By Michael Somerby EBS STAFF
BIG SKY – No, auténticos tacos aren’t made with Ortega brand
hard-shells, shredded lettuce and cheddar cheese, sliced cherry tomatoes,
“dollops of Daisy” and packet-spiced ground beef.
The real deal, much like many a tasty cuisine, is much, much
simpler than that: masa tortillas, no more than 4 inches in diameter, topped with spiced
meats like asada, pastor and lengua, diced onions, and cilantro complete the
picture. Garnish with pickled carrot and chili for flair.
Genuine is what the Mi Pueblito, “My Little Town,” Taco Bus
has brought to the
Big Sky food community since its opening in late May, with the speed and
consistency evocative of the Mexican food stalls thousands of miles away that
inspired it. You can thank owner and operator Victor Montaña, 24, for that.
Montaña—fitting name, no?—learned the ins and outs of the
mobile taco and Mexican food business from his two uncles who own similar shops
in Blackfoot, Idaho, and Belgrade.
He cooked for them for around five years before venturing out
on his own.
“It was a good business to get in, and learning from them
was helpful,” Montaña said.
Montaña, a native of Chicago, has family roots in the
southwestern Mexican state Jalisco, and
lived there for a period before returning to the U.S.
Despite a slightly colder climate, he says he likes Big Sky
and appreciates the change of scenery—in Montaña’s eyes, the alpine pueblito is
a great place to work.
“It’s a good place,” Montaña said. “And I love the
mountains.”
Located next to Ace Hardware
off Lone Mountain Trail,
Mi Pueblito’s white and powder-blue
façade provides Montaña plenty of mountains to look at—the same is naturally
true for his guests,
who, on a nice day,
can sit at picnic tables adjacent to the bus’ shell under an array of string
lights.
Rain? Snow? No problem—grab a seat on the bench-style
offerings in the chrome interior of the bus, just beyond the order window.
Historically, businesses in Big Sky struggle to keep doors
open during quieter times, and in some instances even in peak visitation
months, but Mi Pueblito Taco Bus patrons have come to enjoy a consistency in
product and order-to-serve time that keeps them coming back—authentic,
delicious tastes of the motherland aside.
What’s the secret? Low overhead, quality recipes and
ingredients, and trustworthy friends and family staffing the operation, says
Montaña.
“He’s a friend of mine,” Montaña said, pointing at the order window and the
two staffers beyond. “And he grew up in the state I lived. My uncles helped
me too.”
With plans to stay open throughout the winter, Monday
through Saturday, 7 a.m. to 7 p.m., Montaña has no plans to abandon the ethic
and reliable service that has provided his taco bus with staying power and
loyal customers. A little heat to beat the cold; perfect.
