I’ll admit it. I love Chipotle. I eat it at least once a week. Hell — full admission — I even own a few shares of stock.

So, when Óxido, a new fast/casual restaurant with a menu very similar to Chipotle’s, opened in the Flatiron last week, I was immediately intrigued.

Chef Jesse Perez, a James-Beard-Award-nominee from San Antonio, is the man behind Óxido, and he’s committed to bringing Mexican flavors that are at once traditional and modern to the choose-your-own-toppings concept.

And while there’s currently just one Óxido location (18 W. 23rd St.), Perez and his business partners — entrepreneur Shmilly Gruenstein and Daihwan Choi, who brought the first Pinkberry to New York City — are committed to expanding by year’s end.

Should my darling Chipotle be worried? Here, a side-by-side comparison:

Chipotle: The lunch-hour favorite features burritos, bowls and salads with your choice of proteins, rice, beans, cheese and salsas for $8.27 to $8.96. Tacos are available for $2.99 to $3.22 each.

Óxido: The newcomer features burritos, bowls and tacos with your choice of proteins, rice, beans, cheese and salsas for $8.50 to $9.15. No salad option is currently available — though Perez notes you can make a bowl with lots of lettuce, there just isn’t dressing available — and tacos must be ordered in pairs.

Chipotle: Chipotle’s belly-bomb burritos have a tendency toward congealed rice-cheese wads that are at once delicious and disgusting. The beans can be a bit dry.

On the taco front, Chipotle does have a small advantage, in that it offers three tortilla options — soft flour, soft corn and crispy corn.

Óxido: Óxido’s cheese is grated in shorter, thicker strands that help it disperse evenly in the burrito, while the basmati rice has a bit more integrity than Chipotle’s shorter grains.

The charro pinto beans are made with bacon — unlike Chipotle’s vegetarian pinto beans — and are uniquely flavorful and indulgent.

The only tortilla option for tacos is soft corn — tasty but some may miss the crunch option.

Chipotle: Lightly spiced cubes of chicken and steak or shredded beef are as familiar as mom’s home-cooking; all of the chicken and most of the beef options are raised without hormones or antibiotics.

Due to supply issues and a commitment to quality meat, pork carnitas are not available in one-third of the locations at any given time.

The vegan-braised tofu — “Sofritas” — packs plenty of flavor but has a mealy, rubbery texture that won’t convert this carnivore.

Óxido: Óxido’s chicken and steak chunks are more boldly flavored, irregularly shaped and tender than Chipotle’s.

And they have carnitas day-in and day-out! The proteins seem more authentic — the steak actually tastes like carne asada — but also slightly greasier and less healthy.

Óxido’s rich, red-chile mushrooms are perfectly cooked and blow Chipotle’s “Sofritas” out of the tortilla.

Chipotle: Four familiar friends — roasted corn, tomatillo-green chili, spicy tomatillo-red chili and a tomato salsa whose tomatoes manage to miraculously taste fresh and be bright red nearly every day of the year.

Óxido: Óxido’s condiment clearly put it on top. There are six salsa offerings in the traditional sense — from chile de arbol to fire-roasted tomato — plus a creamy chipotle crema.

There’s also a queso sauce and a corn relish that’s far sweeter than Chipotle’s corny offering and has a bit of cotija cheese mixed in to taste like Mexican street corn.

While none pack as much heat as Chipotle’s spiciest offering, Perez says he is working on a “killer sauce” with spicy habanero.

Chipotle: A healthy scoop of Chipotle’s fresh green stuff is one of life’s simple pleasures, but it will cost you $2.30. The white-corn tortilla chips are certainly not low-cal, but in the world of Mexican-restaurant chips, they’re relatively light and don’t leave greasy stains on the bag.

Óxido: Óxido’s avocado offering is noticeably more citrusy and bright, with a bit of pico de gallo mixed in. It costs just $.95 to add it to your order, but it’s not applied with the same joyous excess as at Chipotle. The extra-thick yellow-corn chips are heavily seasoned with smoked paprika and cayenne — tasty but heavy, man, real heavy.

I’m not going to abandon my conveniently located old friend. It tastes a bit healthier and more suitable for consuming multiple time per week but…

Oxido’s bolder, more authentic flavors and amazing salsa selection put it out in front.