El Pollo Loco brings back a popular side dish
The BBQ Black Beans return for a limited time beginning June 25.
June 17, 2026
El Pollo Loco’s accelerated menu launches continue with the return of its BBQ Black Beans. The signature side dish has long been a part of the chain’s menu but was discontinued in 2017.
They’ve maintained a following, however, on social media. The company said the BBQ Black Beans are coming back due to consumer demand. In a recent Instagram poll facilitated by the company, 46% of fans voted for BBQ Black Beans as the retired item they’d most like to see return.
El Pollo Loco's signature BBQ Black Beans are slow-simmered to deliver a sweet and smoky flavor. They’re available in small and large sizes. They will be available for a limited time beginning June 25 at participating restaurants.
"From the day I joined this brand, my No. 1 mission was to get the BBQ Black Beans back on our menu," El Pollo Loco Senior Director of Culinary Innovation and Executive Chef René Pisciotti said in a statement. "I loved them growing up, and I am absolutely thrilled to have them back on the menu this summer.”
The signature side’s return comes as El Pollo Loco ramps up its menu innovations across categories. In the past few quarters alone, the chain has introduced Loco Tenders, Double Pollo Salads, and Baja Double Tostados, while testing loaded quesadillas, grilled chicken sandwiches, cheesy enchilada bowls, and beverages.
El Pollo Loco’s same-store sales increased 5.8% in Q1 in part because of these launches.
“We remain confident in our innovation pipeline. From testing loaded quesadillas to grilled chicken sandwiches to cheesy enchilada bowls and our newest beverage offering, our pipeline is the most robust we have delivered in years,” CEO Liz Williams said during the Q1 call in May. “(I’m) really proud of everything we’re doing with culinary innovation and the response we’re getting from our customers. In this environment, people want to try new things … When we can do that, we’re seeing a lot of success.”
Contact Alicia Kelso at [email protected]
Follow her on TikTok: @aliciakelso
About the Author
Alicia Kelso
Executive Editor, Nation's Restaurant News
Alicia Kelso is the executive editor of Nation's Restaurant News. She began covering the restaurant industry in 2010 for QSRweb.com, FastCasual.com, and PizzaMarketplace.com. When her son was born, she left the industry to pursue a role in higher education, but swiftly returned after realizing how much she missed the space. In filling that void, Alicia added a contributor role at Restaurant Dive and a senior contributor role at Forbes.
Her work has appeared in publications around the world, including Forbes Asia, NPR, Bloomberg, The Seattle Times, Crain's Chicago, Good Morning America, and Franchise Asia Magazine.
Alicia holds a degree in journalism from Bowling Green State University, where she competed on the women's swim team. In addition to cheering for the BGSU Falcons, Alicia is a rabid Michigan fan and will talk about college football with anyone willing to engage. She lives in Louisville, Kentucky, with her wife and son.
Follow her on TikTok @aliciakelso
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