For Eleazar Beltran, owning one Mexican restaurant out of hundreds in Tucson is never about competition.
鈥淵ou have to focus on your customers: what they need and what they want. Not seeing what the other person is doing,鈥 he said.
Since age 11, Beltran has been helping his family in the kitchen, and today he runs his own joint: located at . The spot has been open since 1995, when it was originally located on Speedway where Transit Tea is now located. Paco鈥檚 moved to Grant Road in 2001.
But 1995 is the year this story really took off, when Beltran said a local newspaper wrote an article about Paco鈥檚 that was so well-received by the community it had them flocking to his restaurant. Nearly 30 years later, Paco鈥檚 Mexican Food has been spotlighted by The New York Times, featured as one of two best spots for breakfast burritos in a .
Beltran was born in Chicago and lived in San Diego before moving to Tucson for business in 1995. He鈥檚 always been passionate about food, like the rest of his family. Today, he said he is motivated by the smile he receives on the other side of the counter.
鈥淚 spend my time here every day. It鈥檚 my home, it鈥檚 my life,鈥 Beltran said.
When you arrive at Paco鈥檚, before even entering the restaurant, the tiny bricked exterior welcomes visitors into what is clearly a homey space. The plain tiles on the floor, skeletons and dried chiles hanging from the ceiling and plants lining the center of the room create a warm environment. Red splashes in a watermelon painting, on the walls and on the lips of the woman handing patrons their food balance with the warmth to create a lively atmosphere.
It鈥檚 small and humble, but the drive-thru line of 10 cars says something legendary is cooking inside.聽
鈥淭he lines tell you everything: that they鈥檙e happy with what we provide,鈥 Beltran said.
Even as the restaurant鈥檚 owner, Beltran never tires of the food. The flavor is classic, but he has developed it over the years to fit the taste of his customers.聽
鈥淭hey really twist us here a lot, you know. For example, we didn鈥檛 serve breakfast burritos with potatoes. We have the potatoes because people just like a lot of potatoes in this city. And then everything is salty for them, you know?鈥 he said. 鈥淭hey鈥檙e happy with it, it鈥檚 something that we have to adjust.鈥
Beltran said he鈥檚 made a lot of sacrifices for his business. He鈥檚 missed birthdays and his kids鈥 graduations. And every single business day, he spends time at Paco鈥檚 helping out where he can.
Decorations hang in Paco鈥檚 Mexican Food on Oct. 15. Paco鈥檚 serves tacos, chimichangas, burritos, quesadillas and more.
Adan Baca, a University of 蜜聊直播 student, orders the same meal at Paco鈥檚 every time: a classic bean and cheese burrito and a Mexican Coke, even though he鈥檚 a meat lover.
Baca typically dines at Paco鈥檚 with his friend, Eli, who introduced him to the spot more than a six-mile drive from the UA campus. He said whenever the two want to catch up, they鈥檒l meet at Paco鈥檚 and chat over burritos.
鈥淚 just love the vibe 鈥 it鈥檚 so Mexican,鈥 Baca said, admiring the decor.
And he described the food as 鈥済as鈥澛犫 Gen-Z slang for delicious.聽
It is indeed gas. The carne asada quesadilla, just $6.30, has a splendid amount of grease. Its soft tortilla takes the shape of my hand, and the smell is reminiscent of saliva-inducing, stomach-grumbling grill fumes. Inside, there is a generous helping of carne laid in perfectly melted yellow cheese. Not a single bite of meat ended up spat into my napkin, as all the fat and squishy pieces were cooked off.
The shredded beef burrito, which costs $5.50, comes with a delightful share of tomatoes and green peppers simply seasoned and cooked to the perfect level of crunchy-soft. With a drizzle of green salsa, the burrito鈥檚 flavors come together harmoniously.聽
Like my dad says, it鈥檚 鈥渉appy food.鈥 There鈥檚 no way it cannot comfort you and bring joy to your day.聽
The Covid lockdown posed its obstacles for Beltran despite the yummy food; he said he felt lonely only seeing people through the drive-thru window. Without the noise of his customers inside, he had to cause a ruckus of his own. 鈥淟ittle by little, day by day,鈥 he chipped away at a renovation and soon, the rustic vibes turned modern.聽
He stripped the wooden decor that he said was making the restaurant look depressing, and added green plants to brighten the space.
If he had 10 of himself, Beltran said he would consider expanding the business, too.聽
Despite the aesthetic adjustments, the food at Paco鈥檚 hasn't changed, and the prices are straight out of 2015. In fact, the most expensive item on the menu is a $12 carne asada or carnitas platter. This ensures quality and value for customers, Beltran said.
He said nearly every ingredient arrives the day it鈥檚 served, especially because he has such little room for storage. While food is fresh and clean, the large menu poses a slight challenge for him.聽
But for now, that鈥檚 not going to change. With a long line of long-time customers, Beltran said, he wouldn鈥檛 want anyone鈥檚 favorite item to go missing.
It happened once, and Beltran never eliminated a menu item again.聽
He said Paco鈥檚 was the first Mexican restaurant in Tucson to serve a chicken grill burrito, which had sour cream and lettuce inside. It became a fan favorite and other restaurants started to hop on the trend, he said. But there were issues with storing the chicken, so he dropped it when he moved Paco鈥檚 to Grant Road.
鈥淏ut I didn鈥檛 know that the customers from over there were going to come over here,鈥 he said, pointing from west to east.
One person even called to ask for the burrito which had been axed from the menu. And while the chicken grill may be forgotten, the food on Paco鈥檚 menu will still leave you wanting more.