As a former Angelino who lived in the City of Angels for more than ten years, El Pollo Loco is a west coast staple. This fast food, favorite would make my taste buds sing whenever I would spot one at the local strip mall. Now that I'm back in New York City, El Pollo Loco is nothing but a distant memory, as there are absolutely none in existence in New York state.
Alas, I will have to wait till my next visit to Los Angeles in order to pursue my passion. As a creature of habit, I tend to order the same thing every single time: The Classic Tostada (with no beans). Yes, I know, any decent Mexican restaurant should have this classic dish on the menu. But, It's NOT the same. I need my Tostada to be from El Pollo Loco!
In traditional Mexican restaurants, tostadas are fried, flat, corn tortillas with all the ingredients piled bountifully to the top. It's reminiscent of a mini volcano, except the only explosion is in your mouth. El Pollo Loco's version, which is my favorite part, comes in a fried, floured shell. The edible tostada bowl is filled to the brim with rice, pinto beans, Monterey Jack cheese, shredded lettuce, Pico de Gallo salsa, sour cream, and savory, creamy, cilantro sauce. The final topping are the thick, chunks of flamed grilled-white chicken: It's pure heaven.
My last taste of the El Pollo Loco, Classic Tostada was on September 23, 2020, right before Governor Newsom shutdown outdoor dining in Los Angeles. It was so memorable, I actually had my receipt laminated (FYI, It makes a great book mark). I knew it would be months before I would be able to savor this fast-food, favorite of mine; I had to commemorate this last moment before our next liaison.
Until we meet again, my Classic Tostada (with no beans). You will be missed.
