Ever since moving to Colorado in September 2004, I have to admit that I’ve been addicted to burritos. But not just any burritos. Chipotle burritos in particular. And seriously, what’s not to like? The company started locally, in Denver. It’s a leader in the realm of using organic veggies and natural meats (part of the company’s Food With Integrity and sustainability initiatives). And the food is pretty darned tasty.
It’s also really easy to eat gluten-free there. Basically, as long as you avoid the soft flour tortillas (large, burrito-sized or small, taco-sized) you’re fine. Just go with the burrito bowl, and you’re good to go. The rest of the ingredients are a-okay. That includes the chips, which are 100% corn.
The language on Chipotle’s website still contains a few requisite cautionary words: there is the chance for cross-contamination since they work with flour tortillas all day. They also mention the possibility of gluten in the fresh corn, since the corn might co-mingle with wheat “out in the field.” But I’ve never seen this as a concern with corn before, and frankly, it doesn’t worry me. Similarly, they mention that the hot red tomatillo salsa has a small amount of distilled vinegar. That shouldn’t be a problem at all. There’s a big difference between distilled vinegar and malted vinegar, which would have barley listed as an ingredient.
In the end, Chipotle is very accomodating for folks who can’t eat gluten. If you’re particularly concerned, you can always ask the server to change their gloves. But after eating countless burrito bowls, I can confidently say that I’ve never gotten sick from eating Chipotle, and I don’t hesitate to chow down on my favorite combo of fixin’s – burrito bowl, no beans, extra rice, barbacoa meat, salsa verde, and lettuce. Yum.
Oh, and did I mention that Chipotle’s presence is ever-expanding nationwide? Find one near you, and go order yourself a burrito bowl, pronto.