Their ads spout things like "naturally-raised" meats, but in reality it is only a percentage. I found this out the hard way as I am allergic to bovine antibiotics. Excited about all-natural, antibiotic free beef, I ate some of their fare in a taco. Big mistake. Only half of their beef is raised by their advertised principles. And Chipotle doesn't taste nearly as good on its way back up.
The DC restaurants in particular are sliding fast. I should know better than to order any tomatoes out of season, but I did and ended up picking up out mushy tomatoes. In today's afternoon excusion, the meat in my fajita was cold, which totally put me off eating it. I thought this stuff was cooked fresh, not reheated. Did it cool down that fast (they were fairly busy)? Was the warmer broken? WTF just happened?
And I know there isn't any harm in serving brown guacamole, but shouldn't Chipotle have a pretty foolproof recipe by now? I am not a guac fan (which is odd, because I love avocados) so passing was easy, but I don't think I would have eaten some of the tinted varieties I have seen in Chipotles of late.
Maybe it is just me, but it also seems the sodium content in the chips has gone up even higher than before. I find them practically inedible these days. That one I will let slide, however, since it is possible my healthier diet is more to blame. Although I must say, sodium is probably the one unhealthy thing I wasn't cutting down on at home.
I had thought it might be the McDonald's influence, but apparently they sold their shares in 2006. In fact, now that I think about it, Chipotle has been on a very gradual decline since then. Someone, somewhere, needs to be let go.
Current Mood: 
disappointed
disappointed