What US states have Nando’s restaurants? How many locations do they have in the United States?
Nando’s was founded in South Africa but the restaurant has branched out around the globe including the US serving up its signature peri-peri style chicken.
Nando’s first started serving up its flavorful flame-grilled chicken in the United States in 2008 when it opened its first location in Washington DC’s Chinatown. The restaurant chain, whose full name is Nando’s PERi-PERi, got its start in 1987 though, in Johannesburg, South Africa.
Since then the fine-fast causal eatery has expanded out of the southern tip of Africa around the globe to 24 countries bringing with it spice and art-filled interiors. The brand now operates 45 locations across the nation in four states in addition to the nation’s capital, with two more soon to hatch in Texas. Here’s where you can get your hands on its “mouth-watering chicken” prepared Portuguese-Mozambican style.
What US states have Nando’s restaurants? How many locations do they have in the United States?
Nando’s has 45 locations spread across the District of Columbia, Illinois, Maryland, Texas and Virgina. The majority can be found in the Baltimore, Chicago and DC metropolitan areas. The most recent additions were one in Virginia Beach (221 Central Park Ave) in February last year and two restaurants hatched in Texas, Houston (1717-C Post Oak Blvd) in August and another in Addison (5100 Belt Line Rd) outside Dallas in December.
Two more locations in the Lone Star state will be hatching soon, one in Austin (1825 McBee St) and another in Katy (23501 Cinco Ranch Blvd) in the coming months.
However, just because there isn’t a Nando’s location near you doesn’t mean that you can’t enjoy the company’s signature sauces. Shoppers around the nation can find the five differ flavors, from no spice added to Xtra Hot, possibly at their local grocery store and definitely online.
What is special about Nando’s?
“PERi-PERi – or African Bird’s Eye Chilli – is the heart and soul of the Nando’s experience. We marinate our chicken in PERi-PERi for at least 24-hours, so the flavor goes right through to the bone,” said John Fisher, CEO of the chain’s North American operations. “Then we grill it over an open flame and baste it with PERi-PERi sauce to the customer’s preferred spice level. That’s what makes our chicken so addictive.”
The PERi-PERi peppers the restaurant uses for its sauce are sourced from southern Africa, which is the only place it properly grows, including Malawi, Mozambique, South Africa and Zimbabwe, “so the magic starts from the ground up.”
“Responsibility is core to our business, so we choose to empower more than 1,400 farmers by growing our own PERi-PERi across nearly 500 acres in the region,” the company states. Farmers are “empowered with upfront access to funds, equipment and seedlings.” The company says that it also guarantees a fair price purchase commitment before the start of the growing season.