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It took only a few years for the Ochoas to open dozens of
El Pollo Loco outlets throughout northern Mexico. The family
then took the concept north of the border, to Los Angeles.
The first U.S. branch opened on Alvarado Street in 1980, with
customers lining up around the block. There are now 42 locations
in Orange County and 285 total in California, Arizona, Nevada
and Texas.
The chicken at El Pollo Loco is first marinated in the Ochoa
family’s recipe of herbs, spices and citrus juices,
then slowly cooked above an open flame until it’s crisp
outside and tender inside. This flame-broiling process removes
the fat but not the nutritional value.
You can order chicken a la carte or with any of several delicious
side orders, including Spanish rice, pinto or black beans,
mashed potatoes, macaroni and cheese, corn “cobbettes,”
French fries, potato salad, fresh vegetables and garden salads.
Over the last several years, El Pollo Loco has regularly added
items to its menu, including Pollo Bowls — chicken,
beans and salsa in a deep bowl of rice — and three types
of salad bowls.
A variety of “New Mex” items have been added to
the menu, including burritos — Mexican chicken Caesar,
spicy chicken, ranch chicken and an “ultimate”
version. Brand-new are the Nacho Pollo Bowl and barbecue chicken
tostada salad.Reprinted from The Orange County Register Best
of Orange County Published 9/14/01.
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