“food in chipotle is excellent, but it really depends on who you get to make it”
“eat here more than often, i am telling you, this is the best place after a night out.”
Chipotle - Hot.
I usually avoid places like Chipotle Mexican Grill, which opened last month on 44th Street, near Third Avenue. It belongs to a chain partly owned by McDonald's. That places it squarely among the forces that are ironing the country's quirky regional wrinkles into a smooth national uniform in which Anchorage equals Akron. Each franchise, whether restaurant, coffee shop or drugstore, arrives with focus groups, market surveys and other tools of bureaucracy, relentlessly homogenizing flavor and creativity.
While the components of Chipotle's burritos, fajitas and tacos are made in advance, they are assembled to order, a crucial element in the leap from sustenance to pleasure.
The chain trumpets its use of free-range pork, chicken and beef, from humanely raised animals that are not fed hormones or antibiotics. I can't help applauding, though Chipotle applauds itself enough without my help. Still, poor kitchen practices can overshadow even the best ingredients. What's most impressive is how carefully Chipotle controls its cooking and serving operation, a difference you can taste, not just between Chipotle and other fast-food places but also between Chipotle and independent burrito shops.
Nonetheless, Chipotle's burritos are different, especially those made from braised pork ($6.50), which has a rich, deep porky flavor. It goes especially well with plump, well-seasoned pinto beans and a medium-heat salsa that combines the brightness of tomatillo with the spark of green-chili heat and the fresh jolt of cilantro. I prefer a burrito with a modest amount of cheese and no sour cream, and as I made my way along the swift-moving line at the counter, I could oversee its fabrication to my specifications.
food is great. Since I decided to create an account today, thought id like to mention a few favorite food places....chipotle being one of them....highly recommend the burrito bowl with extra guac!!
omg! so good!. i eat here more than often, i am telling you, this is the best place after a night out.
great but.... awesum food. but avoid when crowded. the burrito makers try to make it fast, screwing it up in the bargain. your burrito will be torn, impossible to eat or simply have stuff you never asked for. they often mess up the portion of the rice or beans, resulting in a very dry burrito or tasteless one. so go when there are less people!food in chipotle is excellent, but it really depends on who you get to make it
Tacos and burritos are custom-made with fresh ingredients at this industrial-chic Mexican chain..
Boasting a sleek decor of blond wood, raw steel and exposed pipes, this taqueria hums with conversation and an eclectic mix of piped-in salsa, rock and reggae. Patrons--mostly on-the-go professionals and parents with kids intow--line up at an assembly-line style counter for hard and soft tacos or burritos (regular, fajita-style or without the tortilla) made with fillings like grilled chicken or steak, free-range pork or shredded beef.
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