Today we’d like to introduce you to Pancho Pizza
Hi Pancho, so excited to have you with us today. What can you tell us about your story?
What started as a fun activity, making pizzas for my kids at home, quickly grew into something more after I created my signature pizza, “El Borrachon.” Encouraged by my wife, I began sharing my creations on social media during the pandemic, and to my surprise, I started receiving orders. The demand increased as family and friends spread the word.
My recently retired Army vet father, who has always had a passion for cooking, suggested we turn this into a business together. He was enthusiastic about my idea of becoming a pop-up pizza maker, so we jumped in. We began by participating in a local church event, which was a valuable learning experience. Despite having no prior kitchen experience, I was eager to learn and embrace this new challenge.
Since then, we’ve grown steadily, participating in city events in Saginaw, TX, and now regularly popping up at Fort Worth breweries and other events in the DFW area. This journey has been both rewarding and exciting as I’ve transformed a hobby into a thriving business.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Transitioning from a good home cook to running a pop-up pizza business was challenging. I quickly learned that making great pizza and running a professional kitchen are entirely different. The early days were tough, as I didn’t realize how much organization and preparation were required. However, I adapted quickly, drawing on my experience as a metal fabricator in a manufacturing setting to develop a more efficient system.
Today, our events run much smoother, even during big rushes. The challenge now is keeping up with demand, but I’m fortunate to have a regular following and repeat customers. My son has joined the team to help with the workload it’s his first job and is learning the meaning of hard work. While my wife manages the front end, handling serving and sales. Her support is invaluable.
I’m incredibly proud of what we’ve built, and I’m grateful for the unwavering support of my family, who are always there, especially in tough situations.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
After almost two decades as a tradesman I have officially become a local pizza chef!
Can you talk to us a bit about the role of luck?
I don’t believe in luck the way most people do—I believe we make our own. While I feel “lucky” and grateful for every event I’ve had, I know those opportunities came because I actively pursued them.
There have been ups and downs. I remember one pop-up at a pub where I expected a busy night, only for it to start raining. I could have packed up, but I refused to let the rain shut me down. Gradually, the college crowd arrived, and despite the weather, I sold out. Loading up my gear that night, soaked but satisfied, I felt a deep sense of achievement and gratitude.
If taking chances and reaching my goals is what makes someone “lucky,” then I suppose I am a lucky guy.
Contact Info:
- Instagram: https://www.instagram.com/pizzachingon/
Image Credits
Photos by Eloy Arechiga
