August 15, 2025 • 13 mins
What happens when you turn your love of food into a full-time career—and a citywide influence?
In this flavorful episode of The JB and Sandy Show, Sandy sits down with Jane Ko, founder of A Taste of Koko, to explore how she built one of Austin’s most beloved food and lifestyle brands from scratch. From the early days of clunky video gear and mediocre iPhones to today’s sleek content creation tools, Jane shares her journey through the evolving tech landscape and the challenges of staying fresh in a fast-moving industry. Her passion for discovering new restaurants and giving back to the community shines through, making this episode a must-listen for foodies, creators, and anyone stuck in a dining rut.
Guest Spotlight: Jane Ko is the creator of A Taste of Koko, a top-tier Austin food and lifestyle blog known for its vibrant recommendations, restaurant reviews, and community-driven content. With over a decade of experience, Jane has become a trusted voice in Austin’s culinary scene and a trailblazer in digital storytelling. Key Moments:
Call to Action: If you’ve ever felt stuck eating at the same three places—or dreamed of turning your passion into a platform—this episode is for you. Subscribe, leave a review, and share it with a friend who loves food, Austin, or inspiring stories. Follow us on Instagram and TikTok @JBSandyATX and stream every episode on the iHeartRadio app.
In this flavorful episode of The JB and Sandy Show, Sandy sits down with Jane Ko, founder of A Taste of Koko, to explore how she built one of Austin’s most beloved food and lifestyle brands from scratch. From the early days of clunky video gear and mediocre iPhones to today’s sleek content creation tools, Jane shares her journey through the evolving tech landscape and the challenges of staying fresh in a fast-moving industry. Her passion for discovering new restaurants and giving back to the community shines through, making this episode a must-listen for foodies, creators, and anyone stuck in a dining rut.
Guest Spotlight: Jane Ko is the creator of A Taste of Koko, a top-tier Austin food and lifestyle blog known for its vibrant recommendations, restaurant reviews, and community-driven content. With over a decade of experience, Jane has become a trusted voice in Austin’s culinary scene and a trailblazer in digital storytelling. Key Moments:
- 📱 Jane’s early struggles with expensive video gear and the rise of cinematic-quality DSLRs.
- 🍽️ Her favorite go-to restaurant vs. the ones she visits for content.
- 💡 How her work encourages locals to break out of their dining comfort zones.
- 🏙️ The evolution of East Austin’s food scene—from industrial mystery to culinary hotspot.
Call to Action: If you’ve ever felt stuck eating at the same three places—or dreamed of turning your passion into a platform—this episode is for you. Subscribe, leave a review, and share it with a friend who loves food, Austin, or inspiring stories. Follow us on Instagram and TikTok @JBSandyATX and stream every episode on the iHeartRadio app.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
This is the JB and Sandy Show on Austin's eighty station.
Speaker 2 (00:03):
One oh three point one, streaming on the iHeartRadio app.
Speaker 1 (00:08):
All right, We've got a fun guest today and I'm
excited to talk to her. She is an Austin influencer
with a huge following on Instagram. In fact, last check
was two hundred and twelve thousand followers. Her name is
Jane co and she is the creator of at a
Taste of Coco. Jane, thanks for being with us. We
appreciate it.
Speaker 3 (00:28):
Thanks for having me. We're going to have some fun.
Speaker 1 (00:30):
Yeah, we are, and we are a little bit concerned.
We're going to get into some of the stuff that
you do on Instagram as far as restaurants and places
in Austin and stuff.
Speaker 4 (00:37):
But are you going to have your baby?
Speaker 5 (00:39):
Today's host not on the show, but if you hear
me say, oh my god, my water's just.
Speaker 3 (00:45):
Pro for.
Speaker 2 (00:47):
I'll be right back.
Speaker 4 (00:50):
And you're having a boy, right, we.
Speaker 3 (00:52):
Are, We're having a little boy.
Speaker 2 (00:54):
How'd you know that? Sandy?
Speaker 6 (00:55):
I was looking around to see if I could find
that on her on her profile. Like I said, I'm
made of just about your baby, Like when is he
do if it was a boy or girl, names, all
the inappropriate questions that you absolutely don't have to answer.
Speaker 5 (01:10):
I think he probably did some snooping on my Instagram.
I think I shared it maybe in one of the posts.
Speaker 1 (01:15):
Right, you got one of the early gender reveal things
you did and the test. So that's cool. Let's congratulations.
Let's talk about your world as an influencer. First question,
how long have you been at this and what made
you decide this is what.
Speaker 4 (01:31):
I'm going to do.
Speaker 5 (01:33):
I have been doing this since twenty ten, so it's
been fifteen years, which is an incredibly long time. I
did not I wouldn't say I picked this path. I
was going to school at ut Hookhem Horns, and everyone
I knew knew they wanted to do grad school, medschool,
(01:53):
law school, you know, all the schools they were going to,
you know, become like doctors, lawyers.
Speaker 3 (01:57):
And I was the really.
Speaker 5 (01:59):
Only one in my group that was not doing well
in class. I didn't think I was going to do
a traditional nine to five. I actually applied for a
bunch of ninety five and I had a really hard
time getting companies to hire for marketing back then. And
I had a degree in nutrition, so I started a website.
Speaker 3 (02:16):
It tasted Cocoa dot com.
Speaker 5 (02:18):
I was making recipes at home in my college boyfriend's
apartment kitchen. And around that time, the restaurant scene was
super early. That's when like Uchi opened, you know, when
we started getting sushi. We had this like fancy barbecue,
and the restaurant scene was just kind of starting, and
I started dining out on my very little, small college
(02:41):
student budget. But I would write blog posts about like
I went to his new sushi spot in West Campus.
Speaker 3 (02:47):
Here are the photos.
Speaker 5 (02:48):
And I started slowly getting traction that way, and I
just kind of fell into it.
Speaker 1 (02:53):
And then when did the When did the video piece
kind of kick in? So you're writing blogs about your experiences,
but when did the vide stuff kick in?
Speaker 5 (03:01):
So video, I would say maybe twenty fifteen, twenty sixteen.
I hopped on video pretty early. Historically, it was always photos.
I loved taking photos. I was very inspired by all
these beautifully styled photos in our print magazines. Would have
loved to work out of print magazine, still would have loved,
still would love to work at print magazine. And in
(03:23):
twenty fifteen twenty sixteen, I started getting projects with new
York Times.
Speaker 3 (03:27):
I was the face of Miami.
Speaker 5 (03:28):
Tourism for a year, and a lot of these were
video based projects. And you know when New York Times
calls you and they're like, we want to put you
as the face of Miami tourism. We're going to fly
you out for the city for two weeks. You're going
to have like four agencies with you, an assistant.
Speaker 3 (03:45):
Do you feel comfortable being on video? You say yes,
and then we're going to figure it out when you
get there. I was twenty five. I had no idea
what I was doing. I had to learn on a job.
Speaker 5 (03:56):
But that was my first glimpse into video, and I
was upset. I was think, this is so much more
dynamic than photos, and it feels like you know, I
think just being an early adopter has done well for
my brand and my creativity. So I would say for me,
I adopted to video in twenty fifteen, hopped on the
(04:19):
drone being Wagan in twenty sixteen.
Speaker 3 (04:21):
That was still super early, but.
Speaker 5 (04:23):
It was just I thought it was just a fun
way to share restaurant content.
Speaker 2 (04:29):
Yeah, when you started this, because I also started a
video series in twenty ten. Video was hard and expensive, Yes,
they had just come out with the first like well
maybe some before that, but it really started to explode
with just home DSLRs that were cinematic quality, but they
were incredibly expensive and it was cumbersome and just all
(04:52):
the tools that we have now for editing, and your
iPhone was you know, kind of mediocre at that time.
That's wild that the just the learning curve you've been
through on the technology change in the last fifteen years
is outrageous.
Speaker 5 (05:10):
Yeah, I have probably gone through twelve camera bodies, like
anything from Sony to Cannon to I don't know, Olympus,
and I'll just obsessed with photography. And my last camera
body that I've stuck with is a Sony. It shoots
amazing video. I've never used it for video because I
(05:31):
just can't figure it out. But that but also sadly,
like social has changed so much now that people don't
want that perfection. They don't want this like cinematic you know,
drone footage where you see you know, like the pasta
being slowly twirled, like they just don't want to see
that on Instagram anymore because that's not what they see
(05:51):
when they go eat at a restaurant. And yeah, all
of my content is with my iPhone. It's super easy.
The quality is great, and I think people find the
content relatable, which is great. But for me, like, I
still love photography, I still shoot photos here and there.
Speaker 3 (06:07):
People don't want.
Speaker 5 (06:08):
The pretty pictures, but you know, I just have to
give them what they want, a little bit of what
I what I want on my feed.
Speaker 1 (06:14):
Jane co is our guest. She is the creator of
a Taste of Coco. You can find her on Instagram.
That's the handle at a Taste of Coco. Tricia, what
do you got for Jane?
Speaker 6 (06:25):
Well, I was thinking you have our living in the
perfect city to be a food blogger. My gosh, as
much as it's grown in the last five and ten years,
I feel like you every single day of the week
have a new option to try. But what would you
say if somebody was like, I'm in town, I need
the best happy hour you can recommend in Austin, Texas
(06:47):
right now?
Speaker 2 (06:48):
What is your number one choice?
Speaker 3 (06:51):
Ooh, best happy hour right now?
Speaker 5 (06:56):
Because it's summer, and I think a lot of our
restaurants are doing like summer happy hours because it's hot,
right people don't want to go out. Yeah, I think
Patreesy's has the best happy hour right now. It's five
dollars pastas. It's five dollars garlic bread. And I've been
a few times.
Speaker 2 (07:12):
Ye garlic bread a.
Speaker 5 (07:13):
Little Italian food truck and it's like the patio is
actually not too hot.
Speaker 3 (07:17):
But I think that's one of the best happy hour
deals right now.
Speaker 6 (07:20):
Really nice anything that involves garlic bread.
Speaker 4 (07:24):
Jane.
Speaker 1 (07:24):
A quick question before you to talk about the business
side of this is are you constantly being hit up
by people to do something for nothing? Like do you
constantly get people that want you, Hey, come into our
brand new restaurant, We'd love for you to profile us,
and you're like, I do this for a Does that
happen to you?
Speaker 3 (07:44):
Yes, it's it's every day.
Speaker 5 (07:48):
It's interesting because when I first started, I've always paid
for all of my meals and it gets expensive, Like
I worked four part time jobs trying to save up
money mostly to buy like all these camera bodies that
people didn't want. But yeah, I do get a lot
of increase from restaurant owners. I've I think for me
(08:10):
when I started my brand, because I am a I
live here, I'm a small local business. I was always
like Okay, let me support the local restaurants. Let me
support the local businesses to what is an appropriate level,
right Like I used to do three restaurant business a
day and shoot content. I would give all these like
photos and videos to use just just I don't know.
Speaker 3 (08:32):
I was just excited to shoot.
Speaker 5 (08:34):
I can't do three business right now, obviously not while pregnant.
I've done like maybe three busits this year. But I
think there's a balance for me. I was very lucky
that I was able to work with a lot of
brands for a national level. In the last fifteen years,
I worked with seven hundred brands on influencer and advertising
campaigns and that is what you know, pays my paycheck.
(08:57):
And then I can I'm able to support our restaurants
without having to charge your photo shoots, give them content,
hold with marketing and whatnot.
Speaker 2 (09:05):
Man, it sounds like karma. Is your your business model
a little bit right and giving back?
Speaker 3 (09:11):
I guess so, I don't know.
Speaker 2 (09:14):
Yeah, I wonder what your restaurant budget is.
Speaker 3 (09:16):
Then per month, you don't want to look at it.
Speaker 2 (09:20):
Where do you go the most often? I mean, now,
by your profession, you have to eat as many different
places as possible to get new content, but for your
own gut, what is your favorite? Absolutely, you probably go
there the most.
Speaker 5 (09:35):
All pregnant or not pregnant, those are two completely different
restaurant right because right now, all pregnant, all I want
are Deli sandwiches and fried chicken sandwiches. The number of
times I've gone to Pete Terry's and gotten their flight
chicken sandwich and cried in the I think what they
(09:59):
did for the floods recently was just amazing, Like that
was so amazing what they did.
Speaker 3 (10:09):
But yes, I've been through that fried chicken sandwich face.
Speaker 2 (10:15):
What is your go to when you're not pregnant?
Speaker 3 (10:18):
I love puffy tacos. I love the puffy tacos at.
Speaker 5 (10:21):
Elcha Or if I have time, I'll go to El
Chile and sit down and have them fresh.
Speaker 3 (10:26):
But the puffy tacos at Elchilito are my favorite.
Speaker 1 (10:31):
Isn't it crazy how we used to grab the Austin
Chronicle to.
Speaker 2 (10:35):
See like the new places a restaurant to go to,
and then there weren't any new places, right it was
just like chicken fried steak specials.
Speaker 4 (10:45):
But now we go to Instagram for it.
Speaker 1 (10:47):
It's cool it's our the way that we're discovering new
things that are happening here in Austin. You do a
great job, Jane. It's it's very, very, very impressive.
Speaker 3 (10:56):
Thank you.
Speaker 5 (10:56):
I think we're so lucky to live in a city
that has evolved, you know, in the last decade and more.
I you know, I went to school at ut in
two thousand and seven. That's when TJF was still downtown.
I didn't grow up eating fancy food.
Speaker 3 (11:12):
I grew up in South Texas. My parents only took
me out once a year, you know, for that special occasion.
Speaker 5 (11:17):
And so it's while the city has grown and cost
of living has increased, I also remember a time when
we didn't have all these restaurants, right, we didn't have
fun things. You wouldn't stay in town after you graduated,
And now we have so many choices. I think Austin
has really matured the last two years. Like while a
lot of restaurants have come and gone, I think people
(11:39):
are smarter when dining out, right, They're not taking into
consideration just like a special occasion, but you know, just.
Speaker 3 (11:47):
Kind of enjoying their life here in the city.
Speaker 1 (11:50):
You know.
Speaker 5 (11:51):
I think we have like new places like Fish Shop
that are like really pushing the needle when it comes
to seafood because obviously we're not near the ocean, but.
Speaker 3 (11:58):
The food is.
Speaker 5 (12:00):
I think the claim chowder there was amazing and we
still have our old tiny places like Justine's. I went
to Justine's last weekend with some friends that are new to town,
and the French food there, it's just so good and
it's a vibe.
Speaker 3 (12:12):
You know, I gave the fringe.
Speaker 2 (12:15):
Do you remember when Justine's opened, how deep into that
industrial East Austin it was, You're like, are you taking
me here to kill me? Remember it was? It was
I mean, really going out on a lamb. Now it's
all grown up around it, but that was I remember
that being bizarre out there.
Speaker 4 (12:32):
Wow.
Speaker 3 (12:32):
But it's still one of those classic places that just
stuck to their roots and they're not changing.
Speaker 5 (12:38):
And the steak freeze is just as good as I
remember when the first time I walked in.
Speaker 2 (12:43):
Yeah, that's cool.
Speaker 1 (12:45):
Jane, thank you very much for your time. Friends, Go
follow her on Instagram. It's great stuff. It's at a
taste of cocoa. And is your website you said you
mentioned earlier the first thing you did was build the website?
Speaker 4 (12:54):
Is that still around?
Speaker 3 (12:56):
Yes, it's a Taste to Cocoa dot com.
Speaker 4 (12:58):
All right, go check it out. Jane Cooe, thank you
very much.
Speaker 2 (13:01):
One O three one Austin dot com.
This is the JB and Sandy Show on Austin's eighty station.
Speaker 2 (00:03):
One oh three point one, streaming on the iHeartRadio app.
Speaker 1 (00:08):
All right, We've got a fun guest today and I'm
excited to talk to her. She is an Austin influencer
with a huge following on Instagram. In fact, last check
was two hundred and twelve thousand followers. Her name is
Jane co and she is the creator of at a
Taste of Coco. Jane, thanks for being with us. We
appreciate it.
Speaker 3 (00:28):
Thanks for having me. We're going to have some fun.
Speaker 1 (00:30):
Yeah, we are, and we are a little bit concerned.
We're going to get into some of the stuff that
you do on Instagram as far as restaurants and places
in Austin and stuff.
Speaker 4 (00:37):
But are you going to have your baby?
Speaker 5 (00:39):
Today's host not on the show, but if you hear
me say, oh my god, my water's just.
Speaker 3 (00:45):
Pro for.
Speaker 2 (00:47):
I'll be right back.
Speaker 4 (00:50):
And you're having a boy, right, we.
Speaker 3 (00:52):
Are, We're having a little boy.
Speaker 2 (00:54):
How'd you know that? Sandy?
Speaker 6 (00:55):
I was looking around to see if I could find
that on her on her profile. Like I said, I'm
made of just about your baby, Like when is he
do if it was a boy or girl, names, all
the inappropriate questions that you absolutely don't have to answer.
Speaker 5 (01:10):
I think he probably did some snooping on my Instagram.
I think I shared it maybe in one of the posts.
Speaker 1 (01:15):
Right, you got one of the early gender reveal things
you did and the test. So that's cool. Let's congratulations.
Let's talk about your world as an influencer. First question,
how long have you been at this and what made
you decide this is what.
Speaker 4 (01:31):
I'm going to do.
Speaker 5 (01:33):
I have been doing this since twenty ten, so it's
been fifteen years, which is an incredibly long time. I
did not I wouldn't say I picked this path. I
was going to school at ut Hookhem Horns, and everyone
I knew knew they wanted to do grad school, medschool,
(01:53):
law school, you know, all the schools they were going to,
you know, become like doctors, lawyers.
Speaker 3 (01:57):
And I was the really.
Speaker 5 (01:59):
Only one in my group that was not doing well
in class. I didn't think I was going to do
a traditional nine to five. I actually applied for a
bunch of ninety five and I had a really hard
time getting companies to hire for marketing back then. And
I had a degree in nutrition, so I started a website.
Speaker 3 (02:16):
It tasted Cocoa dot com.
Speaker 5 (02:18):
I was making recipes at home in my college boyfriend's
apartment kitchen. And around that time, the restaurant scene was
super early. That's when like Uchi opened, you know, when
we started getting sushi. We had this like fancy barbecue,
and the restaurant scene was just kind of starting, and
I started dining out on my very little, small college
(02:41):
student budget. But I would write blog posts about like
I went to his new sushi spot in West Campus.
Speaker 3 (02:47):
Here are the photos.
Speaker 5 (02:48):
And I started slowly getting traction that way, and I
just kind of fell into it.
Speaker 1 (02:53):
And then when did the When did the video piece
kind of kick in? So you're writing blogs about your experiences,
but when did the vide stuff kick in?
Speaker 5 (03:01):
So video, I would say maybe twenty fifteen, twenty sixteen.
I hopped on video pretty early. Historically, it was always photos.
I loved taking photos. I was very inspired by all
these beautifully styled photos in our print magazines. Would have
loved to work out of print magazine, still would have loved,
still would love to work at print magazine. And in
(03:23):
twenty fifteen twenty sixteen, I started getting projects with new
York Times.
Speaker 3 (03:27):
I was the face of Miami.
Speaker 5 (03:28):
Tourism for a year, and a lot of these were
video based projects. And you know when New York Times
calls you and they're like, we want to put you
as the face of Miami tourism. We're going to fly
you out for the city for two weeks. You're going
to have like four agencies with you, an assistant.
Speaker 3 (03:45):
Do you feel comfortable being on video? You say yes,
and then we're going to figure it out when you
get there. I was twenty five. I had no idea
what I was doing. I had to learn on a job.
Speaker 5 (03:56):
But that was my first glimpse into video, and I
was upset. I was think, this is so much more
dynamic than photos, and it feels like you know, I
think just being an early adopter has done well for
my brand and my creativity. So I would say for me,
I adopted to video in twenty fifteen, hopped on the
(04:19):
drone being Wagan in twenty sixteen.
Speaker 3 (04:21):
That was still super early, but.
Speaker 5 (04:23):
It was just I thought it was just a fun
way to share restaurant content.
Speaker 2 (04:29):
Yeah, when you started this, because I also started a
video series in twenty ten. Video was hard and expensive, Yes,
they had just come out with the first like well
maybe some before that, but it really started to explode
with just home DSLRs that were cinematic quality, but they
were incredibly expensive and it was cumbersome and just all
(04:52):
the tools that we have now for editing, and your
iPhone was you know, kind of mediocre at that time.
That's wild that the just the learning curve you've been
through on the technology change in the last fifteen years
is outrageous.
Speaker 5 (05:10):
Yeah, I have probably gone through twelve camera bodies, like
anything from Sony to Cannon to I don't know, Olympus,
and I'll just obsessed with photography. And my last camera
body that I've stuck with is a Sony. It shoots
amazing video. I've never used it for video because I
(05:31):
just can't figure it out. But that but also sadly,
like social has changed so much now that people don't
want that perfection. They don't want this like cinematic you know,
drone footage where you see you know, like the pasta
being slowly twirled, like they just don't want to see
that on Instagram anymore because that's not what they see
(05:51):
when they go eat at a restaurant. And yeah, all
of my content is with my iPhone. It's super easy.
The quality is great, and I think people find the
content relatable, which is great. But for me, like, I
still love photography, I still shoot photos here and there.
Speaker 3 (06:07):
People don't want.
Speaker 5 (06:08):
The pretty pictures, but you know, I just have to
give them what they want, a little bit of what
I what I want on my feed.
Speaker 1 (06:14):
Jane co is our guest. She is the creator of
a Taste of Coco. You can find her on Instagram.
That's the handle at a Taste of Coco. Tricia, what
do you got for Jane?
Speaker 6 (06:25):
Well, I was thinking you have our living in the
perfect city to be a food blogger. My gosh, as
much as it's grown in the last five and ten years,
I feel like you every single day of the week
have a new option to try. But what would you
say if somebody was like, I'm in town, I need
the best happy hour you can recommend in Austin, Texas
(06:47):
right now?
Speaker 2 (06:48):
What is your number one choice?
Speaker 3 (06:51):
Ooh, best happy hour right now?
Speaker 5 (06:56):
Because it's summer, and I think a lot of our
restaurants are doing like summer happy hours because it's hot,
right people don't want to go out. Yeah, I think
Patreesy's has the best happy hour right now. It's five
dollars pastas. It's five dollars garlic bread. And I've been
a few times.
Speaker 2 (07:12):
Ye garlic bread a.
Speaker 5 (07:13):
Little Italian food truck and it's like the patio is
actually not too hot.
Speaker 3 (07:17):
But I think that's one of the best happy hour
deals right now.
Speaker 6 (07:20):
Really nice anything that involves garlic bread.
Speaker 4 (07:24):
Jane.
Speaker 1 (07:24):
A quick question before you to talk about the business
side of this is are you constantly being hit up
by people to do something for nothing? Like do you
constantly get people that want you, Hey, come into our
brand new restaurant, We'd love for you to profile us,
and you're like, I do this for a Does that
happen to you?
Speaker 3 (07:44):
Yes, it's it's every day.
Speaker 5 (07:48):
It's interesting because when I first started, I've always paid
for all of my meals and it gets expensive, Like
I worked four part time jobs trying to save up
money mostly to buy like all these camera bodies that
people didn't want. But yeah, I do get a lot
of increase from restaurant owners. I've I think for me
(08:10):
when I started my brand, because I am a I
live here, I'm a small local business. I was always
like Okay, let me support the local restaurants. Let me
support the local businesses to what is an appropriate level,
right Like I used to do three restaurant business a
day and shoot content. I would give all these like
photos and videos to use just just I don't know.
Speaker 3 (08:32):
I was just excited to shoot.
Speaker 5 (08:34):
I can't do three business right now, obviously not while pregnant.
I've done like maybe three busits this year. But I
think there's a balance for me. I was very lucky
that I was able to work with a lot of
brands for a national level. In the last fifteen years,
I worked with seven hundred brands on influencer and advertising
campaigns and that is what you know, pays my paycheck.
(08:57):
And then I can I'm able to support our restaurants
without having to charge your photo shoots, give them content,
hold with marketing and whatnot.
Speaker 2 (09:05):
Man, it sounds like karma. Is your your business model
a little bit right and giving back?
Speaker 3 (09:11):
I guess so, I don't know.
Speaker 2 (09:14):
Yeah, I wonder what your restaurant budget is.
Speaker 3 (09:16):
Then per month, you don't want to look at it.
Speaker 2 (09:20):
Where do you go the most often? I mean, now,
by your profession, you have to eat as many different
places as possible to get new content, but for your
own gut, what is your favorite? Absolutely, you probably go
there the most.
Speaker 5 (09:35):
All pregnant or not pregnant, those are two completely different
restaurant right because right now, all pregnant, all I want
are Deli sandwiches and fried chicken sandwiches. The number of
times I've gone to Pete Terry's and gotten their flight
chicken sandwich and cried in the I think what they
(09:59):
did for the floods recently was just amazing, Like that
was so amazing what they did.
Speaker 3 (10:09):
But yes, I've been through that fried chicken sandwich face.
Speaker 2 (10:15):
What is your go to when you're not pregnant?
Speaker 3 (10:18):
I love puffy tacos. I love the puffy tacos at.
Speaker 5 (10:21):
Elcha Or if I have time, I'll go to El
Chile and sit down and have them fresh.
Speaker 3 (10:26):
But the puffy tacos at Elchilito are my favorite.
Speaker 1 (10:31):
Isn't it crazy how we used to grab the Austin
Chronicle to.
Speaker 2 (10:35):
See like the new places a restaurant to go to,
and then there weren't any new places, right it was
just like chicken fried steak specials.
Speaker 4 (10:45):
But now we go to Instagram for it.
Speaker 1 (10:47):
It's cool it's our the way that we're discovering new
things that are happening here in Austin. You do a
great job, Jane. It's it's very, very, very impressive.
Speaker 3 (10:56):
Thank you.
Speaker 5 (10:56):
I think we're so lucky to live in a city
that has evolved, you know, in the last decade and more.
I you know, I went to school at ut in
two thousand and seven. That's when TJF was still downtown.
I didn't grow up eating fancy food.
Speaker 3 (11:12):
I grew up in South Texas. My parents only took
me out once a year, you know, for that special occasion.
Speaker 5 (11:17):
And so it's while the city has grown and cost
of living has increased, I also remember a time when
we didn't have all these restaurants, right, we didn't have
fun things. You wouldn't stay in town after you graduated,
And now we have so many choices. I think Austin
has really matured the last two years. Like while a
lot of restaurants have come and gone, I think people
(11:39):
are smarter when dining out, right, They're not taking into
consideration just like a special occasion, but you know, just.
Speaker 3 (11:47):
Kind of enjoying their life here in the city.
Speaker 1 (11:50):
You know.
Speaker 5 (11:51):
I think we have like new places like Fish Shop
that are like really pushing the needle when it comes
to seafood because obviously we're not near the ocean, but.
Speaker 3 (11:58):
The food is.
Speaker 5 (12:00):
I think the claim chowder there was amazing and we
still have our old tiny places like Justine's. I went
to Justine's last weekend with some friends that are new to town,
and the French food there, it's just so good and
it's a vibe.
Speaker 3 (12:12):
You know, I gave the fringe.
Speaker 2 (12:15):
Do you remember when Justine's opened, how deep into that
industrial East Austin it was, You're like, are you taking
me here to kill me? Remember it was? It was
I mean, really going out on a lamb. Now it's
all grown up around it, but that was I remember
that being bizarre out there.
Speaker 4 (12:32):
Wow.
Speaker 3 (12:32):
But it's still one of those classic places that just
stuck to their roots and they're not changing.
Speaker 5 (12:38):
And the steak freeze is just as good as I
remember when the first time I walked in.
Speaker 2 (12:43):
Yeah, that's cool.
Speaker 1 (12:45):
Jane, thank you very much for your time. Friends, Go
follow her on Instagram. It's great stuff. It's at a
taste of cocoa. And is your website you said you
mentioned earlier the first thing you did was build the website?
Speaker 4 (12:54):
Is that still around?
Speaker 3 (12:56):
Yes, it's a Taste to Cocoa dot com.
Speaker 4 (12:58):
All right, go check it out. Jane Cooe, thank you
very much.
Speaker 2 (13:01):
One O three one Austin dot com.
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
New Heights with Jason & Travis Kelce
Football’s funniest family duo — Jason Kelce of the Philadelphia Eagles and Travis Kelce of the Kansas City Chiefs — team up to provide next-level access to life in the league as it unfolds. The two brothers and Super Bowl champions drop weekly insights about the weekly slate of games and share their INSIDE perspectives on trending NFL news and sports headlines. They also endlessly rag on each other as brothers do, chat the latest in pop culture and welcome some very popular and well-known friends to chat with them. Check out new episodes every Wednesday. Follow New Heights on the Wondery App, YouTube or wherever you get your podcasts. You can listen to new episodes early and ad-free, and get exclusive content on Wondery+. Join Wondery+ in the Wondery App, Apple Podcasts or Spotify. And join our new membership for a unique fan experience by going to the New Heights YouTube channel now!