Today’s special
Hermanos Combo
Two pieces, a buttermilk biscuit, a regular side and a regular Blue Sky Slush.
$8.99
Lunch only, 10:30 a.m. to 2:00 p.m. An order placed at 2:01 p.m. is dinner.
Family chicken since 1986
Good chicken is a matter of discipline.
Every piece is marinated for twenty-four hours, breaded by hand and fried at 350°F for fourteen minutes. At every restaurant, on every shift. We check.
Open daily, 10:30 a.m. to 10:00 p.m. Closed nightly for deep cleaning.
Guest favorites
Most ordered, in order.
Ranked by orders across all eight restaurants last month. The top four have been the same four, in the same order, since 1991.
- No. 1
Hermanos Recipe, 2 pieces
A breast and a wing, or a thigh and a drumstick, breaded by hand when you order.
$6.49 640 calSee it on the menu - No. 2
Blue Sky Slush
Blue raspberry. Our most requested drink in three states. Often imitated, never matched.
$2.99 210 calSee it on the menu - No. 3
8-Piece Family Bucket
Eight pieces, two large sides and four biscuits. Feeds four, or two brothers.
$24.99 Serves 4See it on the menu - No. 4
Hermanos Chicken Sandwich
A hand-breaded breast on a toasted brioche bun, with pickles and house sauce.
$6.79 590 calSee it on the menu
The Hermanos Standard
Four rules. No exceptions.
Every crew member learns them on their first day, and our founder checks them on every visit.
Rule 1
Clean
Every restaurant closes at 10:00 p.m. for a deep clean that runs until the fryers are lit the next morning. Uniforms are laundered daily by our partners at an industrial laundry across town. Our uniforms have never been cleaner.
Rule 2
Precise
Chicken is fried at 350°F for exactly fourteen minutes, and every fryer is checked on the hour. Our secret spice blend is tested at 99.1% pure before it leaves the distribution center.
Rule 3
Punctual
Delivery trucks leave the distribution center at 5:00 a.m. Not 5:01. When we tell you an order will be ready, it is ready.
Rule 4
Family
Every restaurant is owned and personally visited by our founder, and every crew member is family. We know their names, their birthdays and their shift patterns.
A letter from our founder
“I visit every restaurant personally.”
Gustavo Fring opened our first restaurant on Central Avenue in Albuquerque in 1986. He still works the counter there on weekday afternoons.
Los Pollos Hermanos
Office of the Founder, Albuquerque, New Mexico
Dear guest,
Los Pollos Hermanos began with two partners, one fryer and a recipe we agreed never to change. The fryer has been replaced several times. The recipe has not.
We do not franchise, because a franchise is a promise made on someone else’s behalf. I visit every restaurant personally, usually unannounced. I taste the chicken and speak with the manager on duty. If something is not right, I will know, and I will see to it myself.
I ask a great deal of our crew. In return they receive fair wages, clean uniforms and my full attention.
If you are in Albuquerque on a weekday afternoon, you may find me behind the counter. Please say hello.
We keep count.
8 Restaurants in New Mexico, Texas and Arizona
350°F Fryer temperature, checked on the hour
5:00 a.m. Trucks leave the distribution center
8 of 8 Restaurants visited by our founder this month
Pollos Pals
Ten visits, one free side.
There is no card to carry and no app to download. Give us your email and we keep count. We remember every order.
One email a month, on the first, at 9:00 a.m. Mountain Time. We never share your details outside the family.
Pollos Pals
Visit card
- Visit 1, stamped
- Visit 2, stamped
- Visit 3, stamped
- Visit 4, stamped
- Visit 5, stamped
- Visit 6, stamped
- Visit 7, stamped
- Visit 8
- Visit 9
- Visit 10: a free side
A sample card. Yours is kept on file.