For over a decade, Chipotle has been a staple in my diet. On days when I’m home, it’s not uncommon for me to reach for that familiar burrito bowl. With my annual travel clocking in at around 30 – 50%, the pandemic saw my Chipotle orders skyrocket to the point where I received an email proudly notifying me that I was among the top 1% of all customers. Last year alone, despite my extensive travels, I ordered from the app 100 times, and that doesn’t even account for the times friends treated me, or when I used delivery services or forgot to scan my rewards in – person. I was so smitten with the place that I even had it catered for my wedding. In my eyes, Chipotle was the perfect blend of nutrition, taste, convenience, and value.
However, for the past two months, I’ve steered clear of Chipotle, and I have no immediate plans to return. The story of how this happened is both trivial and deeply personal, a tale of a missing ingredient that led to a significant shift in my eating habits.
Upon returning from a trip in early January, as was my usual routine, I eagerly ordered Chipotle for delivery while still in my Uber. I was looking forward to sinking my teeth into that comforting bowl, especially after indulging in various cuisines during my travels. But when I opened the bag, my heart sank. There was no guacamole in my bowl. Now, for me, guacamole isn’t just an add – on; it’s the very soul of the Chipotle experience. I’d sooner give up meat than go without that creamy, green goodness. While Chipotle had made small errors in my orders from time to time, I rarely bothered to complain. Wrong beans, missing cheese, or an oddly sized bowl— these were minor hiccups that I could overlook. But no guacamole? That was a bridge too far. So, I filled out the “how did we do?” form, hoping for a satisfactory resolution.
I received an immediate response. The email informed me that, as a gesture of goodwill, a free side of guacamole had been added to my rewards section, valid for 30 days. This is where opinions diverge. About 25% of my friends thought this was a fair solution, but I saw it differently. In my mind, a tiny coupon for a future order couldn’t possibly make up for the disappointment of having an unenjoyable meal right then and there. I replied, explaining how integral guacamole was to my Chipotle experience, likening a bowl without it to pizza without cheese.
The response I got next was even more bewildering. Instead of the free guacamole, they refunded me the $2.82 value of the missing side. I was taken aback. Sure, it was a small amount, but the principle of the matter irked me. As a loyal customer who ordered from them over 100 times a year and rarely complained, I felt that a free meal would have been a more appropriate way to make amends for the subpar experience. I tried to reason with them, explaining my perspective, but all I received were copy – paste apologies with no real offer of a proper solution.
Determined not to let this go, but also not willing to make my life more difficult just to prove a point, I decided to take matters into my own hands. I headed to Sprouts, on a mission to create a meal that was not only better than Chipotle but also met a strict set of criteria. I wanted something made primarily from ready – to – use products, with no chopping, measuring, or soaking required. The ingredients had to come in whole bags, cans, or packages, with macronutrients evenly distributed at around 33% each. They needed to have a long shelf life to accommodate my travel schedule, cook in my Instant Pot in just one minute (plus heat – up and cool – down time), yield even portions, consist of only healthy, whole, organic, or grass – fed foods, and, of course, taste decent.
After over an hour of careful selection and calculation in the grocery store, I came up with my creation: Warm and Brown. My first attempt was less than perfect (pressure – cooking shrimp was a mistake I won’t repeat), but with some tweaks, I’ve refined it into what I now consider the ideal meal. Whether you’re indifferent to taste or have discerning taste buds, it holds its own.
To make two servings of Warm and Brown, you’ll need one pound of grass – fed ground beef or lamb, one bag each of frozen organic mixed vegetables and fancier frozen vegetables, 3/4 cup of red lentils (a minor deviation from my no – measuring rule, but still quick with a scoop), 2 cups of water, one packet of organic seasoning, and a pinch of salt. If you’re in a rush, you can throw in the frozen or refrigerated meat; it’ll cook up just fine. But for a more flavorful dish, thaw the meat in the fridge the day before and brown it in the Instant Pot on the saute function. Then, simply add the water, lentils, seasoning, and veggies, and let it cook for a minute. Stir it up, and half of it makes for a hearty meal.
Surprisingly, this meal takes less time than going to pick up Chipotle, and while it requires a bit more effort than delivery, it’s quicker overall and a bit cheaper, costing around $10 per bowl. After I developed Warm and Brown, I received unexpected emails from Chipotle offering me free meals, one of which was also secured by my friend Noah, who was equally outraged by the situation. I ate those free meals, but I haven’t placed another order since.
While Chipotle may have a more appealing taste, I don’t find myself missing it. Warm and Brown is healthier, just as convenient, more consistent, and never closes on random holidays. I’ll revisit my Chipotle boycott in 2025, and when Cava finally makes its way to Vegas, I might just become a regular there. For now, I’m content with my new creation, and I can’t help but hope that someone at Chipotle realizes how a seemingly small decision cost them a loyal customer.
