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Day After Day
We’re Committed

To sourcing the very best ingredients we can find
and preparing them by hand.

To vegetables grown in healthy soil, and pork
from pigs allowed to freely root and roam outdoors or in deeply bedded barns.

We're committed because we understand the
connection between how food is raised and prepared,
and how it tastes.

We do it for farmers


the environment


crane operators

ribbon dancers



and you.

With every burrito we roll or bowl we fill, we're working
to cultivate a better world.

Kitchen Knife

In the Kitchen


Kitchen Knife

In the Kitchen


Real ingredients just taste better.

We're all about preparing food without added colors, flavors, or preservatives (other than
lemon or lime juice, which can be used as preservatives — though we use them only for taste).
Just genuine raw ingredients and their individual, delectable flavors. We source from farms rather than factories,
and spend a lot more on our ingredients than many other restaurants.
We wouldn't have it any other way.

Culinary Chops

We actually cook in our kitchens.

Great ingredients deserve great preparation. Morning to night, our skilled crews
use classic cooking techniques on the meticulously sourced meats and produce
that are delivered regularly to each restaurant. It's no coincidence that our founder
is a classically trained chef.




We care deeply about where our ingredients come from. While industrial farming practices have evolved to maximize profits and production, we make an extra effort to partner with farmers, ranchers, and other suppliers whose practices emphasize quality and responsibility. See how we're making choices with farmers, animals, and the environment in mind.


We believe that small farms come in many sizes, that it's more about what you do than how big you are. Our suppliers share many of our values. Here are two to chew on.

Long-Term Partnership

We develop close relationships with many of the farmers, ranchers, and other suppliers who produce the ingredients we serve every day.

Respecting the Soil

We partner with farms that prioritize the long-term health of their land.



We think that animals raised outdoors or in deeply-bedded pens are happier and healthier than those raised in confinement. With our suppliers, we take a firm stand on two things.

Giving them Space

We're serious about pasture-raised animals that have room to be animals.

Healthy Livestock

There's no place for nontherapeutic antibiotics or added hormones on the farms that produce our ingredients.

Curved Bracket


Every choice we make—about who we work with, what we serve, and what we stand for—affects the bigger picture: the health of the planet. Nutrient-rich soil reduces the need for pesticides and synthetic fertilizers, buying locally reduces vehicle emissions from transportation, and humane animal husbandry means diminished reliance on antibiotics. As we strive each day to be better, we keep in mind that everything is connected.




We've always done things differently, both in and out of our restaurants. Check out how we're changing the face of fast food, starting conversations, and directly supporting efforts to shift the future of farming and food. We hope you'll join us as we continue to learn, evolve, and shape what comes next on our mission to make better food accessible to everyone.


With a tradition of mentorship and promoting
management from within, Chipotle is a place to build a
and have fun while you're at it.

Founder Steve Ells

How many classically trained chefs start fast food restaurants? In 1993,
Steve Ells did just that, opening the first Chipotle and
bringing fresh thinking and real food knowledge to an
industry all about cheap ingredients and addictive additives.
Fast food hasn't been the same since.