 | |
 Pancheros inWaterloo, Iowa | |
| Pancheros Mexican Grill | |
| Company type | Private |
| Industry | Restaurants |
| Founded | August 14, 1992; 33 years ago (1992-08-14)[1] inIowa City, Iowa, U.S. |
| Founder | Rodney Anderson |
| Headquarters | Coralville,Iowa, U.S. |
Number of locations | 74+ |
Area served | United States |
Key people | Rodney Anderson(President) |
| Website | pancheros |
Pancheros Mexican Grill is a chain offast casualTex-Mexrestaurants in theUnited States servingMexican-style cuisine. The chain was founded on August 14, 1992, by Rodney Anderson, who opened two units simultaneously: one inIowa City, Iowa (near theUniversity of Iowa campus), and one inEast Lansing, Michigan (near theMichigan State University campus).[2][3] As of 2024, the chain has over 70 locations in 13 states, with a strong presence in theMidwest and expanding into theNortheast.[4]
Pancheros is known for pressing freshtortillas on-site at the time of ordering using a device called the "Fresher Presser 7000."[5] The chain also distinguishes itself through its practice of mixing burrito ingredients together before rolling, using a plastic spatula marketed as "Bob the Tool".[6]
Anderson, a native of Illinois, was inspired to open Pancheros after frequenting Chicago taquerias during his teenage years and while pursuing hisMBA in Finance at theUniversity of Chicago.[7] In 1992, at age 24, Anderson opened the first two Pancheros locations using capital he had earned from the stock market.[2][8] He chose Iowa City because of his familiarity with the University of Iowa campus through friends and family members who had attended the school.[8] The East Lansing location near Michigan State University was opened simultaneously to establish the brand at multiple Big Ten college campuses.[3]
The first nine locations opened in similar midwestern college towns, establishing a pattern of targeting university-adjacent markets with late-night hours to serve students after bars closed.[2]
Originally modeled closely after Chicago taquerias, Pancheros simplified its menu and introduced its signature fresh-pressed tortillas in 1998. This revamp included the addition of a dough press and updated restaurant decor with a more upscale appearance.[2]
In 2002, Pancheros introduced the practice of mixing burrito ingredients together before rolling, using a small plastic spatula.[5] This technique was intended to distribute ingredients evenly throughout the burrito, ensuring consistent flavor in every bite. The mixing tool was later branded as "Bob the Tool" and introduced to customers as a mascot on April 1, 2007.[6] The company's marketing describes Bob as having "single-handedly revolutionized burrito building, and eating, forever."[9]
In 2003, Pancheros opened its first non-corporate (franchised) location, marking the beginning of its franchise expansion.[2] By 2002, the ninth company-operated restaurant had opened and franchising was beginning to take off.[10]
The chain expanded steadily through the 2000s and 2010s, primarily in midwestern markets. Pancheros enteredNew Jersey in 2008 and has since made the Northeast a priority market for growth, with locations inPennsylvania,Connecticut, andMassachusetts.[11]
The original East Lansing location, one of the two founding restaurants, closed in May 2016. Company spokesperson Stephanie Travis stated that the building no longer met the company's standards, and that Pancheros was "actively searching for a new location in downtown East Lansing."[3][12] A separate Lansing-area location, which opened in 2002, continues to operate.[13]
In 2022, the company celebrated its 30th anniversary and announced it expected to reach $100 million in sales by the end of October that year.[8] The chain reported rising brand-wide sales for a fourth consecutive year in 2024, with an average unit volume of approximately $1.56 million in 2023.[11]
Pancheros serves burritos,tacos,quesadillas, burrito bowls, and salads. All menu items can be customized with a choice of proteins including marinated grilled steak, slow-roasted seasoned pork carnitas, chili-tamarind marinated chicken, or grilled vegetables.[5]
The chain emphasizes fresh preparation, claiming to use no fryers or freezers. Salsas,guacamole, andqueso dips are made on-site daily.[5] The queso has developed a notable following among customers.[5]
Pancheros competes in thefast casual Mexican segment alongside larger chains such asChipotle Mexican Grill,Qdoba, andMoe's Southwest Grill.[14] The company has distinguished itself from competitors through its fresh-pressed tortillas and ingredient-mixing technique. The chain's Vice President of Franchise Operations, Saúl Muñiz, previously worked at Chipotle Mexican Grill for over two decades before joining Pancheros.[15]
In 2006,Sports Illustrated named Pancheros the most popular place to eat when bars in Iowa City close.[16]
Pancheros was included inFranchise Times' 2023 list of 400 fastest-growing franchises, leading growth in the Mexican category alongside Bubbakoo's Burritos.[11]
