in Pizzeria Locale. But the founders were determined to create their own reputation, and thus took extreme measures to keep the partnership under wraps at the onset. Just how extreme? When they didn't have a convincing fake backstory for why Chipotle's development director Carl Behler was hanging out, they christened him their "Uncle Carl from Florida" and even printed business cards for the dear uncle.- Its Asian counterpart is set for world domination
ShopHouse Southeast Asian Kitchen has been around since 2011, but Chipotle didn't really start working it until the past year.- It was the site of a competitive eating feat
The #2 eater in the world, Matt "Megatoad" Stonie, scarfed down four Chipotle burritos and a ton of Diet Coke in under three minutes inside one of the shop's hallowed halls. Watch and feel bad about your inability to finish a single burrito.- Chipotle hired a lauded chef to bring you Sofritas and other innovations
They tapped Nate Appleman, the James Beard Award-winning cook of A16 and Pulino's fame, to work up some new moves. He runs a test kitchen outta one of the Manhattan spots now, and worked on those tofu burritos that are all the rage with your healthier friends.- You can score free burritos every day for a year... if you're famous
The 14 Most Genius Chipotle Hacks
Save some cash for your next burrito binge.DelishJanuary 2023
True Chipotle fans don't care about forking over extra cash for guac or spending their entire "going out" budget on lunch there. But even the most dedicated Chipotle heads should know the shortcuts to saving cash and getting more burrito for their buck. Here are the best Chipotle-ordering tips on the internet:
- Order a bowl, double everything, and get tortillas on the side.
Voila-you've instantly got two burritos for the price of one.- Don't ask for double anything until the first scoop is added.
- Turn the kids' taco into DIY nachos.
- Always get taco shells on the side.
More fillings, less soggy mess.- Two proteins are always better than one.
Asking for half and half gets you more than normal.- Give your burrito some TLC.
Sick of getting a bite of all rice? Ask your server to mix things up a little bit before rolling it.- Stretch your burrito bowl over two salads.
- Score free guac one of two ways.
Either order a veggie burrito, bowl, or tacos-or go during busy hours and hope they forget.- Skip the insanely long line.
Your local Chipotle is likely always mobbed during lunch time. Order ahead on the app and pass everyone to the register.- If you're strapped for cash, stick to the essentials.
Protein-rich beans and cheese-it's all you need.- Take advantage of gift card promotions.
Chipotle often offers a "buy a gift card, get a free burrito" deal. And you can always keep the gift card for future.- Keep it super simple.
Burritos with fewer ingredients don't cost as much as their souped-up counterparts.- Double up your tacos.
Sides of cheese and flour tortillas are on the house, yo.- Skip the chips.
Ask for hard taco shells on the side-they're free!-and break them up into "chips."
History Colorado
FacebookJuly 13, 2021
Today in 1993, Steve Ells opened up the first Chipotle Mexican Grill in Denver, CO at the site of the former Dolly Madison Ice Cream Shop.
No one knew Denver's newest burrito joint would become a global phenomenon, but as of 2020, there were over 2700 locations worldwide.
Chipotle Mexican GrillBack of the MenuFebruary 2020
Steve Ells was born in Indianapolis, Indiana, in 1965 and graduated from the Culinary Institute of America in Hyde Park, New York, in 1990. He subsequently moved to San Francisco and got a job working as a sous-chef at Stars in San Francisco. While there, he decided he wanted to open his fine-dining restaurant. But knowing the restaurant business was tricky, he decided on another venture first, thinking that this could eventually fund the restaurant of his dreams.He knew he enjoyed eating at burrito shops and taquerias in San Francisco and knew that there was nothing of the sort in Colorado. So in July 1993, armed with an $80,000 loan from his father and with no real business plan to speak of, Ells remodeled an old ice cream store near the University of Denver campus. There was no menu, no recipes, and he only had two prep cooks helping him. He had worked out with his father that to break even; he would have to sell 114 burritos a day. His first day in business, he made a couple of hundred dollars. The second day, sales doubled. In a month, he was selling 1000 burritos a day, and soon, he was so successful that he was able to repay his father's loan. With demand growing every day, he opened a second restaurant a year and a half later. This location was particularly interesting because it had been a House of Pies before, and featured a linear display which was later adopted in all the Chipotle restaurants. As it turned out, this was a significant factor behind their success and productivity.
Steve deliberately made the whole operation easy to follow because he didn't want to spend too much time working at Chipotle. He still wanted to focus on opening his dream, a fine dining restaurant. But the second location was soon followed by a third, and by 1998, the chain had grown to 13 restaurants.
Around this time, Steve began looking for investors to keep expanding, and a friend of his referred him to McDonald's. He attended a McDonald's board meeting, where he served the board members burritos and tacos. They were so impressed that McDonald's went on to invest $360 million into the company. By 2001, they were the majority shareholder and had helped the chain grow from just 13 restaurants to only under 500 locations in 21 states. In 2006 however, right before the initial public offering (during which it's stock price went up 100% on the first day), McDonald's fully divested from Chipotle.
Over the next ten years, the restaurant kept growing. It became focused on faster service and distinguishing itself from other fast-food style restaurants by offering locally sourced ingredients, organic produce, non-GMO offerings. Also, they ensure that food is pesticide and preservative-free, and free of artificial colors and flavors.
In late 2015, a string of E-coli outbreaks at several Chipotle restaurants precipitated an investigation by the Centers for Disease Control and resulted in a significant drop in stock price. After this incident, the chain took several precautions to ensure food safety, including changing food preparation procedures and replacing ingredients in the affected locations.
By 2017, Chipotle had more than 2400 locations in operation. Despite the numbers, the company surprisingly does not franchise its business, preferring to retain full control of its restaurants to drive employee culture better and maintain its commitment to sustainability. They also do not serve breakfast and do not have drive-thrus.
In 2017, Steve Ells announced he would be stepping down as longtime CEO of but staying on as chairman.
Here's Exactly How To Build The Best-Possible Chipotle Burrito
UPROXXJanuary 2022
Some of you straight up don't know how to make a burrito. I've seen you in that Chipotle line, f*cking everything up for yourself. I've waited patiently behind several of these burrito f*ck ups, suffering in polite silence. I've seen friends do it, strangers, family! I swear some of you have never eaten a burrito with the way you build these things up. I don't say this as some sort of magical authority on burritos. I, for the record, think there are a lot of ways to make a burrito and a great burrito comes in many forms. But not at Chipotle. At Chipotle there is really only one way to make a burrito. And now I'm going to tell you how.Some Guidelines
To be brief, what makes a Mission burrito a Mission burrito is a giant steamed tortilla packed with rice, beans, meat, cheese, sour cream, salsa, fresh avocado, and lettuce and wrapped in aluminum foil. Sound familiar?
- Keep It Slim:
This is the biggest problem with most of the burritos I see being made at Chipotle. Stop trying to fit everything in it, just because Chipotle has something, doesn't mean you need to include it, especially if you're asking for “extra” anything. Meat, beans, rice, fajitas, sour cream, salsa, corn salsa, lettuce, queso, cheese, guacamole - you're setting yourself up for a disaster. For your ingredients to shine, you need to give the flavors space to be tasted. If the only way to make your burrito work is to double wrap it... you f*cked up.- Keep It Dry:
A burrito can only handle so much moisture, so you should keep that in mind while building your burrito. If you get beans, queso, sour cream, two types of salsa, and guacamole, the person rolling your burrito is going to have a problem making it work and they've probably roasted you on r/Chipotle. The aim should be to create as little mush as possible or else that liquid build-up will rupture your tortilla. If you've ever eaten a Chipotle burrito and at one point you end up finishing it with a fork... you f*cked up.- Know The Flavors:
Chipotle overuses lime and onion. There is lime in the rice, and the guacamole, and onions in the fajitas, guacamole, and most of the salsa. On their own, you'd never notice the overuse, but when they combine in your burrito they compound together and create an overly sour and onion-forward flavor. It's the way Chipotle hides that their food lacks flavor. In fact, my biggest gripe with Chipotle is that the chain's food all tastes like it was conceived in a vacuum, there is no harmony between the flavors. They taste good on their own, but together, the balance is all messed up. That's what makes a real Mission-style burrito or a burrito from your local taqueria superior, the flavors have character. Chipotle has none, so you need to take that into account. If your burrito ever makes you wince when you bite into it or leaves your breath smelling like you bit into a whole onion... you f*cked up.- Go Inside:
I know it's a bit more inconvenient, but your burrito will come out better if it's made in front of you. Every. Time. I know this isn't always possible, but if you can, definitely go inside and order. Plus your burrito will be hotter. Burritos taste best when they're hot. If your cheese has re-solidified in your burrito... you f*cked up.The Build
- The Beans: Pinto. Go pinto every time.
- The Rice: This is simple, white rice.
- The Meat: Get the barbacoa.
- Fajitas: Skip them.
I know, it's shocking because the fajitas add some delicious aromatics to the whole dish, but ultimately they end up diluting the flavor of the barbacoa. You don't want that, fajitas work a lot better on top of Chipotle's salad, bowls, and tacos than they do in a burrito.- Salsa: Consider ordering your salsa on the side.
- Sour Cream: Skip it.
- Cheese + Lettuce: Get them.
- Guacamole: This is what we've been working towards.
The reason I've had you skip the sour cream, get the salsa on the side, and avoid the queso is to make room for the guacamole. The best Mission-style burritos I've had were made with fresh avocado, which is more structurally sound and less mushy than guacamole. You don't have that luxury at Chipotle, so we had to make room for this necessary ingredient by ditching everything else that creates mush and moisture (except, of course, the beans). This is why sour cream had to be left on the cutting room floor.A touch of sweetness from the barbacoa hits you followed by an immediate burn across the palate courtesy of a healthy dab of salsa. The heat starts to dilute once the ingredients combine through your chewing, easing back and introducing the creamy-earthy flavors supplied by the meat's marinade and the beans.
Crisp lettuce and rice help to create a mouthfeel that isn't overly mushy, which allows the guacamole in all its onion-y and lime-y glory to really shine as your burrito's softest substance. You'll be thankful you skipped the fajitas and corn salsa, this is all the onion you need in this baby.
Take note of how many ingredients I left out of this burrito. And it's still gargantuan! But it's balanced, and that's what a great burrito is all about.
Chipotle Logo
1000logosAugust 2024
The current Chipotle logo is not only appetizing, but also meaningful as it features the chili pepper after which the restaurant chain was named.
1993
The earliest Chipotle emblem looked rather odd for a fast-food chain. The uneven letterforms created a papyrus-like impression, which was emphasized by the color contrast (the white lettering on the black background). The logotype had an unusual retro feel emphasized by the asymmetrical shape of the black box in which the text was placed.2009
In the course of time, the company switched to a roundel logo with a pepper in the middle. The pepper was white, with several red strokes inside. It was placed in a red circle with a thin white outline. The emblem was encircled with the words "Chipotle Mexican Grille" in white on the black background.Today
The first medallion logo did not last long and was soon replaced by a new identity. Although it had the same structure as the previous one, it still had a completely new look.While the company typically makes its advertising materials in house, the 2009 logo was developed by the San Francisco-based firm Sequence. The shape of the pepper is different. In contrast to the previous version, which looked as if it had shrunk a bit, the one designed by Sequence fits the circle better. The thickness of the white letters, the white circle, and the pepper outline is almost identical, which gives the logo a more professional feel.
Font
While the earliest version of the wordmark featured a custom script, for the following variation the designers opted for a more traditional type looking very much like Bank Gothic. Although this choice was somewhat unusual in this case, it worked well the industrial look of the restaurants.The 2009 Chipotle Mexican Grill logo seems to feature a customized version of the Gotham Bold typeface. The original version of the geometric font was developed by Tobias Frere-Jones and published by Hoefler & Co. One of the customized letters is the “E” with a low middle bar, giving it a retro feel. On the whole, the type looks friendlier than its predecessor, which may be explained by the rounded letterforms.
Color
In the 2009 Chipotle logo, the black of the previous version was softened up to a dark red. The palette also features a saturated medium red (Hex: #8C1505 or #A81612, according other sources). The white letters and the outline of the pepper stand out on the red background.
The Ten Most Significant Moments in Chipotle History
WestwordDecember 2017
Chipotle launched a restaurant revolution, creating a whole new industry segment by spawning fast-casual imitators and stoking a conversation about sustainable sourcing that spread to all corners of the restaurant world.Here we look back at the ten most significant moments in Chipotle history, listed in chronological order. Note that we can't wait until we can add an eleventh item to this list: the moment the world finally learns to pronounce “Chipotle.”
1993: The beginning
Chipotle has radically reshaped the restaurant industry, so much so that it's hard to remember just how revolutionary it was. In 1993, though, quick-service restaurants were mainly fast-food joints - the notion of applying high-end cooking techniques to fast, casual service hadn't yet proliferated. And then Ells, who'd trained under the legendary fine-dining chef Jeremiah Tower at San Francisco's Stars, opened Chipotle on Evans, taking Mission-style burritos as inspiration and turning them into something completely new. Chipotle's value proposition was its higher-end ingredients and classic cooking technique - and a transparent service model that allowed patrons to assemble customized meals on the fly. Denver responded enthusiastically, flooding the restaurant with business. Ells had originally intended to use that cash to build an upscale restaurant of his own. Instead, he infused it into new locations, which were just as busy as the first.1998: McDonald's becomes a major investor
1999: The start of Food With Integrity
Ells says his commitment to better sourcing started when he was looking for a better pork for his carnitas, the original iteration of which didn't have enough flavor. He read about Niman Ranch, where Paul Willis raised his pigs on pastures or in deeply bedded pens, without growth hormones or antibiotics. The flavor of the pork spoke for itself to Ells, igniting an ongoing pursuit of better-quality ingredients. Company-wide greening spilled over into other realms of the business: several restaurants were constructed with an eye toward such markers as the U.S. Green Building Council standards of environmentally friendly building, including an Illinois restaurant partially powered by a wind turbine on its roof. Food With Integrity may be Chipotle's greatest legacy: It's reshaped how other quick-service restaurants think about sourcing, created a massive market for sustainably raised ingredients, and encouraged the entire industry to take a closer look at where food comes from.January 2006: The IPO
2008: Going international
2011: Chipotle Cultivate Foundation launches
Building on its commitment to sustainable sourcing, Chipotle launched a nonprofit organization called the Chipotle Cultivate Foundation, which supports and promotes good land stewardship, good animal-husbandry practices, food literacy and better nutrition.2011: Back to the Start
In conjunction with the launch of Cultivate, Chipotle released “Back to the Start,” an animated short set to a Willie Nelson cover of Coldplay's “The Scientist.” The ad, which aired in theaters, was the pinnacle of, and a shift in, a long history of innovative advertising: In the beginning, Chipotle refused to run TV spots, focusing instead on cheeky and irreverent billboards and bus banners as well as burrito giveaways.September 2011: ShopHouse launches
Bent on proving that the Chipotle model of quick service and good sourcing could apply to cuisines beyond Mexican food, the company launched ShopHouse Southeast Asian Kitchen in Washington, D.C. The restaurant dealt in noodles, rice and, at the outset, banh mi sandwiches, built on flavors from Thailand, Vietnam and Malaysia, with meals assembled via the classic Chipotle-style line. In contrast to Chipotle, which has had more or less the same menu since 1993, ShopHouse was forever tweaking its list of offerings, including changing items based on availability of seasonal ingredients. While the concept eventually expanded to fifteen locations, Chipotle shuttered all of its ShopHouse restaurants in 2017.2015: The food-safety scandals
2017: Remodeling the original location
A Definitive Ranking of Everything You Can Put in Your Chipotle OrderSweety HighFebruary 2024
There are 19 different proteins, rices, beans, salsas and other goodies you can stuff into your Chipotle burrito, bowl, tacos or salad of choice-but which of them actually deserves a spot in your meal into your meal? We tried, and ranked, every single ingredient on the Chipotle menu, so you don't have to.
- Chicken
Chicken is hands down Chipotle's tastiest meat option, and it's the star of almost everything we ever order at the restaurant. It's marinated in a spicy chipotle sauce that leaves the chicken juicy and dripping with spicy flavor, and it's grilled to perfection to bring out even further smokiness. Basically, it's delicious, and if you haven't tried it yet, you owe it to yourself to do so.- Guacamole
Chipotle has some of the tastiest guacamole out there. It's thick, chunky and rich, and the onion, jalapeno and lime only enhance the nutty flavor of the avocado. The only downside is that guac is extra-but we think it's completely worth it every time.- Roasted Chili-Corn Salsa
Chipotle's roasted chili-corn salsa is without a doubt their best. The hunks of corn add sweetness and freshness as well as texture, and the salsa is full of heat without being too spicy. You also don't find salsa like this at any other salsa bar, so it makes sense to indulge a bit-and best of all, you can get it on top of the other salsas, and they pair together beautifully.- Cilantro-Lime White Rice
For us, it's not Chipotle without their cilantro lime rice, and the chain's white rice is far superior to their brown. It's slightly salty and packed with subtle flavor that heightens every bite, pairing perfectly with everything else on the menu. We ask for extra pretty much every time we visit a Chipotle.- Steak
Steak is the expensive option for a reason! It's meaty, filling and deliciously seasoned with a little bit of chipotle-infused spice. Any time you order it, you know that you've gone for the premium option. Plus, if you like your steak slightly rare, this is probably the only fast food place where you can get it-and they cook it to perfection each and every time.- Carnitas
It's hard to go wrong with juicy, flavorful shredded pork. It's not spicy like some of the other meat options, but its bay leaf seasoning does give it a savory, meaty flavor. It might be a bit too fatty for some, but it's great if you're into that kind of thing.- Fajita Veggies
Sweet, slightly charred fajita veggies are a must-have in any Chipotle order. The tasty mix of bell peppers and red onions makes whatever you order taste like a fresh plate of sizzling fajitas, and that's always a good thing.- Tomatillo-Green Chili Salsa
Though this green-hued salsa has less spice than its red counterpart, we happen to think it also packs more flavor. The taste is fresh and bright, with the jalapeno and citrus really coming through in the flavor. It's also nice and hot, yet not too hot.- Sour Cream
Not everyone loves sour cream when they order Chipotle, but we're obsessed. Sour cream adds a slightly tangy edge to the entire dish while also adding a cooling, creamy taste, and we think it enhances just about anything you can add to your burrito or bowl-particularly in the salsa department.- Tomatillo-Red Chili Salsa
Here's where the list starts to get unequivocally good. This fiery red salsa adds a good amount of heat to your order without totally overwhelming it. Best of all, it combines beautifully with the other salsas on the list if you're looking for something more complex.- Barbacoa
- Cheese
- Sofritas
- Queso Blanco
- Black Beans
- Fresh Tomato Salsa
- Cilantro-Lime Brown Rice
- Pinto Beans
- Romaine Lettuce
8 Fun Facts You Didn't Know About Chipotle
SwirledFebruary 2019
With its build-your-own dining style and range of fresh ingredients, Chipotle attracts the attention of all types of foodies - from health-conscious eaters to the post-bar-munchies crowd. It's no surprise that the restaurant's fourth-quarter revenue for 2018 was $1.2 billion. With over 2,250 locations across the United States, Canada, the United Kingdom, Germany and France, Chipotle is a leader in fast-casual dining. You might be a Chipotle aficionado, but we're willing to bet that you didn't know at least one of these eight fun facts about your favorite burrito spot.
- Build a massive burrito by ordering a burrito bowl with a tortilla on the side.
Chipotle's burritos and burrito bowls cost roughly the same amount. According to Business Insider, if you have a big appetite and you're in the mood for a massive burrito, you can get a bigger bang for your buck by ordering a burrito bowl and asking to have a tortilla on the side. Apparently, you'll get more filling for your burrito if you order a bowl and a tortilla separately than if you simply order a regular burrito. Test it out and let us know if it actually works!- Chipotle offers discounted 'booritos' on Halloween to those who show up in costume.
Note that it's up to your local Chipotle's employees to determine what qualifies as a "costume" to get your discounted meal - so you'll want to dress to impress.- Chipotle goes through 97,000 pounds of avocados every day.
Yep, you heard that right. And it takes an average of 60 avocados to make a single batch of fresh Chipotle guacamole. Holy guacamole that's a lot!- Chipotle now offers keto, whole30 and paleo 'Lifestyle Bowls.'
- The word "chipotle" comes from the Nahuatl word "chilpoctli" which means smoked chili.
Nahuatl, also known as Aztec, was a language spoken by the Aztecs in the early 13th Century. It's still spoken today in some areas of Central Mexico.- Chipotle has a "burritos for life" card that it gives to favored customers.
- McDonald's used to be one of Chipotle's major investors.
- Chipotle restaurant managers can make six-figure salaries.
Employees at this fast-casual restaurant can work their way up from hourly crew members to managers, potentially earning over $100,000 a year. Talk about employee motivation!
We ranked the entire menu so you can create the best Chipotle order possible
From the juiciest proteins to the most lip-smacking toppings, here's how to craft the best Chipotle orderTime OutDecember 2022
Chipotle stands out as one of the healthier, more varied options. Free from stuff like artificial flavors, colors, preservatives, microwaves, freezers and even can openers, Chipotle lets you order to your heart's content, guilt-free.But with dozens of ingredients on the menu, how do you come up with the best Chipotle order? Well, you know Time Out – and we know food. Naturally, we've ranked all of Chipotle's menu items, by category, to help you craft your next order.
Here's how you start. First off, decide on the base of your meal. For a tasty hand-held option, a traditional burrito or an order of three tacos is the way to go. If you're not into tortillas, try a burrito bowl, and, for something a little lighter, there are salads and even bowls that cater to your nutritional preferences.
Once you've decided on the format, it's time to customize with toppings and ingredients. From fajita veggies, sofritas and juicy meats marinated in flavorful spices to a variety of beans, rice, salsas and other toppings, it can all be overwhelming. So allow us to steer you towards the best Chipotle order with these menu rankings. There are enough solid combos here for a new Chipotle every week.
- Meats
Sometimes we opt for the carnitas (hand-shredded, braised pork seasoned with juniper berries, thyme and bay leaves) or chicken (marinated overnight in smoky, spicy chipotle pepper adobo, and then grilled and charred), though most of the time we go the beefy route. Chipotle's responsibly-raised beef is first cooked sous vide, then marinated overnight in the same chipotle pepper adobo, and finished on the grill (for steak) or slow-braised with aromatics and hand-shredded (for barbacoa).- Guacamole
Chipotle wins major points for hand-mashing its guac. In fact, seeing an employee working their way through a mound of avocados is a common occurrence. Chipotle's guac depends on the quality of the avos, but in general you should be able to discern hints of garlic, red onion and cilantro.- Fresh salsas
Chipotle offers four salsas of varying heat levels and textures, meaning there's something for every palate. Our go-to is the lightest of the bunch, the fresh tomato salsa: vine-ripened tomatoes, red onion, cilantro and spices. There are red and green tomatillo-chili salsas, the latter of which gets a kick from Tabasco. And for some texture, consider asking for the roasted chili-corn salsa, which contains sweet corn, poblano peppers, jalapenos and cilantro.- Chips
Made with corn masa flour, sunflower oil, water, lime juice and kosher salt, Chipotle's chips are served warm and are exceptionally light, thin and crispy.- Rice
steamed, seasoned with citrus, and sprinkled with cilantro. While traditionalists eschew rice in their tacos, many a Chipotle regular can't resist adding rice to their order, regardless of whether it's a burrito, taco, bowl or salad.- Queso blanco
Chipotle's take on queso features a bit of spice, and you'll want to make sure you have enough chips on hand for every last gooey drop.- Beans
But would you believe Chipotle serves some fancy black beans? The company uses varieties such as Condor, Blackhawk, Domino, Valentine and Black Magic. If you're looking for a richer, smokier bean experience, go with the pintos.- Sofritas
Made with spicy organic tofu, bell pepper, poblano pepper, onion and more, Chipotle's sofritas offers lots of umami for a meatless option. Many customers are surprised to learn that it has more fat, sodium, carbs and sugar than their other proteins. (It also has fewer calories and less protein as well.)- Fajita veggies
thinly chopped and well-seasoned slices of bell pepper and onion – offer a nice base for enjoying fresh salsas and other flavors.
MashedJuly 2019
Over the last several years, a shift has been taking place in fast food with people straying from the land of drive-thrus and value meals in favor of food assembled on the spot. We're talking about the emergence of fast-casual chains, and Chipotle Mexican Grill has been a driving force in this trend. Compared to just about every other successful fast food chain on the market, Chipotle takes an opposite approach in its operations. There is no dollar menu or kid's toys, and people don't even have the option of ordering a meal that's already prepared and waiting for them in a warming tray. In the world of fast food, Chipotle is definitely the black sheep.Chipotle's approach to food and the success that followed hasn't come without a few bumps in the road though. The company had a somewhat contentious relationship with McDonald's, and has weathered numerous food safety scandals. Love it or hate it, here's the story behind Chipotle's many ups and downs.
Chipotle's founder wanted to open a fine dining restaurant
Ells graduated from the Culinary Institute of America in 1990 and began cooking at the legendary Stars restaurant in San Francisco before leaving to start his own business. Burritos were meant to only be a short-term business venture to build up cash for a fine-dining establishment. "This was going to be one restaurant," Ells told NPR (via CNBC). "I knew that full-scale restaurants were a dicey proposition. I mean, they go out of business often. It's hard to make margins, very difficult to operate. And so I wanted Chipotle to be a backup."Chipotle, of course, turned out not to be a backup plan and Ells was working every day for two years while his burrito restaurant grew in popularity. "I remember feeling a little guilty every time I opened a Chipotle," Ells confessed. "I remember feeling a little guilty because I wasn't following my true passion. But that eventually went away. And I realized that this is my calling."
It didn't take long for Chipotle to become a local hit
Ells' Mexican street food business was proving to be incredibly successful and within just four years, he'd taken over the Denver area with 14 Chipotle locations and was racking up a yearly revenue between $14 and $18 million.Chipotle's minimalist design was more about saving money than being cool
McDonald's was instrumental in Chipotle's growth
The first Chipotle restaurants were funded with the help of Steve Ells' parents and family friends. Bob Ells had given his son $75,000 to kickstart the operation and by 1996, Ells had raised an additional $1.3 million - but that money would only take Chipotle so far, and a bigger investor was needed.Through a friend of a friend of Bob Ells, Steve was able to get himself invited to McDonald's headquarters in Illinois, where he whipped up a sampling of Chipotle's food offerings. The food was an instant hit with the Golden Arches executives and over the course of a year, the details were ironed out and McDonald's came on board as an investor and committed $50 million to growing Chipotle that first year - with much more monetary investment yet to come. The company not only had buckets of McDonald's money behind them to help with growth, but had the knowledge of McDonald's at their disposal when it came to massively scaling that growth.
Chipotle and McDonald's didn't always see eye-to-eye
Chipotle's non-GMO policy has been good for business
But Chipotle's non-GMO claims have been called into question
Chipotle's queso launch was a disaster
Well, it really boils down to Chipotle trying to get too fancy with its queso and force it to adapt to the company's "food with integrity" mission. Queso is typically made with processed cheeses like Velveeta, and that just didn't have a lot of integrity in the eyes of Chipotle. "Additives make typical queso very consistent and predictable, but are not at all in keeping with our food culture," Ells said in 2017. "Our queso may vary slightly depending on the characteristics of the aged cheddar cheese used in each batch, but using only real ingredients is what makes our food so delicious." Thankfully, the company found a way to improve - depending on who you ask - the cheese consistency of those real ingredients in the queso recipe, and the item remains on the menu.Chipotle workers have their reason for always telling you guac is extra
According to Chris Arnold, former director of communications at Chipotle, employees do this so customers aren't caught off guard by the extra price. If employees neglected to inform customers guacamole was extra, it would surely result in a line slow down with many a confused customer asking about the extra cost.Chipotle managers must adhere to a strict checklist
In order for a Chipotle store to be a success, it must operate like a well-run ship and the manager is the captain making sure the ship stays on course. Chipotle's managers are reviewed quarterly and are subjected to a 39-point checklist of various pitfalls to avoid during this review process.Chipotle stores have a carefully curated music playlist
Chipotle tried to go beyond burritos
Chipotle has attempted to do what it did for burritos with burgers, pizza, and Asian noodle bowls, but alas, these efforts haven't proven to be as popular as tacos and guacamole.Chipotle's founder stepped down in 2018 and a Taco Bell CEO took over
Chipotle isn't as healthy as you think
The research found that the average Chipotle order is around 1,070 calories, typically representing a burrito bowl with meat, cheese, sour cream, rice, beans, and some chips. The average Chipotle order also has around 2,000 to 2,400 milligrams of sodium - almost a full day's recommended amount - and 75% of the daily recommended amount of saturated fat. Usually, the meals with the highest calories are burritos full loaded with meat, cheeses, and with a side of chips and guacamole. That being said, 98% of orders were under the 2,000 calorie mark, so it's not a common thing to eat a day's worth of calories in one Chipotle meal.Chipotle's bowls and salads are its healthiest options
Yes, we just talked about how unhealthy Chipotle was, but in reality, Chipotle is still a great fast food choice with healthy options that shouldn't be avoided because of high calories (your body will thank you). However, if you are trying to choose lighter alternatives, Chipotle is full of selections for every dietary need and preference.Chipotle has had numerous health outbreaks
Millennials eat the most Chipotle
Chipotle is investing in new technology
Chipotle offers lots of promotions
All Chipotle companies are company-owned
Chipotle has been sued multiple times
Chipotle uses a lot of avocados
On average, Chipotle customers order almost 50 million pounds of guacamole yearly, requiring the chain to use more than 450,000 avocados daily in restaurants across the country (via Chipotle Newsroom).
5 Best Chipotle Menu Items To Try Next, According To Foodies
Study FindsJune 2024
There is no doubt that Chipotle has you covered for tasty Mexican cuisine. Where should you start? StudyFinds did the digging, consulting 10 expert food and travel websites in an effort to discover the best Chipotle menu items.
- Chicken Burritos
Topping the list of the best Chipotle menu items are the chicken burritos. Simply put, the chicken burritos at Chipotle are incredible. Whimsy and Spice says they're a top menu pick, offering incredible value for only a few dollars. Plus, you can personalize your order exactly how you like it – a total win-win!Chicken burritos reign supreme at Chipotle, and for good reason! Mashed explains that they're incredibly versatile. No matter what rice, beans, or salsa you choose, they're guaranteed to be delicious. Feeling a little adventurous? Take the flavor up a notch with some queso or guacamole!
Now the only thing left to decide is what to add to your chicken burritos. Asian Recipe recommends adding roasted chili-corn salsa or fresh tomato salsa. These salsas perfectly complement the smoky chipotle flavor of the chicken, and they're not as watery as some tomatillo-based options.
- Guacamole
Mashed says Chipotle's guac is the holy grail of fresh! It's so tasty, you might just find yourself scraping the bowl clean. Worried it'll overload your burrito? No problem! Order it on the side with a bag of chips for the ultimate scooping session.The guacamole at Chipotle isn't the star of the show but it's certainly a key aspect of building the perfect Chipotle order. Restaurant Clicks spills the tea on Chipotle's guac recipe! It's all about keeping it simple and fresh with just six ingredients: avocados, lime juice, cilantro, red onion, jalapenos, and a pinch of salt. The result? A luxuriously thick and creamy guac that takes any Chipotle dish to the next level.
- Queso Blanco
Restaurant Clicks breaks down the magic behind Chipotle's queso. It's all about the perfect blend of aged cheeses – Monterey Jack and white cheddar – along with a touch of tomato, garlic, and a three-pepper kick for some heat.Chipotle didn't start out with queso on their menu. The chain isn't known for frequent menu additions, so when they do release something new, it's a cause for celebration. That's exactly what happened with their queso! It took some tinkering, but the result is a delicious cheese sauce that's perfect as a filling or a side (Mashed).
- Carnitas Bowl
But, what is carnitas? Carnitas is a pork protein that's similar in texture to pulled pork. Whimsy and Spice describes them as melt-in-your-mouth perfection. The secret? Overnight marinating and slow-cooking for hours. This slow process creates a tender, shredded pork with a delightful textural contrast in every bite.Be warned: these carnitas are crazy delicious, but they also pack a caloric punch! Whimsy and Spice says they're the highest-calorie protein option at Chipotle, clocking in at 210 calories per serving. But hey, flavor is worth it sometimes, right? Plus, they're surprisingly filling, so you won't be left feeling hungry.
- Barbacoa Bowl
Although the barbacoa is tasty, it doesn't overpower your dish, making it a versatile and unique protein Simply put, Chipotle's barbacoa is a slow-cooked delight! Restaurant Clicks explains that barbacoa is a Mexican cooking method where meat (traditionally lamb or goat) is simmered low and slow until it's melt-in-your-mouth tender.Chipotle puts their own spin on it using beef shoulder, slow-cooked for up to eight hours with a spicy garlic kick. Barbacoa is typically made with lamb, but Chipotle took this traditional protein in a different direction, probably to make it more suitable for a variety of preferences.
10 Surprising Facts About Chipotle
AOLOctober 2017
Love Chipotle Mexican Grill? While you may be familiar with the chain's menu, there are probably a few things you don't know about it, including the company's policies for employees and what their official DJ does. Check out the list below to discover 10 surprising facts about the Mexican restaurant.
- McDonalds was once an investor.
The two parted ways in 2006, when the burger giants decided to divest. Soon after, Chipotle went public on the New York Stock Exchange.- They make pizza.
Not at Chipotle, specifically, but at another food concept joint owned by the company. It's called Pizzeria Locale, and its specialty is gourmet pies. Those eager to try a slice will have to travel to Denver to get one though, as it's the only city that currently has them up and running.- Individual stores pulled in an average of over 2 million dollars each in 2013.
For reference, McDonalds franchises earned an average of 2.5 million a piece in the same timeframe.- Music is also an important aspect of their avocados.
Some come from the farm of Grammy-winning songster Jason Mraz. Last year, Chipotle bought 36 thousand pounds of the produce from him, most of which ended up being used in the Oceanside, California area.- Chipotle has an official DJ.
His name is Christopher Golub, and he's the one responsible for what plays in each of the chain's restaurants. He prefers to have 500 songs in every mix, and switches them out at least once a month.- They've perfected the tortilla warmer.
Standard models just didn't do the job well or fast enough. It took 4 years of research and development, but they were ultimately able to build a better, and more energy efficient, version.- There's a Southeast Asian version.
It's called ShopHouse, and it features the same make-it-as-you-wish twist, only with rice bowls instead of burritos.- They appear to fear ravenous thieves.
Their trucks are clearly marked, "drivers do not carry burritos," likely to prevent any nefarious shenanigans.- They have a "no experience required" policy.
They believe that a company as unique as theirs offers immense growth potential, and the best place to learn is at one of their own outposts.- Celebrities get special treatment.
Some have been given their own exclusive card, which entitles them to a free burrito fix every day for a whole year. Stephen Tyler is one of the lucky pass holders.
