chipotle's guac recipe

This Is All You'll Need:
2 ripe Hass avocados (In the restaurant, we use 48 per batch, multiple times per day)
2 tsp lime juice
2 tbsp cilantro (chopped)
1/4 cup red onion (finely chopped)
1/2 jalapeño, including seeds (finely chopped)
1/4 tsp kosher salt

How to Do It:
1. Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.
2. Cut the avocado in half and the remove the pit (carefully!)
3. Scoop the avocados and place in a medium bowl.
4. Toss and coat with lime juice.
5. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
6. Fold in the remaining ingredients and mix well.
7. Taste the guacamole (over and over) and adjust seasoning if necessary.

basic AF.

she knows it's extra

This is @HillaryClinton ordering a chicken burrito bowl (with guac) at Chipotle http://t.co/gJDLFBbx2X pic.twitter.com/6Zwq6pOUFq

— Mashable (@mashable) April 13, 2015

secret menu items at chipotle, sbux, burger, and MORE!

this crazy website tells you how to order random shit off the menu at places like starbucks, chipotle, and more. they don't have an answer for getting free extra guac though.

CHIPOTLE EMERGENCY

Global warming, etc. is causing problems like the polar ice caps melting, polar bears being sad, bees dying, and now THIS:

Kylie, you should probably chain yourself to the doors of the Chipotle HQ. 

Im going to get a burrito today.

and this is how i feel about it.

i mean...

NEWSFLASH - people like guacamole

(not you kelly howard) but according to nymag, people really really like guacamole and order it frequently at mexican restaurants.

guacamole is priceless.

but why does it cost so much?

Even though Mexico has an array of vibrant salsas, complex moles, and deeply nuanced adobos, there is one dish that graces nearly every Mexican menu in New York: fresh-made guacamole. As Empellón’s Alex Stupak says, “Margaritas and guacamole are the marquee products for most Mexican restaurants in the U.S." Diners love it, of course, but surely restaurateurs must love it, too: A cheap, easy-to-make dish that customers are almost universally unable to resist is the kind of high-profit product that business owners count on.

Maybe that's why many diners experience guacamole sticker shock in New York's high-reaching Mexican spots: the latest splashy opening, El Toro Blanco, charges $12 for a single order, or $24 for a double order. At Empellón Cocina, and Taqueria, it's $12. Fonda, where it's served with fresh-made tortillas: $11. Toloache, where it's served in three varieties: $13. Rosa Mexicano: $14. Dos Caminos: $14 (though you can get a crab-and-chipotle version for $18). (via)

'sbout gatdam time

Chipotle will open its New Haven branch next Tuesday, Jan. 29, a representative for Chipotle has confirmed to the News.

Finally, Chipotle is opening within walking distance.  I know guac is extra.

are you curious about mitt romney's chipotle order?

burrito bowl, carnitas, rice (probably white), black beans and pico de gallo, and guac i know its extra

eating chipotle is ethical.

and also delicious.

Good food is a complicated topic. As is often the case, the best approach depends on your ethical priorities and personal constraints. Some animal-rights advocates emphasize the need to eat humanely raised meat; others hold out for vegetarianism or veganism. Environmentalists worry about pesticides, soil depletion, and the energy used in producing ingredients. Grad students get curious about plant-based proteins.

The interesting thing about Chipotle, the burrito and taco chain, is that it has tried to tackle all these goals and more. Its “Food with Integrity” philosophy calls for free-range meat, hormone-free dairy, and locally sourced produce when practical. For more than ten years, Chipotle has bought its pork through Niman Ranch, a sustainable farm based in California. As of last year, for example, all of the beef in its barbacoa is naturally raised, meaning that the cows are not treated with hormones or antibiotics, and they are fed an entirely vegetarian diet. (via)

well, all that did was make me hungry.