Grub Scout: Chipotle Mexican Grill delivers savory sizzle

You could almost make the argument that Chipotle Mexican Grill didn’t exactly re-invent the restaurant-concept wheel. After all, its Mexican fare is custom-made to order in an assembly-line process similar to what you might find at Salsarita’s, Moe’s, Z-Mex or any other of the popular establishments that attempt to fuse fast-food-style service with sit-down restaurant quality.

But when The Grub Spouse, The Grub Sprout and I paid the Cumberland Avenue eatery a visit last week, we noted several elements that helped the Denver-based franchise definitely stand out from the competition.

One of those factors is the company’s emphasis on sustainability and environmental mindfulness. For example, the pigs, cows and chickens that make up Chipotle’s food supply are naturally raised on vegetarian diets and are not given synthetic hormones and antibiotics. There is also on emphasis on local stores working with local family farms that supply the chain’s meat and organically grown produce.

Another noticeable difference is that Chipotle Mexican Grill — like Five Guys in the burger world — offers a stripped-down core selection of items and sides. Even the decor and interior signage are minimalist in their focus on communicating what’s available on the menu as well as the company’s background and philosophy.

There were no other customers in front of us as we stepped up to the counter and surveyed our options. Meals come in one of four forms — burritos, burrito bowls (served without a tortilla), tacos and salads. Then you choose from their lineup of meats, including marinated and grilled chicken or steak, barbacoa (braised, shredded beef) and carnitas (braised, shredded pork). There’s also a vegetarian option featuring guacamole and black beans.

Each custom order is made with cilantro lime rice, meat, sour cream, cheese, one of four salsa flavors and a choice of pinto or black beans. Guacamole — which is made fresh several times daily — is available as an add-on.

I got a barbacoa burrito, The Spouse ordered chicken tacos, and The Sprout went for the steak burrito bowl. We didn’t add guacamole to any of our orders, but we did tack on a side order of it with some chips so we could sample their homemade green stuff.

The items were customized per our instructions by a very friendly and interactive staff. With items ranging from $5.95 to $6.25, we wound up with a total bill — including the chips and guac — of about $23. And for the record, margaritas and beer are available for those who enjoy an adult beverage with their meal.

Seating isn’t as plentiful as it probably should be at this location. There is a limited number of tables, and our trio wound up having to sit on tall stools at a long community table.

However, the food was wonderful. The burritos easily top other comparable chains’ burritos in pure heft, while The Spouse’s three tacos and The Sprout’s bowl were likewise more than fair in the portion department. The burrito was the most unwieldy of the three to eat, but with a spork in hand, I easily scooped up the droppings.

But the flavor of our meals is what clinched the deal. All the meats were well prepared, especially the chicken, which is marinated in chipotle adobo before grilling. So based on their business philosophy, service and food quality, I recommend Chipotle Mexican Grill — naturally.

© 2011, Knoxville News Sentinel Co.
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