The El Pollo Loco Mix & Match Street Tacos Come in Five Options
Michael Hemsworth — March 4, 2020 — Lifestyle
References: elpolloloco & chewboom
The El Pollo Loco Mix & Match Street Tacos are a new offering from the brand that will offer patrons with a way to enjoy their choice of tacos without having to feel limited by what flavors they can choose. The taco menu consists of five options to choose from including Chicken Tacos Al Carbon, Baja or Spicy Shrimp, Chicken Avocado or Street Corn and even the new Chickenless Pollo Taco and The World's First Keto Taco. The last two are sure to pique the curiosity of hungry consumers given their recipe that makes them applicable for consumers who practice restrictive diets.
The El Pollo Loco Mix & Match Street Tacos can be purchased at all 485 locations nationwide.
The El Pollo Loco Mix & Match Street Tacos can be purchased at all 485 locations nationwide.
Trend Themes
1. Personalized Menu Curation - Restaurants can incorporate mix and match menus to provide customers with the ability to customize their dining experience.
2. Dietary-restriction Friendly Offerings - By offering menu items that accommodate dietary restrictions, restaurants can attract a wider range of customers and provide innovative options.
3. Innovative Taco Creations - By creating unique taco creations like the Chickenless Pollo Taco and The World's First Keto Taco, restaurants can attract curious and adventurous consumers.
Industry Implications
1. Restaurant/food Industry - Restaurants can benefit from offering personalized and unique menu options to attract and retain customers and provide a unique dining experience.
2. Health and Wellness Industry - The creation of menu items that are dietary-restriction friendly can be an opportunity for health and wellness businesses to provide consumers with healthy and diverse food alternatives.
3. Culinary Industry - The innovation of unique and diverse food creations, such as the El Pollo Loco Mix & Match Street Tacos, can be an opportunity for chefs and culinary professionals to develop bold and experimental dishes for consumers.
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