Chipotle invited Business Insider behind the lines to see first-hand how everything from its burritos and bowls to hand-mashed guacamole is made.
Patty said it's important to add the salt last so the granules don't clump together from the lime juice.This batch looks like a lot, but it's just one case of avocados. The Chipotle NEXT kitchen uses between five and 10 cases of avocados in a day, a staffer told me.Tasting is an essential part of prep company-wide. Especially when dealing with ingredients like avocado — which come from different parts of the world depending on the season — that range in taste depending on the batch.
Out of all five, chicken is the best seller.The chicken thighs come to each Chipotle restaurant pre-marinated from a distribution center. Each piece of dark meat gets placed flat-side-down on the grill a few inches away from one another.Pro tip: When chicken starts to get white around the edges like this, you can start to flip it.Even though it comes pre-marinated, employees still need to season the meat once it's on the grill.
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