THE MOST TRUSTED COPYCAT RECIPES
THE MOST TRUSTED COPYCAT RECIPES
Applebee's Tijuana Philly Steak Sandwich copycat recipe by Todd Wilbur

Applebee's Tijuana Philly Steak Sandwich

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Menu Description: "Lean shaved Philly steak folded into a grilled tortilla roll with Monterey Jack and Cheddar, sauteed mushrooms, onions, tomatoes, bacon and jalapenos."

With the acquisition of 13 Rio Bravo cantinas in 1994, Applebee's made its move into the competitive "Mexican casual dining sector." Perhaps it's the company's interest in Mexican food that inspired this Philadelphia-Tijuana hybrid sandwich. The steak, cheese, mushrooms, and onions give the sandwich a Philly taste, while the tomatoes, bacon, jalapenos, and the tortilla take you across the border.

I really like this newer addition to the menu, probably because I'm a big cheesesteak fan who also loves Mexican food. As you can see from this dish, Applebee's has a knack for breathing new life into old sandwich concepts. I hope you'll find this one worth a try.

If you want to make a "lite" version, refer to the Tidbits at the bottom of the recipe.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

Get This

_main
  • 1 mushroom, diced
  • 1 tablespoon plus 1/2 teaspoon butter, softened
  • Salt
  • Ground black pepper
  • 3 ounces chipped beef or 1 1/2 slices Steak-Umm frozen sandwich steaks
  • 1/4 cup shredded Cheddar cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 1 10-inch ("burrito-size") flour tortilla
  • 1 heaping tablespoon diced tomato
  • 1 teaspoon diced red onion
  • 1/4 teaspoon finely chopped fresh cilantro
  • 1 slice bacon, cooked
On the Side
  • Shredded lettuce
  • Sour Cream
  • Salsa
Do This

1. Saute the mushroom in a small pan with 1/2 teaspoon butter and a dash of salt and pepper. The mushroom pieces should start to turn brown when they are done.

2. Break or cut the beef into bite-size pieces and grill it in another pan over medium heat until brown. Add a dash of salt and pepper. Drain off the fat.

3. Build your sandwich by first sprinkling both cheeses into the center of the tortilla. Keep in mind when adding the cheese that you will be folding in the sides like a burrito, so leave some room on each side.

4. Sprinkle the tomato, onion, sauteed mushroom, and cilantro over the cheese.

5. Crumble the bacon and sprinkle it over the cheese as well.

6. Sprinkle the cooked beef over the other ingredients, then add a bit more salt and pepper, if desired.

7. Fold the sides in, then use the 1 tablespoon of butter to butter the top and bottom of the "sandwich" and grill it in a hot pan over medium heat for 2 minutes per side, or until the tortilla becomes golden brown and the cheese is melted.

8. Slice the "sandwich" in half diagonally and serve hot on a plate with shredded lettuce, sour cream, and salsa on the side.

Serves 1 as an entrée.

Tidbits:If you want to lower the calories and make this sandwich "lite," follow the recipe but reserve the butter leftover from the sauteed mushrooms. Use this remaining butter to grill the sandwich. Substitute turkey bacon for the real bacon.

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  • Score: 4.71 (votes: 7)
    Wendy's Hot Chili Seasoning

    The little red packets of viscous hot sauce at the fast food giant have a cult following of rabid fans who will do whatever it takes to get their hands on large quantities. One such fan of the sauce commented online, "Are there any Wendy's employees or managers out there who will mail me an entire case of Hot Chili Seasoning? I swear this is not a joke. I love the stuff. I tip extra cash to Wendy's workers to get big handfuls of the stuff." Well, there's really no need to tip any Wendy's employees, because now you can make as much as you want in your own kitchen with my Wendy's Hot Chili Seasoning copycat recipe below. 

    The ingredients listed on the real Hot Chili Seasoning are water, corn syrup, salt, distilled vinegar, natural flavors, xanthan gum, and extractives of paprika. We'll use many of those same ingredients for our clone, but we'll substitute gelatin for the xanthan gum (a thickener) to get the slightly gooey consistency right. For the natural flavor and color we'll use cayenne pepper, cumin, paprika, and garlic powder, then filter the particles out with a fine wire-mesh strainer after they've contributed what the sauce needs.

    My recipe makes 5 ounces of sauce— just the right amount to fit nicely into a used hot sauce bottle—and costs just pennies to make.

    Try your Wendy's hot chili seasoning clone on a homemade bowl of Wendy's Chili.

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  • Score: 4.50 (votes: 2)
    Applebee's Tequila Lime (Fiesta Lime) Chicken

    Menu Description: "A tender boneless chicken breast marinated with lime juice and tequila flavors and grilled. Served on a bed of crisp tortilla strips. Topped with a Mexi-ranch and Cheddar-Jack cheese. Served with Southwest rice and pico de gallo."

    Because of the huge success of this dish, Applebee's has recently changed the name to "Fiesta Lime Chicken," and trademarked the name. Many people still know this dish by its original title: Tequila Lime Chicken. Whatever you call it, my recipe very closely duplicates the successful dish from Applebee's.

    When you're making my Applebee's Tequila Lime Chicken copycat recipe, just be sure not to marinate the chicken for much longer than the 2 to 3 hours specified, or the acid in the lime juice may toughen your chicken. The bed of crispy corn tortilla strips can be easily made by crumbling store-bought tortilla chips, or, if you want strips more closely resembling those served at the restaurant, just follow the Tidbits below. 

    Serve this dish with your choice of rice and some pico de gallo on the side.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Try my improved version in Top Secret Recipes Step-by-Step.

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  • Score: 4.88 (votes: 8)
    Applebee's Almond Rice Pilaf

    You're grilling some steaks or baking some chicken and don't know what to serve on the side? Try out this simple clone for a dish that's served along with several of Applebee's entrees. Since the recipe requires converted rice because instant rice is gross, you have to plan ahead about 25 minutes to give the rice time to cook. It's worth the wait. The secret to an authentic, great-tasting rice pilaf is sauteing the uncooked rice kernels in butter first, before adding the liquid—in this case chicken broth. Then, as the rice is cooking, you have plenty of time to saute the almonds, celery, and onions that are tossed into the rice at the end.

    Want some more of my Applebee's recipes? I've got a bunch right here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 4)
    Chipotle Carnitas

    Braised and shredded pork shoulder is a staple of Mexican cuisine that Chipotle prepares with a simple blend of flavors, and a surprising ingredient you may not have expected: juniper berries. Once you track those down (they’re easy to find online), the berries are combined with thyme and bay leaves in a braising liquid that will transform your own pork roast into an easily shreddable thing of beauty in under 3 hours. Then you can use your Chipotle carnitas clone on tacos, in burritos, or in a bowl over rice and beans just like they do in the restaurant.

    When picking your pork roast, try to find one without too much fat. If your roast has a thick cap of fat on it, trim off the excess. You want some fat in your braising liquid, but if the cap of fat is too thick, it may not fully render down and you’ll get chunks of fat in the shred.

    It’s often assumed that the pork butt is from the rear end of the pig, even though cuts from the back region already have a name: ham. The pork butt, also known as a Boston butt, is cut from the other end, the upper shoulder of the pig. It’s called a “butt” because in pre-Revolutionary War New England the roasts were stored and transported in barrels called “butts”, and the confusing name stuck.

    This recipe was our #5 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), King's Hawaiian Original Hawaiian Sweet Rolls (#3), Pei Wei Better Orange Chicken (#4).

    Check out this list of our most popular recipes of all-time.

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  • Score: 4.82 (votes: 11)
    Buffalo Wild Wings Asian Zing Sauce

    Menu Description: "Sweet meets heat: A chili pepper, soy and ginger sauce."

    Here's a clone for one of the newer sauces that the wing masters at Buffalo Wild Wings added to the menu. When I get over to BWW, I order up a tall Foster's on tap, and 12 boneless wings covered in this great sauce. It's sweet-and-sour with a kick, and the kick is what the beer's for. Next time you're at the market grab yourself some chili garlic sauce in the aisle with the other Asian foods. That's the crucial ingredient to this Buffalo Wild Wings Asian Zing Sauce recipe that gives this sauce its heat, along with its deep red color. Once this sauce is made it'll store for weeks in a sealed container in your fridge. Now you've got a quick dip for eggrolls, wontons and spring rolls. Cook up some wings, nuggets or breaded tenders and toss 'em in the gooey goodness until well-coated, then serve hot. And don't forget the beer.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.87 (votes: 15)
    LongHorn Steakhouse Prairie Dust

    Peruse a menu at one of the 270-unit LongHorn Steakhouses located throughout the eastern half of the U.S. and you'll find this seasoning blend on battered onion petals, spicy fried shrimp, pork chops, and steaks. 

    Combine eight common ingredients in the comfort of your home with my LongHorn Steakhouse Prairie Dust copycat recipe, and you'll have quickly cloned a versatile seasoned salt that can be added to everything that needs flavor, from steaks to chicken to seafood. It's also good sprinkled over eggs, burgers, even popcorn.

    Try my LongHorn Steakhouse Firecracker Chicken Wraps copycat recipe here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 5)
    Olive Garden Steak Gorgonzola Alfredo

    Menu Description: "Grilled beef medallions drizzled with balsamic glaze, served over fettuccine tossed with spinach and gorgonzola-alfredo sauce."

    This menu item builds on Olive Garden's great Alfredo sauce recipe with the addition of Gorgonzola cheese. The tangy cheese sauce works well with the sweet-and-sour balsamic reduction drizzled over the beef medallions. 

    You'll want to track down three 6-ounce sirloin steaks or whatever cut you prefer and slice each of them into four 1 1/2-ounce fillets. Get pounding with a kitchen mallet and make those steaks about 1/2-inch thick, and they will grill up to the same size as the medallions on the original dish. Between the pounding and the meat tenderizer in the beef seasoning, you will turn even the cheapest cut of beef into a tender morsel. Build your dish as described below, and you will have re-created the taste and presentation of the original rich, tasty, fulfilling dish.

    Try my Olive Garden Steak Gorgonzola Alfredo copycat recipe below, and find more of your favorite dishes from Olive Garden here.  

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 2)
    Bahama Breeze West Indies Patties

    Menu Description: "Crispy pastry with savory beef filling served with seasoned sour cream and apple-mango salsa."

    This is a great finger food appetizer for your next small party since you'll end up with 14 to 16 empanada-like, beef-filled "patties" that will be enough for 6 or more people. My server called them "island-style Hot Pockets." What's cool is that you can make these days ahead of time and freeze them until the party's on. When the time comes, it takes just 5 minutes to fry the patties to a crispy golden brown. Serve them up alongside cool seasoned sour cream and this fantastic apple-mango salsa, and get on with the festivities.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
     

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  • Score: 4.67 (votes: 6)
    Z'Tejas Southwestern Grill Famous Chambord Raspberry Margarita

    At only 10 1/2 ounces per serving you might think this drink a bit wee. But I assure you, one of these packs a wallop, and two will get you speaking in haiku. This delicious raspberry margarita, along with an incredible southwestern cuisine, is making this small chain a big success story.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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  • Score: 4.67 (votes: 6)
    T.G.I. Friday's Potato Skins

    Menu Description: "Loaded with cheddar cheese and bacon. Served with sour cream and chives."

    Perfume salesman Alan Stillman was a single guy in New York City in 1965, looking for a way to meet women who lived in his neighborhood. He figured out a way to get their attention: buy a broken-down beer joint in the area, jazz it up, and call it "The T.G.I.F." to attract the career crowd. Within a week, police had barricaded the area to control crowds flocking to Alan's new restaurant. The restaurant made $1 million in its first year—a lot of dough back then. Soon restaurateurs across the country were imitating the concept.

    In 1974 T.G.I. Friday's invented an appetizer that would also be copied by many in the following years. Potato skins are still the most popular item on the T.G.I. Friday's menu, with nearly 4 million orders served every year. The recipe has the added benefit of providing you with leftover baked potato ready for mashing.

    T.G.I Friday's has several popular dishes. See if I cloned your favorites here.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 3)
    Chevys Fresh Salsa

    Whip out the food processor and fire up the grill because you'll need these essential tools to clone one of the best restaurant salsas in the business. The key to re-creating the flavor of Chevys salsa is to fire roast the tomatoes and the jalapeños, and to add a little mesquite-flavored liquid smoke. The restaurant chain uses a mesquite grill, so follow the steps in my Chevys Fresh Salsa copycat recipe below to get the same smoky flavor as the popular restaurant version.

    Chevys uses chipotle peppers, which are smoked red jalapeños. But unless you grow your own jalapeños, it may be difficult to find the riper red variety in your local supermarket. If you can't find the red ones, the green jalapeño peppers will work fine. Adjust the number of jalapeños you use based on the size of the peppers that are available: if you have big jalapeños, you need only 6, and you'll need around 10 if your peppers are small.

    Check out my recipes for Chevy's flan, chili con queso, and more here.

    Nutrition Facts
    Serving size–2 tablespoons
    Total servings–16
    Calories per serving–10
    Fat per serving–0g

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Ragu Pasta Sauces

    It's America's most popular pasta sauce, and now you can whip up clones of two varieties at home at a fraction of the cost. Add a few ingredients to a large can of tomato sauce and get on with the simmering. These recipes duplicate the traditional "Meat" variety of the sauce and the newer "Chunky Garden Style" version with tomato, basil, and Italian cheese. Feel free to doctor these sauces up with your own creative additions (sliced mushrooms, fresh garlic, etc.) just as many do with the real Ragu.

    Fans of Rao's marinara sauce can try my copycat recipe here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 4.77 (votes: 22)
    El Pollo Loco Creamy Cilantro Dressing

    Sliced chicken breast, romaine lettuce, pico de gallo, tortilla strips, and cotija cheese make up El Pollo Loco's Caesar Salad, but it is the fantastic creamy cilantro dressing recipe that gets the raves. Use my El Pollo Loco Creamy Cilantro Dressing recipe below and simply combine the ingredients in a blender. You'll soon have more than one cup of the delicious dressing cloned and ready to pour over any of your home salad creations.

    You can also make El Pollo Loco Flame Broiled Chicken, pinto beans, Spanish rice and more. Find my copycat recipes here

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 5.00 (votes: 8)
    Cheesecake Factory Avocado Eggrolls

    Menu Description:  "Chunks of Fresh Avocado, Sun-Dried Tomato, Red Onion and Cilantro Deep Fried in a Crisp Chinese Wrapper."

    In 1995, Forbes Magazine named The Cheesecake Factory in its list of the 200 best small companies in America. At more than 90 stores now, The Cheesecake Factory plans to continue growing at a rate of about 11 new restaurants per year, and still does not franchise.

    The avocado egg rolls are one of the most popular appetizers on the menu at the Cheesecake Factory, and it's not hard to see why. The combination of avocado, sun-dried tomatoes, and the cilantro-tamarind sauce makes this one of the tastiest appetizers I've had at any restaurant chain. 

    The trickiest part of my Cheesecake Factory avocado egg rolls recipe might be finding the tamarind pulp at your market. It's a brown, sticky pulp that looks like puréed prunes, and can be found in the spice section or near the ethnic foods—or try a Middle Eastern market. The pulp sometimes contains the large seeds of the fruit, so be sure to remove them before measuring. If you can't find the tamarind paste, you can get by substituting smashed raisins or prunes.

    Find more of my famous appetizer copycat recipes here.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 36)
    Red Lobster Cheddar Bay Biscuits

    Order an entree from America's largest seafood restaurant chain and you'll get a basket of some of the planet's tastiest garlic-cheese biscuits served up on the side. For many years, the Cheddar Bay Biscuits recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right on the box of Bisquick baking mix.

    The problem with making biscuits using Bisquick is that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix. On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we'll invite some cold butter along on the trip -- with grated Cheddar cheese and a little garlic powder. Now you'll be well on your way to delicious Cheddar Bay. Wherever that is.

    Complete the Red Lobster experience and make favorite entrées and side dishes here.

    Source: "Top Secret Restaurant Recipes 2" by Todd Wilbur.

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  • Score: 5.00 (votes: 8)
    P.F. Chang's Chang's Spicy Chicken (General Chu's)

    Menu Description: "Lightly-dusted, stir-fried in a sweet Szechwan sauce." (Our version of General Chu's.)

    The delicious sweet-and-spicy secret sauce is what makes this dish one of P. F. Chang's top picks. Once the sauce is finished, all you have to do is sauté your chicken and combine. You'll want to cook up some white or brown rice, like at the restaurant. If you can't find straight chili sauce for my P.F. Chang's spicy chicken recipe, the more common chili sauce with garlic in it will work just as well.

    Check out my other P.F. Chang's clone recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Olive Garden Sicilian Scampi

    Menu Description: "Large shrimp sauteed in extra-virgin olive oil with white wine, garlic and lemon."

    Once you have the onion, garlic and parsley all chopped up, my Olive Garden Sicilian scampi recipe takes only a few minutes to assemble. Cooks at Olive Garden speed up the process by using what they call "scampi butter"—chilled blocks of butter with all the spices, garlic, and onions already in it—so that each serving is prepared quickly and consistently without any tedious measuring.

    When the shrimp is done, each one is placed on the inside end of five toasted Italian bread slices (you can also use a French baguette) and a delicious sauce is poured over the top. I've included diced roma tomato here as an optional garnish, since one Olive Garden used it, but another location on the other side of town did not. As for the shrimp, use medium-size (they're called 31/40) that are already peeled, but with the tails left on. Butterfly the shrimp by slicing almost all the way through the middle. As the shrimp cooks, they will curl and spread open.

    Scampi lovers will also enjoy my clone recipe for Olive Garden Chicken Scampi. You can snag that recipe here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.28 (votes: 18)
    Taco Bell Burrito Supreme

    To copy the Taco Bell Burrito Supreme at home, you first must assemble the meaty foundation of many of the chain's top-selling products: the spiced ground beef. Toss it and seven other tasty ingredients into a large flour tortilla and fold using the same technique as taught to new recruits to the chain. Add your favorite hot sauce for a bit of heat, or clone Taco Bell Mild, Hot, Fire Border, Diablo, Baja, or Lava sauce with my recipes here.

    You might also want to try my improved Taco Bell beef recipe here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 7)
    Taco Bell Mexican Pizza

    I hope your crew is hungry because my Taco Bell Mexican Pizza copycat recipe makes four pizzas like those served at the Bell: seasoned ground beef and refried beans are sandwiched between two crispy flour tortillas, topped with melted cheddar cheese, salsa, diced tomato, and chopped green onion. Slice it like a pizza and serve it with a smile. Prepare to blow your diners away with my copycat recipe if they're at all familiar with the real thing.

    Make some Diablo, hot, or mild sauce for that authentic Taco Bell experience.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 12)
    Wendy's Spicy Chicken Fillet Sandwich

    When sales of this once limited-offering sandwich exceeded expectations, Wendy's made it a permanent menu item. With my Wendy's Spicy Chicken Fillet Sandwich copycat recipe below, you can re-create the spicy kick of the original with a secret blend of spices in the chicken's crispy coating. Follow the correct stacking order as listed, and you will make four copycat sandwiches at home for a fraction of the cost of the real thing.

    Check out more of my Wendy's copycat recipes like their famous chili here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 4.70 (votes: 20)
    McDonald's French Fries

    They're the world's most famous French fries, responsible for one-third of all U.S. French fry sales, and many say they're the best. These fried spud strips are so popular that Burger King even changed its own recipe to better compete with the secret formula from Mickey D's. One-quarter of all meals served today in American restaurants come with fries; a fact that thrills restaurateurs since fries are the most profitable menu item in the food industry. 

    Proper preparation steps were developed by McDonald's to minimize in-store preparation time, while producing a fry that is soft on the inside and crispy on the outside. My McDonald's French Fries recipe requires a two-step frying process to replicate the same qualities: the fries are par-fried, frozen, then fried once more to crispy just before serving. Be sure to use a slicer to cut the fries for a consistent thickness (1/4-inch is perfect) and for a cooking result that will make them just like the real thing. As for the rumor that you must soak the fries in sugar water to help them turn golden brown, I also found that not to be necessary. If the potatoes have properly developed, they contain enough sugar on their own to make a good clone with great color.

    Now, how about a Big Mac or Quarter Pounder to go with those fries? Click here for a list of all my McDonald's copycat recipes.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 4.26 (votes: 27)
    Benihana Japanese Fried Rice

    The talented chefs at Benihana cook food on hibachi grills with flair and charisma, treating the preparation like a tiny stage show. They juggle salt and pepper shakers, trim food with lightning speed, and flip the shrimp and mushrooms perfectly onto serving plates or into their tall chef's hat.

    One of the side dishes that everyone seems to love is the fried rice. At Benihana this dish is prepared by chefs with precooked rice on open hibachi grills, and is ordered a la cart to complement any Benihana entrée, including Hibachi Steak and Chicken. I like when the rice is thrown onto the hot hibachi grill and seems to come alive as it sizzles and dances around like a bunch of little jumping beans. Okay, so I'm easily amused.

    My Benihana Japanese fried rice copycat recipe will go well with just about any Japanese entrée, and can be partially prepared ahead of time and kept in the refrigerator until the rest of the meal is close to done.

    Re-create more of your favorite dishes from Benihana here.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 3)
    Fatburger Original Burger

    Southern California—the birthplace of famous hamburgers from McDonalds, Carls Jr. and In-n-Out Burger—is home to another thriving burger chain that opened its first store in 1952. Lovie Yancey thought up the perfect name for the 1/3 pound burgers she sold at her Los Angeles burger joint: Fatburger. Now with over 41 units in California, Nevada, and moving into Washington and Arizona, Fatburger has become the food critic's favorite, winning "best burger in town" honors with regularity. 

    The seasoned salt used on the beef patty is the secret here. (Hint: It's just Lawry's). And there's no ketchup on the original version, just mayo, mustard, and relish. You can follow my Fatburger recipe below for an exact copy, or go to town with any condiment combination you like.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 4.75 (votes: 16)
    El Pollo Loco Flame-Broiled Chicken

    El Pollo Loco, or "The Crazy Chicken," has been growing like mad since it crossed over the border into the United States from Mexico. Francisco Ochoa unknowingly started a food phenomenon internacional in 1975 when he took a family recipe for chicken marinade and opened a small roadside restaurante in Gusave, Mexico. He soon had 90 stores in 20 cities throughout Mexico. The first El Pollo Loco in the United States opened in Los Angeles in December 1980 and was an immediate success. It was only three years later that Ochoa got the attention of bigwigs at Dennys, Inc., who offered him $11.3 million for his U.S. operations. Ochoa took the deal, and El Pollo Loco grew from 17 to more than 200 outlets over the following decade.

    Pair my El Pollo Loco Flame Broiled Chicken copycat recipe below with my recipes for their avocado salsa, pinto beans, Spanish rice, and bbq black beans.

    Source: More Top Secret Recipes by Todd Wilbur.

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I'm Todd Wilbur, Chronic Food Hacker

For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original copycat recipes for you to use at home. Welcome to my lab.

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