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Pollo Campero--"country chicken"--is the first Dallas outpost of a Guatemalan fast-food chain that is hugely popular in Central America. (The New York Times reports that Guatemalans often carry boxes and bags full of Pollo Campero victuals on their flights to the United States, filling the plane with the aroma of fried chicken. The chicken is either distributed to homesick relatives or sold by the piece for a profit.) It's the only mass merchant of what it calls "Latin American fried chicken," crispy and coated with adobo seasonings. It's drawing crowds in Dallas now. If you don't mind chicken that still has a few deep-fried pin feathers--the "country" attitude evidently extends to plucking--you'll find the stuff addictive. It's served with white corn tortillas or rolls, plus a few sides--the best was the "Campero beans," fat pintos spiked with strong bacon flavor.
To prepare for this fall's Best of Dallas® 2012 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, ... More »
If I had to rank the fast food I hate the most, fried chicken would absolutely be at the top. But, Pollo Campero had been calling me softly, whispering clucking in my ear. I argued and fought with it... More »
I LOVE pollo campero! Really. I am Salvadorean and we have Pollo Campero in El Salvador, when we visit its one of the 1st places we visit.. why? well because its good fried chicken! and it tastes nothing like what your used to with KFC, this is real chicken that is juicy and tasty. This place, while not the same as what we have in El Salvador is the best fast food fried chicken in these parts!
You'd be hard pressed to find better fast-food chicken than what they're serving up in the Dallas branches of this Guatemala-based chain. If you're used to KFC and Church's, the pressure-cooked fried chicken is a revelation, from the crispy, nearly greaseless batter to the juicy, tender meat within. Unlike many chicken chains, Campero also does rotisserie chicken well, with hints of citrus tang hinting at the restaurant's "secret formula" marinade. Served up with a couple tortillas and some... More »
They say Guatemalans fill duffel bags with hunks of Pollo Campero chicken for import to the United States, filling the airplane cabin with the smell of freshly fried fowl. We know, it sounds like an urban myth, but we read about it in no less a source than The New York Times. It just goes to show you that Pollo Campero plies some serious chicken. You don't need to tell that to the Central American families who fill Pollo Campero's only Dallas restaurant, which opened last year near Bachman... More »
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