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    Blog — organ mountain outfitters

    Las Cruces Public Schools Donation + Organ Mountain Outfitters

    Las Cruces Public Schools Donation + Organ Mountain Outfitters

    Buy a shirt. Give a lunch. Change our community! Thank you to the Las Cruces Public Schools​ for allowing us to partner and provide over $20,000 in donations and over 50,000 lunches to our community.

    Video from Las Cruces Public School Board Regular Meeting 11/14/2017.

    Food Truck Fridays - Luchador Food Truck

    Food Truck Fridays - Luchador Food Truck

    Organ Mountain Outfitters Food Truck Fridays – Luchador Food Truck Interview

    OMO- “What is your name and what do you do?”

     LUCHADOR- “My name is Ivan Saenz, I am the owner of Luchador Food Truck. My wife is actually the owner, but she lets me work here.”

    O- “Tell us about your product and your business.”

    L- “Well, I graduated from NMSU with a restaurant and tourism degree. There’s not a whole lot of options here in Las Cruces so in 2013 we decided to make our own jobs, so we started the food truck. Ya know, we go to Mexico a lot so we were inspired by all the Mexican street food, you know, some of the best meals we’ve ever had. Ya know, fish tacos by the sea, asada tacos on a little street corner somewhere. So, we decided we wanted to do something like that and that’s where we went.”

    O- “What is the one thing that really defines you or separates you from other food trucks and restaurants?”

    L- “Ya know, we try to do things a little different all the time… We’re always trying to push the envelope. We’ve done just things like on our regular menu and we’ve done four-course meals, five-course meals out of our trucks. We’re trying to bring in, ya know, it’s like the whole experience, really. We want [people] to feel [a certain way]. So, when we put out a product or put out anything, we want people to have the whole experience. So, the Luchador theme, ya know, like, everything on out menu has a luchador name… everything is wrestling themed.

    O- “Do you think you will stay with the food truck in the long run, or what do you think the future holds?”

    L- “The food truck scene in Las Cruces is definitely growing. You know, there’s a lot of other food trucks that have come into the scene, and all of us together, I’ve said it before, I don’t see other food trucks as competition, I see them more as collaborators. Ya know, getting the word out to all the people about food trucks and the options that they have. Weddings, office parties, house parties, we do a lot of stuff. We can do a lot of cool things… It’s definitely growing, we like what we’re doing, we wake up and do the best we can and people seem to enjoy it.

     O- “What’s the most rewarding aspect for your business and what you do? When you’re driving your food truck away at the end of the day, what makes you come back?”

    L- “Just how people react to us. A lot of people take pictures of our trucks, we have kind of uncanny-looking trucks. This is the third one we’ve had, the first one was a ’63 Ford Red Wagon and we converted that to a food truck, then we had a 1951 Ford Red Wagon, we converted that to a truck, and this a 1972 Winnebago. So, we always kinda try to reinvent ourselves, just to keep being true and to keep people excited. And, when we see our regulars come back week after week it’s very rewarding.”

    L-“Since we started Luchador Food Truck, when we first started, we kind of were thinking the same way [as OMO], ya know, how we can give back to our community. So, we do a thing we call Lucha-For-Hope where we partner up with Casa Peradinos and Tent City and we serve the homeless for free out of our food truck once a month. We’ve done things, ya know, nice, like fettuccine alfredo with garlic bread, marinated pork chops with garlic mash potatoes, we’ve done smoked brisket plates. So we try to do things that are really cool and kinda wanted to get the word out too so people can help us. We’d like to do it more than once a month, so if they contact Casa De Peregrinos or myself, and they want to be involved in something like that, it’s great. Some of our regular customers… We did a wedding one time and I told the groom about Lucha-For-Hope and he’s like, let me know, I want to go volunteer, so he came one of the days and he helped us serve the homeless. That has actually been one of the [proudest] things that we’ve done, just because of the reaction from some of the homeless, ya know, they are very, very grateful. And we try to do meals that maybe they haven’t had in a long time, ya know. And it shows, ya know, they’ll come back and tell us ‘that was amazing’ or ‘this is great what you are doing’. So, in the same realm of giving back to the community, I wanted to share that with Organ Mountain Outfitters…We’ll probably be scheduling one within the next two or three weeks for [May].

    “We did a triple decker smoked cheese sandwich, so we did, like, smoked gouda, cheddar, provolone on Texas toast. And then it was like a Big-Mac, ya know, bread, cheese, bread, cheese, so it was like a huge sandwich. And then we did a creamy tomato basil soup, ‘cause it was winter time and it was really cold out, and we wanted to do something warm, to really warm them up. So they came over, we served the homeless, usually it’s between 50 and 75 or 80 people that usually come to our line. But, this one gentleman, he came back, ya know, older gentleman… It was very emotional. Ya know, his face was kind of dirty, you could tell he had been crying because he had clean little tear streaks. And he told us, ‘you know what man, that was my favorite food growing up, my mom used to make me the exact same thing. Grilled cheese and tomato basil… I haven’t had that in I can’t tell you how long and I just want to tell you I really, really appreciate. It was delicious…” And, ya know, I mean, that just melts your heart. We were just like, come on let me give you some more, take some with you, please, ya know what I mean. So, like I said they are very responsive to that kind of stuff. Ya know, when you can give them something that they appreciate that much, ya know, it’s like, why couldn’t we budget that… We’ve been doing that since we first opened, its gonna be four years this year since we opened.”

    (talking now about a burger grill off)

    “We’ve actually entered two burger grill-offs against some of the other food trucks here downtown and both times we’ve won first place… We won first place with the Rock, which is like a Hawaiian burger, it’s got pineapple, ham, and burger [patty]. And then the other one we won with was, we call it the Bam-Bam Bigelow Brisket Burger, so it’s a burger with brisket and Chipotle mayonnaise, and it’s really good. So, both times we entered, both times we’ve won first place, so, we just kinda wanted to rub it into the other trucks’ face (jokingly) every time I get, its pretty funny. But, ya know, they all do great stuff, so for me to win those awards it means a lot to us because we are going against such great other trucks.”

    Interview by Kobi Shillings - Instagram @kobiwayne

    Food Truck Fridays - 138 Food Truck

    Food Truck Fridays - 138 Food Truck

    Organ Mountain Outfitters is dedicated to telling local stories of our community. This week we feature 138 Food Truck. You can catch them every Saturday at the Las Cruces Farmer's Market.

    Organ Mountain: What's your name and what do you do?

    Ben Wood: My name is Ben Wood, I'm the owner of 138 Food Truck.

    OM: Tell us about your product and your business.

    BW: Our menu changes all the time, what we do is we make almost everything in house from scratch. All of our sauces, proteins, make our own dough, the only thing we don't do is bake our own bread. We move along with what's really exciting to us at the time and we make it from scratch.

     

    OM: What do you think the future holds?

    BW: That's a tough question (laughs), I've thought about that a lot. We've thought about brick and mortar and we've thought about kind of branching off and doing another one (truck) and maybe offing this and doing something totally different. But to be honest there's a lot of benefits for what we're doing now, I have kids and I get to spend a lot of time with them, my schedule is a little more flexible than most. So, I feel like we will stick with what we are doing for a while longer. I'm not really closed to any opportunities at this point.

    OM: After you leaving the Farmer's Market every Saturday what brings you back?

    BW: You know when we have a busy day and the truck's a mess and we're cleaning up and I'm putting everything away and I'm driving this truck away, I have this sense of pride. As I've put it into gear, this is all me and I get to make all the decisions and we get to do whatever we want to do. That makes it really fun and really rewarding. When we come to Farmer's Market we have a lot of repeat customers and people who come and say what are you doing that's new this week or this month and so I feel there's a little bit of a customer connection at the Farmers Market. That's always nice because I feel we are a little bit more in touch with the people we are feeding. I love that, I think it's fun! 

    OM: What's your name and what do you do?

    Mina Smith: My name is Mina Smith and I'm a line cook and also student midwife but this pays the bills and I really, really enjoy it!

    OM: Tell us about your product and your business.

    MS: 138, we kind of started out with a very set ideal of what we wanted to do and we weren't taking advantage of the freedom that we had and we also realized we needed to expand more if people were going to buy our food. We make good food from scratch, kind of classics re-done in a way that is inspiring to us and accessible to people of Las Cruces, New Mexico. 

    OM: What's the one thing that defines you?

    MS: It's quality but also speed. We want to be fast and people expect a food truck to be fast but we're not going to sell something subpar for speed so quality is king but we also want something to be super duper fast. So we are able to produce something that is unique, fresh, very balanced flavors but in 5 minutes or less which is a huge deal. 

    OM: What do you think the future holds?

    MS: We're just gonna keep on trucking. We think the food truck is a really unique experience and an unique opportunity for cooks specifically we have a certain type of freedom and we're able to change our menu all the time and people have accepted that. We're just going to keep cooking!

    OM: After you leaving the Farmer's Market, what's the most rewarding part?

    MS: I was kind of surprised about how adventurous people will be at the Farmers Market. The first time we did Kimbap was last week, I really wanted to do it and Ben didn't question it and we, SOLD OUT! And I was so proud of Las Cruces! Driving away from the market I was like I sold hella Korean rolls, seaweed rolls! I was proud of Las Cruces for branching out and supporting local businesses. I'm proud to be a Las Cruces native cook. It's really exciting to make good food and have my own city support it. I pay my bills cooking good food in Las Cruces, that's pretty wild. You know to make money off that is icing on the cake. We're becoming more of a food town, with more variety and people value food in a different way, people appreciate novelty. Food with a little bit of heart.

    Interview & Photography by Kobi Shillings - Instagram: @kobiwayne

    Food Truck Fridays - Wannabe Farms Food Truck

    Food Truck Fridays - Wannabe Farms Food Truck

    Organ Mountain: Who you are, and what do you do and what inspires you to do it.

    Gabriel Payan: My name is Gabriel Payan and I’m the owner of Wannabe Farms food truck. We started out this business as local farmers and we saw that the need was for a farm-to-table truck that made everything out of the market here locally. So, I became a chef, to a farmer, to now back to a chef again. And it’s one of the things we love the most. I love making food and then seeing the reaction on peoples face that they can be like, “Wow, this is local food.” And it’s all local, all locally produced and locally sourced…we’re the local guys.

    OM: Tell us more about your product and your business.

    GP: We are Las Cruces’ first farm-to-table truck, meaning we try to get as much of our produce and local products from locally sourced places. If we don’t grow it, we know the person who does. Everything we try to do is based off of the Las Cruces downtown (farmers) market.



    OM: What separates you from other food trucks?

    GP: The thing that separates us the most is that we are farm-to-table, we try to get everything as locally produced. Our menu is never the same, it changes usually on a two week basis. What I can find in the market is what we sell in the truck.



    OM: What do you think the future holds? Do you want to keep doing this down the road or do you want to open up a restaurant eventually?

    GP: We're not sure about the restaurant right now, but we definitely feel like we’ll be doing this for the long haul. The other thing we do a lot of is music promotion throughout the town. We know a lot of people throughout the country and as they’re touring we try to promote their music and use the truck as a promotion tool. But other than that, yeah, we’ll be doing this for I think the long haul, my friend.



    OM: Once you close up shop and you’re headed out of the market, what do you take away from the day, what experiences makes it worthwhile? 


    GP: What makes it worthwhile is the comradery between market vendors and us. Where, every morning I walk out and go shopping, see what the market has to produce and what I can make. After that, when we leave, it’s a sense of community, that we’re all in this together and we just try to make the community a better place to eat and live in.

    Interview & Photography by Kobi Shillings - Instagram: @kobiwayne

    OM Stories + Floriography

    OM Stories + Floriography

    Welcome to the world of Floriography Flowers, where farm meets florist. They aim to honor our environment and agricultural heritage in a way that delights the senses. Their flowers are farmed with love from seed, to stem, to your special day. Let them create something lovely for you!

    Read more