Pancho’s quesos are made with real, creamy pasteurized American cheese with just the right kick. They’re proud of their short, clean ingredient deck that is far superior to any competing brand or private label.

When Louis Jack Berger graduated from high school, his father, Morris, surprised him with a trip to Mexico. Not only did they enjoy the trip, they discovered flavors, colors and taste sensations that inspired them to open the very first Pancho’s in 1956 in West Memphis, Arkansas. The restaurant had packed dirt floors and a live tree salvaged during construction was the centerpiece.

About 9 months after opening, the restaurant was destroyed by an 18-wheeler, but you couldn’t keep this family down long. They had a night club at the current West Memphis Pancho’s location called the Plantation Inn. They tore down the nightclub and built the new Pancho’s.

The family continues the tradition today with 2 local restaurants and their “addictive” dip is available in over 1,200 stores. The recipes are all the same as the original.


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