“Every family has a story” and the core family of the founders of this exquisite wood-fired chicken restaurant has been united since 1952 and since then, the chicken has not stopped turning.
It all started decades ago when Eugenio Álvarez's grandmother's brother opened the Rosticerías “Los Guajolotes” in Mexico City, whose fame quickly became known thanks to its delicious turkey sandwiches. Two decades later, already located in Celaya, his grandfather opened “Las Rosticerías México” as well as the restaurant “Pollo, Queso y Vino”.
Also in the 70's, it would mark the time in which it was founded "Chickens in the pot"in Irapuato, a business that is now managed by his parents and the line has reached our San Miguel de Allende.
The family and very traditional recipe reaches our lands thanks to an approach in which the family seeks to offer the best quality of chicken available, which is then slowly roasted over wood.
What makes their service innovative is that at the moment they only offer takeaway service, which makes it extremely practical, although they are already considering installing tables so that diners can enjoy these delicious pieces on site.
Another aspect that makes this business unique is the enormous family bond that exists between each of its members. Almost all of them are dedicated to chickens!
Distributed between Celaya, CDMX, Irapuato, Querétaro and Saint Michael, there is no territory that has resisted them for many years.
Investing time and energy in the process and preserving the freshness of each chicken gives it its distinctive seal, which is an unmatched flavor. The recipe is a secret process, but what Eugenio can share with us is that they do not use any type of chemicals or flavorings and truly believe in the tradition of the recipes, that they are followed to the letter and with slow and constant cooking.
And that's not all! Thanks to the fact that one of their family members is a biologist, they take the issue of ecology very seriously. The firewood used is from a reforestation and rehabilitation project in the nearby forests; the firewood collected prohibits human passage for 10 years!
After the passing of this decade, the different varieties of oak they use are cleaned and rehabilitated again: around 26.
They try to never use mesquite because it is prohibited since there are many illegal loggers, which affects the environment. Likewise, the burned oil is collected by a certified company that gives it thermal treatment for its destruction and so that it does not come into direct contact with our waters. Finally, and after this laudable effort, they use paper bags to reduce the use of plastics.
And visiting their headquarters at Salida a Celaya #47 will not only satisfy you with this delicious meat, but you can also purchase other products such as GTO-certified chimichurri sauce, a product they call “Tierra Roja.” They sell spring salads, rice, tortillas, ciabatta, and many sauces and chili peppers to enhance such succulent flavors!
The years and the flavor support Pollos La Olla and that is why we are very excited that all San Miguel residents can go and taste this delicious culinary satisfaction.
