Introduction:

Barbacoa, a traditional cooking method with deep historical roots in the Caribbean, has evolved significantly over the centuries, influencing and being influenced by various cultures, particularly in Mexico and the United States. This culinary technique, known for its unique flavors and communal cooking style, involves slow-cooking meat over an open fire or in a hole dug in the ground. The method is not only a way of preparing food but also a cultural practice that brings people together.

Origins and Evolution

The term “barbacoa” originates from the Taíno people of the Caribbean, where it referred to a wooden structure used to smoke meat above a fire. The technique was observed by Spanish explorers in the Caribbean and soon spread to the mainland, where it was adopted and adapted by various indigenous peoples in Mexico and the American Southwest.

In Mexico, barbacoa has evolved to include various meats, such as beef, goat, and lamb. The traditional Mexican barbacoa involves wrapping the meat in maguey leaves (from the agave plant) and slow-cooking it in a pit dug in the ground. This method imparts a distinctive smoky flavor and tenderness to the meat.

Regional Variations

Barbacoa’s preparation and ingredients vary significantly by region, reflecting the local culture, traditions, and available resources. In Central Mexico, for example, lamb or goat is the meat of choice, while in the northern regions, beef is more commonly used. Each region has its unique spices and marinades, ranging from simple salt and pepper to complex blends of chili peppers, cumin, garlic, and other spices.

In the United States, particularly in Texas and other parts of the Southwest with strong Mexican influences, barbacoa has become synonymous with slow-cooked, spiced beef cheek or head. Served in tacos, burritos, or on its own, American barbacoa incorporates various cooking techniques, including modern slow cookers and smokers, to replicate the traditional flavors.

Cultural Significance

Beyond its delicious taste, barbacoa holds significant cultural importance in the communities where it is a staple. It is often prepared for special occasions, such as weddings, birthdays, and religious holidays, serving as a means to bring families and communities together. The communal aspect of preparing and sharing barbacoa underscores its role in strengthening social bonds and preserving cultural heritage.

Modern Adaptations

While traditional methods of preparing barbacoa remain popular, modern adaptations have made it more accessible to a broader audience. Restaurants and home cooks alike now use slow cookers, ovens, and smokers to achieve the tender, flavorful meat characteristic of barbacoa, allowing for the preparation of this dish in settings far removed from its original context.

Despite these changes, the essence of barbacoa — slow-cooked, flavorful meat meant to be shared — remains intact. Chefs and culinary enthusiasts continue to explore and innovate within this tradition, introducing new flavors and techniques while honoring the dish’s rich cultural heritage.

Barbacoa is more than just a cooking method; it’s a cultural tradition that spans centuries and continents. Its evolution from a simple technique developed by the Taíno people to a beloved dish celebrated in various forms across the globe underscores the power of food to connect us to our past and to each other. Whether enjoyed in a humble home kitchen or a high-end restaurant, barbacoa continues to be a testament to the enduring appeal of slow-cooked, deeply flavored meat

Carnitas

Carnitas, a beloved staple of Mexican cuisine, is celebrated for its rich flavor, tender texture, and versatility in dishes. This traditional dish, whose name translates to “little meats” in Spanish, has roots deeply embedded in the culinary traditions of Mexico, particularly in the state of Michoacán. Carnitas are made by simmering pork in its own fat until tender and juicy, then increasing the heat to crisp the outside, creating a perfect contrast of textures.

Historical Origins

The history of carnitas dates back several centuries, with its origins often attributed to the indigenous and colonial influences in Mexico. The method of cooking meat in fat is a technique that has been used for preservation and flavor enhancement across various cultures. In Mexico, this technique was applied to the abundant pork introduced by the Spanish, resulting in the dish known today as carnitas.

Culinary Technique

The traditional method of making carnitas involves slow-cooking chunks of pork in large copper pots filled with lard. The choice of copper is significant; it distributes heat evenly, ensuring the meat cooks gently and steadily. The process begins at a lower temperature to tenderize the pork, then finishes with a higher heat to achieve a golden, crispy exterior. Seasonings are simple, often limited to salt, garlic, and sometimes citrus juices or spices, allowing the natural flavors of the pork to shine through.

Regional Variations

While carnitas are popular throughout Mexico, regional variations reflect local tastes and traditions. In Michoacán, considered the dish’s spiritual home, carnitas are typically served in their purest form, with just a few seasonings to enhance the pork’s flavor. In other regions, ingredients such as orange juice, Coca-Cola, or milk may be added to the lard for a subtle sweetness or unique flavor profile.

Serving and Enjoyment

Carnitas are incredibly versatile, serving as the star ingredient in a wide array of Mexican dishes. They are most commonly enjoyed in tacos, accompanied by finely chopped onions, cilantro, and a squeeze of lime juice. However, carnitas can also be found in tortas (sandwiches), burritos, and quesadillas, or simply served on a plate with a side of refried beans and rice.

The communal aspect of enjoying carnitas, often served family-style with a variety of salsas and tortillas, underscores its role in Mexican social life. Preparing and sharing this dish is a way for families and communities to come together, celebrate, and enjoy each other’s company.

Modern Interpretations

In recent years, carnitas have gained popularity beyond Mexico’s borders, becoming a staple of Mexican-inspired cuisine around the world. This global popularity has led to new interpretations and cooking methods, including the use of slow cookers and ovens for convenience in home kitchens. While these methods may deviate from the traditional copper pot simmering, they allow for the dish’s essence to be enjoyed by those who might not have access to traditional equipment or ingredients.

Carnitas embody the rich culinary traditions of Mexico, offering a delectable combination of textures and flavors that have captivated the palates of people worldwide. From its humble origins to its place on the global culinary stage, carnitas continue to be a testament to the simplicity and depth of traditional Mexican cooking. Whether enjoyed in a simple taco on the streets of Michoacán or as part of an innovative dish in a high-end restaurant, carnitas remain a beloved symbol of Mexican cuisine’s warmth, diversity, and communal spirit

Chipotle

The term “chipotle” refers not to a fast-food chain, but to a traditional ingredient deeply embedded in the culinary heritage of Mexico. Chipotle peppers are ripe jalapeño chilies that have been smoked and dried, offering a unique flavor profile that is both spicy and deeply aromatic, with hints of smokiness that distinguish them from their fresh counterpart. This transformative process not only extends the shelf life of the jalapeños but also enhances their taste, contributing a complexity that has made chipotle peppers a staple in Mexican and international cuisines.

Historical Significance

The practice of smoking and drying jalapeño peppers dates back to the ancient civilizations of Mesoamerica, including the Aztecs, who employed these techniques for preserving foods. The word “chipotle” itself derives from the Nahuatl word “chilpoctli,” meaning “smoked chili.” This preservation method was essential in pre-refrigeration times, allowing the indigenous peoples to store foodstuffs for extended periods.

Production Process

The transformation of jalapeño peppers into chipotles is a meticulous process that requires careful attention to detail. Typically, the jalapeños are left on the plant until they turn a deep red and begin to lose some of their moisture. After harvesting, the peppers are smoked over a wood fire for several days, a process that not only dries them but also imparts the characteristic smoky flavor. The choice of wood, often pecan or oak, plays a crucial role in determining the chipotle’s final taste.

Varieties and Uses

Chipotle peppers are available in various forms, including whole dried peppers, chipotle powder, and chipotle in adobo sauce—a preparation where the peppers are rehydrated and marinated in a flavorful mix of spices, vinegar, and tomato sauce. Each form offers a different way to integrate the rich, smoky flavor of chipotle into dishes.

In Mexican cuisine, chipotle is used to add depth and complexity to a wide range of dishes, from salsas and sauces to soups and stews. Its versatility also makes it a popular ingredient in contemporary cooking, where it’s found in everything from barbecue rubs to chocolate desserts, showcasing its ability to complement both sweet and savory flavors.

Nutritional Value

Beyond their distinctive taste, chipotle peppers offer nutritional benefits. They are a good source of vitamins, particularly vitamin C and various B vitamins, and minerals like potassium and iron. Chipotles also contain capsaicin, the compound responsible for the peppers’ heat, which has been shown to have anti-inflammatory and metabolic benefits.

Global Popularity

The distinctive flavor of chipotle has transcended Mexican cuisine, becoming a beloved ingredient worldwide. Its smoky heat has been embraced by chefs and home cooks alike, finding its way into a variety of culinary traditions and fusion dishes. The global rise in popularity of Mexican cuisine, along with an increasing appreciation for bold and complex flavors, has contributed to the widespread use of chipotle peppers in kitchens around the globe.

Chipotle peppers represent a fascinating blend of history, flavor, and culinary versatility. From their origins in ancient Mesoamerica to their place in modern kitchens, they continue to captivate the palates of those who seek depth and dimension in their cooking. Whether used sparingly for a hint of smokiness or liberally for a bold flavor statement, chipotle peppers offer a bridge between the past and the present, inviting us to explore the rich tapestry of Mexican culinary tradition

Barbacoa vs Carnitas at Chipotle [Who Claims the 2024 Crown]

There’s something about walking into a Chipotle that ignites an instant craving for delicious, customizable Mexican cuisine. From the alluring aroma of tender meats to the rainbow of colorful, fresh ingredients, it’s hard not to feel your mouth water in anticipation. But with such a diverse selection, choosing the perfect meal can become a daunting task, especially when caught in the savory showdown: Barbacoa vs Carnitas Chipotle.

These two distinct meat options have garnered loyal followings, each having its unique flavors and mouthfeel. So, let’s put this culinary conundrum to rest once and for all! In this post, we’ll do a deep dive into the flavorful world of Chipotle’s barbacoa and carnitas, comparing their taste, texture, versatility, and nutritional contents. Join me on this gustatory journey and uncover which of these mouthwatering choices satisfies your Chipotle cravings!

Also Read: Gyoza vs. Dumplings

Barbacoa vs. Carnitas At Chipotle: Nutrition Facts

When choosing between barbacoa and carnitas at Chipotle, it’s essential to consider their nutritional content and how each option aligns with our specific dietary goals or restrictions.

Barbacoa Nutrition

Barbacoa is known for its fall-apart tenderness, rich flavors, and mouthwatering taste. When we take a closer look at the nutrition facts for Chipotle’s barbacoa, we find the following per 4-ounce serving:

• Calories: 170
• Total Fat: 7 grams
• Protein: 24 grams
• Carbohydrates: 2 grams
• Cholesterol: 60 milligrams
• Sodium: 560 milligrams

Carnitas Nutrition

Carnitas, on the other hand, delivers a perfect balance of juicy and crispy textures with its succulent, slow-cooked pulled pork. For a 4-ounce serving of Chipotle’s carnitas, we have the following nutritional contents:

• Calories: 210
• Total Fat: 12 grams
• Protein: 23 grams
• Carbohydrates: 0 grams
• Cholesterol: 80 milligrams
• Sodium: 510 milligrams

When comparing these two proteins nutritionally, we see that barbacoa tends to be leaner, with fewer calories, less total fat, and slightly more protein. However, carnitas is the better choice for those watching their carb intake, offering zero grams of carbohydrates per serving.

Weight goals, dietary preferences, or personal taste – no matter which factors influence your decision, it’s essential to balance them out with taste and experience. After all, what’s a Chipotle visit without indulging in your favorite flavors?

Pro tip: When customizing your meal at Chipotle, keep in mind that the addition of various toppings, salsas, and sides will impact the overall nutritional content of your dish. Be sure to factor in these extras to ensure your meal aligns with your dietary objectives.

The choice between barbacoa vs carnitas ultimately boils down to personal preferences. While nutritional information is vital for those sticking to strict diets or counting calories, it’s also essential to savor our meals and enjoy the mouthwatering flavors of Chipotle.

Personal Experience: My Recent Chipotle Visit

The Experience

During a recent trip to my local Chipotle, I decided to put this Barbacoa vs Carnitas debate to the test. As someone who has been tantalized by both types of meat, I knew it was time for a face-off between these two culinary wünderkinds. I opted for a bowl to savor the full experience, minus the distraction of a tortilla.

Barbacoa: The First Bite

Upon my first bite of the barbacoa, I was immediately transported to a world of intense smoky flavors, combined with a perfect balance of spiciness from the adobo sauce and chipotle chilis. The beef was incredibly tender, falling apart under the pressure of my fork. To fully appreciate the flavors, I also included a mix of cilantro-lime rice, black beans, and corn salsa, creating a symphony of taste that left me absolutely delighted.

Carnitas: An Explosion of Flavor

My next target was the carnitas. The aroma emanating from the slow-cooked, seasoned pulled pork was nothing short of divine. As I dug in, I was welcomed by an explosion of flavors that meshed wonderfully – juicy and tender with a touch of crispiness. The garlic, thyme, and bay leaf seasoning elevated the pork’s natural taste, making it the perfect companion for an array of toppings. My selection included pinto beans, lettuce, and the refreshingly tangy tomatillo green-chili salsa, all of which contributed to a perfect mouthful.

The Results

Taking the time to taste and compare both barbacoa and carnitas truly highlighted the intricacies of each meat option. The smoky spiciness of the barbacoa contrasted with the classic, garlic-infused flavors in the carnitas, making it difficult to choose an absolute favorite. Ultimately though, I found the complexity of the barbacoa to be just slightly more appealing to my palate, though the carnitas left me far from unsatisfied

I highly recommend indulging in both options if given the chance, as it’s truly up to personal preference which one emerges as the champion of Chipotle meats.

Taste the Adventure: Barbacoa

When it comes to barbacoa, Chipotle has truly mastered the art of creating tender, flavorful shredded beef. This sensational option comes from a traditional Mexican cooking method where the beef is slow-cooked for hours, allowing it to become perfectly succulent and fall-apart tender.

Delve into the Flavors

The unique flavor profile of Chipotle’s barbacoa is primarily due to the harmonious blend of spices in the dish. A tempting combination of adobo sauce, chipotle chilis, cumin, oregano, and cloves creates a deep, smoky, and slightly spicy taste that transports your taste buds right to the heart of Mexico.

Versatility with Chipotle Options

Barbacoa undoubtedly shines as a versatile option for your Chipotle meal fiesta. Whether you prefer the classic burritos, the hearty bowls, or the lighter salad and tacos, barbacoa’s earthy flavors and tender texture meld perfectly with any choice you make. Its robust taste can even stand up against stronger flavors like the hot salsa and guacamole, so go ahead and customize your meal to your heart’s content!

If you’re looking for a meat option that packs a punch of flavor and can adapt to various meal choices, Chipotle’s barbacoa provides a delectable, unforgettable experience.

Carnitas: A Classic Delight

There’s something truly comforting about biting into a Chipotle meal packed with the classic delight of carnitas. Made from seasoned, slow-cooked pulled pork, this popular meat option hits all the right notes when it comes to flavor and texture.

The Secret Behind The Taste

So, what is it that makes carnitas so special? The secret lies in slow-cooking the pork, which results in tender, moist, and flavorful meat. The seasoning blend primarily includes garlic, thyme, and bay leaf, giving carnitas Chipotle a memorable and appetizing taste.

Balance of Juicy and Crispy

One of the highlights of carnitas is its unique blend of textures. The slow-cooking process allows the pork to become tender and juicy on the inside, yet it develops a delicate, crispy exterior when pan-fried just before serving. Not too dry or greasy, this harmonious balance makes carnitas a versatile and satisfying component in any Chipotle meal.

Perfectly Paired: Complementing Flavors

Choosing carnitas as your protein option allows you to play around with various complimentary toppings and flavors available at Chipotle. Whether you’re adding fresh pico de gallo for a burst of acidity or pairing it with smooth and creamy guacamole for a heavenly experience, carnitas serves as a great base for your own culinary creation

Carnitas Chipotle holds a special place in the hearts of many food enthusiasts for its unique properties. The blend of texture, taste, and versatility makes it an unforgettable classic delight that can be enjoyed in various Chipotle dishes. Perhaps, as you explore this wonderful option, you’ll discover the magic behind its longstanding popularity.

Also Read: Udon vs Soba Noodles

Customization: Making the Most Out of Your Chipotle Order

When it comes to elevating your Chipotle dining experience, customization is key. Both barbacoa and carnitas bring their unique taste profiles, which means the possibilities for creating the ultimate meal are endless. Whether you’re a fan of burritos, bowls, or tacos, here are some tips to make the most of your Chipotle order.

Pairing Barbacoa and Carnitas with the Right Toppings

For Barbacoa:

• Salsas: Due to its smoky flavor, barbacoa shines with Chipotle’s tomato-green chili salsa (mild) and the smoky red chili salsa (hot).
• Cheese: Queso Blanco or Monterey jack complements the spices in barbacoa, adding a creamy element that balances the dish.
• Extras: Sour cream, guacamole, and lettuce provide refreshing, cool contrasts to the warm spiciness of the barbacoa.

For Carnitas:

• Salsas: The mild flavor of carnitas pairs well with almost any salsa, but the roasted chili and corn salsa (medium) and the tomatillo-green chili salsa (medium) are particularly great choices.
• Cheese: Monterey jack or cotija works well with the salty and savory notes of the carnitas.
• Extras: Cilantro-lime rice, black or pinto beans, and fajita veggies add extra layers of flavor and texture to the dish

Complementing Your Order with Signature Sides

Don’t forget to enhance your meal with Chipotle’s variety of sides! For a well-rounded experience, consider the following options:

1. Chips and Guacamole: This classic duo is a must-try for both barbacoa and carnitas enthusiasts.
2. Chips and Queso: Enhance your meat of choice with the rich, creamy queso sauce. It’s an excellent way to add another layer of flavor to your meal.
3. Soft or Crispy Tacos: If you’re ordering a bowl, why not get a side of mini soft or crispy tacos? Fill them with your choice of barbacoa or carnitas and make each bite a perfect harmony of textures and tastes.

With so many ways to customize and enhance your dining experience, the possibilities are only limited by your preferences and creativity! It’s time to embrace the Barbacoa vs Carnitas Chipotle challenge and discover your perfect flavor combo.

The History Behind Barbacoa and Carnitas: Cultural Connections

The Story of Barbacoa

Barbacoa is a traditional Mexican dish with ancient roots tracing back to the indigenous peoples of the Caribbean. The word barbacoa is believed to come from the Taino term barabicu, which means “sacred fire pit.” In its most authentic form, barbacoa is cooked in a specially dug pit that is filled with hot coals and covered in maguey leaves. The slow smoldering of the leaves imparts a unique smoky flavor to the meat. Over time, the cooking process has evolved, and today, many chefs use pressure cookers or ovens for a more convenient cooking method. The popularity of barbacoa spread throughout Mexico and eventually made its way into the hearts of food lovers in the United States and beyond, thanks to restaurants like Chipotle.

The Carnitas Connection

Carnitas, which literally means “little meats” in Spanish, is a beloved dish that hails from the Mexican state of Michoacán. It is said to have been created by the Purépecha tribe, who were known for their expertise in cooking with pork. This slow-cooked dish is typically made by simmering pork in lard for several hours, resulting in tender, juicy meat that can be easily shredded and crisped up before serving. Just like barbacoa, the popularity of carnitas expanded beyond the borders of Mexico and gained a following among food enthusiasts around the world.

Cultural Ties and the Chipotle Effect

Both barbacoa and carnitas hold a special place in the realm of Mexican cuisine, as these dishes have been enjoyed for generations and are deeply rooted in tradition. Thanks to the success and reach of chains like Chipotle, these dishes continue to grow in popularity globally. The inclusion of these dishes in Chipotle’s menu not only attracts foodies but also keeps a sense of cultural connection alive by introducing diners to traditional Mexican flavors that have been cherished for centuries.

The Art of Cooking: Techniques Used for Barbacoa and Carnitas

When it comes to cooking barbacoa and carnitas, both techniques have deep roots in traditional Mexican cuisine and are essential to the unique taste and texture of the dishes. The slow-cooking method applied to both dishes allows for a tender and juicy result with mouth-watering flavors.

Barbacoa: Low and Slow – Steaming and Braising

Originating from the Caribbean, the term “barbacoa” refers to a method of cooking meat on a raised platform over an open fire. However, in Mexican cuisine, barbacoa involves a combination of steaming and braising. This technique allows the meat to tenderize and absorb the wonderful combination of flavors from the spices and herbs used in its preparation

To achieve the best results, the meat (often beef) is marinated in an adobo sauce, which consists of ingredients such as chipotle chilis, cumin, oregano, and cloves. The marinated meat is then wrapped in banana or avocado leaves, which not only helps retain moisture but also imparts a subtle, earthy flavor to the dish. The wrapped meat is finally placed into a large pot or an oven to cook for several hours at low heat, allowing the tender meat to practically fall apart when it is done.

Carnitas: From Pots to Pans – Simmering and Pan-frying

Carnitas, on the other hand, mainly involves simmering the seasoned pork in a large, heavy pot with its fat. Usually, a blend of seasonings like garlic, thyme, and bay leaves impart their distinctive flavors to the meat during the simmering process. This method, referred to as confit, results in tender and moist meat that cooks slowly without drying out.

Once the meat has become tender, it is shredded and then pan-fried to achieve that perfect balance of crispy outer texture with tender, juicy insides. The result is meat that is oozing with flavor, creating a dish that can easily be enjoyed on its own or as part of your favorite Chipotle bowl.

In both dishes, the slow-cooking techniques allow the meat to soak up the flavors of the seasonings and spices used in the cooking process. Whether it’s the smoky and spicy barbacoa or the crispy and savory carnitas, the artful cooking methods applied to each dish ensure that you’ll be left relishing every single bite.

A Healthier Choice: Comparing the Macros and Micros

Although we eat to satisfy our taste buds, it’s important to consider the macro and micronutrients in our meals. Making informed decisions about what we eat and how it affects our bodies is crucial for maintaining a healthy lifestyle. Let’s dive into the macros and micros of both barbacoa and carnitas and see how they stack up when it comes to nutrition.

Macronutrients: Protein, Fat, and Calories

When comparing the macronutrient content, we need to look at three key components: protein, fat, and calories. Here’s a basic rundown of the macros in 4oz servings of both barbacoa and carnitas:

Macronutrients	Barbacoa	Carnitas
Calories	170	190
Protein	24g	23g
Fat	7g	12g

As we can see, barbacoa is slightly lower in calories and fat, while offering a bit more protein than carnitas. This difference can be important if you follow a specific meal plan or have dietary restrictions.

Micronutrients: Vitamins and Minerals

Next, we look at the micronutrients – the vitamins and minerals found in both dishes. While Mexican cuisine is packed with spices that add flavor, these components also contribute essential nutrients.

Barbacoa:

• Rich in iron and zinc, thanks to the beef used in the dish
• The adobo sauce and chipotle chilies contain vitamins A and C, as well as potassium

Carnitas:

• The pulled pork provides selenium and phosphorus, contributing to overall health
• Garlic and thyme found in carnitas provide antioxidant and anti-inflammatory benefits

While both dishes offer valuable nutrients, the choice between them ultimately depends on your specific nutritional needs or preferences.

When comparing barbacoa and carnitas for a healthier choice, it’s important to consider both macro and micronutrients. Depending on your dietary goals, barbacoa might be a better option if you’re looking for lower calories and fat content while still providing a good source of protein. On the other hand, carnitas can offer unique antioxidant benefits with just a slightly higher fat content. The final decision depends on your individual preferences, but now you have the knowledge to make an even more informed choice during your next Chipotle visit.

My Friends’ Opinions: Barbacoa vs Carnitas from Other Perspectives

When it comes to the great barbacoa and carnitas debate, everyone has their own opinion. As a food lover who enjoys trying different dishes, I wanted to get a diverse range of perspectives. So, I asked some of my friends to share their thoughts on these two Chipotle favorites.

Molly: The Barbacoa Fanatic

Molly swears by her order of a barbacoa bowl, loaded with every topping possible. For her, the rich, smoky flavor of the slow-cooked beef is a match made in heaven with her favorite fixings like spicy salsa, creamy queso, and crunchy veggies. Molly appreciates the bold flavors in the barbacoa, which she feels adds a taste of authenticity to her bowl

Ben: Carnitas Connoisseur

Ben, on the other hand, is a die-hard carnitas lover. He enjoys the classic taste of the seasoned pork, paired with a more subtle topping combination – cilantro-lime rice, black beans, and a generous dollop of guacamole. Ben claims that the crispy and juicy texture of the carnitas reminds him of a backyard barbecue, and the simplicity of the dish highlights the delicious taste of the meat.

Emily: Plant-Based Foodie (Sofritas)

Even though Emily follows a plant-based diet, she has tried both the barbacoa and carnitas options in the past. While she prefers and endorses the unique taste of sofritas now, her inclination back then was toward the barbacoa. She found the carnitas to be slightly heavy and greasy compared to the barbacoa’s spicy, tender flavor profile.

David: The Mix-and-Matcher

Lastly, David likes to get the best of both worlds by ordering a combination of barbacoa and carnitas in his burrito. He believes that the blend of flavors and textures doesn’t force him to choose between the two options. For him, this mix provides a delectable fusion of tastes that hits the spot each and every time he visits Chipotle.

Also Read: Best Cheeses for Salad

Frequently Asked Questions