It's so big!" No, this is not the sex column--my friend was talking about her burrito. Nonetheless, a Chipotle burrito, fajita or taco proves to be a totally orgasmic experience.
Of course, it's not just the size that matters; it's how you fill it: plump, well seasoned pinto or black beans, bright tomatillo salsa, cheese, sour cream and best of all guacamole ($1.50 extra) are all perfect compliments to braised pork, chicken, spicy shredded beef or steak.
You can oversee your burrito production as it goes down, so you can neglect that sour cream or cover it in a mountain of cheese if you so desire. Chipotle operates the same way a Subway does, just with made-to-order burritos. Chipotle offers fajitas and tacos as well, though the burrito is the real star of the show. The flour tortillas and hard corn shells simply can't stand up to all those fillings.
Yes, Chipotle Mexican Grill is a chain partly owned by McDonald's, but I can attest that this palace of burritos does not sacrifice quality for quantity. The chain proclaims their use of only free-range pork, chicken and beef from humanely raised animals that are not fed hormones or antibiotics.
Even more impressive is how carefully Chipotle controls its cooking and serving operation to bring you Mexican food that would make Taco Bell blush. The end result is somewhat of an anomaly in the fast food world: spicy, fresh, good-quality ingredients and an attention to detail that will make you wish they only had more locations.
Even Chipotle's d??cor places it a step above other fast food restaurants. The minimalist decoration--shiny steel, plywood chairs, direct lighting and framed black and white prints of Chipotle itself--makes it look like a hip, cool, grown-up MacDonald's.
The liners of the shiny red burrito baskets are printed with tongue-and-cheek movie quotes edited for the Chipotle world, such as, "I love the smell of burritos in the morning."
The staff is friendly, though I attribute this to the fact that either Baltimore's Chipotle just opened but a month ago or there's a liquor license pending for the sale of margaritas and beer.
Perhaps the best part of this Mecca of Mexican food is the sheer value. For around $6 you get your choice of high quality ingredients (and a lot of them) lovingly wrapped in a firm tortilla and covered with aluminum foil to assure your burrito doesn't fall apart as you eat it. Salsa Rico in Levering? Eat your heart out. If you are not feeling stuffed about half way through your burrito experience, you must have a tapeworm.
Chipotle's own disquieting slogan about their burritos is, "They beep when they back up." I would advise against any strenuous physical activity at least an hour after your burrito.
Nevertheless, I came, I ate, I conquered. Moving quickly through the Chipotle line, I ordered a chicken burrito with pinto beans, mild fresh tomato salsa (chopped red, ripe sweet tomatoes mixed with red onions, jalapeno peppers and chopped cilantro), cilantro-lime rice, velvety sour cream, moist, creamy cheese and the piece-de-resistance: guacamole.
A word on the guacamole: It is well worth the extra $1.50. Hass avocadoes blended with freshly chopped cilantro, jalapeno peppers, citrus juice, salt and spices create a salty, tangy and garlicky guacamole that is simply the best I've ever tasted.
Oddly enough, the flavor of chipotle--a smoked jalapeno pepper--was nowhere to be tested, asserting the fact that while these burritos are truly great, an independent burrito restaurant would probably give Chipotle a run for its money.
I'd also advise against the chicken, which pales in comparison to the beef seasoned with garlic and cumin or the carnitas (pork) seasoned with thyme, bay leaves and juniper berries. Nonetheless, I was more than satisfied and stuffed as I waddled out the shiny steel doors, already beginning to plan how I would get back down to the Inner Harbor again.
I advise you to catch this burrito train while you still can. The fresh ingredients, cool atmosphere and succulent, savory, superbly gargantuan burritos make this restaurant reviewer longing for more. And I'm not the only one. While Chipotle owns and operates nearly all of their restaurants today and have not sold licensing rights to anyone, it can't stay that way for very long. Jump on the gourmet burrito bandwagon before it goes the way of Starbucks.
