El Pollo Loco Rolls Out Vegan Chicken Option

    Industry News | July 10, 2020
    El Pollo Loco vegan chiken.
    El Pollo Loco
    Customers can now “Make It Vegan” when ordering a Chickenless Pollo Taco or Burrito at all 485 restaurant locations upon request.

    El Pollo Loco becomes the first national chicken brand in the category to roll out its own vegan chicken alternative system-wide. Following the success of the Chickenless Pollo launch earlier this year and positive customer feedback, El Pollo Loco reformulated its fan favorite, plant-based chicken alternative for vegan palates to further the company’s long-term commitment to diversifying the menu with better-for-you options.

    Customers can now “Make It Vegan” when ordering a Chickenless Pollo Taco or Burrito at all 485 restaurant locations upon request, which removes the cheese as well as the Creamy Cilantro Dressing on the burrito.

    “Our customers provided feedback through our social channels. We listened and quickly reformulated the recipe in a matter of a couple months,” says Bernard Acoca, president & Chief Executive Officer at El Pollo Loco. “Evolving our customer favorite Chickenless Pollo innovation takes us another step further in the plant-based space and continues our commitment to championing making healthier eating more accessible and affordable.”

     

    The reformulated recipe is certified by the American Vegetarian Association (AVA), the industry’s recognized standard in vegan assurance. It blends traditional Mexican flavors in an adobo sauce with a non-GMO soy protein base created by El Pollo Loco—and no longer contains egg enzymes.

    “We are pleased to certify El Pollo Loco’s chicken alternative as vegan,” adds Debbie Giambra, Director of Membership Services. “At the American Vegetarian Association, we have strict guidelines that all certified products are required to meet to help ensure that people feel confident when seeking a vegan option.”

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.