Top 49 Chipotle Quotes & Sayings

Chipotle never lets me down. I feel like, in the middle of nowhere, Chipotle is still there, and my burrito bowl is still going to sustain me. So Chipotle, for convenience and reliability.

I'm the voice of a Chipotle Burrito. The world has changed.

If you don't know my name and you don't know what movie I'm from, don't come ask for a picture while I'm trying to eat chipotle

Hillary went to a Chipotle in a tortilla pantsuit.

The first Chipotle was intended to be my source of funding for a full-scale restaurant, a means to an end. But it turned out to be more successful than I ever imagined.

Telling someone you have a web series is the same thing as telling someone, 'On Monday, I start work at Chipotle.'

I am incredibly proud of Chipotle and our people - and grateful to our loyal customers - and while we are continuing to make progress, it is clear that we need to move faster to make improvements.

If someone said, 'You've got to eat your next two meals at American fast-food restaurants,' I would do one meal at Chipotle and one meal at Popeyes fried chicken.

Hillary Clinton announced she's running for president. Yesterday in Ohio, Hillary popped into a Chipotle and she ordered a burrito bowl with chips and salsa. And on her way out she said, 'That locks down the Hispanic vote.'

I remember feeling a little guilty every time I opened a Chipotle. I felt guilty because I wasn't following my true passion. But that eventually went away. And I realized that this is my calling.

One of the pivotal moments for me was realizing that our 'food with integrity' approach at Chipotle was satisfying my passion. That's about bringing the best quality, sustainably-raised ingredients to everyone: chicken without antibiotics; beef without hormones. These ingredients were only available in high-end restaurants, not mainstream places.

I love eating Chipotle.

I joined the board of Chipotle because no company has ever been able to scale fresh, properly sourced food in the history of America.

My go-to is always Chipotle when I can't find anything, but if I have the time in the evening or something like that after a show, I'll go find a local spot for a nice craft beer and a good burger or something like that.

If we really want to change the way Americans eat, we need to make delicious, sustainably-raised food accessible to everyone. Most people are not willing to sacrifice taste or pay a lot more when it comes to eating better. That's why the Chipotle model is so important.

I started Chipotle with the idea to create an experience that's fast - and not fast food.

I always said whoever brings Mexican food to New York would make a million dollars. Then Chipotle happened, which is fine.

I don't know if this is the flat-out strangest, but I'll never forget handling a human brain. It had been sliced into sections for autopsy, each about an inch thick, and felt like pork tenderloin. I swear to god, my first thought was that if you were to dust it with chipotle and cinnamon and saute it in butter, it would probably be delicious.

You can actually eat very clean at Chipotle. They have white rice, they have brown rice, and they have chicken. I stay away from the guac and the sour cream. I just get lettuce, double-meat chicken, and a white or brown rice.

When I told my friends and family that I was leaving Stars to open a burrito shop in Denver, they thought I was crazy, but not long after the success of the first Chipotle, I knew I had to open just one more, so I opened a second one on Colorado Boulevard, which turned out to be even busier than the first.

For too long, great food has really only been available in high-end restaurants and specialty food markets, but Chipotle is making the same gourmet quality food available and affordable so everyone can eat better.

The best Chipotle restaurant managers get the title 'restaurateur' and a $10,000 bonus for each person they hire who starts as crew and goes on to become a manager.

One thing that struck me about going to those tech conferences was all the enthusiasm for free culture, and remixing, and social media, but people's greatest ambition was to be sponsored by Chipotle or something equivalent to that. It was this weird mix of collaborative, utopian claims and this total acquiescence to commercial imperatives.

Behind Chipotle is not a corporation; behind Chipotle is a man that is one of the great cooks, that created a great concept.

New York reminds me of what my career was like when I lived here, so when I walk through the streets, I remember when I had ten bucks in my pocket and all I could eat is Chipotle.

There's a place called Chipotle in the U.S. It's Mexican food where everything is made to order; you can get some rice, black beans, and meat. That's what I eat three times a day.

I used to be vegan. I'm not anymore, but I don't eat hardly any meat. But it's nice for me to go to a place like Chipotle where I can get some fresh veggies, some brown rice, some black beans, and all that kind of stuff.

I had a birthday party with my family and friends at a house, and Chipotle catered. It was beautiful.

Chipotle was wildly successful, and I thought, 'Well, let me open one more.'

We decided long ago that we didn't want Chipotle's success to be tied to the exploitation of animals, farmers, or the environment, but the engagement of our customers.

After a two-year stint at Stars, I wanted to start my own full-service restaurant, but I didn't have the funds to do so, so I got a modest loan from my parents and opened Chipotle with the goal of having it fund that restaurant.

When I started Chipotle, I didn't know the fast-food rules. People told us the food was too expensive and the menu was too limited. Neither turned out to be true.

We can assure you today that there is no E. coli in Chipotle. We have thoroughly tested our food, we have thoroughly tested our surfaces, and we are confident that Chipotle is a safe place to eat.

Having never taken a business class, the economics of restaurants scared me. I opened Chipotle with the idea that I could step away from it and use it to support my full-scale restaurant.

I can eat Chipotle all day long for years.

My undergraduate degree was in art history! Raising money for Chipotle was really my MBA. The money for my first restaurant came from my dad, the second from mostly cash flow. The third was an SBA loan. After my dad invested $1.5 million to open a few more, he suggested I raise the money myself for the experience.

I like to eat and Chipotle will fill you up.

When I created Chipotle in 1993, I had a very simple idea: Offer a simple menu of great food prepared fresh each day, using many of the same cooking techniques as gourmet restaurants. Then serve the food quickly, in a cool atmosphere. It was food that I wanted, and thought others would like too. We've never strayed from that original idea. The critics raved and customers began lining up at my tiny burrito joint. Since then, we've opened a few more.

Chipotle is based on a very simple idea: We start with great ingredients, prepare them using classic cooking techniques, and serve them in a way that allows people to get exactly what they want.

I think it is true that you can eat extremely healthy food at McDonald's, and you can eat amazingly badly at Chipotle.

Chipotle was going to incorporate all the things I had learned at the Culinary Institute and Stars and really elevate typical fast food.

Chipotle is really showing that there's a better way to do fast food.

I love Chipotle. And I'm not just saying that. Like, I genuinely am in love with Chipotle.

The idea for Chipotle is a sort of combination of food borrowed from Stars and sort of a technique and a service format borrowed from the taquerias.

My favorite Subway sandwiches are meatball and chipotle chicken.

When Chipotle asked me to take part in the Cultivating Thought program both as an author and an essay contest judge, I was excited by the idea of sharing my story through this unique channel and helping young, inspiring writers do the same.

Usually, I get a bowl from Chipotle with rice and veggies and some meat and gotta get some guac on there because that's the best part.

We can teach people how to run a Chipotle.

The first time I ever got recognized, I was at Chipotle eating a face full of burrito, and a fan started filming me and said, 'Oh my gosh, that's the girl from 'Nerdy Nummies!' They kind of waved a little, and I waved back with a burrito in my mouth.