STRATEGIC PARTNERS
Sofritas will become a permanent menu item in all US Chipotle restaurants by the end of the year.
October 17, 2014
Chipotle Mexican Grill rolled out its vegan Sofritas this week across the South and Southeast, including Texas, Louisiana, Arkansas, Alabama, Tennessee, Florida, Georgia, North Carolina and South Carolina.
The rollout expands on test launches in California, Colorado, the Pacific Northwest, Chicago and select East Coast cities, and the placement as a permanent menu item in Boston and New York earlier this year.
Sofritas will become a permanent menu item in all US Chipotle restaurants by the end of the year.
“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 a press release. “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.”
Sofritas are made of organic shredded tofu braised with chipotle chiles, roasted poblano peppers and a blend of spices.
Sofritas is available in burritos, tacos, burrito bowls and salads and can be combined with other ingredients, including white or brown cilantro-lime rice, pinto beans or vegetarian black beans, house-made salsas and guacamole, and cheese or sour cream.
