Back on the Burrito Wagon

In Austin (Texas) for a week of work-related training, I'm seizing the opportunity to indulge in the ubiquitous burritos. Fortune has it that my hotel and training center are both walking distance from a Chipotle Mexican Grill. For the sixth time in 3 days, I find myself eating a burrito for lunch/supper.

I've been to Chipotles in Toronto and Washington DC, and I must say, it's the best burrito around, fast-food or otherwise, pound-for-pound. It's not by chance that there are knock-offs are popping up (I'm looking at you Red Burrito in Vancouver).

Every meal, it's the same thing: Vegetarian Fajita Burrito (with cilantro-lime rice, black beans, sauteed green bell pepper and red onions, fresh tomato salsa, roasted chili-corn salsa, guacamole, romaine lettuce, and fresh lime juice). Then, the kicker, Smoked Chipotle Tabasco (by my estimates, a quarter bottle worth).

If I plan it right, I'll have four or five more of these by the time I am done here.