Posted on 01/03/2022 12:04:51 PM PST by mylife
Chipotle Mexican Grill is kicking off 2022 with a new menu item: meatless chorizo.
Plant-based chorizo is the company’s first new meatless protein option since it added tofu-based sofritas in 2014.
Starting Monday, customers nationwide can add the option for a limited time. The plant-based chorizo is made with pea protein, chipotle peppers, tomato paste, garlic, Spanish smoked paprika and olive oil.
The option is certified vegan and contains 16 grams of protein per serving. Chipotle tested plant-based chorizo in Denver and Indianapolis in August.
Under CEO Brian Niccol, who previously led Yum Brands’ Taco Bell, the company has accelerated adding new menu items through a process called “stage-gate testing.” The chain has been strategic with new releases, making many of them limited-time options to drive customer traffic to its restaurants and to keep the menu from becoming bloated.
The burrito chain hasn’t had the best luck with chorizo so far. It began offering the food item in 2016 but pulled it in favor of queso, saying at the time that chorizo only accounted for 3% of protein sales. It relaunched the meat as a limited-time offer in late 2018.
But Chipotle said the plant-based chorizo earned strong reviews from customers during its testing. It is being promoted as an addition to the Whole30 meal option, vegan and vegetarian bowls, which target consumers who adhere to certain diets. The lifestyle bowls are only available to order through the company app and website.
why not just market bermuda grass on their menu?
Real chorizo is organs and offal. Real pork chorizo is made with the head and neck of a pigs every bit of it, cheeks, tongue, jows,lymph nodes,salivary glands,and brains basicly grid the whole head minus the bones add Spanish paprika,garlic,cumin,salt and Manteca aka pork lard. I have seen it made in Mexico this way. The store bought authentic stuff is first ingredient pork lymph nodes and salivary glands, then oats or cereal grains. Beef chorizo is the same thing beef salivary glands but no lymph nodes or brains anymore since madcow limits human consumption of those products in the USA in Mexico they absolutely use both in real chorizo.
None of the mom and pop Tex Mex joints around here would even think to offer simulated meat-like products - especially simulated Chorizo. I think that would start a war.
You have never had from Mexico chorizo I see you can’t buy real Mexican chorizo without going to a Mexican importer grocery the craps they sell at Kroger or Wal-Mart is for dumb whites to buy. Texicans know find your local Mexican importer and speak Spanish. There is two form of chorizo the uncased tube form that is mean to flavor eggs and beans and cased hard chorizo meant to be cooked on the plancha whole.
I find the meatless fad very odd.
Hell, I knew a arab guy in Ca, that would make it fresh for me.
the crap in the stores in the tube is crap, but it aint plant based :)
Text Mex wouldn’t do vegan and the real Mexican restaurants important distinction here in Texas wouldn’t dream of substituting vegetable oil or products for real pork and Manteca I can hear the cursing in Spanish already. Not far from my land is a Mexican carneceria you can buy whole hogs heads or cabeza de rez for real barbacoa. Tamales also are whole beef or pork head if made by someone from Mexico or a first generation Texican.
You cant find refried beans from Mexico in a can with pork lard!!
The world has gone mad!!
I like when they put the cow skull on top of the barbacoa...
Truth in advertising!!
What exactly is the point?
They are woke!
My first wife was from Mexico City we would fly down on her family’s lear jet to their hacienda in central Mexico landing on the private gravel strip down the hill from the structures. Their live in cooks would make fresh chorizo de rez since they raised cattle on the property. It was always whole head brains and all. They also did a spectacular goat barbacoa in the underground pit over night out of control good wrapped in maguey leaves and cooked for 12 hours underground. We would drive the land rovers down to the City with guards and party in the downtown clubs. hangover food when we spent the night in the City was always chorizo con huevos con papas it was always chorizo de cerdo I never saw chorizo de rez in a restaurant or street vendor.
was always chorizo con huevos con papas
Bring it baby! with salsa verde por favor
Look for the traditional rosarita. I make my own retired with left over pintos or borrachos and a healthy dose of bacon fat for the frying.
https://www.rosarita.com/traditional/refried-beans
Amen! but I swear, it is difficult to find lard in refrieds, without it they are nothing.
Oh yes the nuclear green salsa, in Mexico City there is no tomatillos in it. Three simple ingredients jalapenos off the plancha, onions and vinegar. Sometimes cilantro often not. It’s the fire and goes so well with the bright orange grease from the chorizo in a hand rolled tortilla fresh from the comal its heaven after a night of hard drinking.
“I can no longer get real fresh ground Chorizo :(”
When you think about it, you can flavor crushed soy cakes with just about anything.
serrano peppers baby!
To put it more simply, it's Mexican scrapple.
Or, if you wish, scrapple is Pennsylvania Dutch chorizo.
Good chorizo is hard to find and you won’t find it in most supermarkets.
Kind of like good BBQ.
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