Steve Ells, the CEO of Chipotle and a classically trained chef, was not happy with his pork.  After much experimentation with new ingredients and different cooking methods, he finally found a solution that worked.

Ells ventured to a farm in Iowa where pigs were raised in a traditional and moral way.  The pigs were on a healthy all-vegetarian diet containing no animal byproducts.  They lived outside and were given plenty of room to run and play.  They were never given antibiotics, and enjoyed a cozy sleeping area every night. Raising pigs in this manner is more expensive, but worth it to Ells for a burrito that is so much more delicious.

This marked an important moment on Chipotle’s journey to be dedicated to naturally raised meat, and Ells sought out similar sources for all of Chipotle’s ingredients as well.

This is all part of a program that Chipotle calls “Food with Integrity.”  It tastes noticeably better, too.

As of 2010, 100 percent of their pork is naturally raised as well as 100 percent of their chicken and beef. Chipotle also uses zero trans fat frying oil and their cheese and sour cream is without rBGH – a harmful hormone that is marketed to dairy farmers to increase milk production in cows.

Chipotle almost makes its customers lives too easy.  As if its many convenient locations were not enough, ordering your favorite burrito is now as simple as picking up your iPhone or iPod touch.  Placing custom orders and paying with credit has never required less effort.  And did I mention it tastes better?

Also, the generous employees of Chipotle give out buy-one-get-one-free coupons as if they have a coupon tree in the back.

When it comes to Chipotle’s delicious and well-known burritos, the customer is welcome to pack inside as much as he or she pleases.  The choice between corn or flour tortillas is a tough one, but you can’t go wrong.  And don’t worry – if you’re not in a tortilla mood, just throw all of the same ingredients into a bowl and grab some utensils.  My stomach growls just thinking about it.

But we’re just getting started.  What about that one day where you crave something crispy above all else?  You’re in luck, because the crispy corn tacos are a crunchy delight.  But what if I want some tacos in a hard shell, and others in a soft flour tortilla?  Oh yeah, that’s right, they’ll do it.

Not only that, but at Chipotle, when you ask for extra, they give you extra.  I’m talking mountains of shredded cheese.

And if you know you won’t have time to work out later, just indulge in one of their perfectly composed salads.  You can’t go wrong with a plethora of precisely chopped deliciousness.

So Chipotle possesses probity, tastes amazing, and makes the lives of its customers simple.  But why else would you go there?

It’s so much closer.  Why drive farther during your lunch period for something that won’t satisfy you nearly as much?

But what is the real factor that sets Chipotle on a pedestal overlooking all of the other Mexican restaurants in society?

The choices.

Corn or flour tortilla?  Corn!  Cilantro-lime rice?  Nope, I’m going to pass today.  Pinto or vegetarian black beans?  How about the black beans?  Braised carnitas or barbacoa, adobo-marinated and grilled chicken or steak, guacamole, salsa, cheese, sour cream?  So many options!  I guess you’ll have to try them all.

All of the meat options are overly satisfying, but the best in my opinion is the carnitas (shredded pork).  If you’re a spicy eater, definitely go for the barbacoa (spicy shredded beef).  The flavorful chicken and bite-sized steak will fulfill that craving as well.

“A lot of my experiences with Chipotle have just been ten times better than those with Qdoba,” Junior Marcel Negrete said.  “I just haven’t had the greatest food when I’ve gone to Qdoba.”

So next time there is a dilemma between Chipotle or Qdoba, the right choice should be obvious – just think about the pigs and the endless possibilities.