The Sofritas are here, the Sofritas are here: Chipotle Mexican Grill has settled on a date to introduce its new vegan Sofritas menu options across the South: October 13.
Sofritas is organic shredded tofu braised with chipotle chiles, roasted poblano peppers and a blend of spices. It takes its name from "sofrito," a combination of peppers, onions, garlic and tomatoes used as a base in many Spanish and Latin American dishes. The Sofritas will be available at restaurants in the South and Southeast including Texas, Louisiana, Arkansas, Alabama, Tennessee, Florida, Georgia, North Carolina and South Carolina.
"Sofritas is a very different kind of menu item, not just for Chipotle but for any fast-food or fast-casual restaurant," said Chipotle founder Steve Ells in a release. "In creating the recipe for Sofritas, we wanted to produce something that would appeal to vegetarian and vegan customers, but that was delicious enough to have crossover appeal as well."
Chipotle's tofu supplier is Hodo Soy, known for its organic, non-GMO tofu and artisanal production methods. Based in the San Francisco area, Hodo Soy's mission is to craft the highest-quality, best-tasting whole bean tofu, and it has become one of the most reputable tofu producers in the country. Its products are featured in some of the Bay Area's leading restaurants, as well as farmers markets and specialty food stores.
Sofritas is available in burritos, tacos, burrito bowls and salads, and it can be combined with other signature ingredients such as white or brown cilantro-lime rice, pinto beans or vegetarian black beans, salsas and guacamole.
The rollout across the South follows test launches in California, Colorado, the Pacific Northwest, Chicago and select East Coast cities. Sofritas were placed as a permanent menu item in Boston and New York earlier this year.