When Rodney Anderson opened the doors to the first Panchero's restaurant in Iowa City in 1992, he knew that he was onto something. Guests watch as homemade dough-balls transform into perfectly pressed tortillas for their burritos in seconds. The freshness of the finished product is apparent just as much from taste as it is from touch, as Panchero's’ burritos are so structurally sound that they stand up on their own. Ten years later, Panchero's introduced “Bob” the tool, which perfectly blends the ingredients together before the burrito is rolled up, ensuring that the guest gets a perfect bite every time. With Bob's help, we've torn down the walls that once stood between meat and rice, between beans and salsa. Ingredients can now co-conspire as one. Bob has single-handedly revolutionized burrito building and eating, forever. After 25 years in business, Panchero's has grown from our humble beginnings as a college favorite in Iowa City, Iowa to over 70 restaurants in 13 states.
The brand that rose from humble beginnings in a college town to one of the most beloved Mexican Fast Casual brands in the country.
Make no mistake, it's all about the tortilla. Each one is made and pressed fresh on the spot. No two are the same. Like snowflakes, only prettier, tastier, and much better suited for bundling up beans and salsa.
Our tortillas won't let you down. Ever. Because they're fresh, they're structurally sound. In other words, it's not gonna fall apart, re-routing a big glob of guac to your chinos. Your mouth wins. Your pants win. Everybody wins.
We like it simple. So we said no to fryers, freezers, and all things involving photons. We just need a bowl for dough making. A press for turning that dough into tortillas. And a grill for filling them with the freshest ingredients.
With Bob's help, we've torn down the walls that once stood between meat and rice, between beans and salsa. Ingredients can now co-conspire as one. Bob has single-handedly revolutionized burrito building, and eating, forever.