WELCOME TO THE KITCHEN
The skills Chipotle crews use to prep and cook our food are the same techniques used by classically trained chefs everywhere. In fact, if you take a peek into our kitchens, they more closely resemble a fine dining restaurant than a typical fast food joint. Cooking food this way has been part of Chipotle since the beginning, and it still is today.
SEE OUR CULINARY CHOPS
GUACAMOLE: A HAND-MASHED MASTERPIECE
chopping and dicing
When our crews get dicing, they work to make sure that each ingredient is cut to a consistent size so each bite is as good as the last. Take a look at the onions in your guac next time, and you'll find some tasty symmetrical goodness.
toss it up
Chopped red onions, cilantro and jalapeños are combined and tossed in a pan with some citrus juice.
The onions, cilantro, jalapeños and citrus juice are mixed with the mashed avocados, and voilà — a batch made in heaven.
green chili salsa: roasting the real thing
let's get roasting
One of the first steps in our Green Tomatillo Salsa recipe is roasting tomatillos, tomatoes and jalapeños in our central kitchens until their skins are perfectly charred. It takes a lot of time (and a lot of space for the roaster), but results in a genuine, slightly smoky flavor that you just can't get any other way.
From here, the tomatillos, tomatoes and jalapeños are crushed and tossed into a big pot and simmered with aromatic spices until their flavors are combined. The salsa is then packed to be finished at the restaurant.
last but not least
Right before the salsa is placed on the line, freshly diced onions, cilantro and oregano are added to the salsa and it's ready to be served.
chicken: from adobo to the grill
grind it out
We make our own adobo by grinding chipotle peppers and mixing in cumin, garlic, oregano and black pepper. These ingredients are then simmered slowly to achieve a smoky and spicy marinade that gives our chicken its distinctive flavor.
let it marinate
We marinate our chicken overnight so it can truly be saturated in the adobo marinade.
on the grill
The marinated chicken is then placed on the grill and charred to perfection to give it a subtle caramelized flavor. It's then diced and placed on the line.
rice: first in line
rinse the rice
We cook a whopping amount of rice each and every day and our technique is probably pretty close to the way you cook rice at home. We start by rinsing the rice and pouring it into a rice cooker.
LIVE BY THE BAY
From there, we pour in a small amount of rice bran oil and place some bay leaves on top of the rice. Bay leaves add a subtle layer of savory flavor that helps our rice create a great base for your burrito and bowl creations. It’s now ready to be steamed.
’TIS THE SEASON
Once the rice is nice and fluffy, the bay leaves are removed. The rice is then seasoned with salt and citrus juice, then tossed with cilantro for a fresh, herbaceous flavor.
BLACK BEANS: SMALL BEANS, LARGE BATCHES
Black beans arrive at our central kitchens in 2000 lb bags and are soaked for about 15 hours in large batches in order to get a head start on the cooking process.
In the restaurant
Once the beans reach the restaurant, they’re finished either by stovetop or a hot water bath. From there they’re mixed with salt and citrus juice, then placed on the line.