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Don't Panic! Chipotle Has No Plans to Stop Making Guacamole

Don't Panic! Chipotle Has No Plans to Stop Making Guacamole

This delicious-looking guacamole won't be facing a shortage due to climate change just yet, according to Chipotle.

Chipotle fans everywhere raced to spread the rumor that Chipotle may have to stop producing guacamole if current climate crises continue. Be still, my burrito-lovin’ heart! Chipotle has vehemently denied the rumor that they will stop producing guacamole or any of their other products, stating that the panicked response has been a gross overreaction.

Chipotle representative Chris Arnold told The Daily Meal that the risk factors which were listed in their annual report do list climate changes affecting long-term availability of ingredients like avocado, but that this warning is actually routine for restaurant annual reports.

“Panera, McDonald’s and Burger King have all had similar climate change references in their risk factor reports,” said Arnold. “This is all pretty routine, and we’ve had this in our reports for the last five years.”

The exact wording of the risk factor report says: “Increasing weather volatility or other long-term changes in global weather patterns, including any changes associated with global climate change, could have a significant impact on the price or availability of some of our ingredients. In the event of cost increases with respect to one or more of our raw ingredients, we may choose to temporarily suspend serving menu items, such as guacamole or one or more of our salsas, rather than paying the increased cost for the ingredients.”


Chipotle Guacamole

Let’s me just rock your world for a quick second right here. Chipotle Guacamole. o.m.g. It’s a creamy and smoky and I’m pretty sure I can no longer live without.

I’ve been on a bit of an avocado rampage recently. You see I just never remember how many avocados I have sitting at home, and then I head to the market and decide I better not risk running out of avocados, and then I buy 5 and go home. Once home, I then usually discover that I already had 4 sitting in the fridge waiting to be used. But it doesn’t really matter because I find a way to use them. The moral of this story is there is no such thing as too many avocados in my house!

Okay, back to the Chipotle Guacamole. You see Chipotles in Adobo, which is what you need to make this guac, is really the most amazing thing in the world. Here’s what it’s all about… It all starts with a ripe Jalepeno which is then smoked, and then stewed in tomatoes, garlic, vinegar, salt, and spices including, you guessed it, Chipotle. Then they package it up in this cute little can and send it on its way! Where it obviously is just sitting there, waiting for you to buy it, and go home and make this Chipotle Guacamole!

So this is what it looks like when you get it.

For the guacamole you just need 1 chipotle. It packs a punch. Well, I guess you could easily use as many as you want… but I don’t like to totally mask the flavor of the avocado!

Go ahead and chop it up, seeds and all.

Then your going to put it into a bowl with the other ingredients in guacamole (avocados, onions, lime juice, salt and pepper) and add a little bit extra of the chipotle in adobo sauce. Because it really makes all the difference in the world. Trust me.

And then before you know it, you are going to be throwing the bag of chips to the side and eating this straight out of the bowl with a spoon. Because that is totally normal. And I do it on a daily basis. It’s totally normal right?


Is it Okay to Eat Chipotle on Keto?

But you don't have to pick one of the lifestyle bowls if you'd prefer to customize your order off their general menu. There are quite a few healthy protein and fat sources on the menu. And each meal is customized right in front of you, so you can remove all (or at least some) of the high-carb food items.

And unlike some fast food joints, Chipotle also maintains a quality standard for their foods.

For example, they don't use meat that was injected with hormones. They also place a priority on using local organic ingredients whenever possible.

Occasionally, they'll use ingredients that don't meet their food standards. But they're always transparent about when their food doesn't meet their quality standard. (Perhaps you've noticed the signs posted there already.)

If sustainability and overall health are priorities for you, that's just another reason to eat at Chipotle instead of a place like McDonald's.

(Just don't scoff too hard at McDonald's. You can eat keto there, too . Plus, the McDonald's Corporation owns Chipotle—and it's largely responsible for Chipotle's rapid growth between 1995 and the late 2000s [ 1 ].)


The 14 Things You Need to Stop Doing at Chipotle, According to a Chipotle Employee

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Everyone loves Chipotle. Seriously, Chipotle is like… everything. So for the life of me, I can’t figure out why (oh why) some people in the world can’t just be nice and make life easier for the people that hold our collective burrito destiny in their very hands. So in the spirit of all that is HOLY GUACAMOLE, I implore you to stop doing these things that make Chipotle employees hate you.

I spoke with my best friend, who just so happens to work at Chipotle, as well as several ladies in my neighborhood, who also work for Chipotle, to gather the facts.

1. Do not ask for a side of diced tomatoes

Photo courtesy of weknowmemes.com

Believe it or not people, the tomatoes are used for the salsa. Chipotle doesn’t have a tub of diced tomatoes waiting to be stuffed into a plastic ramekin for you because tomatoes that sit in a tub for hours aren’t fresh. Not fresh, not Chipotle. This means someone now has to stop what they’re doing and go dice tomatoes for you. Unless you’re Obama or Adele, don’t ask. Period!

2. Do not ask stupid questions like “How do you know you don’t have it in the back?”

So aside from the obvious answer they want to give you consisting of something to the effect of, “Because I goddamn live here, I know what we have!” there is also the very modus operandi of Chipotle to consider. I encourage you to think about what Chipotle stands for people: FRESH FOOD! If they kept an enormous amount of excess of food in the back, how fresh do you think it’s going to stay and for how long? Duh. They know what they have, and they know what they prepped. Don’t argue.

3. Don’t make stupid E. coli jokes

When you make an E. Coli joke at a Chipotle restaurant it’s usually because:

A) You think you have a joke the employee hasn’t already heard.

You don’t. They’ve all been used, so give up on your dreams as a comedian. You’re neither funny nor original.

B) You feel the need to make sure that they know to be EXTRA careful with your food as to not infect you with E. coli.

If you’re afraid of the food or the prep, why are you there? The situation was handled and we all know it and are gleefully back to waiting in lines that wrap around the block for our burrito goodness. You’re an adult. You should be able to figure this one out.

4. Stop filling your water cup with soda

Photo courtesy of imgflip.com

Again, you aren’t original. This is an old trick that has been around since the inception of customer-operated soda fountains. Furthermore, you’re in plain site and probably on camera when you’re doing it. I think they’re on to you, Mata Hari.

5. Don’t be the one who doesn’t understand that blenders break

Photo courtesy of askiideas.com

I know it’s hard for you to accept but sometimes “fecal matter hits the oscillating rotary propeller” (in other words: sh*t hits the fan) and there’s nothing the employees can do about it. In other words, they just may not have the precious vinaigrette your girlish figure requires today. Get over it and stop acting like a petulant 3-year-old. News flash: This is not the worst curve ball life is going to throw at you. I’m sure you’ll find a way to cope.

6. Don’t order over the phone

Photo courtesy of imgur.com

Ladies and Gentlemen of Earth, it is 2016. Just like millennials don’t understand why old people insist upon leaving voicemail when they could just text you, the employees at Chipotle don’t understand why you feel the need to pull them away from what they are doing so they can have a ten-minute conversation with you about your order. They have the internet (you can order online) and they have a fax machine. They know how to use them.

7. Don’t be the customer who comes in everyday and asks the same stupid questions every day

Photo courtesy of diylol.com

Customer: Are those black beans?

Employee Do they look black?

Employee: Do they resemble the same black beans you ordered yesterday?

Employee: Then, yes, I’d have to say after using my Sherlock Holmes-like powers of deduction, that these are indeed black beans.

I think you get the point.

8. Don’t be the person on your phone while in line, especially when it’s busy

Gif courtesy of riffsy.com

Fellow citizens, I understand that you believe that your phone call is indeed the most important thing not only in your life, but indeed the world. Maybe it is. Maybe you’re on the phone with a high-ranking government official discussing a detailed plan on how to cure cancer or create world peace. However, if this isn’t the case, get off the damn phone and pay attention to what is going on in front of you.

9. Don’t be the customer that gets asked if they want chips and a drink only to say “No” and then later at the register, after you’ve been rung up, ask for chips and a drink anyway

Gif courtesy of pinterest.com

You know you want the chips and drink. Of course you do. You always do, everybody always does. But if you are indeed one of the people concerned with your healthy lifestyle, consider that the burrito you have just ordered is roughly the size of your torso, ask yourself if the added calories of chips and a drink actually matter in the wake of the realization you have just made and commit to a decision and go with it. But do so BEFORE YOU GET TO THE CASHIER. This saves them time and energy so they can crack right along helping the other well-adjusted folks in line. Yes? Good. Moving on.

10. Don’t be the so-called regular who justifies a demanding attitude with frequent patronage

Customer: Can I have a side of diced tomatoes?

Employee: I’m sorry we don’t have any pre-diced tomatoes. What we did have has been used in the salsa.

Customer: But I come in here everyday!

Employee: I work in here everyday. We don’t have ’em. Should I call in a grief counselor?

11. Don’t be vague when specificity is obviously required

You wouldn’t walk into a Baskin-Robbins and say, “I’d like ice cream” and then blankly stare at the man/woman behind the counter as if they have a crystal ball and magically knew what flavor of ice cream you want, would you? Of course not. So why then would you shuffle down the food station, look at an employee standing in front of six troughs of obviously different meats and tell them that you want meat in your burrito and look at them? Who knows? But somehow it happens all the same. #UnsolvedMysteries

12. Don’t be the one to ask “Whaddaya mean guac is extra?”

GIF courtesy of memegenerator.net

For those of you who don’t regularly A) grocery shop for yourselves or B) have the need to pay attention to the pricing of the produce in said stores: Avocados aren’t cheap. You don’t typically find farmers or produce-based wholesalers ready and willing to hand them over for a happy dance and a sweet smile. Also, there is the freshness to consider. (There’s that “freshness” word again does anybody else see a theme developing here?)

This particular condiment doesn’t stay fresh very long. It takes a lot of valuable fruit to make, and a minute or five to make it. Any establishment that has guacamole that is not only still green but is simultaneously palatable is going to charge extra for it. Deal with it.

13. Don’t be the customer that orders the kids’ meal during a rush with no kid in tow

Kids meals are something of a special order. There’s no way to gauge how many you’d have to have prepped and ready to go on any given day to be adequately prepared for the possible needs of any number of ravenous sub-counter-dwelling rugrats without an enormous amount of food and prep-time going to waste, and having dollars fly out the corporate window.

So you see, when a grown-ass person strolls up to the counter and assertively asks for a kids meal as if they indeed have a kid with them, the person behind the counter once again must throw a kink in an otherwise semi-oiled machine and stop what they are doing in order to make a kids meal for a child they assume is simply sub-counter height and thereby out of their vision. This in and of itself is an inconvenience. But then you have the gall to sit there in front of them and eat it. Tsk tsk.

14. Don’t be the customer who makes a redundant order

When a customer asks something like, “Can I have some cheese in my Quesarito?” the employee may say, “Yes,” but what he or she really wants to say is, “It’s a hybrid of a quesadilla and a burrito. It’s already filled with cheese!” So the next time you visit your friendly and inviting neighborhood Chipotle, please resist the urge to interrogate, annoy, torment, pester, plague, molest, worry, badger, harry, harass, heckle, persecute, irk, bully, rag, vex, disquiet, goad, beset, bother, tease, nettle, tantalize, or ruffle the employee in front of you.


Wet Markets and the Virus’ Origins

Scientists have characterized wet markets like Huanan as “unique epicenters” for the transmission of pathogens. These markets feature both live and slaughtered livestock and wild animals for sale, as well as frozen meat and seafood.

Early in the pandemic, researchers identified the Huanan Seafood Wholesale Market as a likely source of the new coronavirus. However, experts at the Wuhan Institute of Virology have refuted the idea that the virus first emerged in the market in Wuhan.

“Buying, selling, and slaughtering wild animals for food is one way an animal-borne disease may infect people,” Dina Fine Maron wrote in National Geographic last April. “Viruses can spread more easily if animals in markets are sick or kept in dirty, cramped conditions, such as stacked in cages.”


Guacamole Trends

Guacamole has been a beloved dip since the days of the Aztecs. Referred to as ahuca-mulli, which translates roughly to avocado sauce or avocado mixture, the basic ingredients were the same then as they are today: creamy ripe avocados, salt and tomatoes.

Today, guacamole is widely eaten in the United States, especially on Super Bowl Sunday and Cinco de Mayo. Though guacamole is delicious with its classic companion, tortilla chips, many avocado enthusiasts are thinking outside the bowl for new, innovative serving methods. Expand your guacamole repertoire with one of these trendy new ideas.

Serve a Guacamole Bar

Guacamole tastes best when it's been freshly made. That's why many Mexican restaurants prepare tableside guacamole using a molcajete, a Mexican mortar and pestle made of porous basalt. The server muddles cilantro, onion and jalapeño into a paste, then mashes sliced avocado to a chunky consistency. Then, the guacamole gets a dose of tomatoes, and a few more onions and jalapenos.

Want to recreate this experience at home? Create a guacamole bar at your next gathering. It's a great way to get party guests involved in the cooking process!

To create a guacamole bar, you'll need to prep on the ingredients found in classic guacamole:

  • Place a bowl of whole avocados on the table – pre-cut avocados will turn an unpleasant brown shade.
  • Squeeze lemon and lime juice into bottles so guests can season to taste
  • Chop cilantro, onions, tomatoes and jalapeños and place in separate bowls.
  • Don't forget to put out the salt!
  • For an authentic guacamole-making experience, purchase your own molcajeteonline or in a Mexican grocery store. If you don't have a molacajete, forks and bowls will work, too.

Once you've prepared the ingredients, decorate the table and create an instruction card so your guests will know how to make the perfect guacamole. Just before the party, put out bowls of fresh tortilla chips.

Guacamole as a Condiment

We all know guacamole is delicious on tortilla chips, but why stop there? Guacamole is gaining popularity as a burger topping. Carl's Jr. serves a single or double Guacamole Burger, which is loaded with bacon, pepper Jack cheese and, of course, guacamole. And Bobby Flay's new restaurant concept, Bobby's Burger Palace, features an L.A. Burger that's topped with watercress, cheddar cheese and avocado relish.

Guacamole is also a popular topping for many other things – hot dogs, cheeseburgers, tortas and turkey sandwiches. Make an extra bowl at your football party gathering to dollop on top of burgers and watch it disappear.

If you aren't interested in topping your sandwiches with straight guacamole, try another new trend: guacamayo. Like the name implies, the creamy sandwich topping is half mayonnaise, half guacamole. The rich creaminess of the avocado adds a mild flavor to rich mayonnaise that's perfect on almost any sandwich.

Simple, traditional guacamole is delicious, but why not try a new twist on the classic? For a delicious variation, mix equal parts of your favorite guacamole and green or red salsa. Give your guacamole multi-cultural flair by incorporating Italian, Japanese, Greek or Indian ingredients.

Or, add some excitement to your buffet table with one of these non-traditional mix-ins:


Chipotle and McDonald's didn't always see eye-to-eye

In 2005, McDonald's parted ways with Chipotle, took the $1.5 billion it had made from growing the chain, and went back to focusing on burgers and fries. Industry experts and investors have since ruled that move a huge mistake for McDonald's and pointed out that in less than a decade, that $1.5 billion would have been worth $15 billion. However, it's likely the business relationship had simply run its course.

Chipotle's former communications director, Chip Arnold, described the business relationship as one with a bit of friction. "I would think of it in terms of McDonald's being the rich uncle and Chipotle as the petulant nephew where we take the money and are grateful but are stubborn and strong-willed enough that we're going to do what we want with it anyway," Arnold said. McDonald's tried to get Chipotle to install drive-thrus, develop a breakfast menu, even change the name of the restaurant.

"One of the McDonald's guys thought we should call it "Chipotle Fresh Mexican Grill," because the term 'fresh' was such a great term, and Baja Fresh had 'fresh' in its name," Chipotle's then-co-CEO, Monty Moran, said.

Steve Ells simply summed things up as the two companies having very different approaches to food and people. As for McDonald's pulling out, McDonald's CEO Steve Easterbrook (who was not CEO at the time) said Chipotle was basically a distraction that pulled attention away from the McDonald's brand.


SNACKS

Cheese & Tomato Kebabs

Cut string cheese into coins, arrange on bamboo picks or reusable skewers with grape tomatoes, and drizzle with aged balsamic vinegar. Optional: Add fresh whole basil leaves onto the skewers.

Apple Stack

Core a small apple and cut into 4 round slices, spread the top of 3 of the slices (not the top slice) with natural, unsweetened peanut butter, sprin­kle cinnamon and no-sugar-added granola, and restack the slices into an apple shape.

Almost Cowboy Caviar

In a bowl, stir together equal amounts of canned, drained, no-salt-added black beans, canned or thawed frozen sweet corn, and pico de gallo or jarred chunky salsa. Optional: stir in diced avocado or chopped fresh cilantro, season with a sprinkle of cumin or chili powder.


Make a Veggie-Packed Sandwich

If you ask me if I want a sandwich, nine times out of ten the answer is yet. Something about a meal that is so balanced, easy and customizable always speaks to me. To be clear, I&aposm not advising you to eat exclusively PB&Js when you are feeling stressed or busy. Instead, try to choose a variety of vegetables paired with a health protein, like eggs, tuna or beans. Spreads like guacamole and hummus can take your sandwich to the next level, and also make for great snacking between meals. Our Veggie Hummus Sandwich is one of my go-to&aposs because it is super flavorful, filling and is ready in 10 minutes. 


If it seems like the portions of meat or guacamole you're being served are on the stingy side, you're not wrong. Chipotle employees are taught to be careful when serving the "critical seven," the seven ingredients that cost the most money to the company. This special designation is reserved for barbacoa, carnitas, chicken, steak, guacamole, cheese, and sour cream. Can't get enough Chipotle? Make sure you've checked out Every Dish at Chipotle—Ranked! before you place your next order.


Watch the video: Dont Panic (September 2021).