One cook, a borrowed dream,
a taco stand by the sea.
Taco Pancho didn't start in Florida. It started with a cook who wanted a kitchen of his own — and drove across the country to get it.
Mexicali
Pancho Munoz was born in Mexicali — the border city where the food is loud and the cooks are serious. It's the first flavor in everything Taco Pancho makes.
Los Angeles
He left Baja for Los Angeles and fell for the sheer range of food there. Working in restaurant after restaurant, one idea stuck: someday he'd run his own.
Fort Myers Beach
On a whim, Pancho, his cousin and a friend drove across the country to Fort Myers Beach to open a taco stand — an adventure as much as a business. They called it Chile Caliente, right across from Lani Kai.
Golden Gate
A year in, he was offered the chance to build a restaurant in Golden Gate city: Taco Ardiente. It worked — and became a series of Taco Ardiente restaurants across the area.
Bonita Springs
After years of success, Pancho ventured out on his own and opened his first restaurant under his own name in Bonita Springs — Taco Pancho.
Cape Coral
In 2007 he opened the second Taco Pancho in Cape Coral. Two kitchens, one family, still making it fresh to order.
The concept
Authentic Mexican, low cost, made to order.
Fast-casual, the way it should be — real Mexican food at a price that keeps you coming back, prepared fresh when you order it.
- Enchiladas
- Burritos
- Quesadillas
- Chimichangas
- A dozen kinds of taco
- Breakfast burritos, all day
Fresh isn't a slogan here. It's the schedule.
Hand-cut, all day
We hand-cut our tortillas several times a day to make fresh chips, and our hard-shell tacos are made fresh every day.
Made this morning
Our tomato salsa, homemade hot sauce and guacamole are prepared daily. Meats are marinated early each morning and simmered for hours.
From down the road
We buy our produce from local farmers and our meat from local butchers — keeping cost low without skimping on flavor.