HOUSTON — Nando's was started by Robert Brozin and Fernando Duarte in South Africa in 1987. The company's journey from the tip of Africa to the heart of Texas began 35 years ago with a single location in Johannesburg. Today, Nando's spans 24 nations from Australia to Zimbabwe. Landing stateside in 2008 with its inaugural U.S. restaurant in Washington D.C., the brand has since expanded to nearly 50 sites in D.C., Maryland, Virginia, Chicago and now Texas.
Nando's sources all its PERi-PERi through 1,400 local farmers in Mozambique, Zimbabwe, Malawi, and South Africa who are empowered with upfront access to funds, equipment, and seedlings as well as a guaranteed commitment by the company to buy the farmers' crops at a fair price determined before the growing season even starts.
PERi-PERi is the Bird's Eye Chilli Pepper that indigenous Africans introduced to the Portuguese centuries ago. Nando's serves their PERi-PERi flame-grilled chicken to order. It is marinated 24 hours. Guests can order plain-ish all the way to xtra hot. Half chicken and PERi chips is their signature dish.
Currently, they are open in Post Oak with Katy La Centerra scheduled for early 2024. They are also expanding to Dallas (Addison) which will open at the end of this year along with Austin in 2024.
To learn more and take a look at their menu, visit nandosperiperi.com