How Bucán Rodeo’s Roy Baker and Michael Barrera-Pacheco fired up San Antonio’s food truck and pop-up scene

Roy Baker and Michael Barrera-Pacheco are the minds behind the food truck Bucán Rodeo. Credit: Kat Stinson

Roy Baker and Michael Berrera-Pacheco of Bucán Rodeo talk about the inspiration behind their multiple pop-up concepts, competing at the third annual Fajita Lounge Showdown, and their go-to drink after a long day manning their food truck.

Names: Roy Baker and Michael Barrera-Pacheco

Claim to fame: The pair operated several pop-ups around town — A Good Fucking Burger, Bitchn’ Rodeo and Bomba, respectively — before they collaborated on their current food concept, Bucán Rodeo, a Puerto Rican fusion food truck parked at Three Star Bar.

Money Quote: “You’ve gotta respect the grind it takes to do a pop-up or a food truck. Not only do you have to provide all the supplies and cook everything, you’ve got to show up every day with no guarantee that it’s going to work.”

What was your main source of culinary inspiration?

Michael Barrera-Pacheco: For me, growing up in a Puerto Rican household. The older I got, the more I noticed there wasn’t much Puerto Rican representation in town when it came to cuisine. I wanted to fill that niche. I’ve always felt a responsibility to represent Puerto Rican food as best as I can. Since our cuisine isn’t everywhere, I do feel pressure sometimes. That’s why we’re clear that what we’re doing is fusion at Bucán Rodeo.

Roy Baker: I actually started out studying fashion design. But when my dad was diagnosed with cancer, I turned to helping him with his barbecue catering as a way to spend time with him. It taught me patience when I really needed it. I was self-taught, but eventually I knew I needed real kitchen experience, so I worked at 210 Dough and later did A Good Fucking Burger. That’s where I met Mike.

MB-P: We met in summer 2024, and honestly, we just clicked. We both have strong work ethics, and that’s what made it easy to build together.

RB: Before that, I started Bitchn’ Rodeo and AGFB. Mike had his previous concept, Bomba. Together, we went on to launch Bucán Rodeo.

MB-P: And then came the Fajita Lounge Showdown this year. [Bucan Rodeo tied for second place with Buddy’s Big Trouble in that culinary contest.]

RB: Yeah, I’d been wanting to do fajitas for a while. We wanted to highlight chicken fajitas specifically — keep it true to a fajita taco cooked over mesquite coals. That’s where the idea came to life.

MB-P:. It was also so cool to learn that Texas Monthly’s taco editor, Jose Ralat, is Puerto Rican! [Ralat was one of the Fajita Lounge judges.]

RB: Puerto Rican flavors tie into Texas barbecue really well. Honestly, it made me proud to see people recognize that.

Do you ever want to open a brick-and-mortar for Bucán Rodeo?

MB-P: A brick-and-mortar would be great one day, but for now we just want to run this truck into the ground before taking on too much.

RB: Eventually, yeah, we’ll need one. But we don’t want to rush it. Building a pit team is the hardest part. Building any team is, really.

How do you feel about the community aspect of running a food truck or pop-up?

RB: At the end of the day, if you serve good food and you’re personable, people feel that. If you’re genuine, they reciprocate. We’ve also been so lucky to have great support from other pop-ups and food trucks here in town.

MB-P: I’ve noticed that too. From way before the Bucán days on, the community’s been incredibly loyal. We’ve got folks who have supported us since before day one.

What’s the one thing you want people to know about running a pop-up or food truck?

RB: You gotta respect the grind it takes to do a pop-up or a food truck. Not only do you have to provide all the supplies and cook everything, you have got to show up every day with no guarantee that it’s going to work.

MB-P: We both respect the hustle because we’ve felt it firsthand.

What are your favorite restaurants or pop-ups?

RB: Sahara Samurai’s, Kewtie Boy Sando, Mala Suerte, Ladino, 210 Dough, Lovers Pizza.

MB-P: Kewtie Boy’s breakfast sando, Burritos Frontera. I love how chef Jorge [of Burritos Frontera] combines his roots with his knowledge from Reese Bros for a great side hustle.

What’s your go-to drink after a long night at work?

MB: After a long night? For me it’s rum and Coke with lime.

RB: Gatorlite Zero.

Last movie you watched?

MB-P: That Michael B. Jordan movie Sinners!

RB: 28 Years Later.

Last book you read?

MB-P: I like reading the David Goggins books when I need motivation.

RB: I’m not a huge reader.

MB-P and RB: (Laughing.) We can cook but we can’t read!

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How Bucán Rodeo’s Roy Baker and Michael Barrera-Pacheco fired up San Antonio’s food truck and pop-up scene

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