Chipotle Was Almost a Fine Dining Restaurant Founder Steve Ells originally planned to open a high-end restaurant but started Chipotle as a way to fund it. The fast-casual concept was so successful that he stuck with it!

Chipotle’s guacamole is expensive because they use only Hass avocados, which are hand-mashed daily for maximum freshness.

While not officially advertised, you can order off-menu items like a Quesarito (a burrito wrapped in a cheese quesadilla) or a Double-Wrapped Burrito.

The name comes from the Nahuatl word chīlpoctli, meaning smoked and dried jalapeño peppers.

McDonald’s invested in Chipotle in 1998, helping it expand from 16 locations to over 500 before selling its stake in 2006.

Chipotle was one of the first major restaurant chains to commit to serving only naturally raised meat from humane and antibiotic-free farms.

Unlike many fast-food chains, Chipotle’s flour tortillas contain only four ingredients: flour, water, salt, and canola oil.

Ordering a burrito bowl instead of a burrito and asking for a tortilla on the side gets you more food for the same price.

Everything is prepared fresh daily, and there are no freezers or microwaves in any Chipotle kitchen.

Chipotle tried to expand beyond Mexican food with Tasty Made, a burger concept, but it was discontinued after just a year.

Chipotle uses AI and predictive models to estimate exactly how much food to prepare each day to minimize waste.

Chipotle’s Monterey Jack cheese is aged specifically to ensure a rich, creamy taste that melts perfectly in burritos and bowls.

Chipotle was among the first major fast-food brands to remove genetically modified ingredients from their food in 2015.

Chipotle recycles avocado pits to create natural dye for their uniforms and merchandise.

A single customer once placed an order worth over $1,000, consisting of dozens of burritos and bowls!