El Pollo Loco began in Mexico in 1975 and opened its first Los Angeles location in 1980, later growing to nearly 500 locations. The chain is known for chicken cooked over a low, open flame for about an hour, creating a smoky flavor. A review of 14 menu items evaluates flavor, texture, execution, and value based on price and portion size. The Mexican Caesar Double Pollo Salad is recommended for its filling combination of double fire-grilled chicken, super greens with romaine, cotija cheese, avocado, salsa fresca, tortilla strips, and Mexican Caesar dressing. Even with an incorrect creamy cilantro dressing, the core components deliver strong taste and satisfying textures.
"El Pollo Loco originated in Mexico in 1975, and by 1980, founder Pancho Ochoa opened the Los Angeles store - the premier U.S. location. Now there are close to 500 locations. The company is widely known for its chicken; it is cooked over a low, open flame for an hour, giving it a smoky flavor that beats most fast-food poultry - it's among the best chain restaurants with superior grilled chicken for exactly that reason."
"I made my choices based on the overall flavor profile, texture, the dish's execution, and value (which is based on price and how much food you receive). I mention prices occasionally when it is relevant to why I thought it was a buy or skip. Prices are as of the date of publication and may vary based on region."
"The Mexican Caesar Double Pollo Salad has everything (and more) you need to feel satiated. This filling salad comes with double the amount of chopped fire-grilled chicken (compared to other El Pollo Loco chicken dishes), a super greens blend with romaine lettuce, cotija cheese, avocado, salsa fresca, tortilla strips, and the Mexican Caesar dressing."
"Now, I'll admit I didn't get the Mexican Caesar dressing, but instead, they gave me Creamy Cilantro Dressing by accident. I didn't notice in the hubbub of my 14 items. So, while I wonder what that would taste like, the essentials are all a hit (chicken, beans, rice). This time, we have some cotija, which adds a mild tangy punch. The tortilla strips offer crunch, while the avocado brings a rich, creamy touch."
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