Logo design by the Late Santana Blue Eyes
D
illon Garcia had a feeling that the traditional route of finishing high school and then going onto college wasn’t for him. It didn’t take him long after starting at the University of New Mexico – Gallup that he was trading in his college fund for a food trailer. After all, he had grown up in a family where his mother and grandfather loved to cook, and the food was good. It was already in Dillon’s DNA, and he had started teaching
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February 2020
himself how to cook. Once he cooked for a girlfriend, tacos his specialty, and after tasting them she told him they are better than any you can find in town. A lot of passion and a little bit of experience fueled the creation of Dillon’s food truck business, Rosco’s. Dillon had spent some time in high school working a part-time job at Cocina de Dominguez. This gave him an insider’s look at how a restaurant was run and he asked lots of questions. After a few business classes,
he felt like he was ready to go. Dillon quickly found out the textbook and food service job don’t quite replicate taking your own money and giving it a go. Rosco’s has made it through its first year. Lots of trial and error are a big part of Dillon’s business philosophy. This has definitely contributed to some growing pains. These early growing pains have a lot to do with developing a consistent customer base. The nature of the food truck business can be challenging for customers; it
Rosco’s Food Truck isn’t always in the same place, doesn’t have traditional hours, and you just aren’t sure if it is going to be there today. Dillon only uses two locations for setting up shop, on the corner of Nizhoni Blvd. and Second Street and next to Autoglass and Construction on Maloney. Dillon’s old girlfriend was right. His tacos are special, plus the menu is full of other tasty dishes. Make sure you check out Rosco’s. Look him up on Facebook using Rosco’s LLC.
