Chipotle fans will soon have another reason to visit the fast food chain, as it has begun testing a Tex-Mex queso dip.
For a long time, Chipotle rejected requests for a queso dip because it had not yet found a way to produce a shiny, velvety queso dip without the use of artificial stabilizers. Chipotle is known for its healthy food options and commitment to using only natural and fresh ingredients. At its New York City test kitchen, the company is now testing a recipe for a Tex-Mex queso dip. According to Business Insider, the queso is "viscous and texturally closer to a chowder than nacho cheese... The savory, rich flavors are all present, with a slow, pleasant, smoky burn."
Apparently queso has been the most-requested item on Chipotle's menu and the company decided it was high time to get on the queso train. "All of our competitors sell queso, and we know some customers don’t come to Chipotle because we don’t offer it." While it may not be the stringy cheese dip Tex-Mex fans know and love, Chipotle's queso dip certainly has fans excited.
What Makes This Trend Stand Out
- All-natural Queso Dips
- The demand for all-natural queso dips has opened up an opportunity for restaurants to develop innovative recipes without the use of artificial stabilizers.
- Viscous Queso Dip
- The development of thicker, texturally rich cheese dips that are closer to chowder than nacho cheese presents an opportunity for food manufacturers to create their unique creamy and flavorful twists.
- Queso Alternatives
- The demand for Chipotle's queso has opened up opportunities for food manufacturers to provide dipping alternatives such as hummus, guacamole, and salsa.
Sectors Adopting This
- Fast Food Chains
- Fast food restaurants can create all-natural queso dips to attract health-conscious and environmentally-conscious customers.
- Food Manufacturing
- Food manufacturers can develop their unique and flavorful dips that are closer to chowder than nacho cheese, to meet the growing demand for these kinds of dips.
- Snacks
- The demand for alternatives to the traditional cheese dip presents an opportunity for the snack industry to create more dips that can compete with queso in terms of popularity and flavor.
