At Chipotle, we don’t just throw frozen food into a microwave and call it a day; in fact, we don’t even have microwaves! Instead, our crews develop real culinary knowledge to perfectly prepare fresh ingredients every day. Want to boost your culinary know-how? Class has begun.
CARAMELIZING FAJITAS: Our teams use more than real culinary skills in the kitchen, they also harness the power of science. Did you know that caramelizing peppers and onions on a hot stove top causes a chemical reaction that brings out the vegetables’ natural sweet flavors? Who knew science was so delicious?
THE POWER OF EMULSION: Opposites don’t always attract, but they sure do taste good together (if you’ve tried our chipotle honey vinaigrette, you probably agree). A sweet solution to the natural separation between ingredients like oil and water? Emulsion (noun): Using an agent, like honey, to create chemical bonds between two liquids that naturally separate.
TEAR-FREE ONION DICING: No tears, no problem. Did you know the root of an onion has the most sulfoxide, the stuff that makes you cry like a baby? Cut along the groove of the onion without slicing through the root – your eyes will thank us.
GET THE MOST FROM YOUR CITRUS: Want to whip up the best margaritas in town? Here’s a tip: Roll the limes with gentle pressure before you cut them. This movement loosens up their juices and make them easier to squeeze.