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El Pollo Loco of Costa Mesa debuts Chicken Carnitas
The restaurant chain will offer the new chicken entrée through mid-May.
By Beth HartnettPublished: February 02, 2009 11:16 AM
Costa Mesa-based El Pollo Loco is preparing a new dish for the chicken-lover’s palate: Chicken Carnitas, providing a traditional pork dish with a poultry spin.
From now until May, El Pollo Loco is offering Chicken Carnitas in four new items: taco, bowl, burrito and plate. Each is prepared with citrus and spices, chopped onion and cilantro. The bowl also includes pico de gallo, Spanish rice and pinto beans, while the burrito is topped with guacamole and sour cream. The dishes start at $1.79.
“Chicken lovers are always looking for new ways to savor the mouthwatering taste of El Pollo Loco,” says Karen Eadon, chief marketing officer for El Pollo Loco. “By taking the craveable taste of carnitas and giving it a tasty new twist, we’re giving El Pollo Loco fans four delicious ways to enjoy Chicken Carnitas.”
The quick-serve restaurant chain operates more than 400 restaurants in 13 states.
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From now until May, El Pollo Loco is offering Chicken Carnitas in four new items: taco, bowl, burrito and plate. Each is prepared with citrus and spices, chopped onion and cilantro. The bowl also includes pico de gallo, Spanish rice and pinto beans, while the burrito is topped with guacamole and sour cream. The dishes start at $1.79. “Chicken lovers are always looking for new ways to savor the mouthwatering taste of El Pollo Loco,” says Karen Eadon, chief marketing officer for El Pollo Loco. “By taking the craveable taste of carnitas and giving it a tasty new twist, we’re giving El Pollo Loco fans four delicious ways to enjoy Chicken Carnitas.” The quick-serve restaurant chain operates more than 400 restaurants in 13 states. Related headlines OC Menus: El Pollo Loco of Costa Mesa debuts Chicken Carnitas Anaheim White House sparks partisan controversy Phans55 of Irvine opens with 'green' Vietnamese cuisine Top 10 Valentine's Day Picks Mimi's Café reopens in Costa Mesa |
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