February 24, 2013
Chipotle Mexican Grill, Philadelphia PA
Chips & Salsa
Seeing students nearly everyday with bag after bag of Chipotle takeout was bound to wear off sooner or later. It just so happened to be National Tortilla Chip Day so by evening, I found myself in that very long bending line inside the popular dinner spot.
My Steak Burrito was humongous and absolutely amazing, apart from the steak, that is. The soft tortilla barely held together the cubes of marinated steak, the mound of cilantro-lime white rice, black and pinto beans, lettuce, fajita vegetables, cheese, salsa, and sour cream. The rice was quite flavorful and not over-cooked, so they had a nice texture. I asked for both kinds of beans, and both were mushy and good. The mild salsa and hot salsa was a good mix of fresh and spice. The lettuce was crispy and the cheese and sour cream added a lot of flavor. The steak was a little dry and tough, unfortunately, but the size of the burrito made it such a good deal.
The Chicken Salad was also very good. The chicken was not as dry despite not being the most tender chicken ever. It was flavorful, though, as were the cheese, fajita vegetables, mild salsa, and sour cream. The two kinds of beans were again great, contrasting the texture of the bed of lettuce.
Finally, for my Chips & Salsa, I got the mild, medium, and hot salsa. The Fresh Tomato Salsa was mild, with chopped tomatoes, onions, and cilantro among other things, was sour and refreshing. The medium one, the Tomatillo-Green Chili Salsa, had a decent kick and yet was still very refreshing and light – my favorite of the three. The hot one, the Tomatillo-Chili Red Salsa, was too much like a hot sauce it was a bit monotone and not very refreshing. The chips were freshly fried and crunchy. They were good and not overly oily either.
Coming here really had made me realize why so many students come. The price, quality, and quantity of the food are certainly worth the money!