Mr_Harvey_Specter

As far as I know, Sugar Ray Robinson got the nickname after someone in the audience referred to him as being "sweet as sugar". Somebody during Leonard's career said something to the same effect, and since Leonard was coming out as such a great boxer, people started calling him Sugar Ray Leonard as a bit of an homage to Robinson.

• Truthfully the barbacoa isn't marinated or anything in-house. Nor are the carnitas. Everything else is, however. The barbacoa comes in these plastic bags that they stick in this thing called a rethermalizer (much like at taco bell) which is just a big thing of hot water, for 45 minutes. They open the bag and pull apart those strings of barbacoa into a pan and put it on the line.
• It's not, people might be annoyed by it if there's a crowd. I always preferred my burritos that way. Usually I get a bowl, close it, and shake it up. The CEO is kind of an OCD weirdo that has to have things a certain way, which is why everything is usually separated.
• Take all the Tabasco sauce you want. Chipotle gets them for like 3 cents a bottle and they receive huge pallets of the stuff twice a week. Of course, try to be at least kind of slick about it.

Nope, I made a point to never say it properly to customers either...just to screw with them a bit. I'd usually go with chi-pol-tea. But, man, you should have seen this one guy. He walked in and I said "Good evening, welcome to Qdoba!" He was so confused it was hysterical.

Yeah they take their guac pretty seriously, it's almost comical. But actually, salt and lemon juice. COME AT ME CORPORATE.

We marinate it in Adobo, soy oil, and honey. The Adobo is made of Chipotle peppers and salt, mostly. Usually left overnight.