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My name is Julie Weeks, and I am the director of communications for the El Pollo Loco chain of 340 restaurants. I recently received a copy of a restaurant review written by David Hammond, which appeared in the June 30 issue of the Chicago Reader and addressed his visit to our restaurant at 2715 N. Milwaukee in Chicago.

Regarding the references Mr. Hammond makes to our chicken tortilla soup [“The chicken tortilla soup has some zest for something squeezed out of a soup machine in the bowels of corporate headquarters”], nothing can be further from the truth. Our chicken tortilla soup is made fresh from scratch in each of our 340 restaurants. We prepare fresh batches of the recipe as needed throughout the day at every restaurant. Ingredients consist of our fresh, natural, citrus-marinated, flame-grilled chicken, along with fresh tomatoes, fresh cilantro, fresh carrots, fresh celery, fresh serrano peppers, fresh onion, fresh Cotija cheese, fire-roasted corn, fire-roasted poblano peppers, and house-prepared tortilla strips.

We appreciate opportunities for our restaurant to be reviewed, but are understandably concerned when false statements about our products are published. I encourage Mr. Hammond to contact our Chicago franchise partner or me to validate information on our menu offering. We are proud of our 25-year legacy of serving fresh, high-quality food and are absolutely thrilled to now serve our signature citrus-marinated, flame-grilled chicken to the people of Chicago.

Julie Lynne Weeks

Director, communications

El Pollo Loco, Inc.