Each day the chefs at every Pollo Campero location marinate whole, fresh chickens for 12 hours in citrus and spices, infusing every bit of the meat with Latin American flavors to prepare grilled chicken. Every piece of golden, crispy fried chicken is seasoned and prepared by hand, and whether fried or grilled, the chefs always start cooking with the whole chicken. Their technique is based on the founders' family recipe, which was passed down from generation to generation. In addition to following the traditional recipe, they also add a modern twist to their menu with yuca fries, empanadas, sweet plantains, and caramel flan that can tweet. Servers deliver dishes with real plates and silverware to tables along with beverages from a selection ranging from horchata and tamarindo, a tangy fruit drink, to soda and tea.