Mitt Romney Chooses Chipotle for Lunch on Debate Day, October 3, 2012

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Mitt Romney Chooses Chipotle for Lunch on Debate Day, October 3, 2012

Baja Fresh tacos come with corn or flour tortillas. Yum.

Chipotle cooks fresh every day.

Mitt Romney shared a taco with me for lunch today.  Well, not exactly the same taco.  I don’t want to mislead anyone. He visited one of his favorite fast food restaurants in Denver, Chipotle.  I visited mine here in New Jersey.  Mine’s Baja Fresh Mexican Grill.  Either one of us could have gone to Elevation Burger and been happy.

Why do we choose these fast food restaurants?  Because the food is fresh, and healthy, and flavorful, and fast.  And a big plus in my book, it’s also economical.

My two taco plate with rice and beans, chips and all the freshly made salsas I could ever want cost about 6 bucks.  And that, my friends, makes two meals for me.

This disproves the big ag argument that you can only feed the world with industrial food products.  Each of these new-age chains manages to buy local, chooses fresh over frozen, never microwaves, and delivers delicious fast foods at a price available to college kids and grandmothers.

Elevation burgers start with organic meat and fresh ingredients in a white whole wheat bun. Yum.

And in every case, the restaurant is the brain child of one person who made a serious commitment to flavor first, then sustainable foods and practices, and saving the planet.  I know it sounds hokey, but it’s important.

Chipotle, Baja Fresh Mexican Grill,  Elevation Burger.  Quick. What do they all have in common?  These three fast food restaurants are working on a new business model.  Each of these businesses begins with fresh food every morning. In every location, real cooking goes on, everywhere.  Elevation uses organic beef. Chipotle uses Niman Ranch pasture raised pork. Baja Fresh starts the day with crate after crate of fresh tomatoes, avocadoes, beef, chicken and pork.

Baja Fresh commits to fresh food and saving the planet. What a concept.

As opposed to their more traditional competition – McDonald’s, Burger King, et al which do all their buying and cooking in central commissary kitchens, then send the food out to the “stores” for heating and serving.  The new kind of fast food joint proves they can start fresh, cook every day, create healthy flavorful food and still make a profit.

Write that down.

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