"You never have any money when you come in here."

Chipotle manager tells a group of men known for their dine-and-dash behavior that they must pay before being served.

Chipotle promptly fired the manager.

Different versions of the story are presented at Daily Mail.

From what I gather by skimming (goes like this: scan, zip, zoink, skip, blink, glance, peek, skip)

1) Observer Masaud Ali (21 year-old) records and tweets, "Can a group of young well
 established African American get a bite to eat after a long workout session ??"

What? Well, that's what he tweeted.

2) Chipotle says the manager had mistaken the guests for another group of men who ditched on their bill.

3) Massaud Ali accuses the manager of racism

4) Massaud Ali is actually not an observer, rather a perp, his previous tweets show him bragging about dining and dashing.

example: 'if you a real ass n***a we [gonna go to] Applebees [sic] and eat as much a we can and tip the nice lady 20cents and walk the f**k out.'

The tweets are shown at Daily Mail. 

So that's that.

What do you think?

I went to a Chipotle once.

You get a large size flour tortilla and dump a bunch of crap on it, rice, beans, vegetables, pork, whatever, roll it all up.

The whole time I as thinking, "This is about 25¢ worth of filler food." We can do much, MUCH, MUCH, MUCH better at home. Easily.

GAWL!

What a stupid premise for a restaurant chain. I don't know why this was recommended. I saw no point in the restaurant's existence. And never an impulse to return.

And ever since it's been fail, fail, fail, fail, fail, in every way imaginable for Chipotle.

It's a total white-guy's idea of something authentic he saw in a black and white photo. There is nothing authentic about it. There is no point to it with so many really good Mexican restaurants around, nearby and convenient. Not quite as bad as Casa Bonita but nearly so. They do use fresh vegetable ingredients but that's all they've got going for them.

You can take any type of tinned beans, mash them up, doll them up to include both sweet/sour elements, some kind of oil or fat, any form of chile or chile product, any allium or combination if you like, any herbal element fresh or dry, any cheese you can imagine and boom bean filling superior to what you will encounter at Chipotle. Spread it on corn or flour tortilla and you're in tortilla heaven.

And you can make either of those tortillas by hand in minutes. This is cooking at its most basic. Historic fundamentals. Where grains are milled with stones of a shape, turned into paste and cooked on a hot flat rock. Where mixtures of gathered ingredients are cooked in clay vessels. They developed by thinking, "This would be better if I added fat." Then, "This would be better if it had something sweet." Then, "This would be better if I added a lime." Then, "This would be better with some of that cilantro." And so on. But Chipotle doesn't do that. Chipotle didn't learn anything from the people who did that. Chipotle is a crushing disappointment in its cultural appropriation and Chipotle adds nothing to it.

I went to a family-owned restaurant named Quixote, 1/2 block past Torchy's (another white guy's idea), just 1/2 block distant down Broadway and on each plate of whatever you get is a singed and blistered jalapeño, and I'm sitting there thinking, "Now, it took a Mexican to think of that. This is authentic." I got a much better meal at the same price as Chipotle.

I went to a family-owned restaurant named Old Santa Fe, next door to Floyd's on 11th, just 1/2 block away catty-corner to Quixote and was served a chicken breast inside a roasted poblano covered with green chile sauce and créma on top of that, with lettuce and tomato at the side, and I was sitting there thinking, "OH MY GOD, I'M STEALING THIS IDEA." And for the same price as Chipotle.