Quotes About Chipotle

Behind Chipotle is not a corporation; behind Chipotle is a man that is one of the great cooks, that created a great concept.

If we really want to change the way Americans eat, we need to make delicious, sustainably-raised food accessible to everyone. Most people are not willing to sacrifice taste or pay a lot more when it comes to eating better. That's why the Chipotle model is so important.

The idea for Chipotle is a sort of combination of food borrowed from Stars and sort of a technique and a service format borrowed from the taquerias.

Chipotle is based on a very simple idea: We start with great ingredients, prepare them using classic cooking techniques, and serve them in a way that allows people to get exactly what they want.

I like to eat and Chipotle will fill you up.

I always said whoever brings Mexican food to New York would make a million dollars. Then Chipotle happened, which is fine.

I joined the board of Chipotle because no company has ever been able to scale fresh, properly sourced food in the history of America.

You in for Chipotle tomorrow? Taco Tuesday, gotta get some tac and guac!" "No one calls it that." I shook my head, grinning. It

I love Chipotle. And I'm not just saying that. Like, I genuinely am in love with Chipotle.

I don't know if this is the flat-out strangest, but I'll never forget handling a human brain. It had been sliced into sections for autopsy, each about an inch thick, and felt like pork tenderloin. I swear to god, my first thought was that if you were to dust it with chipotle and cinnamon and saute it in butter, it would probably be delicious.

We can assure you today that there is no E. coli in Chipotle. We have thoroughly tested our food, we have thoroughly tested our surfaces, and we are confident that Chipotle is a safe place to eat.

Usually, I get a bowl from Chipotle with rice and veggies and some meat and gotta get some guac on there because that's the best part.

The first time I ever got recognized, I was at Chipotle eating a face full of burrito, and a fan started filming me and said, 'Oh my gosh, that's the girl from 'Nerdy Nummies!' They kind of waved a little, and I waved back with a burrito in my mouth.

The best Chipotle restaurant managers get the title 'restaurateur' and a $10,000 bonus for each person they hire who starts as crew and goes on to become a manager.

There's a place called Chipotle in the U.S. It's Mexican food where everything is made to order; you can get some rice, black beans, and meat. That's what I eat three times a day.

You can actually eat very clean at Chipotle. They have white rice, they have brown rice, and they have chicken. I stay away from the guac and the sour cream. I just get lettuce, double-meat chicken, and a white or brown rice.

Chipotle was going to incorporate all the things I had learned at the Culinary Institute and Stars and really elevate typical fast food.

For too long, great food has really only been available in high-end restaurants and specialty food markets, but Chipotle is making the same gourmet quality food available and affordable so everyone can eat better.

My go-to is always Chipotle when I can't find anything, but if I have the time in the evening or something like that after a show, I'll go find a local spot for a nice craft beer and a good burger or something like that.

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Having never taken a business class, the economics of restaurants scared me. I opened Chipotle with the idea that I could step away from it and use it to support my full-scale restaurant.

I am incredibly proud of Chipotle and our people - and grateful to our loyal customers - and while we are continuing to make progress, it is clear that we need to move faster to make improvements.

delicious Chipotle burrito right now (with double chicken).

I used to be vegan. I'm not anymore, but I don't eat hardly any meat. But it's nice for me to go to a place like Chipotle where I can get some fresh veggies, some brown rice, some black beans, and all that kind of stuff.