Click on tournament for Bracket & Game Stories 


Recent Tournaments…




Moriarty has grabbed the top tournaments in a variety of sports over the years.


Check out Pintos’ success in the Roll Call of State Championships below



2008…Valencia twins lead talented senior group of Pintos to 2nd title with sweep of St. Pius

2007…Moriarty dethrones defending champ Roswell with a three-game sweep in the 4A finale

1983…Pintos and coach Taryn Bachis have a perfect 20-0 campaign following sweep of Hot Springs

1981…Moriarty has undefeated 13-0 season after Pintos thrash Estancia 45-8 in championship

Girls Basketball
1997…Handing Pojoaque its only loss of the season, Moriarty grabs title with 53-47 victory

Boys Basketball
1982…Pintos add basketball crown to football title, earlier in year, by beating Escalante 61-54



Click here for Feb. 2010 profile on Moriarty wrestler Andrew Bird


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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