NEWPORT BEACH, Calif., March 18, 2026 — Danny Boyzo’s journey shows how great ideas can come from anywhere — and turn into something our guests love. After starting as a crew member in 2019 and building firsthand experience on the line, Danny combined that foundation with formal culinary training to grow into a Culinary Analyst role at our Restaurant Support Center in Irvine, Calif. As the creator of Chipotle’s Cilantro Lime Sauce recipe, she helped introduce the brand’s highest-performing sauce in company test markets to date. Cilantro Lime Sauce will be available at Chipotle restaurants across the U.S. and Canada for a limited time starting March 19.

Danny shares the inspiration behind the sauce, the collaboration that brought it to life, and the lessons she’s learned along the way.

Q: Where did the idea for Cilantro Lime Sauce come from?
A: I wanted to leverage our existing ingredients and add something special to create a versatile, craveable sauce. I’ve tried Cilantro Lime Sauce with the entire menu, and honestly, there isn’t a combination that doesn’t work.

Q: What were the most important steps in developing the sauce? What did you learn?
A: Operational insight was critical. Because the sauce is made entirely back-of-house, we needed to ensure the recipe was easy to execute in restaurants. I learned that no matter what stage of development you’re in, there’s always room for improvement. Refinement never really stops.

Q: Who helped bring Cilantro Lime Sauce to life?
A: This was truly a team effort. A huge shoutout to our Operations, Culinary Innovation and Marketing teams, who partnered closely throughout development and launch. From time spent in the field ensuring operational execution, to guidance through the LTO process, to shaping how the product came to life through a marketing lens, collaboration across teams made this sauce possible.

Q: What was your career path to this role?
A: I started in the field and had just completed my Apprentice training when I had the opportunity to assist in the test kitchen. Before joining Chipotle’s culinary team, I was in culinary school, and shadowing Chipotle’s chefs and product development team sparked my fascination with the fast-casual industry. After graduating, I applied internally for a Culinary Coordinator role and have since been promoted to Culinary Analyst. I’m excited about what’s ahead.

Q: What leadership advice do you have for people learning how to be their “authentic self” at work?
A: Be authentic and stay true to your values. Everyone brings different experiences and perspectives. Even if you’re unsure about an idea, share it — it might inspire something even bigger. Define what matters most to you and reflect often. I take time at the end of each day to think about my wins and what I could improve to better represent my values. Striving to be your best self is a daily practice.