Rocky's on Route 66 Catering

    John Martinez's childhood memories of growing up in Grants and the reputation of “The Mother Road” convinced he and Bob Clark to lease a Santa Fe Avenue business site. When asked how things were going with their new endeavor Clark said, “The catering business is going like crazy.” Martinez and Clark operate Rocky's on Route 66 Catering.

    Arriving here in June, the pair promptly became involved in Grants and Milan, volunteering with Grants MainStreet Project and attending Milan church services. The Double Six Gallery's museum opening was the first occasion to demonstrate their talents to the general public. Providing complimentary finger-food trays to nine area businesses was another opportunity to introduce the business. This summer a dessert booth at the Fire and Ice Park's pavilion dedication garnered further attention.

    One of Clark and Martinez's favorite pastimes over the years has been giving theme parties. Friends sought their advice for planning and serving private social gatherings. Then six years ago in Dallas, Martinez and Clark entered the catering profession. Their largest occasion served 300 people.

They acknowledge the seasonal nature of their enterprise. Both enjoy the challenges. A diversity of flexible menus allows them to satisfy numerous food preferences. Recognizing the availability of southwestern cuisine, Martinez emphasized it is not their main focus. Clark commented, “We offer Grants something different.” Martinez agreed and said, “We pride ourselves on presentation. If it looks good, it tastes good.”

    Some local favorites, according to Martinez, are bacon-wrapped jalapeno peppers, basil/garlic bruschetta and green chili/sour cream dip. Traditional foods served with an innovative twist are characteristic of their seasonal menus. Among Rocky's distinctive holiday selections: ham or turkey entrees with mashed potatoes and New Mexico red chili sauce.  Instead of the customary sweet potato dish, they create a sweet potato soufflé. Clark and Martinez both relish “doing the whole thing - finding recipes, experimenting with ingredients, creating our own version and offering clients the appetizing results.” Recent preparations include catering a corporate event with 150 guests

    For larger affairs, they employ trained serving personnel from two Albuquerque companies. Future plans include hiring local food servers, increasing purchases of local ingredients, event planning, décor, invitations, entertainment and food catering. Their organizational skills with event planning were gained during their Texas careers.

    Clark commented, “It has taken some time to get used to not living in a large city. The people here are gracious and make us feel very welcome.” Martinez remarked, “It has been great fun coming back after 30 years and introducing Bob to the natural beauty of this area and the friendly people. Median plantings make Santa Fe Avenue attractive and Grants looks so clean. The business-friendly attitude encourages economic development.” As new business owners, both stress the importance of participating in local affairs and demonstrating community pride. Martinez said, “Grants is like a sleeping giant, just waiting for people to understand what a good place this is to live and work.” 

Original Recipes

Martinez and Clark have developed a repertoire of original recipes over the years.

Requested favorites:

• Whole-wheat baguettes

• Piñon/peanut butter cookies

• Texas pecan bars

• Shrimp served with choice of red or white sauce

• Sweet potato soufflé

• Mango/cheese spread

A featured ingredient is pinon nuts. Martinez commented on numerous requests for his signature pinon/peanut butter cookies. He joked the business tag-line is: “Eating Cookies Makes You Pretty.”

The business is located at 623 West Santa Fe Ave. and is open Mondays through Saturdays from 9 a.m.- 7 p.m. For more information call 287-3941 or email: jbm@7cities.net