When one orders at Chipotle, the bowl commonly beats a burrito for most folks. And there is good reason for that. In a bowl one gets more food while one pays exactly the same price as for a burrito.

Standard portions of a burrito are smaller, because they must be well rolled, so a bowl gives the best value. One can not take a bowl and eat it walking down the street as one would do with a burrito, but it fills more and one can use a fork for everything.

Why a Chipotle Bowl Is Better Than a Burrito

Choices of proteins at Chipotle offer a bit of flexibility. There is grilled adobo chicken, steak, carnitas, barbacoa or sofritas (that is the spicy option from tofu), together with fajita vegetables, if one wants to fully skip meat. Every bowl gets Monterey Jack cheese…

That soft variety with gentle, creamy taste, that works very well for Mexican and Tex-Mex cooking. They lay the cheese in at the last moment, so that it does not mlet in the whole bowl.

Talks about sizes of portions go around Chipotle from time to time. The standard of the company is four ounces of protein for a bowl, and the workers should stay at that rule. One should also go home with two good portions of rice, that weigh around four ounces.

Interesting is, that Chipotle checks proteins, cheese, guacamole and queso to the ounce every day, and if more product leaves the kitchen then allowed, the employees risk penalty. One study, that measured 75 same bowls from eight different places, showed big difference. Some reached around 27 ounces, while others had only 14 ounces.

The average bowl weighed about 21.5 ounces, although some places prepared portions that were 33 percent heavier than others.

Making a Chipotle Bowl at home is fully possible. It takes around 30 minutes from start to finish. One way, that I found good, is cooking slowly chicken chests with salsa and spices for tacos, until the meat falls apart.

Later, one can add the bases as desired, beans, rice or rice from cauliflower, cut lettuce, and so on. Toppings like guacamole, pico de gallo, sour cream and fresh cilantro make it nice, while lime wedges give bright sourness. For taste, garlic, cumin, pepper, oregano and chili all help well.

When one cooks for a group, say, for four to ten portions; it costs much less than going to the restaurant. To cut the spice, sour cream, guacamole and cut cheese help well.

One of the easiest combos, that truly tastes great, is steak with white rice, with much pico, cheese and lettuce. Fewer items sometimes simply give purer taste. Here, fajita vegetables are truly one of the best items in the whole menu, so add them for value.

The onions andpeppers add nice flavors and real depth.