Guatemalan Chicken Chain Pollo Campero Opening Third Vegas Location

The new location will open on Decatur Blvd between Meadows Lane and Alta Drive

Neil Cooney
By Neil Cooney Add a Comment
Photo: Official

Founded in Guatemala in 1971, Pollo Campero has expanded considerably with locations now operating in several countries. With restaurants all over the United States, the chain already has two locations in Vegas—at 1025 W Craig Road and at 4521 E Charleston Blvd—and it’s now at work on a third. The third location will open at 430 S Decatur Boulevard, situated between Meadows Lane and Alta Drive.

Pollo Campero is “a unique food experience that’s full of life and seasoned with a little zest,” says the brand’s website. “But it’s not just any food. We’re talking about marinated to the bone, slow-down-and-enjoy-every-bite, food. Flavor that’s more than skin deep—that’s bold, complex and a little unexpected. Flavor that is not only in our food but baked into our DNA and expressed with our passion.”

The chain’s menu is centered on Individual Meals like the 4 Piece Special (Choice of Campero Fried, Grilled or Both; includes 4 Pieces of Chicken, 2 Sides and Choice of Tortilla or Dinner Roll) and the Campero Spicy Chicken Sandwich Meal. There are also favorites like the Empanada Trio (Our crispy, golden-brown empanada is stuffed with freshly pulled chicken, roasted corn, peppers, onion, and Monterey Jack cheese; seasoned to perfection with our smokey and tangy Campero sauce) and the Campero Bowl (Our freshest flavors remixed into a new classic; each bowl contains Campero rice, Campero beans, spring mix, roasted corn & peppers, cherry tomatoes, smashed avocado, and feta cheese).

Opening in the Decatur Boulevard location, Pollo Campero will join brands like Wingstop, Starbucks, Taco Bell, Lou’s Diner, and more.

You can keep up with Pollo Campero news by following @camperousa on Instagram.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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