El Pollo Loco, Las Vegas

Every day, cooks at each location of El Pollo Loco marinate whole chickens in a special mix of spices, citrus juices, garlic, and herbs, making the meat both flavorful and tender. They then grill the birds over an open fire, before chopping up the juicy meat for burritos, quesadillas, tacos, and tostadas.

And they take the same authentic approach toward many other menu items. From morning through night, they slice and dice hundreds of avocados and tomatoes destined for handmade guacamole and pico de gallo. They use fresh serrano peppers to give both dips a kick, and they whip up their signature creamy dressing from sprigs of cilantro and puréed green chilies.