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.
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?