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May 26, 2009 11:15 AM

Pio Pio vs. El Pollo Rico

Just had Pio Pio, a Peruvian Chicken place in NYC, for the first time this weekend. However, I felt that it paled in comparison to my favorite restaurant while in college: El Pollo Rico. The restaurants have totally different vibes; for example Pio Pio has a full menu while EPR only offers 1/4, 1/2, or whole chicken with fries and cole slaw. Those factors aside, I think EPR chicken is far and away better. I also like their sauce more (mixing the yellow and green ones together makes a sauce similar to Pio Pio) as I find it less sweet.

For those of you that have been to both...
Which one do you think has better chicken? Better dipping sauce?

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  1. I agree with your assessment. But Pio Pio does have another thing going for it in addition to the more complete menu: it's within walking distance of EPR, should you hit that place at a busy time and the line is out the door.

    1 Reply
    1. re: Gonzocook

      Pio Pio also has drive through, which is convenient when you can't find parking. But El Pollo Rico's chicken is far superior.

    2. There is a Pio Pio in Arlington, right near the EPR, soI suppose one could do a side-by-side comparison right here.

      EPR stands out because it is the one place where you can reasonably expect a chicken hot off the spit. When you see a long line at EPR, that is the best time to go. It means people have been waiting for a fresh batch of chicken.

      No other place can consistently put out that kind of experience, although several places in Arlington could do it if you get lucky.

      Best of both worlds: chicken at EPR, sides at Caribbean Grill in Arlington. At Caribbean Grill, they will freshly sautee spinach if you ask for it.

      1 Reply
      1. re: Steve

        And at Caribbean Grill they cook the yuca fresh, too!

      2. did not know there is a Pio Pio in Arlington (guess I was lucky enough to be introduced to EPR first). that does make the comparison easier, i thought i was going to have to find people that have eaten at the queens pio pio and the arlington EPR.

        1 Reply
        1. re: demigodh

          DC is blessed with good pollo but it'll be hard to beat the Arlington (Clarendon) EPR. PioPio seems to have slower turnover, meaning less likely to be hot off the rotisserie. We did some research here after the EPR in MD closed and reopened swankier nearby:

        2. A few months back, I proposed that the new El Pollo Kiki Riki was a superior newcomer, compared to El Pollo Rico. While I still think they are good, I now have a new favorite: Don Pollo. (Located on Wisconsin Avenue in Bethesda and Viers Mill Road in Rockville.)

          In every single area, I found their food to be superior. The chicken was deeply season, always fresh, crispy-skinned, and it has an excellent color. They beat the pants off of everyone else, in terms of side dishes. (They really beat EPR with their greasy steak fries.) They offer a wide selection, including fries, fresh yuca, mashed potatoes, coleslaw, and a black bean pico de gallo (which is to die for).

          And, yes...their dipping sauces are truly exceptional.

          Give them a try. I think you will be impressed.

          13 Replies
          1. re: Sean D

            Weren't you behind the latest attempt at a pollo-off (which of course is bad in so many respects). Just wondering. It's been talked about for years under different conditions, but never executed upon.

            1. re: Dennis S

              The MD Pollo Smackdown is still lurking in the research-gathering and discussion phase, with the eastern end of University Parkway places initially assessed. The project will never end, the pollo quality will be everlasting, and the hope shall never die for finding the best pollo in Maryland:
              Your input appreciated. Virginia is related by some chains like EPR, but is another story. I can vouch for the Adelphi Don Pollo branch at University and Riggs--it's a sterile drive through, but is clean, big, good parking, very tasty and nice countermen.

              1. re: chowsearch

                Just my thoughts on how this event can come together:

                - Probably needs to be an invitational event
                - Probably needs to be sponsored by some large organization that has respect in the Hispanic community. (A chamber of commerce, a television/radio station, or a large merchant.)
                - Probably needs to have some sort of substantial cash prize.
                - Probably needs to have some sort of title/trophy that gets awarded annually.

                I did not know about the long-standing problem with pulling this thing together, but I'd wager that the project hasn't jelled, due to one or more of these factors.

              2. re: Dennis S

                No, I wrote a review of Kiki Riki. The "pollo smackdown" idea was proposed by others. It's probably not a bad idea, but I think it will take some bigger (more organized) sponsor to bring it off.

                1. re: Sean D

                  I pledge $10.
                  How do the various Don Pollo's compare? I liked Adelphi.

                  1. re: chowsearch

                    Ah...that's what we need - a Pollo-thon!

                    Both the Don Pollo's that I've been to (Viers Mill and Wisconsin Avenue) have had identical quality control - both excellent. You pay about $1 more than at other places, but I think the quality is worth the premium.

                    1. re: Sean D

                      I, too, have only been to the Viers Mill and Bethesda locations (multiple times each), but I think the Bethesda location has superior product in terms of moistness, better yuca fries (crispy outside, soft inside in Beth; usually dry throughout in VM), cole slaw, and sauces [orangey in Beth (like the Crisp & Juicy) vs yellow in VM].

                      1. re: comestibles

                        Good thoughts. With everything, you're still going to piss off someone. Keep the guidelines strict and do it with apologies.

                        1. re: comestibles

                          Oh other thing. The Viers Mill location does not have the black bean pico de gallo....which is really, really good and unusual. (They have everything else, aside from this.) I've never had problems with the takeout I've gotten at Viers Mill, but based on the lack of black bean pico, I'd agree with Comestibles - go to the Bethesda location, if you can.

                          1. re: Sean D

                            Any reports on their Hyattsville branch?

                            1. re: Sean D

                              I have a bit more information. I had lunch at the Don Pollo in Bethesda today. The manager there told me that they have a total of four restaurants, including three Don Pollos (Viers Mill Rd, Wisconsin Avenue, and the one in Adelphi), plus they own the Chicken On The Run shop in Bethesda.

                              Sounds like an effort to consolidate and build a local franchise/chain.

                              BTW - The chicken at Bethesda was superb today. They are also carrying a new canned horchata in their drink cooler.

                              1. re: Sean D

                                Thanks--that clears things up, the Adelphi branch on University east of Riggs is labelled Hyattsville on some maps. This branch has drive-through and now I'll know to ask for horchata.

                  2. re: Sean D

                    I'm with you Sean D. = I'm now a huge fan of Don Pollo on Wisconsin. Great coleslaw and fries!

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