They say Guatemalans fill duffel bags with hunks of Pollo Campero chicken for import to the United States, filling the airplane cabin with the smell of freshly fried fowl. We know, it sounds like an urban myth, but we read about it in no less a source than The New York Times. It just goes to show you that Pollo Campero plies some serious chicken. You don't need to tell that to the Central American families who fill Pollo Campero's only Dallas restaurant, which opened last year near Bachman Lake. Made with "adobo spices," which means something different in just about every Spanish-speaking culture, Pollo Campero's fried chicken tastes fresh, pleasantly spicy, a little greasy (what did you expect?), and somehow, soft, thin white corn tortillas, chipotle salsa and a rich stew of bacon-spiked pinto beans seem like the most natural accompaniments.


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Bubba's Cooks Country 6617 Hillcrest Ave. 214-373-6527