Whether grilling citrus-infused wings or deep-frying hand-battered drumsticks, the chefs at Pollo Campero always start with fresh, whole birds. These are marinated for 12 hours in piquant juices and spices, a technique passed down from founder Juan Jose Gutierrez's old family recipes.

The succulent selection of chicken is bolstered by traditional sides, including yuca fries, empanadas, and sweet plantains. Top off meals with a tangy fruit drink or some sweet horchata. And for a really sweet finish, try a spoonful of rich flan.