Connecting with the community is top priority for California import

Describe your business.

We opened our second location in Downtown Summerlin nearly 40 years after our successful location opened in Manhattan Beach, Calif., in July 1977. We offer traditional and modern Mexican fare, created under the direction of our executive chef, Ramon Hurtado. Our goal at Pancho’s is to give you an experience. We’ve created a fun and festive atmosphere with traditional décor, modeled after a Mexican hacienda, plus a cantina and bar that serves more than 35 tequilas, handmade margaritas, and live entertainment seven nights a week.

What attracted you to Las Vegas?

Las Vegas has a booming business economy that is friendly to family-owned establishments like ours. As this is our first outpost, we wanted to be sure we had the support we needed to thrive. Las Vegas also fit our business philosophy: it’s the epicenter of fine dining and entertainment, and always a place to have a good time. That’s exactly what we wanted for Pancho’s.

What have been your most popular menu items?

Our most popular cocktail is our signature, 16-ounce “Naughty Maggie” Margarita, made with Jose Cuervo Especial Gold Tequila mixed with fresh lime juice, sweet and sour and triple sec, hand-shaken and topped with Grand Marnier.

For entrees, we see a lot of people order our enchiladas suizas, which are corn tortillas filled and rolled with chicken, then covered with salsa verde, sliced avocados and sour cream, and served with Mexican-style rice and beans. Another popular selection is our carne asada a la ab: prime, flat-iron steak served with a cheese enchilada, guacamole, sour cream, pico de gallo and Mexican-style rice and beans, served in a sizzling-hot skillet.

Why do you think it’s important to feature nightly entertainment?

It’s important to us to enhance our customers’ experience; for us, that means offering entertainment that keeps them coming back for a good time. We don’t want to just serve you dinner and say goodbye. We want you to take your time and enjoy your experience with us.

What’s the most important part of your job?

Interacting with our community. That means making sure our customers have an excellent experience with us, and creating jobs for locals through our business. Since opening in September 2015, we’ve created approximately 80 to 100 jobs. As we continue to grow, we hope to create many more.

What is the hardest part about doing business here?

Coming from the beachside location, we’ve had to adjust to a different community and adapt our philosophy. We’re recognizing that the needs and wants of Las Vegas locals and Summerlin families differ from the locals we are used to serving, and are in the process of making some changes to how our restaurant operates here.

What is the best part about doing business here?

We get to work in a place that has a small-town feel, but offers a big-city experience. We get the best of both worlds. On the business side, Las Vegas also recognizes its tourism-based economy and invests in it.

How can Nevada improve its business climate?

While Las Vegas is a great environment for businesses, there are many hurdles we’ve had to overcome to launch our business. If Nevada could streamline its regulation process and provide more support for small businesses, it would make it easier for new, family-owned businesses like ours to come in and stimulate the economy. We’ve met very helpful, great people along the way, but establishing a new business has definitely been a journey.

What have you learned from the recession?

The recession taught us to trust in people and trust in the community. We learned that the connections made with our patrons and our community members are what keep business going, even when the going is tough.