Pollo Campero Beats Competition to Market with Choice of Grilled and Fried Bone-in Chicken

DALLAS-- (BUSINESS WIRE) -- Starting today, Pollo Campero fans will be able to choose between the restaurant’s new grilled chicken entrees or its traditional “famous fried” chicken, as the largest Latin American chicken restaurant chain officially kicks off its new grilled chicken menu in its 38 U.S. restaurants.

Pollo Campero is the only fast-casual restaurant chain offering diners a choice of both fried and grilled bone-in chicken entrees.

“People love to grill food in the spring and summer so we’re helping bring the taste and fun of Latin-flavored springtime grilled chicken to the U.S. a little early,” said Roberto Denegri, president and chief operating officer of Campero USA Corp. “Besides the great taste and fun, this provides our health-conscious customers the kind of choice they expect from Pollo Campero.”

The new, citrus-infused bone-in grilled chicken features a Latin blend of lime and orange juices, prepared with red bell peppers, rosemary, oregano, cilantro and Campero’s own blend of secret ingredients. (Click here for photos and more about Pollo Campero’s nationwide grilled chicken launch.)

“Our strategy is to offer the best chicken in the U.S.,” said Rodolfo Jimenez, executive vice president of Business Development. “To achieve this goal we are providing a choice of great tasting grilled chicken as a complement to our delicious fried chicken that has made us famous. Our customers expect excellence as well as variety, which is why we are offering great grilled chicken nationwide.”

Known for its signature, pressure-cooked chicken and authentic Latin side dishes, Pollo Campero (whose name means “chicken from the country”) offers family-friendly take-out or eat-in dining. Side dishes include its award-winning Campero beans, Campero rice, yuca fries and sweet plantains, as well as more traditional French fries and mashed potatoes.

In addition to its expansive and popular menu, the launch of the bone-in grilled chicken menu means customers who crave the flavorful Latin chicken for which Pollo Campero is world famous can now get a healthier alternative to its traditional chicken dishes without losing great taste. The basic menu includes grilled quarter-chicken and whole chicken on-the-bone meals and grilled chicken Caesar salads. Grilled chicken wraps and bean-and-rice bowls are also available in select markets.

Campero’s fried chicken is marinated, rolled in specially seasoned flour and slowly pressure-cooked without trans-fat. That process produces the flavorful, juicy meals that have inspired robust sales across the nation.

Founded in 1971 by the Gutiérrez family in Guatemala, Pollo Campero opened its first U.S. restaurant in 2002 to record-breaking sales. Since then, the company has opened 38 locations in the United States from California to New York and Florida. Having recently established headquarters in Dallas, Campero USA Corp. has launched an aggressive expansion plan. Additional stores in Dallas, Chicago, Miami, Phoenix and New Jersey are slated to open this year.

The company’s success has not gone unnoted. Pollo Campero has been voted “best of” in several categories and in several publications across the markets in which it currently operates, including New York, Houston, Chicago, Dallas and Washington, D.C. In November, retail giant Wal-Mart announced an agreement to include Pollo Campero restaurants in select stores.

Pollo Campero now operates 284 restaurants in 11 countries and serves more than 75 million customers annually.

About Pollo Campero

Pollo Campero, the largest Latin American chicken restaurant chain, is expanding aggressively in the United States by continuing to serve the best Latin chicken in the world. The company’s mission is to win the heart and palate of its customers with flavorful, authentic food, an exceptional experience and uncompromising quality. With 284 stores worldwide and 38 so far in the United States, Pollo Campero is actively seeking new franchisee partners. For more information, visit www.campero.com or www.camperogrilled.com.

Cranford Johnson Robinson Woods

Jonathan Portis, 501-975-7258

jonathan.portis@cjrw.com