from a small ball of dough
Back to the Beginning
Pancheros grew from our very first restaurant—a local favorite in the college town of Iowa City back in 1992—to one of the most beloved Mexican fast-casual brands in the country. Founded by Rodney Anderson as a fresh take on the Chicago taquerias he grew up with, Pancheros soon evolved by simplifying the menu and adding our revolutionary fresh-pressed tortillas. And we didn’t stop there.
What sets us apart.
Scratch-made dough and fresh-pressed flour tortillas are integral to our burritos, brought to you by The Fresher Presser 7000, which presses tortillas to perfection. Ingredients perfectly mixed into every bite is also a key component of Burritos Better Built, so in 2002 we introduced Bob the Tool® to mix before roll. And of course, our homemade queso, which has earned a fan following for its ooey, gooey, extra cheesy, velvety texture and zip of zesty, mouthwatering flavor perfect for chip-dipping or slathering on your burrito.
Burritos Better Built®
Over the last 30 years, and by popular demand, we’ve grown to 70+ restaurants in 13 states, making our burritos a local favorite wherever we’re fresh-pressing homemade tortillas. We credit our ongoing success to keeping it simple and sticking to what we know works best—putting in the extra effort it takes to make Burritos Better Built.
Pillars we stand on
for a new opportunity?
Just like our restaurants, our business model is built on simplicity. From our menus to our training, we provide all you need to get your restaurant up and running. It’s an opportunity to own a from-scratch restaurant without starting from scratch—which is always a better way to make dough. Oh, and it’s a gig that comes with lots of burritos.Explore franchising