While continuing to eat my way through the menu at Joliet's newest Mexican restaurant tonight (owned by a man from Nayarit, yet the camarones was dull; any advice?), I read on page 4 of today's Trib that the Guatemalan fried-chicken chain Pollo Campero plans to open a store in Chicago. The article says PC's food is fantastically popular everywhere it's sold--Central America, Ecuador, and southern California--due to "chicken that tasted of adobo seasoning and marinade." Has anyone tasted Pollo Campero chicken? Is this something we should be on watch for?