I’ve resisted eating at Chipotle for a long time (don’t really know why), but I am now in absolute love with their burrito bowls (thanks to my brother). It’s my favorite restaurant to eat at during my wheat-free journey. They create your rice bowl (or burrito or quesadilla) in an assembly-line manner – asking you which toppings you’d like.
I always get the same exact thing: steak, brown cilantro-lime rice, pinto beans, double pico de gallo, hot salsa, and guacamole. I think next time I will step outside my comfort zone and try the chicken because they often cook the steak medium rare, and sometimes, I can’t stomach the thought.
The burrito bowl portions are satisfying and the food is ultra-healthy…Chipotle also embraces responsible food practices – boosting a ‘Food with Integrity‘ mentality that extends to the farmers, the environment, and the animals, such as pasture-raised dairy. When possible, organic and local produce is used to make meals. They also use meat from animals raised without the use of antibiotics or added hormones. Good stuff, right?
When making a burrito bowl, you can choose from steak, chicken, shredded beef or shredded pork. You usually start out with rice (brown or white), and then add beans (pinto, black or both). Other possible ingredients include grilled peppers and onions, cheese, sour cream, salsa, and lettuce. Guacamole is an extra charge.
This post was submitted to Katherine’s Favorite Things Thursday linky.
