Stepping off 2013 Diners Court into El Rico Pollo feels like a mini-escape to Lima’s bustling food stalls. Warm terracotta walls, framed Peruvian textiles, and the aroma of garlic-kissed stir-fries instantly welcome you. I came craving a taste of South America in San Bernardino and found a kitchen that swings big on flavor: bright citrus marinades, smoky anticuchos sizzling over the grill, and that signature green aji that begs to be poured over everything. Yes, service can stretch when the dining room is busy and lighting runs mood-low, but the payoff is plates built for lingering—towering rice mounds, golden yucca, and juicy chicken that snaps with char. Families tuck into share-platters, couples clink glasses of ice-cold maracuyá juice, and first-timers gather around ceviche bowls to sample the Pacific’s freshest bounty. With generous parking, bilingual staff, and portions fit for leftovers, El Rico Pollo nails its promise: authentic Peruvian comfort right here in California. 🦜🔥
Services
• Dine-In & Takeaway 📦 – piping-hot entrées or neatly boxed combos for the office
• Rotisserie Chicken 🍗 – 24-hour citrus-herb marinade, roasted until skins crackle
• Grilled Specialties 🥩 – anticuchos, sirloin pesto pasta, pescado a lo macho
• Classic Criollo Plates 🍛 – lomo saltado, arroz chaufa, pollo a la pobre
• Fresh Ceviche Bar 🦐 – mixto, shrimp-only or catch-of-the-day variations
• House-made Salsas 🌶️ – creamy huancaína, fiery rocoto, tangy green aji
• Craft & Peruvian Beers 🍻 – rotating IPA tap plus Cusqueña bottles
• Event Catering 🎉 – trays of pollo, chaufa & picarones for 10–100 guests
Menu
Start with Cancha & Aji—crunchy corn kernels drizzled in the addicting green sauce that regulars practically drink. For appetizers, locals rave about Papa a la Huancaína (velvety cheese-chili sauce over tender potatoes) and Anticuchos of heart-marinated beef; both pair perfectly with a chilled maracuyá. Seafood fans dive into the Ceviche Mixto—cubes of fish, shrimp, squid, and octopus “cooked” in lime leche de tigre, crowned with sweet potato and choclo. Main-course highlights include:
• Lomo Saltado – wok-seared Angus strips tossed with tomato, onion, soy, and golden fries, all over rice for that crave-worthy starch-on-starch comfort.
• Pescado a lo Macho – crispy white fish blanketed in creamy seafood sauce, brimming with calamari rings and mussels.
• Chaufa de Pollo – Peruvian-Chinese fried rice kissed with smoky soy, ginger, scallions, and generous chicken cubes.
• Pollo a la Brasa – their namesake rotisserie bird, served quarter, half, or whole; outside crackles, inside drips with citrus-garlic juices.
• Tallarín Verde con Bistec – basil-spinach pesto pasta crowned with sliced sirloin, a sleeper hit under $15.
Cap your meal with Picarones—pumpkin doughnut rings in warm chancaca syrup—or split a creamy Lucuma Cheesecake if available. Expect entrées $15-$30, apps $8-$12, desserts $6; enough value to satisfy big appetites without shocking the wallet. 🥥🍠
Pros
★ AUTHENTICITY – recipes mirror Lima street food, from zippy ceviche to charcoal chicken.
★ PORTIONS – heaps of rice, fries, and yucca ensure no one leaves hungry.
★ FLAVOR VARIETY – seafood lovers, meat fanatics, and vegetarians each get bold options.
★ BILINGUAL STAFF – Spanish-and-English service smooths special requests.
★ TAKEAWAY-FRIENDLY – sturdy boxes and efficient packing keep saucy dishes intact.
★ CRAFT BEER BONUS – hard-to-find IPAs and Cusqueña elevate the drink list.
Reviews
- “🍤 My shrimp ceviche popped with lime and cilantro, though I’d trade a bit of potato for extra shrimp next time. Still, the sirloin pesto pasta at $14.50 was an unbeatable flavor-to-price win—ordering that again!”
- “We splurged on a whole pollo a la brasa combo. Skin crispy, spices on point, rice fluffy. Only gripe: cardboard takeout tray soaked through. Next visit I’ll dine in to keep that char intact.”
- “Tried pescado a lo macho and lomo saltado. Fish was rich, sauce creamy; saltado’s meat slightly tough but tasted legit. Our server was sweet yet slow on refills—go off-peak for smoother pacing.”
- “Authentic flavors worth the wait! Anticuchos arrived smoky with crunchy edges, ceviche mixto balanced heat and citrus perfectly. Lights felt dim midday, but food woke every sense. Recommend green aji on everything.”
- “Stopped by at 6 p.m.—no line, food hot in 15 minutes. Saltado de Pollo nailed the soy-vinegar sear, fries stayed crisp. Prices run high vs. chain spots, yet quality and portion justify. Will return to explore more menu gems.”