What do Tuesday at noon; Thursday at 7:00 p.m.; and Saturday at 5:00 p.m. all have in common?

If you're in the mood for a Chipotle burrito, chances are, you'll need to wait in line—generally a fairly lengthy one. 

Since opening its doors in Germantown last December, long lines at the popular Mexican restaurant are usually inevitable, something that is not unique to this particular location. It seems day or night, rain or shine, consumers flock by the dozens to Chipotle Mexican Grill and the Germantown location is no different.

But what makes it worth the wait? What is it that makes this particular chain successful, especially in an area with two competitors within a mile—Baja Fresh and Taco Bell?

For some, it's the unique combination of being able to order your burrito exactly how you like it and then being able to receive it just seconds later, thanks to Chipotle's assembly line approach to burrito making.

"Usually, your choices are order it one way and get it one way, or customize your order then wait 10 minutes," Jennifer Cole said. "But this is the best of both worlds."

According to Chipotle spokesperson Katherine Smith, it's the fresh sustainably and humanely raised ingredients that keep customers coming back to the more than 1,000 locations nationwide. According to Smith, more the 50 percent of the produce items used come from family farms, including ones in Maryland, Virginia and Pennsylvania.

In addition, Smith said all of the beef, pork an chicken served were raised on a  all-vegetarian diet, with no hormones or antibiotics added. Smith said Chipotle will be working to identify more Maryland farmers to work with in their local produce program. 

While some may come with eco-friendly motives, others just come for the taste. Matt Wilson orders said he can't help but order the same dish every time.

"Barbacoa, black beans, rice, green salsa, cheese, and guacamole—every time," Walton said. 

Others are more adventurous, such as Greg Brooks, who says he orders it a different way almost every time. Of course, none of that would matter if the food didn't taste good.

"It's awesome," Jeremy Pagano said simply. "There's nothing that can even come close."