COSTA MESA Calif. El Pollo Loco, the 411-unit, flame-grilled-chicken chain, is using “carnitas”-style dark-meat chicken, which is typically less costly than white meat, in four new limited-time menu items. The company, based here, said Thursday that the meat is seasoned and roasted to El Pollo Loco specifications by a supplier before being delivered to the chain's restaurants. The cubed meat product is then finished off in fryers in the restaurants to add a crunchy crust before ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.