Chipotle Mexican Grill announced that it is adding chorizo, a spicy chicken and pork sausage, as a new menu item in select cities beginning today. Chipotle will introduce chorizo in its restaurants in Columbus, Ohio; New York City (in Manhattan locations); Sacramento, California; and San Diego, as well as at one restaurant in Denver and its Dulles International Airport location in the Washington, D.C. area. The company expects to expand chorizo to all of its U.S. restaurants this fall.

Chipotle’s chorizo is made with a blend of pork and white-meat chicken and is seasoned with paprika, toasted cumin, and chipotle peppers, a recipe developed by Chipotle’s team of chefs. It is cooked in each restaurant by searing it on a hot grill to give it a perfect char.

“Since we opened the first Chipotle 23 years ago, our menu has changed very little, and our focus has been on constantly improving the quality and taste of the food we serve,” says Steve Ells, founder, chairman, and co-CEO of Chipotle. “While we have never been opposed to changing our menu, we only do so when we think there’s an opportunity to add something that is really unique but that fits within our overall menu, and where we can find ingredients that meet our high standards.”

The pork and chicken used to make Chipotle’s chorizo is responsibly raised from animals that are raised in more humane ways and without the use of antibiotics or added hormones, just like Chipotle’s other meats.

For years Chipotle has been a leader in providing what the company calls Food With Integrity: fresh ingredients grown and raised with respect for farmers, animals, and the environment, and prepared using classic cooking techniques. Through this quest, Chipotle has achieved a number of important milestones, including its use of Responsibly Raised meat, local and organically grown produce, pasture-raised dairy, and non-GMO ingredients for all of its food.

Chorizo will be available in burritos, tacos, burrito bowls, and salads and can be combined with other signature ingredients.