In a press release last Thursday, the University announced that the Stamp Student Union will be receiving an additional restaurant in the form of the popular West Coast fried chicken chain Los Pollos Hermanos, set to open by Spring of 2026.

The Albuquerque-based chain specializes in Chilean fried chicken and has opened numerous branches from Fresno to San Antonio, as well as a limited release in upper Mexico and the Czech Republic. It has been praised for its authentic Chilean cuisine, as well as its generous working conditions and friendly staff. The Stamp Los Pollos Hermanos will be the restaurant’s first branch on the East Coast.

The Hare staff was able to talk to company manager and founder Gustavo Fring, who has made it a priority to make himself publicly available for questions and discussions. “Here at Los Pollos Hermanos, we are committed to not only excellent food and impeccable service, but also well-paying and helpful job opportunities for students,” said Fring. “We understand that many students need work experience and support that have not been offered by certain other service jobs, and so we have made it a priority to gain the trust of the community here at UMD. And of course, I believe the diverse and friendly community here will love the taste of our signature chicken and curly fries.”

Many students are excited about the new restaurant. 5th-year business major Jesse Pinkman told Hare staff, “Yo, I heard from my boys out west that this chicken is the bomb, bitch, can’t wait to have a whole joint right here.” Chemistry professor Walter H. White was also enthusiastic about the new chain, raving about the business opportunities it presents. “It’s just basic chemistry,” said White. “The distribution…of networking options, of course…will help students get the hig-I mean the job opportunities for their future endeavors.”

In unrelated news, UMPD is baffled by a sudden spike in drug-related offenses, with New Mexico DEA detective Hank Schrader being called in to lead a state-wide manhunt for the producer of the new, blue substance.

Image Credits: Kenlynn Ingham