California-based Chipotle announces Mexico expansion plans

ktla ^ | : Marc Sternfield

[BenLurkin]

The Newport Beach, California-based fast-casual chain announced on Monday that it is expanding into Mexico in a partnership with Alsea, a leading restaurant operator in Latin America and Europe.

Chipotle will attempt to succeed where other U.S.-based Mexican food chains have failed. Taco Bell famously tried twice to expand into Mexico, first in the 1990s and again in the mid-2000s, only to see its last Mexico location close in 2010.

Taco Bell’s inability to gain traction in Mexico was chalked up to pricing issues and a perceived lack of authenticity, including menu items that didn’t translate especially well.

[BenLurkin]

Taco Bell’s inability to gain traction in Mexico was chalked up to pricing issues and a perceived lack of authenticity, including menu items that didn’t translate especially well.

Over-priced gunk.

[mikey_hates_everything]

Is Chipotle popular with illegals? Following its customer base back?

[El Cid]

Pricey ‘putting on airs’ Mexican food, being sold in Mexico? Yeah, good luck with that idea.

[Attention Surplus Disorder]

They think they are going to sell $8 burritos in Mexico? Call me very skeptical.

[Governor Dinwiddie]

N U T S !

[Texas Eagle]

Wait. A meat flavored paste smeared into a stale pre-formed tortilla shell that comes out of a box is not authentic Mexican food?

[Magnum44]

[Tijeras_Slim]

I’m amazed that the ones in New Mexico do the business they do. So many small family restaurants here.

[Governor Dinwiddie]

I'm guessing they will open up a franchise in Cancun or Cabo, right next to Taco Bell.

[HartleyMBaldwin]

I wonder if the digestive distress experienced by their Mexican customers will be referred to as “Bowie’s Revenge”?

[Fai Mao]

Well now their employees won’t have to be illegal.

[plain talk]

“Taco Bell’s inability to gain traction in Mexico was chalked up to pricing issues and a perceived lack of authenticity, including menu items that didn’t translate especially well.”

The idea of a Taco Bell in Mexico does seem funny. Did they run the Chihuahua commercials?

[Jeff Chandler]

Taco Bell, while fine in a pinch, in my opinion is very low quality food. There is no way they can compete in Mexico, where delicious food can be had for cheap.

I don’t know about Chipotle, since I’m not a customer, but I believe they serve “New Mexico” style food, which is almost certainly better quality than Taco Bell, and might lend itself to clever promotion.

[Jeff Chandler]

meat flavored paste smeared into a stale pre-formed tortilla shell that comes out of a box

Thanks a lot -- now I'm hungry.

[Myrddin]

Chipotle failed in Pocatello. Lousy food with cleanliness problems. There are plenty of places to get fast Mexican food locally. Chains..Taco Bell, dog food tacos at Jack-in-the-Box, Costa Vida, Taco Time, Cafe Rio. Locally owned sit-down: Tres Hermanos, Chapala, Las Penitas, Cielito Lindo, El Caporal, Mama Inez, El Herradero, Senor Garcia's Puerto Vallarta. Our Garcia's was forced out by a high bidder for rent. It is now a Korean Hot Pot place. Garcia's is still avaiable in Idaho Falls. Suffice to say, there is no problem finding Mexican food in Pocatello. I know I've missed quite a few. We don't miss Chipotle.

[4Runner]

They're crazy. I wouldn't want to have to compete with Los Pollos Hermanos. That deal could get really, really nasty.

[Myrddin]

I was in San Antonio for UseNIX and it was lunch time. I was checking out the "river walk" area and spotted a Mexican restaurant. I ordered an item that looked good on the menu. It arrived at my table. The top was totally covered in melted cheese. I broke into it with my fork. Lurking below the cheese was a 1/2" deep layer of oily fat with some crumbly ground beef swimming in the oil. It was difficult at best to strain some of the meat out of the oil. Apparently that is a TexMex style. Never again. To complete the picture, the food was served in a dish that 4 inches by 7 inches and about 1 1/2 inches deep. The cheese had the consistency of melted American cheese slices.

I have a favorite at a place called "The Celt" in Idaho Falls. It follows the Scottish "tatties and mince" approach with the bottom of the bowl filled with ground beef, onions, peas that is juicy not fatty. It is topped with mashed potatoes and some cheddar cheese melted on top. Served with a potato bread roll. Excellent flavor, consistently served.

[Pearls Before Swine]

Coals to Newcastle.

They know about Mexican food in Mexico.

[Jeff Chandler]

If I’m ever in Idaho Falls I’ll check out “The Celt”.