Chipotle is by far the best one of the burrito chains...cafe pio and costa poopa
don't even rate. Chipotle uses the best ingredients and serves the best burrito
I used to eat at Cafe Rio and Costa Vida when I lived in Salt Lake City, But
now that I live in Phoenix all I have is Chipotle, and once was enough for me.
And if you are wondering why they are so consistant in the food.
Ask yourself this question, Isn't the food allways consistant at McDonalds?
Well guess who owns Chipotle? you guessed it McDONALDS CORP. And the last time
I checked they did not give much of two hoots about the anti-biotics, organic
mishmash stuff at any of their other resturants, so why do think they care now!
Thats right marketing!! To the feel good fools! I'm sure glad they
have the mom & pop Mexican food drive thru joints like Betos in Phoenix! Beats
Chipotle, I mean Mexican McDonalds anytime!
The food is great but steaming the prepressed tortillas and wrapping it in foil
makes the now gummything stick to your teeth. It is hard to ignore. Better to
order without the tortilla
The author is justified in her cynicism toward Chipotle's so-called "Food With
Integrity" mantra. After all, it's all fine and good to allow the animals you
get your meat from to roam freely, but what about the horrendous conditions and
sub-poverty wages endured by the human beings who are picking all the tomatoes
and produce that go into your products? Check out the Coalition of Immokalee
Workers for more info.
Chipotle is much more widespread in other areas. When we lived in Denver, we
would eat there practically every week. The quality and consistency in the food
is the same at every location we visited. Cost-wise we found Chipotle to be
much cheaper than Cafe Rio or Costa Vida, at least by $10 - $15 for a family of
four.I once went into a Chipotle 5 minutes before closing, and while
the crew was obviously busy preparing to close, they still had all of the menu
choices fresh and ready to chosoe from. Everything tasted fresh and delicious
as always.I tried the same thing at a Costa Vida twice, once an hour
before closing the other 30 minutes before closing. Both times Costa vida had
ran out of all of their meats, except for some sweet pork. The Guacamole was
brown and unappetizing. They didn't even have tortillas available, so we waited
for them to roll one out and cook it. Because of this, Costa Vida just doesn't
make our list of restaurants we want to visit anymore (despite their addictive
I ate at Chipotle in Santa Barbera. So thought this one might be different, I
thought that the food was completely overrated, and that Bajio or Cafe Rio are
about 10 times better. The worst thing about the food was the dollop of
guacamole they put in. It's not like they spread it out, but instead they just
put an ice cream scoop full in it, so about 6 bites were pure guacamole. gross.
Wow! You SO undersold Chipotle's! My husband and I have eaten at every place
in Utah County that claims to offer something similar, and we find that
Chipotle's in beyond compare. Freshness aside, the food is simply BETTER--or
maybe that's because of the freshness. And come on...get a sense of humor. The
sour cream "chatter" is for fun--you know, like Ben and Jerry's. Don't take
yourself so seriously.We've been waiting for a Chipotle's to open in
Utah for YEARS. In fact, we were talking about it just last night, before
seeing that SLC now has TWO.If you haven't been there, I DARE you to
try to be disappointed. My fave? Chicken fajita style, guac, sour cream, black
beans, lettuce, tomato, medium corn salsa AND a spoon of hot. TWO meals outta
this bad boy.
I, personally, won't eat at Chipolte's, until the company can demonstrate to me
why the higher prices I would have to pay are justified because it's "natural"
and "organic" and "antibiotic-free." I've read the science and the comparison
studies which show no safety or humaneness difference in or benefit from organic
or natural. I also want the company to demonstrate that the meat from the
animals they serve comes from animals that have never been sick -- the primary
purpose of low-level antibiotic use on farms. Used at the level of grams per ton
of feed -- akin to grains of sand on a beach -- there is no study which links
any human health risk to eating meat from animals given low-level antibiotics.
To imply otherwise is wrong.