Meet Chef Maria Pineres Salazar, Culinary Manager, International Partnerships and New Ventures. Chef Maria’s leadership was instrumental in bringing Red Chimichurri to life. She shares the cultural inspirations behind Red Chimichurri, gives insight into the collaborative development process and the key leadership lessons she learned from this experience.

Q: Where did the idea for Red Chimichurri come from?

A: We wanted a new bright and flavorful sauce that would make our beloved Carne Asada shine even more. Traditional Argentinian chimichurri is an all-time classic pairing for steak, so that was our starting point. From there, we played around with combining our fresh ingredients with a variety of peppers and new bold spices. We were mixing and tasting until we created our unique version of chimichurri with a beautiful red hue and the fresh, tangy and bright flavor we now love. This is how Red Chimichurri came to life.

Q: What were the most integral steps as part of the process to develop this sauce?

A: When creating Red Chimichurri, it was extremely important to prioritize freshness. We wanted something bright and bold that added a new flavor experience while maintaining the fresh quality of our food that everyone loves. To get there, we focused on natural and simple ingredients that were special enough to deliver that pop of flavor. At the same time, it was very important that our crew members could easily make it in our restaurants to ensure the flavor translates each time our guests order Red Chimichurri.

Q: Who were some key collaborators to bring Red Chimichurri to life?

A: Several teams played a huge role in bringing this sauce to life. Our culinary team not only created the recipe but also tasted and fine-tuned every little detail until it was just right. Our supply chain team worked tirelessly to secure the ingredients we love and make sure there would be enough for everyone to enjoy. Our commercialization team stepped in to ensure the final product stayed true to our culinary vision as it rolled out to every restaurant. Our marketing and digital teams gave the sauce its fiery, bold look in-store and online. And finally, our amazing crew members trained and prepared to bring Red Chimichurri to life every day for our guests.

Q: What have you learned from this experience?

A: I learned that great products could come from many different places. Complexity doesn’t always make something better. It’s about having the right approach, prioritizing real and fresh ingredients and creating a recipe that lets those flavors shine. I also realized the importance of moving quickly when you know you’ve got something special. When the timing is right, don’t let the opportunity pass.

Q: What leadership advice do you have for people learning how to be their “authentic self” at work?

A: We all have that special something that makes us unique. Being authentic means believing in your vision and putting your heart into what you do, while also being open to feedback and willing to adapt. That balance is what helps both you and your work thrive. Authenticity is at the core of who we are at Chipotle. Our food is real, and our people bring their real selves to work every day. When everyone has the space to contribute their ideas and personality, it creates a difference you can taste and feel. That’s what makes our brand and our food so special.