LANSING — On a sunny afternoon at Pablo’s Bar and Restaurant, located on 2010 East Michigan Avenue on Lansing’s east side, owner Pablo Maldonado leans back with a smile, reflecting on a journey that spans careers and decades.
From his humble beginnings as a dishwasher in New York City to owning one of Lansing’s most inviting Mexican restaurants, Pablo’s story is one of perseverance, heart, and community.
“I started as a dishwasher 34 years ago,” he recalls. “From there, I became a cook, then a server, and eventually managed a restaurant. I always dreamed of having my own place.”
After years of hard work, including time as a truck driver, the dream became reality with the opening of his first location in Lansing’s Old Town more than two decades ago. Two years ago, he expanded to the east side when a building opportunity presented itself. With a patio that hosts live music and a bar that evokes the warmth of the Southwest, Pablo’s is more than a restaurant, it’s a destination.
The secret to his success?
“You have to love what you do,” he says. “I love serving people. That’s why they keep coming back.”
At Pablo’s, drinks are made to order, literally. There’s no strict adherence to recipes. “If someone wants a strawberry margarita or one with kiwi or passion fruit and we have the ingredients, we make it,” he shares. “We don’t have to follow rules.”
That flexibility and customer-first attitude are part of what’s made Pablo’s thrive, even in challenging times. The Michigan Avenue construction project has slowed traffic and impacted foot business, but loyal patrons continue to show up. “We’ve survived because of them,” he says. “And once construction ends, this will be the best avenue in the city.”
His passion extends beyond the kitchen. As a proud Latino entrepreneur, Pablo acknowledges both the challenges and rewards of business ownership. “There’s nothing that can stop us from achieving our dreams— except our own thinking,” he says.
Pablo’s pride in his team is evident. “We don’t have employees and a boss. We’re a team. I was treated badly before—I won’t let that happen here,” he explains.
The restaurant offers a range of dishes—from authentic Puebla-style gorditas and poblano peppers to customer driven seafood options like snapper, tilapia, shrimp, and octopus, thanks to a chef trained in one of Mexico City’s premier seafood restaurants.
When asked about the future, Pablo is clear: he hopes to open another restaurant next year. igrating to the U.S.
For now, Lansing gets to enjoy not just his cooking, but his story—a tale that speaks to the heart of the American Dream.
Raul Garcia