El Pollo Grill on Chula Vista's Bonita Road has flame-broiled marinated chicken over an open-pit grill since the Lopez family launched the original concept in 1987. The catering arm handles private events with bulk chicken-and-carnitas packages, a large-format taco and platter service that overlaps with the taquiza-style spreads offered by Baja Tacos & Gourmet Catering across the Chula Vista area. Beyond the signature pollo asado, the Bonita Road menu runs to carnitas plates, rolled tacos, California burritos, and weekly dinner specials built on the Lopez family's original recipes. The flame-broiled technique sets El Pollo Grill apart from the flat-top and trompo methods at other Chula Vista Mexican restaurants, a grilling distinction shared with the open-flame Korean BBQ tradition at Manna BBQ in eastern Chula Vista. Each whole chicken marinates for a minimum of twelve hours in a citrus-and-chile adobo before rotating over the open flame, producing charred skin with a smoky bark that seals the juices into the breast and thigh quarters.