Review: Chipotle Just Released Another New Sauce (& It’s Well Worth a Visit)

Especially created to pair with the resto’s limited-time carne asada, which returned to menus in September after fans demanded a comeback, it’s a red spin on traditional chimichurri. It’s made with roasted garlic, fresh cilantro, chili peppers and fresh citrus juice, the main difference from the O.G. being that the key herb is usually parsley. It’s also not typically as robustly spicy.

I had the pleasure of tasting it with a carne asada burrito, chicken bowl and a bowl of my choice (I went half carnitas and half barbacoa). It was very lime-y, herbaceous, sharp and garlicky. It delivered tingly medium heat, along with piney, earthy notes from the cilantro and the ever-so-slightly bitter lime. It was oily in a chili crisp way, where it enhanced everything it touched rather than bogging it down with grease.

To sum it up, think of the condiment like chili oil meets birria consommé. IMO, it can stand in for Chipotle’s green salsa, due to its heat and freshness (it could substitute spicier red salsas as well, if you were to add additional hot sauce to your food). I liked it best on the carnitas and barbacoa, the latter of which gave major birria vibes when paired with the chimichurri.

In short, I know what you’re having for dinner.