Interview: Panchita’s Secret to Success Is Undoubtedly Perseverance
The story of Panchita’s Mexican Cuisine in New Orleans, LA and its co-owner and operator, Francis Delgado, is one of dedication and perseverance. Francis grew up with her five siblings in the picturesque town of Gabino Barreda located in Veracruz, Mexico, where she recounts weekends filled with colorful carnivals, and a landscape perfect for both fruit farmers and cattle ranchers alike. After graduating from her studies to be a teacher, Francis initially planned to visit the United States and return to Mexico where she would teach public school, but when she arrived in New Orleans, LA at the age of twenty-six, she made the decision to stay.
This wasn’t an easy decision for Francis, with only one of her five siblings living in the United States, but she was enamored by the entirely new culture that surrounded her. After working fourteen years cleaning houses, Francis, along with her brother who provided the majority of the capital, founded Panchita’s Mexican Criolla Cuisine. Now, eleven years later, and under Francis’ management, Panchita’s has become a local staple in New Orleans. In an industry where approximately 60% of restaurants fail within the first year and around 80% close before their fifth, to not only survive but to thrive after eleven years is an extraordinary accomplishment.
When we asked Francis the key to her success, she replied: “The secret is undoubtedly my perseverance. My mother always told me and my siblings that those who persevere will reach their goals. That’s why I’m where I am today.”
Weathering many obstacles, Panchita’s has evolved several times since its founding, but what keeps people coming back is Francis’ dedication to her mother’s homemade recipes unique to Veracruz, which she tells us make up 90% of her menu. Her commitment to the flavors of her youth, such as “el pescado a la Veracruzana,” the signature dish of Veracruz, which blends the flavors of Spain (olives and capers), and the pre-colonial flavors of Mexico (unique herbs such as hoja santa) has captivated the New Orleans community, and the droves of tourists who flock to the city in order to experience the diverse culinary selection unique to “The Big Easy.”
Even when the COVID-19 pandemic first began, and the majority of Francis’ staff were unable to work and many customers were afraid to leave their homes, Francis persevered. Knowing the restaurant wouldn’t survive if she didn’t evolve, she went to work alone, reduced the menu, and only fulfilled take-out orders. In Francis’ words, “in this business, to end up ahead, you need to have discipline and be willing to sacrifice your downtime when necessary.”
Because of this commitment to her customers, Francis tells us that the community supported her and that only together were they able to overcome the crisis. Now, more than a year after the pandemic began, Francis is operating at around 85% of her pre-COVID levels but has been seeing a steady increase since vaccination rates have risen. In fact, Cinco de Mayo weekend brought crowds of customers who kept her fifteen patio tables packed while live music played, and margaritas were rushed from table to table.
When we asked Francis what the “new normal” looks like for her restaurant, she shared that although the prices of “practically everything” is going up (corn oil, pork, and beef, to name a few), she’s substituting expensive ingredients where necessary and finding ways to cut down costs in order to only raise prices for her customers where it’s inevitable. Francis’ determination is unshakeable, however, and her only focus is moving forward through today’s erratic market with both the love and support of the community: “For now we’ll push forward with more strength than ever before, so we can continue to grow and give our customers the best experience possible, which is what they deserve.”