Pollo Campero, Springfield

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. From there, the birds are flame-grilled or fried to a golden crisp. No matter what, though, the chefs always start with a whole chicken. This technique is based on the founders' family recipe that dates back generations. Flavorful sides like yuca fries and plantains fill out plates, while caramel flan offers a treat for dessert.