Chip?
The first time I entered a Chipotle was during my time at Howard. I can’t remember exactly when the 7th Street/Georgia Ave. establishment opened, but I do however remember the insane line wrapped around the block. Students raved about how convenient a Chipotle near our campus would help the starving student body eat a fast-casual, cheap meal; and, Chipotle did just that. People were fed with gallons of sour cream on top of a salad monstrosity that appeared to be some form of sustenance. I was intrigued, so I ventured into the establishment during one of its more laxed weekday periods.
From the open-style ceiling, to the faux nice workers dressed in all Black, to the very specific orders of people in front of me, I was immediately gazed by the sleek appeal of it all. Anyone could make anything through a selection of proteins, greens, salsas and some other assorted toppings. The world was yours! A hard day of working for the man and fulfilling every wish of your boss’s ill-will could be countered by the empowering experience of taking control in the ordering line at this establishment. You want triple sour cream? It’s your command. You want double chicken? It’s your choice. You want (at that time) your free tortilla on the side? Go ahead and have another cause the guy working today is in love with your smile. You’re suddenly in the mood to have grilled veggies accompany your dish? It’s right there for the taking. And, most people would say the benefit of Chipotle—and others like it—is the optionality and cheapness of it all. They would be partially right. However, I think the real benefit of these establishments is power.
As mentioned before, the majority of consumers there and beyond—me included—don’t have much control in their lives whether it relates to work, commute or living. Chipotle gives you that power and more to create whatever concoction can be conceived through sheer gluttony. It takes you from the bottom of the power totem pole to the top as you deliver order by order to create the energy and flavor combination you so desperately need on a Tuesday afternoon. Furthermore, to curate carefully that need for power into a billon dollar industry is masterful as it is evil. It’s a lesson for all, but what can you do when you want adobo chicken?!
Now, my usual order at Chipotle on any given day is: a bowl with a tortilla inside, brown rice (if fresh), pinto beans, carnitas, all salsa’s, light sour cream, cheese and lettuce. I didn’t start using the dressing/vinaigrette until around 2022. Being a cook makes you a wee bit more reluctant to any dressing; it’s usually just an unflattering, shipped and unboxed mucus of ingredients. Moreover, it’s hard to consume a fresh vinaigrette passed maybe the first few days. This establishment has theirs cooped in a fridge for weeks. BUT I do enjoy the dressing/vinaigrette on most days despite its inconsistencies. It’s a nice touch to the already pound of food in front of me. A little hint of spice and sweetness can go a long way when you’re hungry during lunch time or after a long day of corporate slaving. Although this place has one of the highest levels of convenience and gives power usually never felt, what if I were to give you a bit more now?
copycat chipotle “vinaigrette” / my version (chipotle dressing)
ingredients:
copycat:
6-7t red balsamic vinegar
3-5 chipotle peppers in adobo sauce
1/4c canola/vegetable oil
1T sugar
2t dried thyme
2t kosher salt
2 garlic cloves peeled & crushed
pepper to taste
my version:
1/4c rose balsamic vinegar
3-5 chipotle peppers in adobo sauce
1/2c extra virgin olive oil (with 2 garlic cloves peeled & crushed, fresh sage leaves, fresh rosemary leaves)
1-2T honey
2t dijon mustard
2t dried thyme
2t kosher salt
1t msg (optional)
pepper to taste
helpful items:
medium size skillet
medium size strainer
small/medium/large bowls
high-speed blender/immersion blender/food processor
recipe (copycat):
Add all ingredients BUT the oil and pepper to blender/food processor/large enough cup to immersion blend.
Blend and slowly add oil until desired consistency is reached.
Add pepper until desired taste is reached.
Store in fridge for 1-2 weeks. Enjoy!
recipe (my version):
Add oil to pan/skillet and set to medium-low. Add garlic, rosemary and sage to pan/skillet. Allow herbs and garlic to gently simmer for 9-10 minutes or until herbs/garlic are fragrant. Pour oil and herbs/garlic into bowl and allow to cool down for 20 minutes. Separate oil from herbs/garlic with strainer. DO NO THROW AWAY OIL OR HERBS.
Add all other ingredients BUT the oil and pepper to blender/food processor/large enough cup to immersion blend.
Blend and slowly add oil until desired consistency is reached.
Add pepper until desired taste is reached.
Store in fridge for 1-2 weeks. Enjoy!
Note: The ingredients can be tinkered to adjust sweet and heat levels (like the honey and chipotle peppers). These were just my preferred after 2-3 tries making.
