Tacos and burritos are custom-made with fresh ingredients at this industrial-chic Mexican chain..
Boasting a sleek decor of blond wood, raw steel and exposed pipes, this taqueria hums with conversation and an eclectic mix of piped-in salsa, rock and reggae. Patrons--mostly on-the-go professionals and parents with kids in tow--line up at an assembly-line style counter for hard and soft tacos or burritos (regular, fajita-style or without the tortilla) made with fillings like grilled chicken or steak, free-range pork or shredded beef.
Lessor of other Chipotles. Compared with other Chipotles around the metro, this one stands out in my head as the one I've definately been most dissappointed at. Usually the chicken is way over salted! Sometimes the cashier rings me up wrong. Other times my food is cold before I even sit down. I love the Woodbury Chipotle (despite out-the-door crowd of patrons), and the Washington Ave. (U of M) location is awesome too. Somehow this one is just flawed. Everytime something just isn't right.
Best barbacoa. The barbacoa here is the best I've had at a Chipotle location. Juicy and flavorful!
Gotta Have My Fajita Burrito. At work, we used travel to the Highland branch of Chipotle for a special, occasional treat. Now one opened in my neighborhood and I'm hooked! The food is fresh, portions more than generous, and the people behind the counter are great (and it's nice to hear Spanish spoken fluently there). It's a satisfying meal in one neat package - try the Fajita Burrito next time you go in.
Meal in a roll. This is the weirdest thing I've ever tried. The burrito is stuffed with everything you can imagine and it is about the size of your forearm and weighs about two pounds. It's like having your seven course meal all wrapped up into one giant roll. I don't know, this night be good for space travel if they can shrink the rolls into a little swallowable pill. What's next?