Mike Smith
Artesia Daily Press
Twice retired Hagerman resident Benny Griffin embarked on a third career after his wife suggested he needed to find a way to pay for monthly fishing trips.
“The last time I retired was over a year ago and I was really enjoying fishing. I was fishing one week a month, fishing far off in a different state and my wife had been asking me if I had been looking at the checkbook,” he said in a Jan. 8 interview before the lunch hour at his Bar Ditch Bistro food truck.
Griffin said he wasn’t concerned about the money he spent on fishing – until his wife showed him the toll it was taking on family finances.
“It caught me off guard – my fishing was hitting the checkbook pretty hard,” he said with a smile. “She said, ‘You should look at something to offset that.’”

Griffin, 66, did not want to go back to work for an hourly wage. So he cooked up an alternative.
“I had cooked in the past and thought, ‘I’ll just put a food trailer together,” he said.
Good plan, but it caused a problem: “Now, I don’t have time to fish!”
Griffin was a welder in the oil fields of southeast New Mexico. He also operated heavy equipment, drove tractor-trailers and made a living as a carpenter.
He said he has cooked off and on for oil field companies and for fun for 30 years, so it wasn’t a big leap when opened Bar Ditch Bistro in August.
“I enjoy sharing what I do with other people,” Griffin said. “Any time there’s a restaurant that opens, they start out delicious (and) they start out packed. Somewhere when people start complaining, they make it bland. I have decided I am going to make my food the way I like to make it. The clientele will like it not or not.”
Bar Ditch Bistro can be found near the intersection of 13th and West Main Streets in Artesia Tuesday through Thursday from 10 a.m. to 2 p.m.
Griffin serves burgers, brisket, Indian fry bread, macaroni and cheese, nachos, and hot dogs – all made fresh daily.
“We make the fry bread every morning. It’s usually ready by the time we open the door. I make chili at all different times. We bag it and freeze it. We do as much as we can as we have time and freeze everything,” he said.
When Griffin began Bar Ditch Bistro, he struggled to find a name that would fit the food truck.
“I flirted with something along the lines of Roadkill because I’m very sarcastic and I have a hillbilly attitude and I don’t really care about people’s softness. I couldn’t make anything in that manner work,” he said.
Griffin settled on a name that fit both the business and him.
“A bistro is a small high-end café and if I got all of my goods out of a bar ditch that would suit me,” he said.
Griffin likes to visit other places in New Mexico and also in Arizona and Texas, so the mobility of the food truck is ideal for him.
“I like the newness,” he said of traveling to locations beyond Artesia. “I like to see how my cuisine suits everybody.”
But home is home, so Bar Ditch Bistro also made appearances last year at the popular downtown Artesia Oil Patch markets that feature food trucks, bakers, crafters and growers.
“My go-to order is brisket, mac and cheese, and the Indian taco,” said Meghan Martinez, event coordinator for Artesia MainStreet. She became a fan after the first bite.
“Bar Ditch Bistro is an outstanding eatery that has come to our community,” Martinez said. “Fresh made fry bread, smoked tender brisket – and it’s all made with a friendly smile every single time.”
Mike Smith can be reached at 575-628-5546 extension-2361.

