The Burrito Blog


Tortilla Tech: Specs And Video

For a long time we've been very focused on the outputs of the burrito making line, and have glossed over the tools of the trade.

DoughPro's DP2000 (The TortillaPro) is just too interesting to ignore.

Panchero's began using the DoughPro tortilla making machine in 1998, and has never looked back. Their tortillas are made seconds before filling application. This results in low degrees of tortilla consistency, but unmatched levels of freshness.

Oh, and we have the blueprints, kinda.

How does this crazy machine work? I'm so glad you're still reading. Because we have video of the DP2000 in action. Check out the link for the video. Note the technician in the white laboratory coat.

Thursday, June 29, 2006 by Jonah. Permalink for Tortilla Tech: Specs And Video

Black Bean? Pinto Bean?

According to founder Rodney Anderson, Panchero's has been capturing the hearts and taste buds of college students since 1992, when he opened the first Panchero's near the University of Iowa Campus.

Subsequently, he has capitalized on many other college campuses.

The secret, claims Panchero's are the homemade tortillas. When you order at Panchero's, they stick a ball of tortilla dough on a big flattening machine, and press it out into a tortilla. From there it goes onto a grill and begins to resemble your lunch.

The secret as far as I'm concerned is that Panchero's (in Ann Arbor, MI at least) is open 'till 3:00am, and located next to several bars.

The other secret to the Ann Arbor location is the staff there, whose very thick accents make questions like "Black bean? Pinto bean?" or "Rice, amigo? Cheese, amigo?" music to your ears.

Also, the food is really good.

This Panchero's meal was rated: 8.0.

Monday, April 17, 2006 by Phil. Permalink for Black Bean? Pinto Bean?

Welcome To Panchero's

Let the confusion end now. To the many Burrito Blog faithful who have urged us to try Panchero's, and to those who will in the future, allow us to make it clear that Burrito Blog has indeed experienced Panchero's in all it's tortilla glory.

In fact I, Phil Jonas, Northern California Burrito Analyst, and former University of Michigan Wolverine, have been to Panchero's in Ann Arbor approximately 100 times. Jonah Feld, Lead Burrito Analyst, was fortunate enough to share a few of these trips during a college visit to his good elementary school chum, me.

Why has it taken us this long to present this information? Documentation and record keeping from our earlier burrito eating days are sparse. Pictures and notes of these Panchero's experiences are nowhere to be found. This will constitute a retro review, and one that, for me, invokes significant feelings of nostalgia.

Panchero's was a burrito beacon in my college days, and homage must be paid.

You can find the Panchero's menu here (PDF in new window).

Panchero's was founded in 1992 and currently operates 32 restaurants in Colorado, Florida, Iowa, Michigan, Minnesota, Nebraska, and Wisconsin.

Monday, April 17, 2006 by Phil. Permalink for Welcome To Panchero's | Comments (10)