Or Grilled!
Posted on 06/30/2016 10:38:49 AM PDT by nickcarraway
Chipotle is adding chorizo to its menu in yet another move intended to get people back in stores following an E. coli outbreak last year.
The chain says the topping will be available in select cities including New York and San Diego starting Wednesday. It expects to introduce the chicken-and-pork sausage option nationally in the fall.
Earlier this week, Chipotle also said it plans to launch a loyalty program for the summer that will reward customers with free meals for frequent visits.
The moves are part of the chain's push to recover after a series of food scares last year sent sales plunging. In the first three months of the year, Chipotle Mexican Grill Inc.'s sales were down about 30 percent at stores open at least 13 months.
As far as I am concerned, this chain can go straight to hell. Their sanctimonious, organic BS hit on conventional agriculture bit them straight in the rear end.
They still haven’t figured out their food safety issues.
For what it is worth.... QDoba is an awesome alternative to this choice. Love em....
MFO
Ummm....why boneless...is there such a thing as a pork rectum with the bone in....I don’t want to know if there is.
And, the hot stuff within Chorizo ought to kill any of that pesky Chipotle pathogenic bacteria.
I think it’s a government description, given that they know a lot about getting “boned” in that vicinity.
Or Grilled!
When I loved in Mexico I loved queso fundido con chorizo.
Lived in Mexico I mean. Come to think of it I did love in Mexico too!
When I want an economical snack, Taco Bell is just fine. They've got okay ingredients in a lot of their choices, the Taco Bell near here is very clean and efficient, and the food tastes better than Chipolte's. Only problem....no fajitas.
Mexican food is awesome when it’s prepared properly. Chorizo is the secret ingredient for a spectacular meatloaf. It adds a nice flavor and increases the fat content perfectly.
Don’t buy the pre packaged chorizo in the stores. It’s yucky. Find a meat market that makes it themselves. We have one and boy is it yummy. It’s not slimy looking and full of water. Cooks up like good red hamburger meat.
We have nothing like it in ... France.
That’s nasty. LOL
Is it just coincidence that e-choli is in Chipotle?
You remove a little from the plastic, cook it up in a fry pan, drain it if you like, then add eggs and scramble it all up. Serve in tortilla. YUM!
I’m filing those photos under TMI^3 and express my sincere regret I ever posted the first photo...;-)
At least we take the innards out and rinse it off before we drop in the dirt and throw it on the fire. Unlike most of the friggen eastern hemisphere of the planet.
Good for filing them.
Prepared correctly (and it isn’t complicated), chorizo is the most delicious of the “tube-steak” family. I love hot dogs, kielbasa, Italian sausage, brats - but chorizo is by far the best. Sliced as an appetizer in a Spanish restaurant, on a roll as a sandwich, cooked into an omelet, as a soup ingredient - delicious on all counts!
I’m not surprised the menus at many venues are changing to reflect the growing number of Latinos here; probably every major fast-food chain has amended their menu to reflect the reality of the “replacement Americans” (and the fact that less tax-paying Americans can afford to eat there - they’re buying the Latinos’ meals already).
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