“We’re taking this experiment outside mommy, because it might explode,” Axel said to me the other day when I was somewhere between waiting on somebody’s elusive hold button and searching for an Industrial Hygienist for possible mold issues. Grateful for their creative burst that sucked them away from our new TV service, I raised one eyebrow (mentally) and told them to be careful. Soon, I’ll be able to give them some attention, I see the light at the end of the very long tunnel.
Every few hours they take off on their bikes to turn town upside down, getting fake tattoos at the local pizza joint, Timbos, and a Dorito Bandito at Dam Good Tacos, a kids dream taco with Doritos crushed over ground meet and fresh tomatillo sauce (all ingredients are fresh and made daily).
The kids love this place so much I just had to go in and meet the owners, Chris Camp and Mike Falco, who were more fun with the kids than I had expected them to be, no wonder why this was a hot spot. They also had a great story which I asked Chris to share with us here:
“Mike Falco and I met on a last minute snowboard trip to A-basin. I overheard him talking about going there with a mutual friend of ours but they just needed a ride. As soon as I heard this I immediately joined in on their conversation by saying “I have a car and the same days off. Lets go!” It was on this trip that Mike started talking with me about doing a breakfast burrito truck. I listened to his idea, but at the time was way to caught up in climbing the ranks with the Little Nell to really consider joining up with him.
Making the Taco Stand Happen:
Fast forward two years to last May. I’d climbed the ranks from kitchen intern, to kitchen supervisor, to butcher/charcutierre, and was ready to make my next move. Over a couple of beers Mike and I started talking about doing a taco truck. We started tossing ideas around about possible locations and menu items. Everything was sounding good so we made a menu, a business plan, and started scouting locations. After a few phone calls we had some people getting pretty interested in our idea. The next few weeks kind of start to blur. Everything happened so fast. We met so many new and helpful people in Basalt and next thing we knew, we were inside a 14000 square foot used kitchen equipment warehouse in Denver. We spent two days climbing over, under, and around a gigantic floor to ceiling mountain of equipment like they do in the show American Pickers. We found some great deals and made some new friends along the way. Then we headed back to Basalt to meet the the guys to deliver our equipment, but first we stopped at CostCo to pick up all the food we needed to open in two days. The next two days were filled with kitchen assembly and all the tedious things that make that up, and alot of prep. I prepped up the food for our opening day in one day. A feat I’m quite proud of. Since then we’ve been making tacos and meeting all kinds of people, such as yourself. All said and done, we started with an idea in May and opened that idea June 2. Something I’ve never heard of either.
A little background on Mike Falco and myself, Mike went to school at Rice University for business. While there he played football as a runningback and punt returner. He graduated with a BA in Business and has been working in the restaurant industry as a server and bartender and enjoying the mountain lifestyle.
I have been cooking for the last 15 years in a variety of restaurants. From Applebees and Red Lobster to 5 star restaurants. From college cafeterias to multimillion dollar weddings. I graduated from New England Culinary Institute in 2009 with an Associates in Culinary Arts.”
So there’s the story. Go visit them and tell them you read all about their Dam Good Tacos on Aspen Real Life!!
Dam Good Tacos is located at 122 Center Circle Ave in downtown Basalt, inside the Phillips 66 Station. Open weekday 7am-6pm and weekends 8am-6pm.