Overstuffed: Washington man on day 322 of burrito-fueled quest to eat Chipotle every day for one year

Save a spot for this guy in the Guac and Bowl Hall of Fame.

Despite an e. coli outbreak, nationwide shutdowns and days spent isolated far from the nearest salsa saloon, Devin Cunningham, 25, of Bellevue, Wash., has not let a single day go by without eating a meal from Chipotle, the fast food Mexican grill.

 

He hasn't gotten sick of or from rice and beans yet.

"I keep trying different combos to keep things fresh," Cunningham told The Daily News. "You can do different meats and salsas. You can do tacos. You can do bowls. You can do burritos."

The burrito buff’s Instagram gallery features his washboard abs and chiseled biceps interspersed with the receipts and foil-wrapped evidence from all 322 days of his fastidiously documented culinary odyssey.

It suggests that a steady diet of pollo, carnitas and barbacoa is not solely responsible for his Herculean physique.

In fact this guy works out. A lot.

"I lift heavy five to six days of the week and I do cardio for 15 to 20 minutes three days of the week," he said.

Cunningham also strictly adheres to what he described as a "flexible macro diet" that measures the number of calories consumed against the amount of calories burned.

"I just want to show that you can eat whatever you want and still stay fit," he said.

Cunningham, who consumes Chipotle everyday ad nasueam, knows it isn’t always practical or possible to get his fix.

He has toted along burritos for long hikes and maintains a frozen stash for when the restaurants are closed. But nothing could prepare him for the chain's nationwide shutdown following the outbreak of norovirus in California last August.

On day 100 of his quest, Cunningham awoke up to a flurry of worried texts. A frantic search for an open Chipotle soon turned to panic. Cunningham was lucky to score some leftover Chipotle catering off a friend.

But dire steps were needed and to preserve a pristine dietary record through the two-week shutdown, Cunningham grabbed his passport for a three-hour, one-way trip north.

"The next morning, my girlfriend and I (took) a trip up to Vancouver, Canada, to pick up 7 burritos," Cunningham wrote in a Facebook note. "Yep, we drove to Canada just for burritos; the challenge had to go on."

A week later he made another trip across the border to replenish his stash, picking up 8 more burrito bowls.

Despite the pandemonium over the restaurant’s outbreak of e. coli and norovirus, Cunningham maintains faith in the Chipotle brand: "food with integrity."

Exposure to bacteria, Cunningham explains, is the price you must pay for fresh food.

"There's a reason (most) fast food places don't have bacteria outbreaks," he said. "They fry it off anyway. If they're serving fresh food, there's a chance you can get sick from it but I trust the employees and Chipotle enough that I wasn't scared."

Not all customers share Cunningham's confidence.

Since the outbreaks of norovirus last summer, shares of Chipotle have plummeted 40%. Wall St. analysts estimate that restaurant sales could have dropped by as much as 20% over the course of the last year.