Intro – We would love to chat with you about what you’re doing and all the great things that are happening at your spot. About New Mexico Business is here to help guide and support entrepreneurs like you.We hope that this article was helpful for you.
Eric Martinez: I wanted to bring you here onto our show so we could talk a little bit about what you’re doing with your new business and talk about all the great things that you have going on at your spot.
Chef Randy Tapia: Okey, So my business is Pokey Taco and it is a Hawaiian pokey and more food truck. I’m located at 1006 Marcus places usually. But the best way to get a hold of me is by phone. And that number is 500 59137878. So if anybody’s ever looking to get Good pokey or just good food in general, they can give me a ring and I’ll let them know where I’m located. So. I opened Pokey Taco as. When Santa Fe’s first poké places. So I built the food truck in 2021. I actually built the food truck myself from the ground up, and worked really hard on getting it going. And we opened in December of 2021 and we’ve had a great summer. I mean, we’ve been at several events, concerts, concerts. I’ve done private wedding catering. Right now we’re at Toumbourou every week on Thursdays from 4 to 9. And during the weekdays, we’re usually open Tuesday through Saturday, 4 p.m. to 9 p.m.. So we’re having dinner now. Only before I was doing lunch, but it wasn’t too good. So now I switch to dinner.
Eric Martinez: Okay. And I heard about private parties. You’re bailable. If somebody wants to have people over for a quinceanera or a wedding. I heard you say a wedding or even a corporate luncheon.
Chef Randy Tapia: Oh, yeah, definitely. I can cater to any one of those events with a handmade menu for the client so I can make any type of food that they’re wanting to have. It doesn’t just have to be Hawaiian Poke.
Eric Martinez: It could be a customized menu.
Chef Randy Tapia: Customized menu? Yeah. They just got to get in touch with me in advance and we can plan out exactly what they want. And I do all the way to fine dining. I have a background in fine dining, so that’s some of my favorite food to do. That’s actually the end goal is to open a fine dining restaurant here in Santa Fe eventually.
Eric Martinez: Okay, great. So I know you did a bunch of events this summer. Do you have any favorites that you want to tell us about? More stuff that you want to do more of, or less of?
Chef Randy Tapia: Or so I work with AMP concerts, and I think my favorite event this year was the Ghost Ranch event out. It’s called Ladder to the Moon, and that’s at the Ghost Ranch in Abiquiu, New Mexico. Georgia O’Keeffe used to hang out there a lot and do all her art, get her inspiration for her out there. But it’s a really good experience, really spiritual out there.
Eric Martinez: And it was multiple nights, It was several.
Chef Randy Tapia: Days, three-day weekend. So it is Friday, Saturday and Sunday.
Eric Martinez: And they’ll have that next year.
Chef Randy Tapia: And they’re going to have it next year as well. So it’s a yearly thing.
Eric Martinez: Oh, that’s.
Chef Randy Tapia: Awesome. But it’s really fun. There are all kinds of vendors and you can hike over there and you can camp out in RVs or you can camp out in a tent and it’s a three-day concert. So there’s just a lot of stuff to do. They like games and stuff. Yeah, this is true.
Eric Martinez: Fun and tombola like what kind of events are there? I know they have a bar there.
Chef Randy Tapia: So Toumbourou has concerts going on there. I think they have a list of the concerts posted on their website and some of them are on Thursdays. But then we also do other days that are like Fridays and Saturdays on occasion.
Eric Martinez: And that’s why it’s important to call you.
Chef Randy Tapia: That’s why I don’t call because we do a lot of events. We’re a mobile food unit, so we move around to go to different events all the time.
Eric Martinez: And sometimes there’s a private party and you’re not going to be on location.
Chef Randy Tapia: Yes, exactly.
Intro- We would love to chat with you about what you’re doing and all the great things that are happening at your spot. About New Mexico Business is here to help guide and support entrepreneurs like you.We hope that this article was helpful for you.
Eric Martinez: I wanted to bring you here onto our show so we could talk a little bit about what you’re doing with your new business and talk about all the great things that you have going on at your spot.
Chef Randy Tapia: Okey, So my business is Pokey Taco and it is a Hawaiian pokey and more food truck. I’m located at 1006 Marcus places usually. But the best way to get a hold of me is by phone. And that number is 500 59137878. So if anybody’s ever looking to get Good pokey or just good food in general, they can give me a ring and I’ll let them know where I’m located. So. I opened Pokey Taco as. When Santa Fe’s first poké places. So I built the food truck in 2021. I actually built the food truck myself from the ground up, and worked really hard on getting it going. And we opened in December of 2021 and we’ve had a great summer. I mean, we’ve been at several events, concerts, concerts. I’ve done private wedding catering. Right now we’re at Toumbourou every week on Thursdays from 4 to 9. And during the weekdays, we’re usually open Tuesday through Saturday, 4 p.m. to 9 p.m.. So we’re having dinner now. Only before I was doing lunch, but it wasn’t too good. So now I switch to dinner.
Eric Martinez: Okay. And I heard about private parties. You’re bailable. If somebody wants to have people over for a quinceanera or a wedding. I heard you say a wedding or even a corporate luncheon.
Chef Randy Tapia: Oh, yeah, definitely. I can cater to any one of those events with a handmade menu for the client so I can make any type of food that they’re wanting to have. It doesn’t just have to be Hawaiian Poke.
Eric Martinez: It could be a customized menu.
Chef Randy Tapia: Customized menu? Yeah. They just got to get in touch with me in advance and we can plan out exactly what they want. And I do all the way to fine dining. I have a background in fine dining, so that’s some of my favorite food to do. That’s actually the end goal is to open a fine dining restaurant here in Santa Fe eventually.
Eric Martinez: Okay, great. So I know you did a bunch of events this summer. Do you have any favorites that you want to tell us about? More stuff that you want to do more of, or less of?
Chef Randy Tapia: Or so I work with AMP concerts, and I think my favorite event this year was the Ghost Ranch event out. It’s called Ladder to the Moon, and that’s at the Ghost Ranch in Abiquiu, New Mexico. Georgia O’Keeffe used to hang out there a lot and do all her art, get her inspiration for her out there. But it’s a really good experience, really spiritual out there.
Eric Martinez: And it was multiple nights, It was several.
Chef Randy Tapia: Days, three-day weekend. So it is Friday, Saturday and Sunday.
Eric Martinez: And they’ll have that next year.
Chef Randy Tapia: And they’re going to have it next year as well. So it’s a yearly thing.
Eric Martinez: Oh, that’s.
Chef Randy Tapia: Awesome. But it’s really fun. There are all kinds of vendors and you can hike over there and you can camp out in RVs or you can camp out in a tent and it’s a three-day concert. So there’s just a lot of stuff to do. They like games and stuff. Yeah, this is true.
Eric Martinez: Fun and tombola like what kind of events are there? I know they have a bar there.
Chef Randy Tapia: So Toumbourou has concerts going on there. I think they have a list of the concerts posted on their website and some of them are on Thursdays. But then we also do other days that are like Fridays and Saturdays on occasion.
Eric Martinez: And that’s why it’s important to call you.
Chef Randy Tapia: That’s why I don’t call because we do a lot of events. We’re a mobile food unit, so we move around to go to different events all the time.
Eric Martinez: And sometimes there’s a private party and you’re not going to be on location.
Chef Randy Tapia: Yes, exactly.
Eric Martinez: So it’s very important to the audience. It’s very important to call Chef Randy before you go out, because he’s also a new business and you’re kind of finding out what works best, and that takes a little time to figure it out with, you know, not only the location but demand. I think that’s why you closed for lunch because you weren’t getting a big response for lunch. But do you think that if more people start calling for lunch or lunches, you might be open to that or you’re going to stay stay dinner for now through the winter and spring?
Chef Randy Tapia: I would definitely be open to opening for lunch and dinner like I’ve. Told some people before they were asking me about lunch and dinner. The clients and the customers dictate when I’m open because I love to serve food. I mean, that’s why I’m in this business. I love to please people through the food that I make. So if they’re coming, I’m not stopping. I’m going to keep going.
Eric Martinez: So we need customers to be consistent and and as time goes by and now that you’re promoting your phone number and soon you’ll have your website that will just be more, you know, a lot easier. And we do our best to promote you as well as when we know, you know, when we see your posts, we’ll share them as well on an embassy talk. So yeah, definitely all about that. What are the challenges that you’re facing right now with a lot of the food community or the food and beverage industry? Community is having problems with finding staffing, even shortages of different food products, having to source different products?
Chef Randy Tapia: Yeah, definitely. Sriracha was a big thing that was not in stock, still isn’t in stock for a lot of the different vendors. So they try to substitute out others like knock swatches. But there’s nothing like the original, you know.
Eric Martinez: There’s not, there’s not.
Chef Randy Tapia: So I’ll go out of my way to find the best ingredients and best products that I can find to make my food, because that’s my main goal is the quality of the food.
Eric Martinez: Are you hiring right now or are you looking for staff?
Chef Randy Tapia: Yeah, actually, I actually am looking for extra help. Somebody part time. Okay.
Eric Martinez: Just call you, right?
Chef Randy Tapia: Yeah. Just give the number a call and, you know, explain that you’re looking for a job and I’ll get you set up with an interview and we’ll go from there.
Eric Martinez: Awesome. Is there anything else you’d like our audience to know about you? Because I definitely want to have you back on our show, you know, maybe with a little more time and we could definitely bring you on. But in the meantime, is there anything that you want our audience to know?
Chef Randy Tapia: Well, I am going to be doing some pop ups at the Chomp food hall.
Eric Martinez: Oh, okay.Great, great.
Chef Randy Tapia: And then if everything goes well, I’ll be renting a spot inside the Trump food hall.
Eric Martinez: Oh, awesome. Awesome. And when does that start? Are you still waiting?
Chef Randy Tapia: I’m still trying to figure out the exact dates of when I’m going to start the pop ups. And then after that, I’ll have more information. I’ll put that out on Facebook and Instagram.
Eric Martinez: Okay. All right. Well, is there anything else you’d like us to announce to our audience?
Chef Randy Tapia: Yeah, actually, I have a promotion going on with the Pokéballs, so I have a little card that I punch out for you. And every time you come and get a poké ball or punch out a star or a little poké ball, and after your 10th bowl, you’re left. The ball is free. So a little incentive for repeat customers.
Eric Martinez: So someone like me, that comes once a week, I’m definitely going to get that.
Chef Randy Tapia: Oh yeah, that’s definitely you’ve already paid and earned your free bowl.
Eric Martinez: Okay. There you go. All right, chef. Well, thank you so much for coming on to our show. And again, the audience was Cal Sharp. And he definitely wants to serve you some food. So thank you.
Chef Randy Tapia: Thank you.
Conclusions- Thank you for coming to our blog, and congratulations on starting your own business! We could talk a little bit about what you’re doing with your new business and talk about all the great things that you have going on at your spot. About New Mexico Business. There are so many exciting possibilities when it comes to running a business, and we would love to hear more about what has inspired you so far. It sounds like you are making great progress, and we would love to help in any way that we can. If you ever need advice or support from our community of entrepreneurs, please don’t hesitate to reach out. We would be happy to share some tips or resources with you as well! Thank you for reading, and we hope that this was helpful!
Intro- We would love to chat with you about what you’re doing and all the great things that are happening at your spot. About New Mexico Business is here to help guide and support entrepreneurs like you.We hope that this article was helpful for you.
Eric Martinez: I wanted to bring you here onto our show so we could talk a little bit about what you’re doing with your new business and talk about all the great things that you have going on at your spot.
Chef Randy Tapia: Okey, So my business is Pokey Taco and it is a Hawaiian pokey and more food truck. I’m located at 1006 Marcus places usually. But the best way to get a hold of me is by phone. And that number is 500 59137878. So if anybody’s ever looking to get Good pokey or just good food in general, they can give me a ring and I’ll let them know where I’m located. So. I opened Pokey Taco as. When Santa Fe’s first poké places. So I built the food truck in 2021. I actually built the food truck myself from the ground up, and worked really hard on getting it going. And we opened in December of 2021 and we’ve had a great summer. I mean, we’ve been at several events, concerts, concerts. I’ve done private wedding catering. Right now we’re at Toumbourou every week on Thursdays from 4 to 9. And during the weekdays, we’re usually open Tuesday through Saturday, 4 p.m. to 9 p.m.. So we’re having dinner now. Only before I was doing lunch, but it wasn’t too good. So now I switch to dinner.
Eric Martinez: Okay. And I heard about private parties. You’re bailable. If somebody wants to have people over for a quinceanera or a wedding. I heard you say a wedding or even a corporate luncheon.
Chef Randy Tapia: Oh, yeah, definitely. I can cater to any one of those events with a handmade menu for the client so I can make any type of food that they’re wanting to have. It doesn’t just have to be Hawaiian Poke.
Eric Martinez: It could be a customized menu.
Chef Randy Tapia: Customized menu? Yeah. They just got to get in touch with me in advance and we can plan out exactly what they want. And I do all the way to fine dining. I have a background in fine dining, so that’s some of my favorite food to do. That’s actually the end goal is to open a fine dining restaurant here in Santa Fe eventually.
Eric Martinez: Okay, great. So I know you did a bunch of events this summer. Do you have any favorites that you want to tell us about? More stuff that you want to do more of, or less of?
Chef Randy Tapia: Or so I work with AMP concerts, and I think my favorite event this year was the Ghost Ranch event out. It’s called Ladder to the Moon, and that’s at the Ghost Ranch in Abiquiu, New Mexico. Georgia O’Keeffe used to hang out there a lot and do all her art, get her inspiration for her out there. But it’s a really good experience, really spiritual out there.
Eric Martinez: And it was multiple nights, It was several.
Chef Randy Tapia: Days, three-day weekend. So it is Friday, Saturday and Sunday.
Eric Martinez: And they’ll have that next year.
Chef Randy Tapia: And they’re going to have it next year as well. So it’s a yearly thing.
Eric Martinez: Oh, that’s.
Chef Randy Tapia: Awesome. But it’s really fun. There are all kinds of vendors and you can hike over there and you can camp out in RVs or you can camp out in a tent and it’s a three-day concert. So there’s just a lot of stuff to do. They like games and stuff. Yeah, this is true.
Eric Martinez: Fun and tombola like what kind of events are there? I know they have a bar there.
Chef Randy Tapia: So Toumbourou has concerts going on there. I think they have a list of the concerts posted on their website and some of them are on Thursdays. But then we also do other days that are like Fridays and Saturdays on occasion.
Eric Martinez: And that’s why it’s important to call you.
Chef Randy Tapia: That’s why I don’t call because we do a lot of events. We’re a mobile food unit, so we move around to go to different events all the time.
Eric Martinez: And sometimes there’s a private party and you’re not going to be on location.
Chef Randy Tapia: Yes, exactly.
Eric Martinez: So it’s very important to the audience. It’s very important to call Chef Randy before you go out, because he’s also a new business and you’re kind of finding out what works best, and that takes a little time to figure it out with, you know, not only the location but demand. I think that’s why you closed for lunch because you weren’t getting a big response for lunch. But do you think that if more people start calling for lunch or lunches, you might be open to that or you’re going to stay stay dinner for now through the winter and spring?
Chef Randy Tapia: I would definitely be open to opening for lunch and dinner like I’ve. Told some people before they were asking me about lunch and dinner. The clients and the customers dictate when I’m open because I love to serve food. I mean, that’s why I’m in this business. I love to please people through the food that I make. So if they’re coming, I’m not stopping. I’m going to keep going.
Eric Martinez: So we need customers to be consistent and and as time goes by and now that you’re promoting your phone number and soon you’ll have your website that will just be more, you know, a lot easier. And we do our best to promote you as well as when we know, you know, when we see your posts, we’ll share them as well on an embassy talk. So yeah, definitely all about that. What are the challenges that you’re facing right now with a lot of the food community or the food and beverage industry? Community is having problems with finding staffing, even shortages of different food products, having to source different products?
Chef Randy Tapia: Yeah, definitely. Sriracha was a big thing that was not in stock, still isn’t in stock for a lot of the different vendors. So they try to substitute out others like knock swatches. But there’s nothing like the original, you know.
Eric Martinez: There’s not, there’s not.
Chef Randy Tapia: So I’ll go out of my way to find the best ingredients and best products that I can find to make my food, because that’s my main goal is the quality of the food.
Eric Martinez: Are you hiring right now or are you looking for staff?
Chef Randy Tapia: Yeah, actually, I actually am looking for extra help. Somebody part time. Okay.
Eric Martinez: Just call you, right?
Chef Randy Tapia: Yeah. Just give the number a call and, you know, explain that you’re looking for a job and I’ll get you set up with an interview and we’ll go from there.
Eric Martinez: Awesome. Is there anything else you’d like our audience to know about you? Because I definitely want to have you back on our show, you know, maybe with a little more time and we could definitely bring you on. But in the meantime, is there anything that you want our audience to know?
Chef Randy Tapia: Well, I am going to be doing some pop ups at the Chomp food hall.
Eric Martinez: Oh, okay.Great, great.
Chef Randy Tapia: And then if everything goes well, I’ll be renting a spot inside the Trump food hall.
Eric Martinez: Oh, awesome. Awesome. And when does that start? Are you still waiting?
Chef Randy Tapia: I’m still trying to figure out the exact dates of when I’m going to start the pop ups. And then after that, I’ll have more information. I’ll put that out on Facebook and Instagram.
Eric Martinez: Okay. All right. Well, is there anything else you’d like us to announce to our audience?
Chef Randy Tapia: Yeah, actually, I have a promotion going on with the Pokéballs, so I have a little card that I punch out for you. And every time you come and get a poké ball or punch out a star or a little poké ball, and after your 10th bowl, you’re left. The ball is free. So a little incentive for repeat customers.
Eric Martinez: So someone like me, that comes once a week, I’m definitely going to get that.
Chef Randy Tapia: Oh yeah, that’s definitely you’ve already paid and earned your free bowl.
Eric Martinez: Okay. There you go. All right, chef. Well, thank you so much for coming on to our show. And again, the audience was Cal Sharp. And he definitely wants to serve you some food. So thank you.
Chef Randy Tapia: Thank you.
Conclusions – Thank you for coming to our blog, and congratulations on starting your own business! We could talk a little bit about what you’re doing with your new business and talk about all the great things that you have going on at your spot. About New Mexico Business. There are so many exciting possibilities when it comes to running a business, and we would love to hear more about what has inspired you so far. It sounds like you are making great progress, and we would love to help in any way that we can. If you ever need advice or support from our community of entrepreneurs, please don’t hesitate to reach out. We would be happy to share some tips or resources with you as well! Thank you for reading, and we hope that this was helpful!
So it’s very important to the audience. It’s very important to call Chef Randy before you go out, because he’s also a new business and you’re kind of finding out what works best, and that takes a little time to figure it out with, you know, not only the location but demand. I think that’s why you closed for lunch because you weren’t getting a big response for lunch. But do you think that if more people start calling for lunch or lunches, you might be open to that or you’re going to stay stay dinner for now through the winter and spring?
Chef Randy Tapia: I would definitely be open to opening for lunch and dinner like I’ve. Told some people before they were asking me about lunch and dinner. The clients and the customers dictate when I’m open because I love to serve food. I mean, that’s why I’m in this business. I love to please people through the food that I make. So if they’re coming, I’m not stopping. I’m going to keep going.
Eric Martinez: So we need customers to be consistent and and as time goes by and now that you’re promoting your phone number and soon you’ll have your website that will just be more, you know, a lot easier. And we do our best to promote you as well as when we know, you know, when we see your posts, we’ll share them as well on an embassy talk. So yeah, definitely all about that. What are the challenges that you’re facing right now with a lot of the food community or the food and beverage industry? Community is having problems with finding staffing, even shortages of different food products, having to source different products?
Chef Randy Tapia: Yeah, definitely. Sriracha was a big thing that was not in stock, still isn’t in stock for a lot of the different vendors. So they try to substitute out others like knock swatches. But there’s nothing like the original, you know.
Eric Martinez: There’s not, there’s not.
Chef Randy Tapia: So I’ll go out of my way to find the best ingredients and best products that I can find to make my food, because that’s my main goal is the quality of the food.
Eric Martinez: Are you hiring right now or are you looking for staff?
Chef Randy Tapia: Yeah, actually, I actually am looking for extra help. Somebody part time. Okay.
Eric Martinez: Just call you, right?
Chef Randy Tapia: Yeah. Just give the number a call and, you know, explain that you’re looking for a job and I’ll get you set up with an interview and we’ll go from there.
Eric Martinez: Awesome. Is there anything else you’d like our audience to know about you? Because I definitely want to have you back on our show, you know, maybe with a little more time and we could definitely bring you on. But in the meantime, is there anything that you want our audience to know?
Chef Randy Tapia: Well, I am going to be doing some pop ups at the Chomp food hall.
Eric Martinez: Oh, okay.Great, great.
Chef Randy Tapia: And then if everything goes well, I’ll be renting a spot inside the Trump food hall.
Eric Martinez: Oh, awesome. Awesome. And when does that start? Are you still waiting?
Chef Randy Tapia: I’m still trying to figure out the exact dates of when I’m going to start the pop ups. And then after that, I’ll have more information. I’ll put that out on Facebook and Instagram.
Eric Martinez: Okay. All right. Well, is there anything else you’d like us to announce to our audience?
Chef Randy Tapia: Yeah, actually, I have a promotion going on with the Pokéballs, so I have a little card that I punch out for you. And every time you come and get a poké ball or punch out a star or a little poké ball, and after your 10th bowl, you’re left. The ball is free. So a little incentive for repeat customers.
Eric Martinez: So someone like me, that comes once a week, I’m definitely going to get that.
Chef Randy Tapia: Oh yeah, that’s definitely you’ve already paid and earned your free bowl.
Eric Martinez: Okay. There you go. All right, chef. Well, thank you so much for coming on to our show. And again, the audience was Cal Sharp. And he definitely wants to serve you some food. So thank you.
Chef Randy Tapia: Thank you.
Conclusions- Thank you for coming to our blog, and congratulations on starting your own business! We could talk a little bit about what you’re doing with your new business and talk about all the great things that you have going on at your spot. About New Mexico Business. There are so many exciting possibilities when it comes to running a business, and we would love to hear more about what has inspired you so far. It sounds like you are making great progress, and we would love to help in any way that we can. If you ever need advice or support from our community of entrepreneurs, please don’t hesitate to reach out. We would be happy to share some tips or resources with you as well! Thank you for reading, and we hope that this was helpful!
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