Alright – so today we’ve got the honor of introducing you to Fernando Macias. We think you’ll enjoy our conversation, we’ve shared it below.

Hi Fernando, thanks for joining us today. We’d love to have you retell us the story behind how you came up with the idea for your business, I think our audience would really enjoy hearing the backstory.

The story of Señor Pancho Mexican Cuisine & Cantina is really a story of family, hard work, and resilience. I first arrived in Tulsa, Oklahoma in 2006 and worked alongside my uncle and now business partner, Salvador Atilano. For several years we worked together at another company before our paths went in different directions. But in 2017–2018, life brought us back together, working again at a different company.

During the years apart, I always carried a dream deep inside me—to one day have my own restaurant. Food has always been about more than just eating; for me, it represents family, tradition, and creating memories. When Salvador and I reunited, we started talking seriously about how we could turn that dream into a reality.

In 2019, the opportunity finally came. A restaurant space became available after the previous owner left the business. We didn’t “buy” an existing restaurant; instead, we took over the lease, the back rent, and all the obligations—starting from scratch with very little money and a lot of debt, but with an even bigger vision. With determination, faith, and a talented kitchen team, we opened Señor Pancho in November 2019.

Only a few months later, the pandemic hit in 2020. It was an incredibly difficult time, but instead of giving up, we doubled down on our commitment to our customers and our team. By 2021, in the middle of the pandemic, we were blessed to open our second location in Catoosa, Oklahoma. Two years later, in 2023, we expanded again. Now, as we approach 2025, we are preparing to open our fourth location in Bixby.

What makes Señor Pancho special is not just the food—it’s the feeling. From day one, we have treated our customers like family. We’ve built a solid team, created a family-oriented atmosphere, and stayed true to our roots. That spirit is what has carried us through tough times and fueled our growth.

Looking back, I know this was a worthwhile endeavor because it combined both heart and logic. There was a clear demand for authentic, family-friendly Mexican dining, but more importantly, there was a dream and a passion that could not be ignored. That’s how Señor Pancho was born, and that’s how it continues to grow.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

My name is Fernando Macías, and I am the co-founder of Señor Pancho Mexican Cuisine & Cantina, along with my uncle and business partner, Salvador Atilano. My journey into the restaurant industry really began long before Señor Pancho existed. I came to Tulsa, Oklahoma in 2006, where I worked hard in different companies, always carrying with me the dream of one day owning a restaurant that could reflect my culture, my values, and my passion for hospitality. In 2019, that dream became a reality when the opportunity arose to take over a restaurant space and transform it into what is now Señor Pancho.

At Señor Pancho, we provide more than just food—we provide an experience. Our menu is built on authentic Mexican recipes, but what truly sets us apart is the environment we create. We are a family-oriented restaurant designed for people of all ages, where guests can celebrate milestones, gather as families, and feel at home. From birthdays to casual dinners, our mission is to make everyone feel like part of the Señor Pancho family.

One of the problems we solve is the lack of spaces that balance authentic, flavorful Mexican cuisine with a warm, welcoming, family-friendly atmosphere. Many restaurants lean toward being too casual or too formal, but we’ve built something in between: high-quality food, attentive service, and an environment where parents, children, and even grandparents can sit together and share a meal.

What I am most proud of is our resilience and growth. We opened in November 2019—just months before the pandemic began. Surviving that challenge taught us the value of community, teamwork, and perseverance. Not only did we make it through, but we also grew. By 2021 we opened our second location in Catoosa, by 2023 a third location in East BA, and we are now preparing to open our fourth in Bixby by early 2026. That growth is proof that our vision works: treating customers like family, creating memorable experiences, and building a team that shares those values.

What I want people to know about Señor Pancho is simple: when you walk through our doors, you’re more than a customer—you’re part of our family. We are proud to represent Mexican culture, to serve authentic flavors, and to create spaces where people feel welcome and celebrated. That spirit of family and authenticity is what makes us different, and it’s the heart of everything we do.

Can you tell us the story behind how you met your business partner?

It’s actually a funny question, because my cofounder and business partner, Salvador Atilano, is also my uncle—my mother’s brother. In many ways, I’ve known him my entire life. He was there when I was a child, teaching me how to ride a bike, looking after me, and being a constant presence. I’ve always seen him like a second father.

When I first came to Tulsa in 2006, I was with my father, but soon after, my father needed to return to Mexico. He asked me, “What do you want to do? Where do you want to be?” And my answer was clear—I wanted to stay and work with my uncle Salvador. From that moment forward, he became not just family but also my mentor and guide.

What makes our partnership so strong is trust and complementing strengths. Salvador is extremely intelligent when it comes to planning, execution, and logistics. He is disciplined, thoughtful, and strategic. On the other hand, I bring the heart and energy to our business. I’m very people-oriented—I love connecting with guests, greeting them, and making them feel like family. Together, we balance each other out perfectly.

I would never have gone into business with anyone else. Beyond being my uncle, he is one of the most honest, hard-working people I know. Alongside my father, he has always been a role model to me. That’s why building Señor Pancho together felt so natural. It wasn’t just a business decision; it was a continuation of a lifelong relationship built on family, trust, and shared values.

What’s worked well for you in terms of a source for new clients?

Honestly, we don’t really have a single source for new clients. I think it mostly comes down to word of mouth—one customer tells another, “Hey, this place is great, the service is amazing, the food is fresh.” I believe it’s our service and the quality of our food that bring people in.

I’m not sure if that’s the most efficient strategy, but for us, our clients are like family. We don’t see them just as a number or a source of revenue. Of course, it’s a business, but at the same time, we genuinely treat our customers as part of our extended family.

Contact Info:

• Website: srpanchocuisine.com
• Facebook: Senor Pancho, Senor Pancho Route 66, Senor Pancho Forest Ridge