Dishin': Unwrapping Chipotle's Le Burrito
The Tour de France is underway; combined with the 4th of July weekend, it seemed like a great time to check out Chipotle’s Le Burrito. Seattlest has already documented Chipotle’s spread in Seattle and involvement with the Tour de France in sponsoring Team Garmin-Chipotle—which includes local cyclist Tyler Farrar.
We were game to "eat like a world-class athlete" and celebrate the team by trying Le Burrito, available July 5-27 to coincide with the Tour. This burrito is filled with naturally raised chicken, vegetarian black beans, cilantro-lime rice, mild tomato salsa, and freshly made guacamole (it’s supposed to be extra, but ours had it in there). Featuring an energy-boosting ratio of 65 percent carbohydrates, 25 percent fat, and 15 percent protein (mathletes, please explain why this doesn't total 100%), it wasn’t bad. But we much preferred (and found ourselves fighting over) the much tastier steak burrito, which we ordered with spicier salsa, cheese, bacon-enriched pinto beans, and a side of guacamole. Fat is good. After all, we’re not racing in the Tour de France. Instead, we drove home, plopped ourselves in front of the computer, and beheld some numbing numbers at the curious calculator of a so-called Chipotle nutrition webpage.
