Chipotle Increases Local Produce Purchases.

DENVER (May 19, 2009) Chipotle Mexican Grill said Monday it would increase the amount of locally grown produce it uses by 10 percent this summer as it expands its Food with Integrity program.

Chipotle plans to purchase at least 35 percent of at least one bulk produce item in all of its restaurants from local farmers when the item is seasonally available, the company said. Last summer Chipotle sought to buy at least 25 percent of produce from local farmers and growers.

Chipotle said it expects to have more than 25 local farms in its network to supply romaine lettuce, green bell peppers, jalapeno peppers, red onions and/or oregano to its more than 860 units nationwide.

Chipotle also serves mostly natural, hormone-free meat from humanely raised animals. In addition, 35 percent of all of its beans are grown organically grown and all of its cheese and sour cream is made with milk from cows that are never given the synthetic hormone rBGH.

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Recipe: Smoky Chipotle Baby Back Ribs

Here is a recipe from Southern Living. It looked tasty and features none other than our favorite Smoky Chipotle!

Makes 6 servings

Ingredients

* 3 slabs baby back pork ribs (about 5 1/2 pounds)
* 2 oranges, halved
* 1 recipe Chipotle Rub
* 1 recipe Smoky Chipotle 'Cue Sauce

Directions

Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off (this will make ribs more tender).

Rub meat with cut sides of oranges, squeezing as you rub. Massage Chipotle Rub into meat, covering all sides. Wrap tightly with plastic wrap, and place in a zip-top freezer bag or 13- x 9-inch baking dish; chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.

To grill on a charcoal grill: Prepare hot fire by piling charcoal on one side of grill, leaving the other side empty. Place food grate on grill; position rib rack on grate over unlit side. Place slabs in rack. Grill, covered with grill lid, over medium-high heat (350° to 400°) 1 hour. Reposition rib slabs, placing the one closest to the heat source away from heat, moving other slabs closer. Grill 1 more hour or until meat is tender. Grill 30 more minutes over medium heat (325° to 350°), basting with half of Smoky Chipotle 'Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve with remaining sauce.

To grill on a gas grill: Light only one side. Coat food grate with vegetable cooking spray, and place on grill; position rib rack on grate over unlit side. Place rib slabs in rack. Grill, covered with grill lid, over medium-high heat (350° to 400°) 1 hour. Reposition rib slabs, placing the ones closet to the heat source away from heat and moving other slabs closer. Grill 1 more hour or until meat is tender. Lower temperature to medium heat (325° to 350°), and cook ribs 30 more minutes, basting with half of Smoky Chipotle 'Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining 'cue sauce.

Southern Living, APRIL 2004