Click on Tournament for Bracket & Game Stories


RPast Tourneys for the Panthers…











It hasn’t taken too long for Piedra Vista to start making an impact on the state softball scene. And then came the baseball titles.

  Check out the diamond successes the Roll Call of State Tourney Champs…


2012…Given the second seed entering the 4A state tournament, Piedra Vista is still the team to beat as Panthers win 7th straight with a 6-1 triumph over Aztec
2011…Just like she did the year before, senior pitcher Karysta Donisthorpe tosses a pair of blanks in the Class 4A playoffs as Piedra Vista gathers state title with a 5-0 victory over Farmington
2010…Shutouts over Moriarty (10-0) in the semis and Volcano Vista (7-0) in the 4A title game equate to a fifth straight crown for the Panthers
2009…New dynasty in town as Piedra Vista wins state championship again. Class 4A final: Piedra Vista 4, Silver 3

2008…It’s a no-doubter in the Class 4A title game as Panthers maul Artesia 9-0

2007…Two straight crowns for Piedra Vista shuts out St. Pius 3-0 at state tournament in Farmington

2006…It’s PV’s turn now as the Panthers, coached by Kevin Werth, shut out rival Farmington 2-0 for first softball title

2012…Piedra Vista clobbers upstart Miyamura 15-1 in Class 4A championship game to earn third straight state title
2011…Panthers and coach Mike McGaha win state crown again by beating Academy 9-4
2010…There’s no doubt who’s best in 4A when Piedra Vista pounds Moriarty 18-1 to grab first baseball crown



And now, a word from our Sponsor…


“Ole!” greets drive-through customers from the speaker box.
If that’s the case, it can only be one business: Taco Box.
From frijole burritos to Spanish fries to pig-in-a-panchos, and quite nearly everything in-between, the restaurant has been serving up its eclectic menu for 40 years.
According to owner Tom Martin, the number one seller is the simple-and-tasty frijole burrito while tacos, chalupas and cheese sticks follow closely in popularity.
A popular side item are Spanish fries, a Taco Box-invented title for another potato-based munchie (any guesses?). Martin says his restaurant has only occasionally ventured into making regular french fries and the attempts have ultimately always been futile with the Taco Box customer base.
“I always joke that I don’t make french fries so I can help keep McDonald’s in business,” Martin says.
Other items also remain popular to an extent even though not officially on the menu board anymore – a testament to the loyalty of the typical Taco Box consumer.
The Mexi-Burger was on the menu back in the early 1980s and still gets ordered today. By those in the know, at any rate.
“There’s probably at least a dozen different items over the years like that,” Martin says. “We took it off, just because of space, but we still make ’em. We probably sell as many as we did when they were on the menu.”
Martin lists breakfast tacos, frijole tacos, guacamole tacos as other such “underground” items. And that’s not to mention the vast array of drink combinations, utilizing the different soft drinks and flavorings, that have actually never been listed on the big board at Taco Box.
Martin, raised in Cleveland and a graduate from Cornell University in New York, ventured west after college and tried his hand with the Taco Box brand. He took over Taco Box on June 1, 1970.
Remembering his first foray into Mexican food, Martin has an oft-repeated story with some variation or another.
“I never had a taco until I was 21. I remember having a mild green chile taco and I thought I was going to die,” Martin recalls.
After having a tastebud-adjustment and following countless tacos served to his customers at Taco Box, it’s safe to say one thing about the guy who originally thought he’d be in the Land of Enchantment  for “a couple of years.”
Well Tom, you’re a New Mexican now.

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