Chris Elliott grew up in Atlanta where a staple of his diet was fried chicken.

"It was hard not to — there are 400 places in Atlanta where you can get it," he said with a laugh.

Renee Brock/special (ENLARGE)
A chicken tostada features the signature meat with lettuce, pinto beans, rice, cheese, sour cream, pico de Gallo in a shell.
Renee Brock/special (ENLARGE)
Four sauces are on offer to enhance flavor: salsa, pico de Gallo, chipotle or spicy avocado.
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Elliott even went on to work for Church's, a fried chicken emporium, and wound up in Texas, where he discovered a company that did chicken a bit differently. El Pollo Loco marinated chicken in a Mexican citrus-based sauce with garlic and spices, then grilled the meat over an open flame.

"Immediately, the guilt factor went way down," Elliott said. "It's healthy eating, and it's just a lot more flavorful. There's a misconception that it's spicy, but it's not."

The fast-casual concept that moved through the Southwest in the early 1980s captivated Elliott. But it wasn't until a few months ago that Elliott and his partner, Joe Uhl, opened the first Georgia Pollo, in Paulding County. That location was quickly followed by another in Gainesville and, most recently, on Dallas Highway in West Cobb. The two have plans to open another eight around the metro area in the next year, with Lithia Springs and Roswell next in line.

The local EL Pollo Loco buildings are new designs for the California-based company. "We're the first to have this new prototype that's a sort of modern, Aztec motif, with lots of tile, bright colors and soft-backed seats," said Elliott.

And there's a drive-up window for those in a hurry to get lunch or dinner to go.

Simple food fast

Diners arrive hungry and order two-,

three- or four-piece chicken meals at the counter, then settle in for them to arrive at their table. Chicken is also used as the topping on nachos, burritos and tacos. Oversized salad bowls of Caesar, mixed greens or beans can be topped with chicken as well.

The chicken is the base to building your own meal with rice and beans, all wrapped in warm tortillas. On top, drizzle one of the signature four sauces: salsa, pico de gallo, chipotle or spicy avocado. Not into doing it yourself? Go with the traditional quesadilla, crunchy or soft taco or platter of nachos.

Fill out the platter with one of the several sides — and not ones you'd expect to find in a Mexican eatery. Mashed potatoes and gravy, macaroni and cheese, corn on the cob, French fries and cole slaw are available along with barbecued black beans, pinto beans, Spanish rice and side salads topped with the house favorite, a creamy cilantro dressing.

A two-piece chicken selection costs $4.49; the family-sized order that comes with three large sides and feeds up to six people costs $22.95.

From the bar

It's all soft at El Pollo — sodas, lemonade and freshly brewed iced tea are the leading options.

EL POLLO LOCO
•Where: 2390 Dallas Highway, Marietta 30064, 770-422-6694 • Signature dish: citrus-marinated, flame-grilled chicken • Entree prices: $4.49-$22.95 • Hours: 10 a.m. -10 p.m. Sundays-Thursdays; 10 a.m.-11 p.m. Fridays-Saturdays • Reservations: no • Credit cards: yes • Web site: www.elpolloloco.com