As off-season rolls on, and we continue traveling and decompressing from our second issue (should be here in a few weeks!), our friends are graciously continuing to help us out with the blog. This one comes from Caitlin Keys, director of owner relations at Teton Mountain Lodge and Hotel Terra.
If you know me, you know there are a few things I love: a sale, my 13-pound mini schnauzer, luxury hotels, cowboy boots and Chipotle.
I’ve had many memorable dining experiences. A fleur de sel cupcake and prosecco pairing at Sweet Revenge in New York. Crab cakes at Tony and Joes in Washington, D.C. A fresh baguette, goat cheese and a glass of Chianti in Cinque Terra. Momos in Kathmandu. Empanadas in Chile. The list is rich and indulgent, but as I cataloged this Dishing-worthy list, I was ultimately reminded that my palms get sweaty and my mouth waters only in anticipation of Chipotle.
I am a Sally eater, as in “When Harry met Sally.” I like it on the side, hold the sauce, add avocado, no peppers…endless requests for which I am certain a few waitresses have retaliated on my meals prior to delicately placing my plate before me. For those of you who do not have the privilege of being familiar with Chipotle, its assembly-line style is conducive to us Sally eaters.
No guilt here.
Add what you want and skip over the rest. Or, add it all. Double up if you please. Fresh and fast, the ingredients are cooked on the back grills and transferred to the front case as you select your way to the perfect burrito, taco, burrito bowl or salad.
My first Chipotle venture was as a lobbying intern in D.C. one summer. My fellow interns and I discovered Chipotle (no line in June), and by the end of the August, we were faxing our orders from the office to avoid the block-long wait.
Some people love the cilantro-lime rice or the juicy, naturally raised and braised carnitas or barbacoa.
I have often tried to pinpoint my favorite ingredient. I think it is the spicy salsa.
My life philosophy has always been “the more spice the better,” and I appreciate the head-cock and eye-pop when I ask the employees behind the counter for the spicy variety.
Typically they reach for medium-hot, but I clarify, again they look surprised, and then they pile it on. And, who doesn’t love a dollop of guac? It is extra, as all admirers know, but worth it.
The perfect finale in my eyes.
Typically off-season, or the tourism industry’s politically correct phrase, shoulder season, is the time to get my fix.
A recent trip to Denver included a stop at the Fort Collins’ Chipotle followed two days later by a highway scouring in Grand Junction. Thank goodness for the Chipotle App with locations and directions at your fingertips. Salt Lake City…yep, there are three.
And, new to the scene is one in Boise. That’s on my agenda for May.
