Mmmmm, Tastes More Like Chicken; Chipotle Adds Naturally Raised Chicken In Cincinnati, Dayton

(Wednesday, June 07, 2006) - Continuing its effort to
change the way Americans think about and eat fast-food through a
vision it calls "Food with Integrity," Denver-based Chipotle Mexican
Grill (NYSE: CMG) is now serving naturally raised chicken at its
restaurants in Cincinnati and Dayton, Ohio.

Chipotle's naturally raised chicken comes from birds that are
raised on a pure vegetarian diet and never given antibiotics. In fact,
all of the naturally raised meat the chain uses comes from animals
raised on vegetarian feed and without the use of antibiotics or added
growth hormones. And the hogs that provide Chipotle's pork are raised
on open pastures or deeply bedded barns, not in harsh confinement
operations.

The big burrito joint has been on a mission to change the way
people think about and eat fast-food, and food in general, since
opening its first restaurant in 1993. Aiming to show that food that
was served fast didn't have to be a typical fast-food experience,
Chipotle used only fresh ingredients prepared in front of customers in
an open kitchen.

Today, Chipotle recognizes that fresh isn't enough, but rather
only a starting point. To serve the best tasting food, its important
to understand how animals are raised and vegetables are grown. This
thinking is at the core of "Food with Integrity."

In spite of a limited supply and rapidly increasing demand for
these better ingredients, Chipotle has made significant progress. Five
years ago, it introduced naturally raised pork, then chicken in 2002,
and beef in 2004. Today, all of the pork Chipotle serves is naturally
raised, as is about half of its chicken and a third of its beef. In
all, Chipotle now sells more naturally raised meat than any other
restaurant.

"More and more, we're able to push farther to have a meaningful
impact on the way people eat," explained Steve Ells, Chipotle's
Founder, Chairman and CEO. "But there isn't a switch you can throw to
make this happen all at once. It's an incremental revolution, and
we're committed to being part of it."

"There's a significant contingent of people who are willing to put
their money where their beliefs are," said Bernard Rollin, Ph.D., a
professor of philosophy, animal sciences and biomedical sciences at
Colorado State University who also works with Chipotle to help the
company better understand animal welfare issues and with the protocols
it requires of its suppliers. "They don't mind paying more if they're
getting better quality and supporting more responsible agriculture."

Chipotle is currently serving naturally raised chicken at its
restaurants in the Washington, D.C. area; New York; Georgia; Florida;
Minnesota; Wisconsin; Michigan; Texas; Illinois and Ohio. Naturally
raised beef is available at Chipotle in Colorado; Oregon; Washington;
New York; Florida; Georgia; Washington, D.C.; and parts of Chicago.
All Chipotle restaurants nationwide serve naturally raised pork.

But the company's not stopping there. In addition to its growing
supply of naturally raised meat, about 25% of the beans it buys are
organic, with that quantity increasing annually as additional supply
becomes available. In fact, Chipotle is looking at all of the
ingredients it uses with an eye to sourcing better quality ingredients
and making better tasting food.

About Chipotle

Chipotle Mexican Grill (NYSE: CMG) offers a focused menu of
burritos, tacos, burrito bols (a burrito without the tortilla) and
salads made from fresh, high-quality raw ingredients, prepared using
classic cooking methods and served in a distinctive atmosphere.
Through our vision of Food with Integrity, Chipotle is seeking better
food not only from a variety of fresh ingredients, but ingredients
that are sustainably grown and naturally raised with respect for the
animals, the land, and the farmers who produce the food. Chipotle
opened its first restaurant in 1993 and operates more than 500
restaurants today. For more information, visit www.chipotle.com.
CONTACT: Chipotle Mexican Grill
Chris Arnold, 303-222-5912
carnold@chipotle.com

SOURCE: Chipotle Mexican Grill

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