The chicken-focused chain has added a new seasonal coffee item to its menu, and the name suggests someone forgot to put a space somewhere. El Pollo Loco’s Caramel Apple ChataCoffee pairs Mexican-style horchata iced coffee with caramel apple syrup, topped with a layer of cold foam. The drink’s title reads like an accidental run-on, the kind of thing that makes you wonder whether the people behind it were instructed to blend three ingredients and simply skipped the punctuation.
A chain built around fire-grilled chicken now offers a new drink alongside two additional menu items, signaling a notable pivot for the brand. The new beverages target the afternoon pick-me-up occasion, a strategy that fits into a broader push for menu innovation across categories. During the company’s most recent earnings call in early August, CEO Liz Williams addressed the move directly.
ChataCoffee’s Debut
El Pollo Loco’s new coffee platform debuted last quarter with a line called ChataCoffee. The platform includes horchata, iced coffee, and cold foam, and its purpose is to offer limited-time, seasonal flavors on the menu. For the fall edition, the company has added caramel apple to the mix, while the cold foam topping remains optional.
The drink blends horchata iced coffee with caramel apple syrup, topped with cold foam. Customers may opt to leave off the foam for a lighter pour. The pairing honors the chain’s Mexican roots while giving the fall rollout a seasonal update.
“We believe (it) is a meaningful and underserved daypart for our brand.”
El Pollo Loco has timed its offering deliberately so that customers will visit for an afternoon pick-me-up instead of waiting for lunch or dinner. The chain views this as a piece of a larger snacking occasion that draws guests into the restaurant at times that fall outside of standard meal hours.
The Fall Menu Additions
El Pollo Loco has added two more items to its fall lineup alongside the ChataCoffee. The Pumpkin Pie Mini Churros join a Cheesy Enchilada Double Chicken Bowl. That bowl piles a double portion of fire-grilled chopped chicken atop seasoned rice and pinto beans, then doubles up again with shredded Jack cheese before being crowned with guacamole, sour cream, and salsa fresca. It arrives with the choice of red or green chile enchilada sauce.
A limited-time promotion is running at select locations, offering two new additions. The firm has recently rolled out fresh products across several categories, including drinks and sweet treats, along with larger, more satisfying bowls.
What the CEO Said
Williams framed the beverage push as part of a broader strategy to drive new occasions and new guests. She said the company’s investments in menu innovation throughout the past year and a half have driven those results while supporting a new “Let’s Get Loco” campaign to drive top-of-mind awareness.
El Pollo Loco sees the afternoon pick-me-up occasion as the defining frame. The chain wants people to view the restaurant as a place for a quick snack or coffee break rather than a spot solely for a full meal. It considers this a significant and underattended part of the day for its brand.
The New Executive
This week, El Pollo Loco said that Damon Thomas has been appointed chief operating officer, a position he will start right away. He will answer directly to Williams. Thomas most recently worked as senior vice president, operations, at Shake Shack. Before that, he held the post of president, operations at Yoshinoya America.
Before joining the company, he served in senior operations posts at several food and restaurant businesses, among them Quest Food Management Services and Raising Cane’s Chicken Fingers. A document filed with the Securities and Exchange Commission states that Thomas will be paid an annual base salary of $425,000, alongside an annual target cash bonus opportunity amounting to 75% of his base salary.
The Menu Innovation Pattern
The fast-food chain has been introducing temporary menu additions across several categories. Its beverage program, which launched only a few months ago, now includes the ChataCoffee range. The latest seasonal offerings expand on that approach with new dessert and bowl choices.
Williams says the company has added items like the ChataCoffee line and rich desserts to appeal to both returning and new customers. Her stated aim is to give guests more reason to visit than just for a regular lunch or dinner.
The Business Context
As the wider restaurant business struggles through a difficult year, the fall menu arrives. Chain restaurant sales slowed once more in 2025, according to the Technomic Top 500, because customers reduced their dining out. Still, some sectors did well: coffee, beverages and snacks, and chicken.
El Pollo Loco is betting on the categories that are working, with a strategy that centers on capturing the afternoon pick-me-up occasion. The company sees this particular moment as an opportunity that has not been fully seized by others. The new offerings are rolling out now at participating locations.
The Schedule Table
| Item | Category | Availability |
|---|---|---|
| Caramel Apple ChataCoffee | Beverage | Limited time at participating locations |
| Pumpkin Pie Mini Churros | Dessert | Limited time at participating locations |
| Cheesy Enchilada Double Chicken Bowl | Bowl | Limited time at participating locations |
Those wishing to sample them should verify with their nearest store whether they are currently available there.
The ChataCoffee is a smart combination. It brings together horchata, iced coffee, and cold foam into one drink, giving the chain a seasonal offering tied to fall flavors. The name is the joke. ChataCoffee looks like a spelling mistake, and that may be the whole idea. It sticks in your mind, and it shows the chain is not hiding behind a plain name. Instead, it is welcoming the oddity of the mixture.
Williams says the afternoon pick-me-up occasion is underserved, and the chain is stepping up to meet that need. The ChataCoffee serves as the centerpiece of that push, while the fall menu offers guests a reason to visit for a treat or a beverage. Damon Thomas, the new executive, arrives with operations experience from Shake Shack and Yoshinoya. His hiring stands apart from the menu launch, yet it points toward a commitment to carrying out the plan as the chain grows its selections.
Source material: “El Pollo Loco showcases beverage innovation for fall menu,” Nation's Restaurant News.
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