Chipotle Mexican Grill — Restaurant in Oro Valley

UPDATED July 15, 2025: Over the years things have changed. What used to be a ‘regular’ bag of chips (a small brown bag 1/2 filled with chips) is now “LARGE” because they put a sticker on it. :-) And a ‘regular’ bag of chips would fit in an individual Lays bag you buy from the vending machine. SOOOOOO now, buying a “Large Chips and Guacamole” costs $8.60 … which even for the convenience is a lot to pay for the equivalent of two small bags of grocery store chips and an (admittedly quite large portion of guacamole).

Moreover, as times have changed, Chipotle now caters to ‘uber’ type drivers over their regular paying customers — EVEN after the store opens. To Chipotle’s credit, they have specific hours (10am-10:45am) for ‘uber’ type drivers, but then then the store does open for the general public, the ‘uber’ style drivers still get first service.

Finally, we ordered a ‘quesadilla’ … which you can ONLY do through the App. So far so good. We’ll the app took our order, and our money, and we waited 15 minutes while the first 15 or so regular customers and 3 ‘uber’ style drivers were served, until I finally had to ask where our order was, which had been put in before the store opened, and were told that the ‘quesadilla machine’ is broken, so we’d need to select something else. WHAT is a quesadilla machine? A flat top grill and a spatula. You’d think, that with all the commercials showing the people cheerfully cooking the chicken and ’steak’ on the flat top grill, Chipotle would know how to cook the single most simple Mexican dish possible … the Quesadilla … without a ‘machine. LOVE Chipotle. And the folks at this Chipotle are very friendly and very speedy. Soooooo glad we have...

My dad and I went last weekend to this location and it's the second time that they ran out of ingredients and also they would close the kitchen early. There was no Steak, no Carnitas, no Pollo Asado. Only Dried Sofritas, Cold Grilled Chicken and half of Barbacoa which I'm sure it was only broth than the meat. The only fresh ingredient that came out of the kitchen was the white rice.

Once it was our turn we asked if they will make more protien. Unfortunately, Management claimed that they were closing the kitchen becuase they ran out of meat and other ingredients due to the rush hour. Again it's the second time we go and it's a different excuse.

My Dad and I use to work at Chipotle from different locations in Southern California. I was a Team Member and he worked in Management in various locations where he was being sent. So the excuse that the current Manager was giving us it was very hard to believe. If they were running out of certain things either protein, salsa's,etc. A crew member or management will go to there nearest or furthest location, pick up a portion from another restaurant just so they can keep the business going and provide the customer satisfaction that is expected.

I usually go to another restaurant in South Tucson (On Campbell) due to my current job. No matter what time, how slow or busy is the restaurant, they always have everything ready. If it's either half or full portions, bottom line they have it cooked and ready to serve. So for Management in this particular location claims that they have limited resources I claim that is the lowest of the excuse that I have ever...

If I could give no stars I would the food for starters very inconsistent with flavor either it's to much lime, chunks large chunks of cilantro and large amounts of salt. Then way more tortilla and hardly any food inside there quesadilla. But let's talk about a company that literary had a massive issue with cleanliness and fecal matter in the last. I just witnessed two employees play on their phone that is in there back pocket while wearing gloves and then touch food, food prepping and a thumb in and out of to go containers. Then another at the front counter wipe their gloves on there dirty apron and then proceed to make counter food. Let's not forget the air pods in the ears while hovering over prepared food! As well as not regularly changing gloves. I've been in the food industry for over 20 years and this is a no for me! * Edit front counter person took personal cup from under counter pushed straw to mouth didn't change gloves and set it back under counter proceeded to touch food! Then to go person went out from service area to pace food on to go shelf and didn't change gloves. What kind of service are we really...