Chipotle by Ed Milich
		I don’t normally like to cover national chains on LosAngelesLunch.com. For Chiplotle, I make an exception. I am, after all,  a stockholder in their parent company.J . I have been coming to Chipotle ever since I discovered them in one of their original test markets in Columbus, Ohio, about 10 year ago. Before they were on every university campus in the US, I used to drive 5 miles to the north side of Columbus in Worthington to indulge their burritos two at a time- one for the dining area, and one to take home for later. This was before they even had tacos or bowls on their menu- it was burritos or nothing. Chipotle’s menu started out simple- strictly burritos. It has since grown to include salads, lo-carb (no tortilla) burrito bowls, and soft and hard tacos. All of the entrees can be filled with marinated and grilled steak, pork, chicken, vegetarian filling, or my favorite, the slow cooked and falling apart Barbacoa beef. From there, you have a choice of ingredients as your lunch is made in an assembly line. You can choose form rice, black or pinto beans lettuce, sour cream, cheese and salsa that ranges from mild to hot. My classic Chipotle lunch consists of a Barbacoa burrito with cheese and lettuce, both the mild corn and medium salsas, and topped with the Tabasco Chipotle sauce before I take each bite. I get a basket full of ships on the side. I wash that all down with one of the fresh Kiwi Berry or other tropical juices that they sell in bottles. I leave the restaurant satiated, satisfied, and only about $8 poorer. The meat fillings at Chipotle is all very well executed. The marinades are spicy and salty. The tortillas are steamed in front of you only about a minute before you receive your food. I worship their tortillas to the point that I almost bought a tortilla steam presses similar to theirs for my home to replicate the chewy tortillas that Chipotle produces. It’s amazing to me that the tortillas stay as chewy as they do for as long as they do- that aspect is truly a work of culinary magic. Tacos are another good choice at the restaurant, and the fresh fillings are stuffed in four hard shell or three soft tacos. It’s the same good stuff that’s in their burritos, but with a different outer wrapper.  The interior of Chipotle is a mix of modern Aztec and industrial. I can’t think of many other national chains who have a unifying yet individualized décor as well executed as Chipotle. Walls are covered in corrugated galvanized steel. The burrito counter sits right in front of the counter where all the food is made. You can usually watch the grills in the back roaring away with big racks of marinated chicken breast or steak that is soon to be burrito filler. These guys do a great job with using fresh ingredients for their food and you can’t blame them for wanting to show it off.  Chipotle is a classy burrito stand that has been commercialized for the masses. I wholeheartedly embrace their success in the US, and I wholeheartedly recommend them for a speedy, gourmet burrito lunch experience.
	Chipotle 24631 Crenshaw Blvd Torrance, CA 90505 (310) 530-0690