You can have anything you want at a Chipotle’s restaurant — so long as it’s some kind of a taco or burrito, reports Amanda Hesser in The New York Times Magazine (2/27/05). Condiments — Chipotle offers just three hot sauces to its customers. “Nothing to dilute the purity of the tightly swaddled burrito,” writes Amanda, who also observes that the formula seems to work — and suggests that it “represents a shift in American fast food … a triumph for the increasing number of diners interested in healthful, sustainable food.” As she describes the scene at the new Chipotle on 34th Street in Manhattan: “Fresh tortillas are heated on a griddle, then piled with fillings like rice flecked with fresh cilantro, naturally raised Niman Ranch pork and organic beans. Burritos, good-tasting if bulky, are rolled by the hundred.”
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