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Chipotle Mexican Grill Restaurant Review: One huge American success story, Chipotle Mexican Grill is the brainchild of Steve Ells, a Culinary Institute of America alum. A fan of Cal-Mex fare, especially burritos and tacos, he used those dishes as a starter kit for his concept. Named for the smoked jalapeño pepper so critical to Mexican and Mexican-American food, this corporate-owned chain of fast food restaurants has redefined the genre. Animal proteins are from naturally raised beef, poultry and pork, and cheeses and sour cream are made from milk free of hormones. No trans fats either. Enter the service line and choose your style of dish and your filling. Meat choices include carnitas, barbacoa, steak (rather well done) or chicken. Vegetables are an option. Pack your selections into a burrito or a more delicate taco, or choose a bowl or salad that has no tortilla. Consider the chunky, freshly made guacamole, too. No dessert is offered. Mexican brews and margaritas complete the theme. Other locations.