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Chipotle Mexican Grill Restaurant Review: We live in strange times when the word for a dried, smoked jalapeño pepper makes it into the title of what is essentially a fast-food restaurant. But we're not complaining. The menu printed on the wall above the kitchen is minimal and direct. You order your meat (or your vegetables) and your toppings and wait for your reward at the end of the cafeteria line. We go for the spicy beef barbacoa or adobo-marinated chicken burrito. Then we have them load on the black beans, cilantro-lime rice, corn, cheese, lettuce and sour cream---and top it with some hot salsa. Those eschewing carb-laden tortillas indulge almost guilt-free on the salad bowls, which feature all the goodies normally inside the burritos. Guacamole is extra, but with its coarsely mashed avocados and a proper hint of lime, it's totally worth the extra dough.