POLLO CAMPERO – Restaurant

Pollo Campero has been frying chicken the Guatemalan way since 1971 — birds steeped in citrus and garlic, hand-breaded, then dropped so the crust shatters and the meat underneath stays sweet. The menu keeps the Central American table around it intact: fried yuca, sweet plantains, rice and beans, chicken sandwiches, and family buckets meant for sharing, with grilled Campero chicken for anyone skipping the fryer. Regulars talk about the marinade more than the crunch — the seasoning goes all the way through rather than sitting on the surface. Fried chicken with a passport.

Cuisine: Restaurant