Chipotle’s Finally Testing Out Queso, After Years Of Vowing Not To

Just when you thought your affinity for a Chipotle burrito couldn’t grow any stronger—the chain announces something that could change the game forever. Chipotle is testing queso in its open-to-the-public test kitchen in New York.

So, does this mean that you could soon be covering all of your Chipotle orders in rich and creamy cheese? Umm, you bet—if all goes well in the test, that is.

The test location, called Chipotle’s NEXT Kitchen, is now offering a very special take on queso along with an avocado vinaigrette dressing and two different frozen margarita flavors.

Considering the food chain once vowed to never sell queso in its stores because of the artificial ingredients required to keep the liquid consistency, this is great news for cheese lovers.

Now, Chipotle’s found a way to change the recipe to meet its standards.

“Because we refuse to use industrial additives, added colors, flavors or preservatives in our food, it’s very difficult to make queso that meets our standards,” Chipotle CEO Steve Ells reportedly said in a memo sent out to employees.

Ells also noted that this was a long time coming for the company.

“All of our competitors sell queso, and we know some customers don’t come to Chipotle because we don’t offer it,” he said in the memo.

Yeah, the choice between to queso or not to queso can be a tough one.

Pretty soon, you might not have to make that choice.

There’s been no official word on whether or not this recipe will roll out nationwide, but it seems highly likely, given the fact that the recipe’s already made its way to the test kitchen not to mention the competitive nature of the queso/burrito market.

Folks from Business Insider were able to dip their chips into the stuff and noted Chipotle’s recipe for queso is different that most but certainly not in a bad way.

“No Insta-worthy cheese pull here—the queso is viscous and texturally closer to a chowder than nacho cheese. However, that’s not necessarily an insult. The savory, rich flavors are all present, with a slow, pleasant, smoky burn,” according to the publication.

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Are you willing to pay the $1.25 it would cost to add this stuff to your entree, have it on the side or eat it with chips.

I mean, you’re already paying extra for guacamole—but still. Why not?


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About the Author
Augusta Statz
I have a B.F.A. in Writing from the Savannah College of Art and Design. I’m an avid writer with a genuine sense of curiosity. I feel the best way to absorb the world around you is through fashion, art and food, so that’s what I spend most of my time writing about.

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