During
my first review of the recently-opened Chipotle Mexican Grill restaurant, I
acknowledged that some of the problems encountered were due to the early rocks
of opening day. I also admitted that
while each individual ingredient was good, as a whole, the burrito fell short
of my expectations.
There were three of
them at first, but I ate two before I remembered to snap a pic.
That was
several weeks ago, and I'd since grown curious to know if dialing back the
number of ingredients might make a dish work together better. Most places who put together
mega-uber-burritos successfully (Moe's, Salsaritas, etc.) put their primary
seasoning on the protein of choice, and let the other prepared ingredients sing
for themselves, to avoid become the colossal train wreck that was Chipotle's
burrito. Under that line of thinking, I
tried their grilled chicken tacos, very simply:
chicken, pico de gallo, queso quesadilla, sour cream, and shredded
Romaine. Classic, fresh combo, and with
the individual flavors fewer in number, much more in harmony. This was a good meal, brightly flavored with
just the right amount of heat, and certainly a needed star on Chipotle's
hat.
Just
don't try to create a 'kitchen sink' burrito there.
The
Revisit Verdict
4/5. Good, simple, fresh-tasting tacos which
helped redeem the cilantro-mosh-pit which was the burrito, earning Chipotle a
tentative spot on the lunch roster.
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