{"id":237523,"date":"2025-09-18T23:28:18","date_gmt":"2025-09-18T23:28:18","guid":{"rendered":"https:\/\/www.europesays.com\/us\/237523\/"},"modified":"2025-09-18T23:28:18","modified_gmt":"2025-09-18T23:28:18","slug":"how-bucan-rodeos-roy-baker-and-michael-barrera-pacheco-fired-up-san-antonios-food-truck-and-pop-up-scene","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/237523\/","title":{"rendered":"How Buc\u00e1n Rodeo\u2019s Roy Baker and Michael Barrera-Pacheco fired up San Antonio\u2019s food truck and pop-up scene\u00a0"},"content":{"rendered":"

\"RoyRoy Baker and Michael Barrera-Pacheco are the minds behind the food truck Buc\u00e1n Rodeo. Credit: Kat Stinson<\/p>\n

Roy Baker and Michael Berrera-Pacheco of Buc\u00e1n 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.\u00a0<\/p>\n

Names: <\/strong>Roy Baker and Michael Barrera-Pacheco\u00a0<\/strong><\/p>\n

Claim to fame: <\/strong>The pair operated several pop-ups around town \u2014 A Good Fucking Burger, Bitchn\u2019 Rodeo and Bomba, respectively \u2014\u00a0before they collaborated on their current food concept, Buc\u00e1n Rodeo, a Puerto Rican fusion food truck parked at Three Star Bar.\u00a0<\/p>\n

Money Quote: <\/strong>\u201cYou\u2019ve 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\u2019ve got to show up every day with no guarantee that it\u2019s going to work.\u201d<\/p>\n

What was your main source of culinary inspiration?\u00a0<\/strong><\/p>\n

Michael Barrera-Pacheco:<\/strong> For me, growing up in a Puerto Rican household. The older I got, the more I noticed there wasn\u2019t much Puerto Rican representation in town when it came to cuisine. I wanted to fill that niche. I\u2019ve always felt a responsibility to represent Puerto Rican food as best as I can. Since our cuisine isn\u2019t everywhere, I do feel pressure sometimes. That\u2019s why we\u2019re clear that what we\u2019re doing is fusion at Buc\u00e1n Rodeo.\u00a0<\/p>\n

Roy Baker:<\/strong> 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\u2019s where I met Mike.<\/p>\n

MB-P:<\/strong> We met in summer 2024, and honestly, we just clicked. We both have strong work ethics, and that\u2019s what made it easy to build together.<\/p>\n

RB:<\/strong> Before that, I started Bitchn\u2019 Rodeo and AGFB. Mike had his previous concept, Bomba. Together, we went on to launch Buc\u00e1n Rodeo.<\/p>\n

MB-P:<\/strong> And then came the Fajita Lounge Showdown this year. [Bucan Rodeo tied for second place with Buddy\u2019s Big Trouble in that culinary contest.]<\/p>\n

RB:<\/strong> Yeah, I\u2019d been wanting to do fajitas for a while. We wanted to highlight chicken fajitas specifically \u2014 keep it true to a fajita taco cooked over mesquite coals. That\u2019s where the idea came to life.\u00a0<\/p>\n

MB-P:<\/strong>. It was also so cool to learn that Texas Monthly\u2019s taco editor, Jose Ralat, is Puerto Rican! [Ralat was one of the Fajita Lounge judges.]<\/p>\n

RB:<\/strong> Puerto Rican flavors tie into Texas barbecue really well. Honestly, it made me proud to see people recognize that.<\/p>\n

Do you ever want to open a brick-and-mortar for Buc\u00e1n Rodeo?\u00a0<\/strong><\/p>\n

MB-P:<\/strong> 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.<\/p>\n

RB:<\/strong> Eventually, yeah, we\u2019ll need one. But we don\u2019t want to rush it. Building a pit team is the hardest part. Building any team is, really.<\/p>\n

How do you feel about the community aspect of running a food truck or pop-up?\u00a0<\/strong><\/p>\n

RB:<\/strong> At the end of the day, if you serve good food and you\u2019re personable, people feel that. If you\u2019re genuine, they reciprocate. We\u2019ve also been so lucky to have great support from other pop-ups and food trucks here in town.\u00a0<\/p>\n

MB-P:<\/strong> I\u2019ve noticed that too. From way before the Buc\u00e1n days on, the community\u2019s been incredibly loyal. We\u2019ve got folks who have supported us since before day one.<\/p>\n

What\u2019s the one thing you want people to know about running a pop-up or food truck?\u00a0<\/strong><\/p>\n

RB: <\/strong>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\u2019s going to work.\u00a0<\/p>\n

MB-P: <\/strong>We both respect the hustle because we\u2019ve felt it firsthand.<\/p>\n

What are your favorite restaurants or pop-ups?<\/strong><\/p>\n

RB:<\/strong> Sahara Samurai\u2019s, Kewtie Boy Sando, Mala Suerte, Ladino, 210 Dough, Lovers Pizza.<\/p>\n

MB-P:<\/strong> Kewtie Boy\u2019s 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.\u00a0<\/p>\n

What\u2019s your go-to drink after a long night at work?\u00a0<\/strong><\/p>\n

MB:<\/strong> After a long night? For me it\u2019s rum and Coke with lime.<\/p>\n

RB:<\/strong> Gatorlite Zero.\u00a0<\/p>\n

Last movie you watched?<\/strong><\/p>\n

MB-P<\/strong>: That Michael B. Jordan movie Sinners!<\/p>\n

RB: <\/strong>28 Years Later.\u00a0<\/p>\n

Last book you read?\u00a0<\/strong><\/p>\n

MB-P: <\/strong>I like reading the David Goggins books when I need motivation.\u00a0<\/p>\n

RB: <\/strong>I\u2019m not a huge reader.\u00a0<\/p>\n

MB-P and RB:<\/strong> (Laughing.) We can cook but we can\u2019t read!\u00a0<\/p>\n

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