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By Yifan Wang
July 11, 2017
Chipotle is rolling out queso dip at a test store.
Chipotle is rolling out queso dip at a test store.
Courtesy of Chipotle

Chipotle‘s newest dishes, including its first-ever dessert and highly-anticipated queso, are now available at a test restaurant, Chipotle NEXT Kitchen, in New York City.

To get a taste of these latest items, customers simply need to visit the store at 504 6th Avenue in Manhattan. The company unveiled the location as the pilot site on Monday, according to Eater New York.

Among its new menu offerings are two kinds of frozen margaritas, a new salad and long-awaited queso dip, one of the most demanded dishes at the chain according to Eater New York. CEO Steve Ells suggested that it will be “queso that meet our standards” at Chipotle, Eater reports.

Also available at the pilot store is Chipotle’s first dessert item, buñuelos, which are fried tortillas with honey and cinnamon served with an apple caramel dipping sauce. The dish had gotten much attention ever since plans for it were announced in April.

The store will feature new equipment, including digital menu displays and frozen margarita machines, Eater New York reports. Staff members will also be trained to prepare new dishes and handle new devices, according to the site.

If a test item proves popular at this location, it may be introduced to more Chipotle stores, up to “a couple hundred” restaurants, Ells told Eater.

Chipotle is still working to recover its sales after a series of E. coli and Norovirus outbreaks around the country began in 2015. In 2016, the company’s overall profits were down 95% from the previous year. This April, its reported sales turned positive for the first time since the last quarter of 2015.

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Our content is free because our partners pay us a referral fee if you click on links or call any of the phone numbers on our site. If you choose to interact with the content on our site, we will likely receive compensation. If you don't, we will not be compensated. Ultimately the choice is yours.

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