Chipotle Mexican Grill is expanding the test of its vegetarian “Sofritas” menu item to the Rocky Mountains. Beginning Sept. 23, Chipotle began offering Sofritas in 81 restaurants in Denver, Salt Lake City, and Boise. The company began testing Sofritas – a shredded tofu braised with chipotle chilies, roasted poblano peppers and a blend of aromatic spices – in seven San Francisco Bay Area restaurants in January, and has since expanded the test to include all of its restaurants in California and the Pacific Northwest.
“Sofritas is a very different kind of menu item, not just for Chipotle but for any fast food or fast casual restaurant,” said Steve Ells, Chipotle founder, chairman and co-CEO. “In creating the recipe for Sofritas, we wanted to produce something that would appeal to vegetarian and vegan customers, but that was delicious enough to have crossover appeal as well.”
Chipotle’s tofu supplier, Hodo Soy, is known as an industry leader for its organic, non-GMO tofu and artisanal methods of production. The San Francisco Bay Area company’s mission is to craft the highest quality, best-tasting whole bean tofu and Hodo Soy has become one of the most reputable tofu producers in the country. Their products are currently featured in some of the area’s leading restaurants, as well as farmers’ markets and specialty food stores.
Sofritas is available in burritos, tacos, burrito bowls, and salads and can be combined with other signature ingredients, including white or brown cilantro-lime rice, pinto beans or vegetarian black beans, house-made salsas and guacamole, and cheese or sour cream.
Chipotle, already popular with vegetarian customers, tested another vegetarian menu item, Garden Blend, but was never fully satisfied with it and instead began developing Sofritas. Due to the success of the trial run, and the expansion throughout California and the Pacific Northwest, Chipotle is excited to offer Sofritas in many of its Colorado, Utah and Idaho restaurants.