Listen. Guacamole is great. We all love guac. But sometimes, all you want to smother your burrito in is a perfect queso sauce.
Chipotle, the undisputed champion of fast-food burritos, went 24 years before introducing a cheesy sauce to their menu. It sent people into a frenzy, finally getting the queso they've been dreaming of.
But then, something terrible was discovered. The queso sauce was actually awful. Branded a "crime against cheese," the restaurant came under fire for their poor attempt at something so basic.
I was so excited and I got it and was like, "This is it? This is what the world has been waiting for?" TBH I can barely taste the cheese 😒
— brea (@ShayeBreaz) September 15, 2017
For all you chipotle fans , the queso from chipotle is TRASH!!!!
— Chris Kelly (@1ckelly4) September 14, 2017
The Chipotle near me finally got queso... it was one of the worst things I've ever eaten...
— Will Wahl (@window2wahl) September 14, 2017
ETHICAL DILEMMA: If someone ahead of me in line at Chipotle orders the queso, do I have a moral obligation to speak up and tell them how awful it is? Or should I just straight up knock it out of their hands?
— Josh Svendsen (@Jsvenny) December 2, 2017
Chipotle's queso is actually a crime against cheese pic.twitter.com/TTnYmS3dPg
— amanda (@fabbrilous) September 15, 2017
PSA: chipotle queso tastes like milky sand and Parmesan. 10/10 would NOT recommend
— Bart ⚾⛳ (@bartmargiotta) September 21, 2017
After the less-than-glowing reviews, Chipotle has announced a major change to their recipe.
Not only has Chipotle changed their recipe, they're also going to be rolling out nachos to test it with.
Chris Arnold, a spokesperson for Chipotle, confirmed that the company had "tweaked" its recipe and is hoping it will win back their customers.
"Same commitment to ingredients (still all real ingredients with nothing artificial), but it's got a creamier texture and a really nice flavor," Arnold said.
This Is Insider taste-tested the new sauce, and they seem to think it's an improvement.
"The queso we ordered on Wednesday was substantially less grainy," they wrote. "Even after it had been sitting out, it retained the proper texture of a dip instead of degrading into a sort of bizarre chowder. The flavors were slightly different as well "” still a little smoky, but more of an even, overall heat."
The restaurant reported that after its queso was released, traffic (and interest) dramatically dropped. Only 15% of their orders currently involve the sauce, which is a stark difference from the 40% which involve guacamole.
