Chipotle Mexican Grill doesnt change its menu boards very often, but it will today, Sept. 17, if only temporarily.
The Newport Beach-based fast casual chain will begin serving carne asada nationwide.
“Its our most tender cut of steak,” said Michael Kotick, director of brand marketing and innovation. “Its marinated with an amazing spice blend and then mixed with fresh lime and cilantro. It adds a completely different dynamic to our menu.”
The steak will be sliced into strips, which he said sets it apart from Chipotles other proteins. It serves two other kinds of beef, steak and barbacoa, was well as chicken, carnitas, and sofritas, a vegetarian option made with tofu.
Kotick was speaking at a Tuesday preview in Chipotles restaurant in Culver City, an outcome of the brand moving from Colorado to Orange County last year.
Executive Chef Chad Brauze said he developed the item at Newport Beach headquarters.
“Were trying to recreate a street taco-style beef, something with a lot of freshness,” he said. “We want it to be totally different from the adobo style steak. Theres less spice and more nuance to it. Youll get a hint of cinnamon in there, cumin, coriander. And then the freshness of the lime and cilantro really bring it to life. Were not just cooking it every day. We cook it every 30 minutes”
Carne asada has been in the works for about a year, he said, the process included taco tastings in places such as Austin and Mexico City.
“We took the best of what we liked about carne asada and tried to bring it to us — in a way that we could recreate in over 2,500 stores.”
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