I ate at Chipotle for the first time in my life. Although I don't fully understand the hype, I would cross oceans for the chips and guacamole.

I'm a 25-year-old who, until last week, had never tried Chipotle. I visited a location in Philadelphia to see what the hype is about.

Before my visit, I was usually met with shock and surprise when I told people I'd never tried Chipotle before.

It wasn't that the food didn't appeal to me — I just never craved it like I craved grub from other fast-food spots. I also grew up near a Qdoba, which my family enjoyed often. Needless to say, I developed loyalties at a young age.

My colleagues at Insider told me before I left that I should visit the store instead of ordering online for my first experience. Chipotle has 13 locations in Philadelphia, so I took a trip to one of its three locations on Walnut Street to sample the menu.

 

On a rainy Monday afternoon, the restaurant was quiet and well-kept.

There isn't much to be said about Chipotle's interior design: it was a neat, minimalist design with wood floors and metal tables. This was also reflected in the menu, which I found easy to read and navigate.

I snagged a booth against the wall, which provided more privacy than the high-top tables. I was ready to chow down.

For my first taste test, I ordered Chipotle's most expensive item, its least expensive item, and one wild card.

Unsurprisingly, the least expensive item was a $1.85 bag of tortilla chips. Despite my temptations, I ordered the chips without any salsa or guacamole.

Although there were a few combinations that can make up Chipotle's most expensive meal, I ended up with a double-steak bowl with guacamole and queso. I added mild salsa, cheese, lettuce, and sour cream, bringing the total to $14.40.

I also picked out an item I would try any other day. The carnitas tacos sounded appetizing, so I ordered them in a soft shell with salsa, fajita veggies, cheese, and lettuce for $9.10.

My total before taxes and tip was $25.35. I knew it would be a little steep going in since the chain boasts its commitment to "goals on local and organic produce" and "responsibly raised meat" on its website.

The double-steak bowl was a little overwhelming, but I think I'd enjoy a pared-back version of the dish.

The first thing I thought when I sat down was, "Am I supposed to shake it or not?"

I'd seen a bit of debate about it on social media in recent years. In May 2020, Chipotle itself posed the question to its followers on Twitter: "do you shake your bowl or are you normal?"

I decided against shaking because of the amount of guacamole I added and instead mixed it up with my fork, making perfect bites with all my toppings.

I didn't realize that the steak would be spicy, and as someone who can't handle heat, I was definitely surprised. Combining the steak with the subtle rice, fresh salsa, and creamy guacamole provided a better balance on my palate.

The guacamole truly was the star of the show. The flavors were simple and the texture was silky with soft chunks of avocado throughout. I felt like I had completed a rite of passage, and what an enjoyable rite it was.

Altogether, the bowl was a decent start, but the queso, guacamole, and steak together were a bit too rich for my taste. Next time, I would order the guac on the side and try the bowl with the chicken or barbacoa.

I was disappointed by the lack of flavor in the carnitas tacos.

I like my tacos without too many toppings, so I tried to pick fixings that would best complement the carnitas.

Unfortunately, the flavors started to meld into one. I kept waiting for the juicy carnitas or zesty vegetables to stand out on my tongue, but it all tasted a bit dull.

I've heard so much about Chipotle's bowls and burritos, but I don't know many people who worship the brand's tacos. I still took them home to eat as leftovers, but I spiced them up with a ton of seasoning before giving them another bite.

 

The chips were everything I could want in a snack and more.

From the moment I glanced down into the bag, I knew I would be happy with Chipotle's tortilla chips. They were thin with a nice crunch and smothered in large chunks of salt with a light, oily sheen. I could write poetry about these chips.

Even better, they provided the perfect vehicle for me to scoop some extra guacamole from the top of my bowl. The pairing was a perfect combination of textures.

I can say without a doubt that I like Chipotle's chips more than Qdoba's chips. I would go back to the restaurant just to pick up an order (or three) to eat on movie night.

Overall, I thought the toppings and sides stood out among the rest.

It was really surprising to learn that many of Chipotle's toppings are free. I thought they tasted fresh and crisp, often adding nice variations in texture to each bite.

While I don't think the steak and carnitas are for me, they won't stop me from trying the chicken, barbacoa, and veggie options. 

The chips and guacamole were a cut above, and I'm excited to go back and taste their other dips and salsas. I never found myself craving Chipotle before, but I think I will now.