Press Space to continue
Press Space to continue
The CDC spent three months hunting for whatever poisoned 60 Chipotle customers across 14 states in 2015. They tested the food, traced the suppliers, sequenced the bacteria's DNA. They never found it. That failure is the reason your barbacoa arrives in a vacuum-sealed bag. When investigators can't name the contaminated ingredient, you can't fix the ingredient. A Chipotle burrito mixes dozens of components that get chopped, cooked, and cross-contacted by hourly workers in over 2,000 kitchens.…
@1d ago
Chipotle's barbacoa and carnitas have never been cooked in the restaurant. They're cooked sous vide in a central kitchen, sealed in bags and shipped to the stores on refrigerated trucks. Since 2016 the steak is too, it gets cooked low and slow off site and then marinated and seared on the grill in front of you. Chicken is the only meat that's cooked start to finish in the store. A worker posted a video of the barbacoa bag a couple years ago, 8 million views on TikTok, and most of the comments were people saying so what. What the video didn't say is why. Chipotle moved the steak to the central kitchen after the 2015 E. coli outbreak that sickened people in 11 states. Cooking it in a controlled plant under USDA inspection is the food safety system. The stores still don't have freezers. The meat comes in cold, not frozen.