How Chains Like Chipotle Get a Pass on Appropriation - Eater
"While the final shredded texture of beef barbacoa may resemble that of Chipotle’s 'slow-cooked beef combined with water' — as it’s described by Chipotle’s culinary director, Chad Brauze — it comes nowhere close to representing barbacoa technique. In calling this filling 'barbacoa,' a sharp contrast to its straightforward 'chicken' and 'steak,' Chipotle has found an easy way to add a marketable tinge of foreignness to its menu to back up its cred as a 'Mexican' grill." - Jenny Dorsey
