Pollo Campero

“Exactly what I was looking for great tasting food and great service 😃”

Eibi Chu★★★★★

Fried chicken was good, a little bit on the salty side, and not too greasy. The cole slaw was also good. Nice clean place. Would definitely come back when I'm in the neighborhood. You'll need to buzz to get into the restaurant, which is okay for security.

Cagibe GB★

Very disappointing experience at Pollo Campero. At 7:50 PM, customers are not allowed to eat inside the restaurant, even though it is still operating. On top of that, I had to wait more than four minutes for someone to finally open the door and acknowledge customers waiting outside. If the staff doesn't want customers or isn't willing to provide basic customer service, it would be easier to just close the business. A restaurant should welcome its customers, not make them feel like an inconvenience. Poor service, poor communication, and a very frustrating experience overall. I definitely would

Kimberly Lim Legaspi★★★★★

After a long, hectic day, I just wanted something fast and satisfying and Pollo Campero totally delivered. This Guatemala-born chain has been around since the 1970s, and now I get why people are obsessed. It’s not your average fried chicken spot there’s something really comforting and nostalgic about it, even if it’s your first visit. Pollo Campero was founded in Guatemala in 1971 and has since grown into a beloved name across Latin America and the U.S. What sets it apart from other fast-food chicken spots is its bold seasoning and Latin-inspired menu offering more than just your typical frie

gojo★★★

This is one of those reviews that shouldn’t have to be written—but here we are. I discovered this spot by chance while walking home from work. The word “pollo” caught my attention, and the fact that you had to be buzzed in sealed it—I was intrigued. I came in on a Monday, and by Saturday, I’d already been back multiple times. That’s how good it was. I live in the Lower East Side, and even on my day off, I made the trip. That says everything. From Monday through Friday, the food was exceptional—consistently flavorful, properly executed, and clearly made with care. But Saturday? A complete letdo