Or try some of San Diego’s top rated broiled chicken. The restaurant’s namesake flame-grilled chicken (Pollo Asado) is superb: perfectly seasoned, crispy on the outside with nice char, juicy and tender on the inside. EPG uses a Sinoloa-style recipe that combines multi-generational family secrets. The chicken marinates in a blend of citrus and spices prior to cooking. The result is mouthwatering succulent meat served with scrumptious rice, beans, tortillas and salsas. You can order individual portions of this healthy dish; eight, ten or twelve piece family meals or a party size 50-piece fiesta platter.
While EPG’s original iconic establishment in Lemon Grove has been around for 30 years, the smaller Bonita offshoot opened its doors three months ago. The new digs located in a strip mall just off the 805 on Bonita Road serves breakfast, lunch and dinner seven days a week. In addition to the signature chicken, the family-run business focuses on delivering a wide range of consistently good authentic Mexican fare. Light, flakey grilled fish is used in the hearty burritos. The succulent carne asada has plenty of kick. For dessert, the delicate flan delivers with just the right hint of sweetness and caramel custard flavor.
With the exception of the tortillas, everything is made fresh in house from scratch such as the zesty fresca, red roasted, tomatillo and extrema salsas. The last is a fiery concoction adding appetizing heat to any entrée. Orders are placed at the counter at this casual restaurant and although the tone feels fast food, actual dishes prepared to order taste homemade. Colorful Talavera pottery decorates the walls, prices are reasonable and service is friendly. EPG is a welcome newcomer on the rise to the South Bay dining scene.