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news letter journal
September 3, 2020 — 9
Taco Loco restaurant opens-at Fountain
Hannah Gross
NLJ Correspondent
Ozzy Garza Sr. is bringing his
20 years of cooking experience to
Newcastle through his new family-
operated restaurant Taco Loco
Taqueria, located in the dining hall
above the Fountain Inn. The taqueria
offers fresh, authentic Mexican food.
Taco Loco is open Tuesday
through Saturday from 10 am. to
8 p.m., and a full meal costs about
$9.99. From 10 am. to 2 p.m., the
establishment offers an enchilada
plate special for $6. Gladys, Ozzy
Garza’s wife, explained that the busi-
ness is considered a “taqueria” rather
than a restaurant because everything
it offers has something to do with
tortillas. Street tacos are Garza’s spe-
cialty, and he has started every one
of his business ventures by making
street tacos.
“That’s why we named it Taco
Loco, because we have a variety of
tacos,” Gladys said.
But that’s not the only reason for
the name. The Garzas’ grandson loved
the recent Disney movie “Coco,” so
because Taco Loco rhymes and is
easily remembered, they decided to
put that on the front of their taqueria.
Garza and Gladys formerly lived
in Rio Grande Valley, Texas, where
he cooked for and ran eight restau-
rants over a near-20-year span. The
family moved to Gillette, where they
then lived for 18 years, but made
frequent visits to Newcastle to visit
friends. They grew to like the town
from Page 1
................................................................................................
..
Photos by Hannah Gross/NLJ
Brandy Montagne serves Pat Brennan his lunch at the new Taco Loco
Taqueria at the Fountain Inn, which opened on July 28.
and the people, so the Garzas decided
to make it their home in 2017.
Newcastle needed something “dif—
ferent” when it came to food choices,
according to Gladys, and authentic
Mexican food was just the thing
to add some variety to the town’s
palate. Because the Garzas already
operated several businesses in Texas,
it was a no-brainer to start up Taco
Loco Taqueria. It officially opened
on July 28, and Gladys told the News
Letter Journal that they’ve had a
good response from the locals.
atmosphere is just like “one
big family,” with “very little
turnover.”
Jones said she is fascinated
by the continuing improve-
ments in health care, and she
noted all the ways that care
is now streamlined — from a
20-minute flight to the hos-
pital in Rapid City to a new
vein finder that allows IVs and
blood draws to be done more
quickly and accurately.
“She’s very passionate
about her patients and what’s
best for (them),” said Piper
Allard, director of patient ser—
vices at WCHS. Allard has
been a coworker of Jones since
2002.
Jones works hard to care
for each and every patient the
best that she can, according to
Allard, and always tries to stay
up to date on her knowledge
and training.
Angie Phillips, an infection
control/employee health nurse
at the hospital, said that Jones
is a role model in patient care,
interaction and Compassion.
“She defines the word
‘caregiver,”’ Phillips said.
Not only did Jones go
above and beyond for her
patients, but she was also
“instrumental in community,”
Phillips said. Jones was part
of the Employees Matter
Committee at the hospital, and
she always played a huge role
in events such as parades, the
Back to School Bash and other
events. Jones was always the
one decorating the hospital
building for holidays such as
Christmas and the 4th of July,
and she’d even get her patients
Christmas and birthday gifts.
“She’s had an impact on
every one of us that have
worked with her,” Phillips
said.
Many life experiences have
shaped Jones into who she is
today —— a hard worker, family
focused and God fearing,
Jones said.
Born in Massachusetts, she
moved around a lot because
her father was in the Air Force,
which is why Jones strongly
supports the nation’s military.
with her husband. The couple
owns their own semi truck, so
they’re planning on hauling
freight, seeing the countryside
and visiting family.
Follow us on f.
Facebpok M
and TW‘iiter!”
News Letter
Journal:
Throughout her life, she’s
worked several jobs and has
done “a little bit of every-
thing,” Jones said.
Jones has often worked
multiple jobs at once, even in
her time at the hospital. As the
your LOCAL
newspaper
night shift nurse, she works
a set [of days and gets a set
of days off, she said, and she
picks up _shifts at other hospi-
tals on some of her days off.
Jones is also “happily
married,” she said. She and her
husband, Michael, have been
married for 16 years. Jones has
six kids, and Michael has one,
so together they have quite a
large family. The couple has
24 grandchildren.
Jones chuckled.
“It’s pretty awesome,” she
said. I
Now that she is retiring,
Jones Said she plans to get,
her commercial driving license
and drive truck over the road
someone HAD TO
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“It’s doing okay — better than we
expected,” Garzasaid.
Everything is made fresh every
day, Gladys said, and Ozzy begins
preparing the food as early as 4:30
am. Whatever is left over in the
' evening is thrown out, so Garza
always makes sure to calculate the
approximate food needed for the day
so as not to waste it. Although the
kitchen is _too small for making his
own tortillas, Ozzy said, he gets them
delivered every Monday from the
same company he purchased from in
Texas. Gladys said they are fresh and
never frozen.
For drinks, they serve Coke prod-
ucts and a selection of alcoholic bev-
erages, including margaritas, which
has proven to be very popular in
- town. They also offer Mexican des-
serts such as tres leches and flan. The
couple is creating a new menu—one
that’s less confusing, Gladys said.
Instead of serving the usual chips
and salsa as an appetizer before the
meal, customers are served Ozzy’s
charro beans, which is a homemade
dish containing bacon, cilantro,
onions and tomatoes. But chips and
salsa are available to those who
prefer them.
As a thank you to those who have
served in the US military, veterans
eat for free every Wednesday because
the Garzas said their service gave
them the freedom and opportunity to
run this family business doing what
he loves.
“We have great respect for vet—
erans,” Gladys said.
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“We’re here because of them,”
Garza said.
Ozzy does the cooking for Taco
Loco, and his oldest son, Ozzy Jr.,
aids him in the kitchen. His other
sons, Christian and Jovany, help out
where they can, taking orders up
front or working in the back, and
their daughter, Gladis, who is a nurse
at the Weston County MemOrial
Hospital, works at the taqueria on
her days off. Gladys takes care of
the paperwork and bookkeeping but
said that Ozzy is the force behind the
business. I
“He does everything here. Without
his supervision, nothing would get
done,” she said.
According to Gladys, the first few
weeks after opening were a success.
Although things have settled down
a bit since then, she said, they’ve
established their regular customers
and hope to expand in the future.
“We want to grow — hopefully,
this is not our first and last,” Gladys-
said.
The Garzas are considering
opening another location in Rapid
City in the former Wendy’s building
near the hospital. However, they
want to lease the building rather
than purchase it, so that might be a
determining factor.
So, head on over to Taco Loco if
you want some fresh, local, authentic
Mexican food. Call 746-2921 for
more information. .
“We want to thank the community
for accepting our business,” Gladys
said.
WYOMING
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