Frisco’s Chicken catered an event that I ran four years ago, and they have been one of my favorite Lancaster City restaurants ever since. When I go for lunch or dinner, my go-tos are the chicken (obviously), along with my two favorite Frisco’s sides, fried plantains and brussels sprouts. I recently caught up with Francisco “Frisco” Gomez De La Torre and his daughter, Daniela, ahead of Lancaster City Restaurant Week.

Restaurant Week Special

Me: I saw that your restaurant week special will be Frisco’s Papas Locas. Can you tell me about this dish?

Daniela Gomez de la Torre: Our team actually created this dish out of pure boredom from eating the same things every day. We’re always around the food, so naturally we started experimenting and playing with different combinations in the kitchen. Once this came together, it just clicked. It felt different, fun, and still very “us,” so we knew it was the perfect dish to bring to LCRW and share something new with the community.

Chef’s Pick

Me: Could you tell me one other favorite item on the menu? I’m looking for a Chef’s Pick to share with people.

Daniela Gomez de la Torre: Our Peruvian charcoal chicken. It’s truly the heart of everything we do and the foundation of our menu. From the marinade to the way it’s cooked over real charcoal, it’s what gives Frisco’s its identity. It’s not just our most popular item—it’s what represents our culture, our flavor, and the reason we started in the first place.

About

Me: Is there anything else you would like our readers to know?

Daniela Gomez de la Torre: More than anything, we just want people to know how genuinely grateful we are for the community. The support over the past 5+ years hasn’t gone unnoticed—it’s what’s allowed us to grow, experiment, and keep doing what we love. Seeing familiar faces come back, bringing friends and family, and continuing to choose us means a lot, and we don’t take that for granted at all.