Chipotle Mexican Grill, the beloved American fast-casual restaurant chain, is going big! It ll have its official launch in Mexico in the first quarter of next year. This is a big deal for Chipotle. It will be the first time since going south of the border that it opened its first restaurant…nearly 30 years ago! Originally founded in Denver in 1993, the company has since skyrocketed in popularity and now operates close to 3,700 locations across the globe. This year, it plans to expand further by adding 345 more restaurants to its program.
The expansion into Mexico is currently underway, despite concerns over the state of the economy. President Donald Trump’s tariffs on Mexican imports, particularly food staples, are worrying. Retaliation On July 14, a countervailing duty of 20.91% will go into immediate effect on nearly all tomatoes that Mexico ships to the United States. Indeed, while Chipotle sources almost 50 percent of its avocados from Mexico, those specific imports have not yet been subject to tariffs.
Nate Lawton, Chipotle’s chief business development officer, expressed confidence in the move, stating that the familiarity of Mexican diners with the company’s ingredients and their appreciation for fresh food make it an attractive growth market.
“The country’s familiarity with our ingredients and affinity for fresh food make it an attractive growth market for our company.” – Nate Lawton, Chipotle’s chief business development officer.
Chipotle now has a total of three restaurants in Kuwait and two in the United Arab Emirates, a testament to its past international struggles. The company’s expansion into Mexico aligns with its strategy to reach new customers while navigating potential challenges posed by tariffs and import costs.
Chipotle seems to be preparing for their launch into the Mexican market as well. The company is passionate about tailoring its menu and offering to suit the tastes and preferences of each individual market. Our new restaurant opening will be about so much more than just growing our footprint. On a bigger scale, it’s a smart move to tighten our connection with eaters looking for fresh, quality ingredients and seasonal menus.
