The guacamole isn't bad, nicely chunky and tasting fresh. But I wonder why, even if three people are at a table, waiters continue to bring salsa and cheese dip in tiny plastic bowls that have to be replenished. Besides the guacamole, I liked a couple of other things. The tamales aren't bad, and you can't go wrong choosing any of the enchiladas, particularly the chicken or cheese and onion versions. But the chicken fajita quesadilla was a gloppy mess, parsimonious with meat and lacking the crusty exterior essential to the dish.
Tacos are thin things containing little meat and a paucity of wilted lettuce and pallid tomato.
When you order a combination plate or dinner, the various components are swamped with a tide of cheese and gravy that conceals everything and leaves you guessing about what's on the platter. The result is that everything tastes the same, which, come to thing of it, is a decided advantage. There was nothing flan-like or custardy about it. The new Pancho's occupies two floors of a historic cast-iron building on South Third Street. The new Pancho's stands at a prime location downtown, across from The Peabody in an area of growing restaurant business.