Staff photo by Gary Brodeur. The menu features traditional Mexican food, and some specially prepared dishes are presented on weekends. It's a seasonal dish, available in limited quantities from about August through November. The peppers are picked on Wednesday, delivered to the kitchen on Thursday and used in the chili and other select dishes Friday through Sunday. Other specialty dishes served Friday through Sunday include chile rellenos, tamales and a meal-making albondigas soup, with menudo being served Saturday and Sunday.
Breakfast is served all day on the weekends.
After absorbing the flavorings for two days, the whole chickens are cooked in a rotisserie oven for one hour. Staff photo by Gary Brodeur. Lisa Vizcarra sprinkles dry marinade on Pollo Bravo's whole chickens, which will be rotisserie broiled. Pollo Bravo serves soft drinks plus beer and wine. Mexican specialty drinks are available on request.