At 79th and Pulaski, a former White Castle now serves Pollo Campero’s signature fried and grilled chicken.
The Marquette Park restaurant is the chain’s third location in Chicago and fourth in Illinois, part of a growing footprint that includes more than 118 U.S. restaurants and nearly 400 worldwide.
It joins the River North, North Pulaski, and Melrose Park spots. For General Manager Jorge Prado, choosing this neighborhood was about more than finding a vacant building.
“We actually saw that there is a lot of our (Guatemalan) community in the area,” Prado said. “That was a big decision. We wanted to bring our culture around this area as well.”
Inside, the menu leans into what has defined Pollo Campero for more than 50 years. These are the family recipes that have shaped the brand since it first opened in Guatemala in 1971.
Prado calls the seasoning “a secret” and says it is a point of pride. “It actually comes from Guatemala, where everything started.”
Those flavors have long been celebrated. For many, the taste is a reminder of home. “It may be a little bit different,” Prado said. “But they say it is close and it reminds them.”
Business has been brisk since opening day. “It’s been busy,” Prado said. “I feel like people want to try something new around here. We went around the blocks and there was not much food. They seem excited.”
For first-time visitors, Prado does not hesitate with a recommendation. “We are known for our fried chicken, but we also have roasted grilled chicken, which is pretty good.”
He added, “If it will be your first time, I would say four pieces, half fried and half grilled, and it comes with two sides. People like plantains and coleslaw a lot. They are really good, especially with our Campero sauce, which is our signature sauce.”
The roasted chicken drumstick and fried chicken thigh both lived up to the hype. The fried chicken had a crisp, golden coating that gave way to juicy meat, with seasoning that was bold but balanced.
Jicama root fries, a root not to pass up in the store folks, these were light, so crunchy, and crisp.
Prado’s own favorite is the spicy chicken sandwich. “It’s pretty good,” he said. “I’m Hispanic, so I don’t think it’s as spicy, but a lot of people think it’s a little spicy. But it does have a kick for most people. And I personally don’t like pickles, but for some reason I love the pickles from Pollo Campero.”
This location also has something that only one other Chicago Pollo Campero offers – a drive-through. “We are working on getting better at adding drive-throughs and making orders faster,” Prado said.
There have been a few surprises since opening. On the first day, the grilled chicken station went down, so the team turned it into an opportunity.
“We had a few customers here and our grilled chicken was down,” Prado said. “We decided to give it as a sample for the people. When they tried it, they loved it.”
Pollo Campero is open every day from 10 a.m. to 10 p.m. Prado says hiring locally is part of the plan, and community events are on the horizon.
Pollo Campero’s arrival in Marquette Park adds another option for local diners while introducing more people to the flavors of Guatemala.
