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Peruvian chicken in the D.C. metro area is just about as touchy a subject as it gets. Religious ponderings and political debates can expect to take a back seat when it comes to defending rotisserie chicken loyalties. Everyone has their favorite, which is why the opinion herein is bound to receive adulation from some and harsh criticism from others. That being said, I am officially declaring my allegiance to El Pollo Rico.
Sure, Super Pollo offers a choice of sides, Chix’s menu is 50% organic, and Pollo Campero has greater accessibility, but none quite live up to the reputation of EPR. Keeping the competitor bashing to a minimum – Super’s birds are over seasoned (though not a bad thing for those with high salt tolerances), Chix’s fowl are under seasoned and pricey (compared to other chicken joints), and Campero usually calls for several antacids after a greasy wrestle with their fried poultry. All are good in their own right, but not outstanding.
Then there’s El Pollo Rico. The Michael Jordan (pre-Wizards) of the chicken world.
I must point out that EPR is a bit of a dive, although it is extremely clean and comfortable. My only criticism is the restaurant’s layout. I’m, admittedly, a bit of a hygiene freak, so I’m not so keen on the fact that the bathrooms are in plain view of the dining area. That’s why I prefer to face the other way and soak in the region’s celebrated diversity. People of all ages, nationalities, and professions regularly congregate here. Great chicken has a way of doing that.
Long lines are the norm and Sunday lunches are likely to produce queues out the door - if you’re sore from leg presses or an hour on the treadmill, best play it safe and go during off peak hours on a weekday. However, lines move at an efficient pace and loyal patrons don’t seem to mind the wait fully knowing just how delicious the payoff will be.
Fans of dry, white meat should head to their nearest Popeyes or KFC outlet because EPR doesn’t do dry. Their whites are as juicy as any dark meat served in the area, and the darks are even juicier. The skin is roasted just enough to acquire the faintest crunch while seasoned perfectly for even the most sensitive of palates. But those who still crave more flavor need look no further than the two side sauces of mustardy mayo and chili verde sauce. They’re a perfect complement to both the chicken and the side of steak fries. Unfortunately, aficionados of fried yucca, a staple at other establishments, are out of luck. The other fixed side of cole slaw consists of a sweet mayo and can be a bit watery. It’s suspect on its own, but tastes pretty darn good when eaten with the fries. Alfajores – a Latin version of the Oreo – are a big dessert seller here in Arlington. They look quite tasty though I’ve never had enough room after my meal to enjoy them.
Light eaters, like myself, can expect to pay about $4 for a quarter-chicken meal, half servings of chicken go for around $7, while those capable of downing a whole bird can expect to shell out around $12.
A whole chicken, steak fries, and slaw for the price of a one-ounce shot at a DC lounge…how’s that for cheap?
El Pollo Rico
Arlington: 932 North Kenmore St.
703.522.3220
Metro: Clarendon
Wheaton: 2541 Ennalls Ave.
301.942.4419
Metro: Wheaton
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Um, that is alot of chicken....
EPR is the god of all chicken places. It's like crack in the shape of a chicken.
lukfarang said it all.
There is El Pollo Rico. And there is everyone else.
I’m, admittedly, a bit of a hygiene freak, so I’m not so keen on the fact that the bathrooms are in plain view of the dining area.
For everyone who thinks clean restaurants mean clean food, I highly recommend George Orwell's Down and Out in Paris and London:
"It was amusing to look round the filthy little scullery and think that only a double door was between us and the dining-room. There sat the customers in all their splendour--spotless table-cloths, bowls of flowers, mirrors and gilt cornices and painted cherubim; and here, just a few feet away, we in our disgusting filth. For it really was disgusting filth. There was no time to sweep the floor till evening, and we slithered about in a compound of soapy water, lettuce-leaves, torn paper and trampled food. A dozen waiters with their coats off, showing their sweaty armpits, sat at the table mixing salads and sticking their thumbs into the cream pots. The room had a dirty, mixed smell of food and sweat. Everywhere in the cupboards, behind the piles of crockery, were squalid stores of food that the waiters had stolen. There were only two sinks, and no washing basin, and it was nothing unusual for a waiter to wash his face in the water in which clean crockery was rinsing. But the customers saw nothing of this."
Regarding Pollo Campero, the chicken is merely a delivery vector for salt. Don't understand the hype at all. Anyone on this board cook cook a better chicken with a Ron Popeil rotisserie, a bucket of salt, and a pipe full of crack.
EPR chicken is awesome but the fries and the slaw are HORRIBLE. HORRIBLE. HORRRRRRRRRRRRRRRRRRIBLE!!!!!!!
i've lately become a superfan of steve & edy's on Rt. 7.
Except they frequently will run out of chicken and it'll take 20 minutes for them to get a new batch of chickens to hack up
Super Pollo which is nearby the Arlington Pollo Rico is far superior.
Has anyone ever been to Pio Pio? How is that place in business?
There's a new Peruvian chicken place in Fairfax on Rt. 29 (Fairfax Blvd) called Desi's. I thought it was excellent and definitely gives EPR a run for its money.
Edy's Chicken and Steak sets the bar. The DC chicken joints only get by because driving out to VA sucks.
Is there anywhere to eat in the District? I'm starving!
Is there anywhere to eat in the District? I'm starving!
Try Kenny's Smoke House at the corner of 8th & Maryland NE. Their sauce is lame, but the roasted chicken is usually pretty good.
I've been going to this place for years. The blinding efficiency with which they chop the chickens is a sight to behold. Don't fear the long lines, they move very quickly.
Compare to Crisp & Juicy, where I have gone exactly once. After EPR got shut down due to tax evasion charges last year, I was crushed. So I gave a try to the Crisp & Juicy in Silver Spring near where I work. It was a pale imitation. I could barely stomach it. And besides that, when I went in the store there were exactly two other people in line ahead of me - yet it took nearly 15 minutes to get my half chicken! EPR would have served 40 people in that time. I don't know how Crisp & Juicy stay in business. And, they charge a dollar more than EPR for the same thing.
As a final insult, when the food finally arrived, I asked for an extra hot sauce. They asked me for 65 cents. I asked them why I should ever come back.
Thank the stars Pollo Rico opened their doors again a couple weeks later. What's a little tax evasion and harboring of illegal immigrants when it comes to rotisserie chicken?
Are there any places in the area that do Chop-Chop?
I think the best one in DC is El Pollo Sabroso in Mt. Pleasant. While it's not quite at the altered-state inducing level of Pollo Rico, it's pretty damn good.
I literally grew up on EPR, if you think their location is dumpy it is NOTHING compared to their previous digs, which were actually worse before they took over the Tai Kwon Do place next store for more space. Also the fries and slaw are perfect for that they are and I will never turn down a greasy brown bag of them.
I second El Pollo Sabroso. It's a very tasty bird, and the fries are good. Plus, I can walk there.
Why do you have an accent on "suave"? Surely *someone* who works for this site knows Spanish?
While EPR is pretty good, there are are tons of other places with chicken that is just as good and sides that aren't soooo terribly shitty.
How dare ANYONE speak ill of Pollo Campero?! It's like crack...only it's chicken. And seriously you can't compare Pollo Campero to Peruvian-style chicken...it's two totally different things.
Ok. I am a Pollo Rico fan for the Chicken and those bangin' fries. But the SAUCE at Crisp and Juicy along with their chicken will make you orgasm everytime.
I have to say something about Pollo Campero because that chicken is crack. I work at Wheaton Plaza and two of my El Salvadorian co-workers said that Pollo Campero is Americanized.
One said it because that chicken comes directly from El Salvador and is frozen during shippment, so it loses some of its flavor during transit.
Another guy said that it's Americanized because if you go to El Salvador, the chicken is better and some places actually put crack in the chicken!!!
But to me, Pollo Campero chicken is still crack along with the sides!!!
Pollo Sabroso makes some damn fine yard bird. Has anyone been to the new one on Park Rd yet? The MtP one never fails to please.
Don't forget to drink some Inca Cola along with your chicken!
AND if you're not in the mood for alfajores for dessert, you can always order the ONE OTHER THING that's on the entire menu ... "Piece of Cake."
EPR's chicken is unmatched, by any I've tried in D.C. or New York.
Pollo Campero is fried chicken, and shouldn't be included. It is totally crack, though.
On the other hand, all that and no mention of Crisp and Juicy? Oh wait, I forgot DCist's world consists of Arlington, Arlington, occasional snippets of the actual District, and more Arlington. Maryland[0]? WTF is that? They don't eat there.
And what's with the lack of yuca fries? That's the only appropriate crack to go with Peruvian chicken. Thank goodness I have a reverse commute to Gaithersburg and have my choice of at least 3 of these joints, all of which actually serve yuca fries.
On a side note, I did try Chix the other night. I liked the previous holder of the space, Inka's Empire or something like that, better, but they have a decent gimmick. I'd prefer the real deal to a more expensive, yuppified healthier version, but that's me. For the newest crop of U Street kids, this place makes sense. That said, the Colombian version of the chicken they have on the menu was good, albeit a little underflavored. The flavoring used coffee, and it was interesting to say the least. Personally, I'd add some cocaine to the dry rub too, as an added bonus to keep those hipster drinking $9 beers even later into the night.
Man, I'm bitter today.
~EEE~
[0] Yes, I see there's an El Pollo Rico in Wheaton, but there's a Crisp and Juicy nearby that as well. I intend to try it, but most of the cult of EPR seem to be part of the greater Clarendon cult. Also, DCist food reporting basically skips the other half of the metro area.
Pollo Campero is the BEST chicken in the world!!! It's less greasy than other places and it's the juiciest piece of bird you'll ever find. Just to clarify, the chicken in never frozen....always fresh! Okay, all of this talk about Pollo Campero is making me hungry. I know what I'm having for lunch....the juiciest, crunchiest, awesomest chicken I've ever had along with some tostones. :) Now, that's a meal.
Pollo Campero is the BEST chicken in the world!!! It's less greasy than other places and it's the juiciest piece of bird you'll ever find. Just to clarify, the chicken in never frozen....always fresh! Okay, all of this talk about Pollo Campero is making me hungry. I know what I'm having for lunch....the juiciest, crunchiest, awesomest chicken I've ever had along with some tostones. :) Now, that's a meal.
EL POLLO SABROSO, holy god. I have it once a week these days. Half chicken and YUCCA fries. I'm obssessed with the sauces. They now have a second location in addition to Mt. Pleasant St: on Park Road near 14th, conveniently located on my block!