Nando's was born in 1987 in Johannesburg, South Africa, when Robbie Brozin and Fernando Duarte stumbled upon a Portuguese-style chicken shack and liked it so much they bought the place. The secret was African Bird's Eye chili — known as PERi-PERi — a small, intensely flavored chile native to sub-Saharan Africa. Nando's marinates every chicken in PERi-PERi sauce for 24 hours, then finishes it over a flame grill, a method that locks moisture in while delivering genuine depth of flavor rather than just surface heat.
The chain expanded through Southern Africa and into the UK in the 1990s, where it became a genuine cultural institution. US expansion began in the late 2000s, with Nando's now operating more than 40 locations concentrated in mid-Atlantic cities — Washington DC, Maryland, and Virginia make up the densest cluster — plus outposts in Chicago, Atlanta, Houston, and other metros. The US menu closely mirrors the global core: whole, half, and quarter chickens served in one of seven spice levels, chicken sandwiches and wraps, and a tight roster of Portuguese-inspired sides like spicy rice, macho peas, and PERi chips.
Nando's occupies an unusual spot in American dining — it is sit-down fast casual with counter ordering, full table service, and a distinctly non-chain atmosphere inside each restaurant, which are individually decorated with South African art. The coconut milk soft serve dessert and the Limonada have developed their own cult followings, and the chain's willingness to cater to dietary needs — a long vegan menu, gluten-free chicken options, halal certification at many locations — has broadened its audience well beyond the South African expat community that first put it on the map.