January 13, 2025 • 36 mins
This episode highlights the creative culinary landscape around the El Paso Chihuahuas and the exciting food offerings at their games. We discuss themed food items, the synergy with the Locomotive club, and the innovative approaches chefs take while designing memorable fan experiences.
• Exploring innovative food fusions at the ballpark
• Insights on themed food items inspired by cartoons
• Connections between the Chihuahuas and Locomotive culinary offerings
• Discussions of past food successes like the concha burger
• Future menu trends and the importance of local flavors
• Famous not so famous questions
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Absolutely delicious.
I was not expecting it at allto taste the way it did, and
just the consistency andeverything.
Because you think, oh, cottoncandy, it's going to fall apart
as soon as it's in the burger.
I don't know what they did toit, but that thing was amazing.
Speaker 3 (00:14):
Is anybody there?
Speaker 2 (00:31):
what's up, dad hat crew and welcome to another
episode of the dad hatchronicles podcast.
This week, val and I wefinished our conversation with
adriana of the el pasochihuahuas.
Lots of good stuff, guys.
I already picked my favoritefood item that they are going to
be bringing this year.
Well, possibly gotta payattention, listen to it, um, and
then, uh, again some some coolstuff, uh with from adriana
(00:53):
about the apostle chihuahuas andthe locomotives.
Guys got again gotta listen, uh.
And then, but before I give youguys the the episode, I want to
make sure that you guys go on tothe youtube channel, because
what I am going to be doing nowis I am going to also be
releasing the episodes in videoformat.
That's right.
I am going to give you guys alittle bit of extra and then
make sure you guys like andsubscribe so you guys are always
(01:15):
in the know.
All right, guys.
So now, without further ado,I'll give you the episode.
Let me ask you who was the onewho thought about the Looney
Tunes specific food items?
Because you got Tweety Birds,you got Foghorn Porky.
I mean, you guys have eachcartoon character has their own
(01:38):
specific which, by the way, myfavorite, and I'm laughing so
much Foghorn's legs.
Speaker 1 (01:44):
Yes, we found the perfect JPEG to slap on that.
Speaker 2 (01:49):
It was so good.
I'm looking at it right now.
I am laughing because it'sreally good for it.
Speaker 1 (01:56):
You know what Again, I can't take any credit.
Chef Maria, you know she worksclosely with her staff and her
husband, moses, moses, moses,hurtado God, I butchered that
but they work very closely andthey take.
They get super giddy every timewe talk about a theme night,
(02:16):
and all of those were the two ofthem.
You know, they do such a greatjob in like, looking at first
and foremost and foremost also,like, what do we already have in
house?
Yeah, right, I think one of thethings that we can easily get
carried away with is, you know,bringing in all this different
product, but we want to bemindful too right and not have
it as any, not have as much foodwaste or whatnot.
(02:38):
So what do we have in house?
How can we use it?
What additional thing can we doto it?
To, you know, jazz it up andmake it something different.
And then that's exactly whatthey did with all of these.
You know we already had mac andcheese in the house.
So what else can we do to, youknow, make it tweedies, bird
bath and things like that?
Um, the the taz's, loca, loca,loco, loca.
(03:00):
The piña, the pineapple umoghornleghorn, the turkey leg
Goodness.
Speaker 2 (03:08):
Porky's pork sandwich , that's too, good, where are
you?
Speaker 3 (03:12):
guys seeing this Instagram guys.
What's it on Pro Sports El Pasoballpark eats.
Speaker 1 (03:20):
Yes, it's on the EP ballpark eats.
Again, I can't give enoughpraises to our partner, but you
know the Chihuahua is also doingan amazing job at, you know,
sharing our content and postingour content for us as well.
Knowing that they have a largerreach and that's how we can get
some of that stuff out there.
And you know people will plantheir night at the ballpark
(03:42):
saying, okay, I'm not eatingdinner because I want to have
foghorn, leghorn right, andthings like that.
So kudos to the marketing teamfor working with us and getting
all the creative stuff that ChefMaria does out there.
Speaker 2 (03:57):
So let me ask you I have a question for you, because
this is one that I'm veryinterested in getting your
opinion on.
So obviously you got baseballseason, but then you also have
the El Paso Locomotive, which isthe soccer club.
So like you're constantlyhaving to think or again
repurpose some of that fooditems from Chihuahuas to
(04:19):
Locomotive, correct?
Speaker 1 (04:20):
Absolutely.
So we try to name the food, not, you know, chihuahua specific
(04:40):
or locomotive specific.
We really do try to focus on,you know, our city or culture
and things like that, soihuahuas.
We do the same thing forlocomotive.
You know they'll have themenights that they want us to
participate in, so we'll do aChristmas in July with some
little mini Buñuelos Sundays.
Um a few years ago we actuallyand we made these in house we
did a hot dog tamale.
Speaker 3 (04:59):
Oh my gosh yes.
Speaker 1 (05:03):
What?
Yes, you know it sounds bad,but gosh yes.
Speaker 2 (05:07):
What?
Yes, you know it sounds bad,but it's not.
Speaker 3 (05:09):
No, it's not.
It sounds delicious.
I'm upset.
I wasn't there for this.
When was this?
A few years ago.
Speaker 1 (05:13):
I want to say it was about three years ago and you
know we bought the masa.
You know everything we weredoing putting the masa on the
leaves and everything and thecorn husk.
I'm sorry but yeah, we madethose in-house we did about 50
of them and they sold out youknow, and we have always, and
(05:35):
even a few years back, we'vealways tried to think outside
the box and sometimes we getsome mixed reactions.
I would like I want to say I'mI'm not 100 sure, but back in
2017 we were the first ones todo a concha burger and back then
the gm.
Um, you know was.
(05:56):
Was, you know, just a typical?
you know, just typical gentlemanyeah and there, you know, we
got so much backlash.
It's like what type of whitedude came up with this crap?
Like you, don't do that to aconcha.
A concha isn't meant to be aburger, but who?
cares my goodness, we, becauseof all that you know um feedback
(06:19):
, we sold out.
We made 75 of them.
You know, we didn't think wewere.
We thought we were going tohave some bread to have with
some hot chocolate the next daybut that never happened.
And yeah, I mean we've done theconcha burger at least twice
now.
Speaker 2 (06:33):
And I'm sure it's super popular every time.
Speaker 1 (06:35):
Oh, absolutely Absolutely.
We use it with different colors.
We work with a local bakery areally great local bakery, by
the way, el Prado Bakery andbakery a really great local
bakery, by the way, el pradobakery and um, and then, uh, so
we stayed away from doing someof that.
But we use the conchas and dosome really great concha sundaes
and and whatnot.
But again, you know, um,there's things that hit and are
(06:55):
great, and then there's othersthat you know.
It's just, you know we get somemixed reactions, but they still
come out and buy it, right.
So, um, excited to to continuecoming up with some of those
things.
Speaker 2 (07:08):
And let me ask you, yeah, and then obviously, this
is going to be one of those,like you're probably, you know,
trying to forget it, but whatare those?
One of those items I've alwayswanted to know.
It's like hey, man, we triedthis, it did not work oh, my
goodness.
Speaker 1 (07:22):
Hmm, I want to say maybe, oy.
That's hard, because even whenit's again, even when it's a
commercial, it's still good, itstill sells right.
Oy, oy, oy.
Let me think.
Speaker 2 (07:40):
Put her on the spot.
Speaker 3 (07:41):
There's a quote from Wolf of Wall Street where I
think it's something along thelines of like there's no such
thing as bad publicity.
Speaker 2 (07:47):
Amen.
Speaker 3 (07:48):
Exactly.
Speaker 1 (07:48):
Yes.
Speaker 2 (07:49):
Because as soon as someone starts hating, you know
you're going to start gettingeither a straight line of just
hate or like like now, bro, youon the wrong side of this one.
This is actually delicious.
Speaker 3 (08:00):
This is really good and then everyone wants to go
viral for it.
So if it's being talked aboutgood or bad, you have it, and
it's so popular like you'regonna go viral for it.
Speaker 1 (08:10):
Yep yeah, no, I mean, let me circle back on that give
me some time to think and thenI'll hopefully before the end,
I'll have something for you ifyou don't, it's cool.
Speaker 2 (08:20):
But it listen, it is what it is, because you may not
literally legit not have one,because, like you said, even if
it's quote-unquote you know notwhat you expected it will still
sell because people still wantto try it.
You cannot please everybody.
And then not everybody has thesame taste buds, so someone's
going to like it or someone'sgoing to hate it.
(08:41):
Absolutely yeah you nailed it.
Speaker 3 (08:45):
I have a question, and a few podcasts ago we spoke
with one of my good friends fromthe aviators and he couldn't
answer.
He couldn't give us too manydetails.
So if you're not able to, itactually won't offend me.
It'll make me even more excited.
Speaker 1 (09:01):
Anything as far as like new foods for next year
that you can share with us and,if you can sign to all, go take
a field trip out to el paso oh,my goodness, that's the thing
we're still in, like thebeginning stages of putting our
menus together you know, we justwrapped up our soccer season
and um again, um, it is such anhonor to work for Pro Sports
(09:25):
Catering, which is an umbrellacompany of Levy, and we really
use the offseason to prepare andcome up with things, and a lot
of it also comes from us goingout to support some of these
Levy accounts.
So, you know, going out andsupporting the Washington
Commanders I spend quite a bitof time out at the Las Vegas
Raiders and things like that.
(09:45):
So we definitely have somethings in the works.
I don't want to steal any ofChef's thunder and, like you
know, I already said enough bysaying that we're going to have
a beer cart.
You know it's um, yeah, no, Imean it's still kind of in the
planning stages, not not becauseI'm trying to keep anything
(10:06):
from you, but more so becauseyou know these trends.
They come and go so quickly.
Speaker 2 (10:13):
It changes, it's ever changing.
Speaker 3 (10:16):
Yeah.
So, have the Clamato drink withthe beef turkey next season.
Speaker 1 (10:20):
Oh, absolutely so.
Valerie's talking about umclassico.
There's a really greatfamily-owned restaurant here in
el paso called classico and theydo the best.
I don't know what you I mean,depending on where you're from.
It's a michelada, it's a redbeer, it's a clamato um, but
absolutely phenomenal mix andwe've partnered with them and we
(10:44):
do sell their Clamato mix atthe ballpark in our areas and
they do an amazing job withtheir presentation.
Again, with the beef jerky, thecelery stick and just olives
and all the toppings, it is sodelicious.
Speaker 3 (10:58):
It's perfect because like it's perfect for like a
hangover, or perfect if you wantto get the night started yeah,
absolutely, and and we um youknow, paired with a really good
estrella right, yeah, mexicanbeer I think that's how you
served it when we were thereyeah, no, they're definitely
(11:20):
coming back.
Speaker 1 (11:21):
And um again, for those of you that are ever
coming through el paso, I highlyrecommend y'all making a stop
at Classico, for sure.
They do so many more differenttoppings they do mango, they do
chamoy, they do goodness,everything and anything you can
possibly think of.
I'm so hungry.
Speaker 2 (11:40):
I just got done eating dinner too, and I'm still
starving now.
Speaker 3 (11:44):
I was going through.
I know the schedule's alreadyout, but I don't think the
promotional schedules are outyet.
I need to be out there.
I'm going to try to arrange mytrip around El Paso night
Because I think to enjoy Chico'sat Southwest University Park is
like a match made in heaven.
Speaker 1 (12:02):
Yeah, I mean.
So we made those fla, thoseplatitas in house, those real
tacos.
Uh, the two times that we didthem, uh, once for locomotive
and once for for chihuahuas, butuh, yeah, I mean that's some
serious work.
It is, it is, and we've got somereally talented, uh,
culinarians on our team.
Um so, and again, you know, weknow it's coming, so we prep a
(12:25):
few days ahead and have thingsready and make sure that we're
able to.
We don't want to say we ran outright.
We always want to make surethat we have enough to go around
.
Speaker 2 (12:35):
I mean making flattos hot dog.
Good, gracious yeah.
Yeah, god bless you guys forthat I didn't do this last time.
Speaker 3 (12:41):
God bless you guys for that.
I didn't do this last time.
Next time we're in El Paso I'mgoing to try, at least two days.
Can you kind of talk to usabout the mini Western Metal
building that's out in the rightfield?
It looks exactly like, oralmost exactly like, the one in
San Diego.
It's the cutest thing ever.
But what is that building about?
Can people go in?
Speaker 1 (13:03):
Okay, remind me which building again.
Speaker 3 (13:06):
The Western Metal to like can people go in?
Or Okay, remind me whichbuilding?
Speaker 1 (13:09):
again the Western Metal building that's in the
right field with thechampionship, like the flags.
Oh, okay, so that building iscalled the Big Dog House, and
that is where.
So the ballpark was built whereCity Hall used to be, and the
Big Dog Houses are a tribute toCity Hall, so the second level
of that building is called CityHall Grill, and it was just
(13:32):
recently renamed to the TequilaCazadores Cantina.
Speaker 2 (13:36):
I like it.
Speaker 1 (13:37):
And then the third level is called Sun King Saloon,
Again paying homage to theDiablos and just one of their
names when they were coming upand baseball history.
So that floor has everythingand anything related to the
Diablos and just one of theirnames when they were coming up
and baseball history.
So that floor has everythingand anything related to the
Diablos sweet and then the toplevel is called the rooftop deck
that is amazing.
Speaker 3 (13:57):
I just noticed that right here.
Speaker 1 (13:59):
Yes, that's great and if you want a great view of
both El Paso and Juarez and theballpark, that is the spot you
get such an amazing view of youknow, the border and the bridge
and the Rio Grande, and then youknow there's a beautiful
mountain in Juarez as well, andthey have this, really they have
(14:22):
this saying on the mountain.
It says La Biblia es la verdadLeela.
So it says you know the Biblespeaks the truth, read it.
But it's just.
You can see anything andeverything from there and it's
just a great view.
So I highly recommend anybodywith a ticket that has a seat
back has access to the TequilaCazadores Cantina.
Speaker 2 (14:43):
Yeah.
Speaker 1 (14:44):
And then the other levels are more hospitality.
So anybody with a picnicpackage or things like that.
But yeah, no, next time youguys come through we'll
definitely take you up there andhave you all look at all the
different memorabilia andeverything on each floor.
Speaker 2 (15:00):
It's going to happen, it's going to happen.
We will have this and then wewill do another live episode
from there.
Speaker 3 (15:07):
Yeah, for sure Did you take like one of those like
a for sure?
Did you take like one of thoselike like a mini mic, or was it
like one of those like?
Speaker 2 (15:13):
the ones I got some lavaliers girl nice I got, I'll
show them to you, I'll post them.
So I was like a little amountlavaliers.
I put them on.
I know it's funny, but it'sactually.
We put them on our hats.
So clip them on so that way wecould talk at the same time and
there was no interruption.
So that's why we did that'scool.
Speaker 3 (15:29):
We're gonna have to do that.
Speaker 2 (15:30):
I'm doing up on the rooftop for sure so yeah,
because I I think it'll be greatjust to, and then you get the
background uh, noise from, likeyou know, the game going on and
all that so that's it's always athing uh, what is your favorite
, your favorite item there?
Speaker 1 (15:48):
oh, I know, it's like choosing a child, but I get it.
We, we, about two, three yearsago, we rolled out a cart, uh, a
loaded fry cart, and um, we hadsome fries that we would only
serve up in the club, andthey're called the chucco loco
fries, and that is chili conqueso, not nacho cheese, not
(16:10):
jalapeno spicy nacho cheese,chili con queso, um.
And then topped with chorizoand um, I want to say some green
onion and some other stuff.
Omg, those piping hot, crinklecut fries just topped with
chorizo and the chile con queso,oh, and hatch green chili.
We definitely show some love toour New Mexico friends and
(16:34):
green chili, absolutely.
Speaker 3 (16:36):
I love it.
Speaker 1 (16:37):
I want to say that one and the carne asada fries.
Oh yeah, oh, yes.
Speaker 3 (16:44):
Speaking of which it was so funny.
We obviously kept the bowlsfrom that night.
And, man, let me tell you,traveling from El Paso, because
the next day we did San Antonio,we didn't wash the bowls or
anything.
If you're traveling on a roadtrip and you have souvenir bowls
, please wash them because itwas fine.
(17:07):
It was fine.
I mean, we still have them andwe love them and we need more.
Speaker 1 (17:11):
We, we need more bowls and, and we do a different
design every year, so you haveto collect them yes, yeah, I've
seen differences yeah, wow, youknow there is some conversation.
I don't know how this would goover, uh, you know, uh, what
with a beer drinking crowd?
But but what if we opened up acereal cart and offered cereal
(17:33):
at the ballpark in a dog bowl In?
Speaker 3 (17:35):
a bowl In a bowl.
Speaker 2 (17:37):
Oh, my God.
Speaker 3 (17:38):
Imagine, because you always need something sweet
after all that stadium food.
Speaker 2 (17:43):
Yeah, you offer some Froot Loops or like some.
Oh sweet Jesus.
Speaker 3 (17:48):
Oh, my, and that's that's perfect.
Wait are.
Are we doing this?
Is it gonna happen?
Yeah?
Speaker 1 (17:53):
um, it's definitely something that's been in the
comp and it works.
Are you kidding me?
A cereal?
Speaker 2 (17:59):
cart that is amazing in a, in a dog bowl, and I was
like, okay, so here's the thing.
That's like, are you gonnaoffer like regular two percent
milk, or like you know, almondmilk, or like just like no, just
cereal, have at it, it's itbrings you going to offer like
regular 2% milk, or, like youknow, almond milk, or like just
like no just cereal?
Have at it.
Speaker 1 (18:12):
It brings you back to your young days, right when you
were a kid and your mom wouldthrow you know Cheerios or Froot
Loops on your plate and you'djust like sit there and eat them
dry.
Speaker 2 (18:21):
Kids.
Are you kidding me?
I should do this as an adult.
Speaker 1 (18:24):
You know, no but it, you know, no but uh, it wouldn't
be bad we could do, you know, alittle serial killers type of
action there um, yeah, yeah, yesyes, the fact that you guys are
super excited makes me evenmore excited about, are you
kidding?
Speaker 2 (18:41):
me.
This is, this is like thegreatest thing ever, like, here
we are at a ballpark I'm readyto skip thanksgiving, I'm ready
to skip christmas and I'm readyto skip Thanksgiving.
Speaker 3 (18:47):
I'm ready to skip Christmas and I'm ready to skip
all the fan fest, new Year's,all of that.
Let's just go.
Let's just get to 2025 already.
Speaker 2 (18:55):
Let me ask you, adriana, because I mean,
obviously you guys are very,very close to New Mexico.
Yes, right, you literally cansee it from here.
So what is?
Do you guys have a lot ofinfluence, uh, from new mexico
and texas in in a lot of yourfood?
Speaker 1 (19:13):
oh, absolutely, absolutely, we uh again.
Yeah, I know most of it seemslike we're pulling from our, our
mexican roots, but no, you know, we uh, we also try and pull
stuff over from new mexico again, whether it's the hatch green
chili or and this alwaysconfused me, you know, you go
out to places like Sadie'srestaurant on Albuquerque, you
(19:35):
know they have.
They say, oh, we have greensauce and we have red sauce, but
then when they serve it it alllooks red right, because it's
all mixed.
It's all mixed Like, like whatis this?
But no, I mean, we definitelydo, we definitely, you know
again, whether it's we're takingideas from fellow, you know,
PSC accounts.
We also try to, you know,follow up with what our friends
(19:57):
up west are doing, you know,with the Albuquerque, Isotopes
and San Antonio and just some ofour other close by friends.
Yeah, for sure.
Speaker 2 (20:08):
Oh, imagine having a competition between those teams.
Speaker 1 (20:12):
Oh, my goodness, you know they do some good stuff.
A few years back they did a redchili cotton candy burger.
Speaker 3 (20:22):
Oh what.
Speaker 1 (20:23):
That thing was absolutely delicious, absolutely
delicious.
I was not expecting it at allto taste the way it did, and
just the consistency andeverything, because you think,
oh, cotton candy, it's going tofall apart as soon as it's in
the burger.
I don't know what they did toit, but that thing was amazing.
Speaker 3 (20:41):
Wow.
Speaker 2 (20:42):
That sounds delicious .
Speaker 1 (20:44):
Ugh, yeah, again, we're trying to stay on top of
the trend, trying know outdo oneanother.
Speaker 2 (20:50):
So I think you guys, did a great job, yeah I mean,
you guys are doing your thing,so why not?
Speaker 3 (20:56):
and you're such a good job with, and you're
keeping up with, two accountsone that oversees multiple and
then one that sees a stadiumthat hosts two teams.
Like like, it's all so good.
Speaker 1 (21:08):
Oh, thanks Again if you don't already.
Please follow us at PSC Eats no, I'm sorry, Pro Sports Catering
.
That's the one that you'll findfood from all over the country,
from all of our different minorleague baseball accounts, and
then, if you want to see whatwe're doing here in El Paso,
(21:31):
follow us at.
EB Ballpark Eats.
But yeah, no, I mean out inVegas.
You know Chef Gary, you know hedoes such an amazing job as
well, and a lot of the greatpictures that are on the PSC
account come from him, and wehave some really, really
talented people on our staff andon our teams, people on our
staff and on our teams.
So again it's always such a youknow what's going to come out
(21:54):
this week.
Speaker 2 (21:55):
Absolutely.
Speaker 1 (21:57):
A lot of excitement.
Speaker 2 (21:58):
I love it.
I absolutely love it, val.
Do you have any other questionsbefore?
And I didn't you know, wedidn't warn her on this.
Speaker 3 (22:05):
We didn't.
Speaker 2 (22:06):
No, we did not, and that was my fault.
I do apologize.
So here's how this goes,adriana, okay, okay, at the end
of our interview here.
Okay, then we go into the veryserious questions, okay.
Speaker 1 (22:18):
Uh-uh.
Speaker 2 (22:19):
I know it's going to be great, you're going to do
great, so what we do is it'scalled my famous, not so famous
questions.
Okay, okay, excuse me.
My famous, not so famousquestions, okay, okay, um,
excuse me.
And so here's, here, here's, uh, I'll give you the easiest one
that I give everybody, okay,okay, so you're not working.
You're going to go to either,you know, the locomotive or
chihuahuas game.
(22:39):
Okay, what is going to be?
And I kind of asked you thisalready but what is your drink
and your food of choice?
Speaker 1 (22:45):
oh, okay, it is going to be a chihuahua's game.
It is going to be the, againgoing back to whole.
What kind of mood you're in?
It's going to be the carneasada fries with a classical,
the clamato classical, fullyloaded.
Uh, olives, celery, beef, jerky, everything on it the whole
nine I love it absolutely love.
Speaker 2 (23:07):
I think that's great.
All right, so if you got tochoose your name right, you're
no longer on the internet but ifyou were to choose a name for
you what would it be, hmm?
I know right.
Yeah, like I said, these arethe tough questions.
The other ones you're alreadykind of trained for, these Not
(23:29):
so much.
Speaker 1 (23:30):
Yeah, no, I mean, you never think about.
Well, I don't like my name,what would I call myself?
Speaker 2 (23:36):
Some people actually don't like their names.
I like my name, I mean it'sfine, but like some people
actually don't like their names.
Speaker 1 (23:41):
Hmm, I guess Does it have to be a traditional name.
Absolutely not it can bewhatever name you want.
So like I'm super feeling my myjob lately and um, not just
lately, but just in general likeI get paid to sell hot dogs and
beer for a living and I have ablast doing it right.
So like I don't know.
Speaker 2 (24:01):
Like I know, see, yeah that's good it's good, it's
so good.
Speaker 3 (24:09):
It's so good.
Speaker 2 (24:12):
We're going to pin it .
I'm going to ask you thatquestion again.
Okay, okay, all right.
What TV show would you want tobe in?
Speaker 1 (24:22):
Oh, this probably seems a little dark, but I
really, really enjoy Law OrderSVU.
This probably seems a littledark, but I really really enjoy
Law Order SVU, like I would giveanything to like be in the
background Like just oh, what isMariska?
Speaker 3 (24:37):
Hargavita going to do today.
She's been in a cycle, she'sbeen auditioning to herself.
Speaker 2 (24:46):
I love it.
I know, Like you, didn'thesitate on this one.
Oh no, I'm going to be on thisone.
Speaker 1 (24:51):
I watched that, I binge watched it like crazy.
Anytime I have some free timeline, order SVU.
Speaker 2 (24:58):
I like it.
When you were a kid, what namedid you give your favorite toy
or stuffed animal?
Speaker 1 (25:05):
Oh, hmm, you know I had a golden retriever growing
up and we called him Duque andthat name kind of stuck with me.
So anything I absolutely dearlyloved, whether it was a stuffed
animal or whatnot, I would callhim Duque.
Speaker 2 (25:21):
I like it.
Speaker 1 (25:21):
Yeah.
Speaker 2 (25:23):
Okay, if you had the opportunity to go to any
celebrity wedding, whichcelebrity wedding would you go
to?
Speaker 3 (25:33):
Hmm.
Speaker 1 (25:37):
Definitely would have to be some sort of like
comedian.
Oh, that would be fun.
Yeah, I feel like that wouldjust be like just lit right Like
everybody's having a good,having good time laughing, all
that stuff drinking, partyingyeah, I like that, I like that.
Speaker 2 (25:56):
Uh, okay, so we're gonna take you back a little bit
of here.
Okay, what was your first emailaddress?
Speaker 1 (26:07):
oh, I know it was an AOL, but I can't remember what
it was Wow.
Speaker 2 (26:13):
I remember AOL.
Speaker 1 (26:15):
Yes, it was an AOL and I was super into strawberry
shortcake, so it was straw short2002 at AOLcom Good job, that's
awesome.
Speaker 2 (26:27):
I love it All right, how do you spell okay?
Speaker 1 (26:33):
am I texting or am I writing on an email?
Speaker 2 (26:37):
you tell me, because obviously there's different
variations, right?
Speaker 1 (26:41):
yes, you know what?
I'm a little lazy.
I'm just going to do the okay,the O and the K some people are
even lazier than that and justput the K yeah, no, that's,
that's not good.
You gotta put a little bit moreeffort into it, right, right,
right.
Speaker 2 (27:00):
What is a random fact that you know?
Speaker 1 (27:03):
oh, you know, I'm not .
I'm not that person.
What?
Yeah, like you know, there'speople walking around that'll
just like oh, did you know?
Blah, blah, blah, blah.
Yeah, I'm not this guy.
There's only so much room in mybrain.
Speaker 3 (27:18):
You gave us some really good facts earlier,
though.
Some really good things, somehistory, especially with the
locomotives or, I'm sorry, theDiablos.
Speaker 1 (27:25):
With the Diablos.
So prior to being in food andbeverage, I worked at the
Diablos when they wereindependent.
So I kind of had to learn thatand you know, just kind of have
some of that history but yeah.
Let me see, yeah, no, okay, Ialready gave you guys all my
(27:49):
Diablos facts.
Speaker 2 (27:50):
You can.
You fold a fitted sheet byyourself no I can't either I
have short arms.
Speaker 1 (27:56):
I have t-rex arms.
That's not happening.
Speaker 2 (27:58):
So I literally just fold just in a ball done.
My wife gets mad at me for that, but it's okay, she'll be all
right, you tried well, it's the,it's the thought that counts.
I guess right.
Yes absolutely Alright.
So would you rather?
Do you prefer talking on thephone or texting?
Speaker 1 (28:17):
You know I prefer talking on the phone.
A lot can get lost intranslation when you're texting.
Speaker 2 (28:22):
That's a true story.
Speaker 1 (28:24):
True story.
Speaker 2 (28:25):
Alright, so here's a couple more and then we'll let
you go.
Okay, which Disney princesswould make the best spy?
Oh, I know I've gotten so manyanswers on this one from
everybody.
Speaker 1 (28:41):
it's, it's amazing, and every, every single one,
you're able to justify it right,well, I'm gonna answer, and
then I'm curious to know whichone you've heard the most okay
um, I want to say I don't thinkshe's necessarily a princess,
(29:02):
but the Gypsy Esmeralda from theHunchback of Notre Dame.
Speaker 2 (29:06):
Oh, that's a good one .
That's a good one.
You're the first one to saythat.
Speaker 1 (29:09):
One just so you know, oh, okay.
Speaker 2 (29:11):
All right, the one I hear the most Mulan.
Speaker 3 (29:15):
Yes Ooh.
Yes, that's a good one,absolutely I can't find my
answer, though Mine wasPocahontas.
Speaker 1 (29:22):
That's a good one too , though.
Speaker 2 (29:24):
That girl could do pretty much anything.
She's very resourceful.
All these girls are alwaysresourceful.
There you go.
I love it.
One last one.
This is food related.
I'm going to give you two.
Does a round or a square pizzataste better?
Food related Okay, all right.
Oh chill, I'm going to give youtwo.
All right, does a round or asquare pizza taste better?
Speaker 1 (29:44):
Oh, I know.
So I just got back from NewYork and I had a traditional New
York slice.
Yes, girl, and it was so good,but yet I'm such a sucker for a
thick crust, buttery squarepizza.
Oh, again, it's the mood.
(30:05):
I'm going to go right now withthe square thick pizza.
Speaker 2 (30:08):
Okay, all right, and there's nothing wrong.
Pizza's pizza at the end of theday.
Speaker 3 (30:11):
That is a Detroit style, right.
Speaker 1 (30:14):
Yes.
Speaker 2 (30:14):
Say that again Detroit style.
Speaker 1 (30:16):
Detroit style.
Speaker 2 (30:17):
yes, yeah that's Detroit style.
The square pizza is Detroitstyle.
Then you got deep dish.
In Chicago you got the New Yorkstyle.
There's different styles ofpizza.
I always like a New York style.
I'm a fan of New York stylepizza.
Speaker 1 (30:30):
That bend yeah, oh yeah.
Speaker 2 (30:32):
Right oh sweet.
And then the cheese man, andthen the man I'm seeing the
cheese, I know all right.
Last one is it okay for avegetarian to eat an animal
cracker?
Speaker 1 (30:47):
yes, wait, we're talking straight vegetarian.
Are we talking vegan?
You tell me I don't think thevegan should, but I think the
vegetarian.
If they're so against anything,anything, they do not get the
privilege of having an animalcracker I know right.
Speaker 2 (31:08):
It's like no, you don't get it um, aliana.
Thank you so much for doingthis.
This was a lot of fun.
Speaker 1 (31:15):
No, thank you all I appreciate it, it was a lot of
fun.
No, thank you all.
I appreciate it, it was a lotof fun.
I was telling Valerie I'mnervous, I'm excited, I don't
know, I'm going to want to vomit.
This is totally fun.
Speaker 2 (31:25):
This is a very serious podcast, as you can tell
.
I thought you had some prettyhard questions there.
That's what we do.
We try to do some goodjournalism here.
Not really.
Where can people find you?
Uh, the team and and where youwork at on socials yeah,
absolutely so.
Speaker 1 (31:44):
Again, um, for anything food related, you can
follow us at pro sports cateringon instagram, and for
everything el paso chihuahuasfood related, you can follow us
at ep, ep, ballpark eats.
Uh, for the chihuahuas, it isEP.
Chihuahuas for Locomotive, ep,locomotive.
Yeah, you can follow us onInstagram and check out the rest
(32:04):
of our social media.
Speaker 3 (32:06):
We will.
Speaker 1 (32:06):
And follow us on there, but would love to again
have you guys come out host youmaybe do a live shot out there
from the big dog house up in therooftop deck.
Speaker 2 (32:17):
I love that name Love the name.
Speaker 1 (32:21):
And again, greatly appreciate y'all having me on.
I had such a blast.
Thank you.
Speaker 2 (32:26):
Absolutely.
Thank you so much.
Speaker 3 (32:29):
Is it EP Chihuahua Eats or is it PSC EP Ballpark
Eats?
Oh, it should be.
Is it this one right here?
Speaker 1 (32:40):
here.
Speaker 3 (32:40):
Let me check that real quick unless you have
another one that I didn't knowabout, and then I'll feel really
bad no, no, I don't, it is.
Speaker 1 (32:47):
So, yes, it is psc.
Ep ballpark eats for thechihuahuas food, and then pro
sports catering for anything andeverything.
Minor league baseball foodrelated.
Speaker 2 (33:00):
Following.
Why doesn't it?
Let me follow you guys.
I don't understand thisFollowing already Done.
Speaker 1 (33:08):
Awesome and yeah, I mean we follow quite a few of
our other accounts.
So if you're curious and wantto go dig in and you know,
creeping through our followersand who we follow, please do.
There's so many great accountsout there.
Speaker 2 (33:22):
The problem is a lot of those followers I'm already
following.
We're following each other,we're following each other,
right, right, we are Guys.
Thank you so much for listeningto this podcast.
Make sure you guys follow allof those.
We're going to put them on theshow notes so that way you guys
can follow them.
Make sure you follow StadiumFood Girl myself.
Dadhat, we're everywhere.
(33:43):
Threads, twitter, you think it?
We're there.
We will see you guys next weekwith another episode of the
DadHat Chronicles podcast.
We'll see you guys.
Speaker 1 (33:55):
Bye Adios, thank you.
Absolutely delicious.
I was not expecting it at allto taste the way it did, and
just the consistency andeverything.
Because you think, oh, cottoncandy, it's going to fall apart
as soon as it's in the burger.
I don't know what they did toit, but that thing was amazing.
Speaker 3 (00:14):
Is anybody there?
Speaker 2 (00:31):
what's up, dad hat crew and welcome to another
episode of the dad hatchronicles podcast.
This week, val and I wefinished our conversation with
adriana of the el pasochihuahuas.
Lots of good stuff, guys.
I already picked my favoritefood item that they are going to
be bringing this year.
Well, possibly gotta payattention, listen to it, um, and
then, uh, again some some coolstuff, uh with from adriana
(00:53):
about the apostle chihuahuas andthe locomotives.
Guys got again gotta listen, uh.
And then, but before I give youguys the the episode, I want to
make sure that you guys go on tothe youtube channel, because
what I am going to be doing nowis I am going to also be
releasing the episodes in videoformat.
That's right.
I am going to give you guys alittle bit of extra and then
make sure you guys like andsubscribe so you guys are always
(01:15):
in the know.
All right, guys.
So now, without further ado,I'll give you the episode.
Let me ask you who was the onewho thought about the Looney
Tunes specific food items?
Because you got Tweety Birds,you got Foghorn Porky.
I mean, you guys have eachcartoon character has their own
(01:38):
specific which, by the way, myfavorite, and I'm laughing so
much Foghorn's legs.
Speaker 1 (01:44):
Yes, we found the perfect JPEG to slap on that.
Speaker 2 (01:49):
It was so good.
I'm looking at it right now.
I am laughing because it'sreally good for it.
Speaker 1 (01:56):
You know what Again, I can't take any credit.
Chef Maria, you know she worksclosely with her staff and her
husband, moses, moses, moses,hurtado God, I butchered that
but they work very closely andthey take.
They get super giddy every timewe talk about a theme night,
(02:16):
and all of those were the two ofthem.
You know, they do such a greatjob in like, looking at first
and foremost and foremost also,like, what do we already have in
house?
Yeah, right, I think one of thethings that we can easily get
carried away with is, you know,bringing in all this different
product, but we want to bemindful too right and not have
it as any, not have as much foodwaste or whatnot.
(02:38):
So what do we have in house?
How can we use it?
What additional thing can we doto it?
To, you know, jazz it up andmake it something different.
And then that's exactly whatthey did with all of these.
You know we already had mac andcheese in the house.
So what else can we do to, youknow, make it tweedies, bird
bath and things like that?
Um, the the taz's, loca, loca,loco, loca.
(03:00):
The piña, the pineapple umoghornleghorn, the turkey leg
Goodness.
Speaker 2 (03:08):
Porky's pork sandwich , that's too, good, where are
you?
Speaker 3 (03:12):
guys seeing this Instagram guys.
What's it on Pro Sports El Pasoballpark eats.
Speaker 1 (03:20):
Yes, it's on the EP ballpark eats.
Again, I can't give enoughpraises to our partner, but you
know the Chihuahua is also doingan amazing job at, you know,
sharing our content and postingour content for us as well.
Knowing that they have a largerreach and that's how we can get
some of that stuff out there.
And you know people will plantheir night at the ballpark
(03:42):
saying, okay, I'm not eatingdinner because I want to have
foghorn, leghorn right, andthings like that.
So kudos to the marketing teamfor working with us and getting
all the creative stuff that ChefMaria does out there.
Speaker 2 (03:57):
So let me ask you I have a question for you, because
this is one that I'm veryinterested in getting your
opinion on.
So obviously you got baseballseason, but then you also have
the El Paso Locomotive, which isthe soccer club.
So like you're constantlyhaving to think or again
repurpose some of that fooditems from Chihuahuas to
(04:19):
Locomotive, correct?
Speaker 1 (04:20):
Absolutely.
So we try to name the food, not, you know, chihuahua specific
(04:40):
or locomotive specific.
We really do try to focus on,you know, our city or culture
and things like that, soihuahuas.
We do the same thing forlocomotive.
You know they'll have themenights that they want us to
participate in, so we'll do aChristmas in July with some
little mini Buñuelos Sundays.
Um a few years ago we actuallyand we made these in house we
did a hot dog tamale.
Speaker 3 (04:59):
Oh my gosh yes.
Speaker 1 (05:03):
What?
Yes, you know it sounds bad,but gosh yes.
Speaker 2 (05:07):
What?
Yes, you know it sounds bad,but it's not.
Speaker 3 (05:09):
No, it's not.
It sounds delicious.
I'm upset.
I wasn't there for this.
When was this?
A few years ago.
Speaker 1 (05:13):
I want to say it was about three years ago and you
know we bought the masa.
You know everything we weredoing putting the masa on the
leaves and everything and thecorn husk.
I'm sorry but yeah, we madethose in-house we did about 50
of them and they sold out youknow, and we have always, and
(05:35):
even a few years back, we'vealways tried to think outside
the box and sometimes we getsome mixed reactions.
I would like I want to say I'mI'm not 100 sure, but back in
2017 we were the first ones todo a concha burger and back then
the gm.
Um, you know was.
(05:56):
Was, you know, just a typical?
you know, just typical gentlemanyeah and there, you know, we
got so much backlash.
It's like what type of whitedude came up with this crap?
Like you, don't do that to aconcha.
A concha isn't meant to be aburger, but who?
cares my goodness, we, becauseof all that you know um feedback
(06:19):
, we sold out.
We made 75 of them.
You know, we didn't think wewere.
We thought we were going tohave some bread to have with
some hot chocolate the next daybut that never happened.
And yeah, I mean we've done theconcha burger at least twice
now.
Speaker 2 (06:33):
And I'm sure it's super popular every time.
Speaker 1 (06:35):
Oh, absolutely Absolutely.
We use it with different colors.
We work with a local bakery areally great local bakery, by
the way, el Prado Bakery andbakery a really great local
bakery, by the way, el pradobakery and um, and then, uh, so
we stayed away from doing someof that.
But we use the conchas and dosome really great concha sundaes
and and whatnot.
But again, you know, um,there's things that hit and are
(06:55):
great, and then there's othersthat you know.
It's just, you know we get somemixed reactions, but they still
come out and buy it, right.
So, um, excited to to continuecoming up with some of those
things.
Speaker 2 (07:08):
And let me ask you, yeah, and then obviously, this
is going to be one of those,like you're probably, you know,
trying to forget it, but whatare those?
One of those items I've alwayswanted to know.
It's like hey, man, we triedthis, it did not work oh, my
goodness.
Speaker 1 (07:22):
Hmm, I want to say maybe, oy.
That's hard, because even whenit's again, even when it's a
commercial, it's still good, itstill sells right.
Oy, oy, oy.
Let me think.
Speaker 2 (07:40):
Put her on the spot.
Speaker 3 (07:41):
There's a quote from Wolf of Wall Street where I
think it's something along thelines of like there's no such
thing as bad publicity.
Speaker 2 (07:47):
Amen.
Speaker 3 (07:48):
Exactly.
Speaker 1 (07:48):
Yes.
Speaker 2 (07:49):
Because as soon as someone starts hating, you know
you're going to start gettingeither a straight line of just
hate or like like now, bro, youon the wrong side of this one.
This is actually delicious.
Speaker 3 (08:00):
This is really good and then everyone wants to go
viral for it.
So if it's being talked aboutgood or bad, you have it, and
it's so popular like you'regonna go viral for it.
Speaker 1 (08:10):
Yep yeah, no, I mean, let me circle back on that give
me some time to think and thenI'll hopefully before the end,
I'll have something for you ifyou don't, it's cool.
Speaker 2 (08:20):
But it listen, it is what it is, because you may not
literally legit not have one,because, like you said, even if
it's quote-unquote you know notwhat you expected it will still
sell because people still wantto try it.
You cannot please everybody.
And then not everybody has thesame taste buds, so someone's
going to like it or someone'sgoing to hate it.
(08:41):
Absolutely yeah you nailed it.
Speaker 3 (08:45):
I have a question, and a few podcasts ago we spoke
with one of my good friends fromthe aviators and he couldn't
answer.
He couldn't give us too manydetails.
So if you're not able to, itactually won't offend me.
It'll make me even more excited.
Speaker 1 (09:01):
Anything as far as like new foods for next year
that you can share with us and,if you can sign to all, go take
a field trip out to el paso oh,my goodness, that's the thing
we're still in, like thebeginning stages of putting our
menus together you know, we justwrapped up our soccer season
and um again, um, it is such anhonor to work for Pro Sports
(09:25):
Catering, which is an umbrellacompany of Levy, and we really
use the offseason to prepare andcome up with things, and a lot
of it also comes from us goingout to support some of these
Levy accounts.
So, you know, going out andsupporting the Washington
Commanders I spend quite a bitof time out at the Las Vegas
Raiders and things like that.
(09:45):
So we definitely have somethings in the works.
I don't want to steal any ofChef's thunder and, like you
know, I already said enough bysaying that we're going to have
a beer cart.
You know it's um, yeah, no, Imean it's still kind of in the
planning stages, not not becauseI'm trying to keep anything
(10:06):
from you, but more so becauseyou know these trends.
They come and go so quickly.
Speaker 2 (10:13):
It changes, it's ever changing.
Speaker 3 (10:16):
Yeah.
So, have the Clamato drink withthe beef turkey next season.
Speaker 1 (10:20):
Oh, absolutely so.
Valerie's talking about umclassico.
There's a really greatfamily-owned restaurant here in
el paso called classico and theydo the best.
I don't know what you I mean,depending on where you're from.
It's a michelada, it's a redbeer, it's a clamato um, but
absolutely phenomenal mix andwe've partnered with them and we
(10:44):
do sell their Clamato mix atthe ballpark in our areas and
they do an amazing job withtheir presentation.
Again, with the beef jerky, thecelery stick and just olives
and all the toppings, it is sodelicious.
Speaker 3 (10:58):
It's perfect because like it's perfect for like a
hangover, or perfect if you wantto get the night started yeah,
absolutely, and and we um youknow, paired with a really good
estrella right, yeah, mexicanbeer I think that's how you
served it when we were thereyeah, no, they're definitely
(11:20):
coming back.
Speaker 1 (11:21):
And um again, for those of you that are ever
coming through el paso, I highlyrecommend y'all making a stop
at Classico, for sure.
They do so many more differenttoppings they do mango, they do
chamoy, they do goodness,everything and anything you can
possibly think of.
I'm so hungry.
Speaker 2 (11:40):
I just got done eating dinner too, and I'm still
starving now.
Speaker 3 (11:44):
I was going through.
I know the schedule's alreadyout, but I don't think the
promotional schedules are outyet.
I need to be out there.
I'm going to try to arrange mytrip around El Paso night
Because I think to enjoy Chico'sat Southwest University Park is
like a match made in heaven.
Speaker 1 (12:02):
Yeah, I mean.
So we made those fla, thoseplatitas in house, those real
tacos.
Uh, the two times that we didthem, uh, once for locomotive
and once for for chihuahuas, butuh, yeah, I mean that's some
serious work.
It is, it is, and we've got somereally talented, uh,
culinarians on our team.
Um so, and again, you know, weknow it's coming, so we prep a
(12:25):
few days ahead and have thingsready and make sure that we're
able to.
We don't want to say we ran outright.
We always want to make surethat we have enough to go around
.
Speaker 2 (12:35):
I mean making flattos hot dog.
Good, gracious yeah.
Yeah, god bless you guys forthat I didn't do this last time.
Speaker 3 (12:41):
God bless you guys for that.
I didn't do this last time.
Next time we're in El Paso I'mgoing to try, at least two days.
Can you kind of talk to usabout the mini Western Metal
building that's out in the rightfield?
It looks exactly like, oralmost exactly like, the one in
San Diego.
It's the cutest thing ever.
But what is that building about?
Can people go in?
Speaker 1 (13:03):
Okay, remind me which building again.
Speaker 3 (13:06):
The Western Metal to like can people go in?
Or Okay, remind me whichbuilding?
Speaker 1 (13:09):
again the Western Metal building that's in the
right field with thechampionship, like the flags.
Oh, okay, so that building iscalled the Big Dog House, and
that is where.
So the ballpark was built whereCity Hall used to be, and the
Big Dog Houses are a tribute toCity Hall, so the second level
of that building is called CityHall Grill, and it was just
(13:32):
recently renamed to the TequilaCazadores Cantina.
Speaker 2 (13:36):
I like it.
Speaker 1 (13:37):
And then the third level is called Sun King Saloon,
Again paying homage to theDiablos and just one of their
names when they were coming upand baseball history.
So that floor has everythingand anything related to the
Diablos and just one of theirnames when they were coming up
and baseball history.
So that floor has everythingand anything related to the
Diablos sweet and then the toplevel is called the rooftop deck
that is amazing.
Speaker 3 (13:57):
I just noticed that right here.
Speaker 1 (13:59):
Yes, that's great and if you want a great view of
both El Paso and Juarez and theballpark, that is the spot you
get such an amazing view of youknow, the border and the bridge
and the Rio Grande, and then youknow there's a beautiful
mountain in Juarez as well, andthey have this, really they have
(14:22):
this saying on the mountain.
It says La Biblia es la verdadLeela.
So it says you know the Biblespeaks the truth, read it.
But it's just.
You can see anything andeverything from there and it's
just a great view.
So I highly recommend anybodywith a ticket that has a seat
back has access to the TequilaCazadores Cantina.
Speaker 2 (14:43):
Yeah.
Speaker 1 (14:44):
And then the other levels are more hospitality.
So anybody with a picnicpackage or things like that.
But yeah, no, next time youguys come through we'll
definitely take you up there andhave you all look at all the
different memorabilia andeverything on each floor.
Speaker 2 (15:00):
It's going to happen, it's going to happen.
We will have this and then wewill do another live episode
from there.
Speaker 3 (15:07):
Yeah, for sure Did you take like one of those like
a for sure?
Did you take like one of thoselike like a mini mic, or was it
like one of those like?
Speaker 2 (15:13):
the ones I got some lavaliers girl nice I got, I'll
show them to you, I'll post them.
So I was like a little amountlavaliers.
I put them on.
I know it's funny, but it'sactually.
We put them on our hats.
So clip them on so that way wecould talk at the same time and
there was no interruption.
So that's why we did that'scool.
Speaker 3 (15:29):
We're gonna have to do that.
Speaker 2 (15:30):
I'm doing up on the rooftop for sure so yeah,
because I I think it'll be greatjust to, and then you get the
background uh, noise from, likeyou know, the game going on and
all that so that's it's always athing uh, what is your favorite
, your favorite item there?
Speaker 1 (15:48):
oh, I know, it's like choosing a child, but I get it.
We, we, about two, three yearsago, we rolled out a cart, uh, a
loaded fry cart, and um, we hadsome fries that we would only
serve up in the club, andthey're called the chucco loco
fries, and that is chili conqueso, not nacho cheese, not
(16:10):
jalapeno spicy nacho cheese,chili con queso, um.
And then topped with chorizoand um, I want to say some green
onion and some other stuff.
Omg, those piping hot, crinklecut fries just topped with
chorizo and the chile con queso,oh, and hatch green chili.
We definitely show some love toour New Mexico friends and
(16:34):
green chili, absolutely.
Speaker 3 (16:36):
I love it.
Speaker 1 (16:37):
I want to say that one and the carne asada fries.
Oh yeah, oh, yes.
Speaker 3 (16:44):
Speaking of which it was so funny.
We obviously kept the bowlsfrom that night.
And, man, let me tell you,traveling from El Paso, because
the next day we did San Antonio,we didn't wash the bowls or
anything.
If you're traveling on a roadtrip and you have souvenir bowls
, please wash them because itwas fine.
(17:07):
It was fine.
I mean, we still have them andwe love them and we need more.
Speaker 1 (17:11):
We, we need more bowls and, and we do a different
design every year, so you haveto collect them yes, yeah, I've
seen differences yeah, wow, youknow there is some conversation.
I don't know how this would goover, uh, you know, uh, what
with a beer drinking crowd?
But but what if we opened up acereal cart and offered cereal
(17:33):
at the ballpark in a dog bowl In?
Speaker 3 (17:35):
a bowl In a bowl.
Speaker 2 (17:37):
Oh, my God.
Speaker 3 (17:38):
Imagine, because you always need something sweet
after all that stadium food.
Speaker 2 (17:43):
Yeah, you offer some Froot Loops or like some.
Oh sweet Jesus.
Speaker 3 (17:48):
Oh, my, and that's that's perfect.
Wait are.
Are we doing this?
Is it gonna happen?
Yeah?
Speaker 1 (17:53):
um, it's definitely something that's been in the
comp and it works.
Are you kidding me?
A cereal?
Speaker 2 (17:59):
cart that is amazing in a, in a dog bowl, and I was
like, okay, so here's the thing.
That's like, are you gonnaoffer like regular two percent
milk, or like you know, almondmilk, or like just like no, just
cereal, have at it, it's itbrings you going to offer like
regular 2% milk, or, like youknow, almond milk, or like just
like no just cereal?
Have at it.
Speaker 1 (18:12):
It brings you back to your young days, right when you
were a kid and your mom wouldthrow you know Cheerios or Froot
Loops on your plate and you'djust like sit there and eat them
dry.
Speaker 2 (18:21):
Kids.
Are you kidding me?
I should do this as an adult.
Speaker 1 (18:24):
You know, no but it, you know, no but uh, it wouldn't
be bad we could do, you know, alittle serial killers type of
action there um, yeah, yeah, yesyes, the fact that you guys are
super excited makes me evenmore excited about, are you
kidding?
Speaker 2 (18:41):
me.
This is, this is like thegreatest thing ever, like, here
we are at a ballpark I'm readyto skip thanksgiving, I'm ready
to skip christmas and I'm readyto skip Thanksgiving.
Speaker 3 (18:47):
I'm ready to skip Christmas and I'm ready to skip
all the fan fest, new Year's,all of that.
Let's just go.
Let's just get to 2025 already.
Speaker 2 (18:55):
Let me ask you, adriana, because I mean,
obviously you guys are very,very close to New Mexico.
Yes, right, you literally cansee it from here.
So what is?
Do you guys have a lot ofinfluence, uh, from new mexico
and texas in in a lot of yourfood?
Speaker 1 (19:13):
oh, absolutely, absolutely, we uh again.
Yeah, I know most of it seemslike we're pulling from our, our
mexican roots, but no, you know, we uh, we also try and pull
stuff over from new mexico again, whether it's the hatch green
chili or and this alwaysconfused me, you know, you go
out to places like Sadie'srestaurant on Albuquerque, you
(19:35):
know they have.
They say, oh, we have greensauce and we have red sauce, but
then when they serve it it alllooks red right, because it's
all mixed.
It's all mixed Like, like whatis this?
But no, I mean, we definitelydo, we definitely, you know
again, whether it's we're takingideas from fellow, you know,
PSC accounts.
We also try to, you know,follow up with what our friends
(19:57):
up west are doing, you know,with the Albuquerque, Isotopes
and San Antonio and just some ofour other close by friends.
Yeah, for sure.
Speaker 2 (20:08):
Oh, imagine having a competition between those teams.
Speaker 1 (20:12):
Oh, my goodness, you know they do some good stuff.
A few years back they did a redchili cotton candy burger.
Speaker 3 (20:22):
Oh what.
Speaker 1 (20:23):
That thing was absolutely delicious, absolutely
delicious.
I was not expecting it at allto taste the way it did, and
just the consistency andeverything, because you think,
oh, cotton candy, it's going tofall apart as soon as it's in
the burger.
I don't know what they did toit, but that thing was amazing.
Speaker 3 (20:41):
Wow.
Speaker 2 (20:42):
That sounds delicious .
Speaker 1 (20:44):
Ugh, yeah, again, we're trying to stay on top of
the trend, trying know outdo oneanother.
Speaker 2 (20:50):
So I think you guys, did a great job, yeah I mean,
you guys are doing your thing,so why not?
Speaker 3 (20:56):
and you're such a good job with, and you're
keeping up with, two accountsone that oversees multiple and
then one that sees a stadiumthat hosts two teams.
Like like, it's all so good.
Speaker 1 (21:08):
Oh, thanks Again if you don't already.
Please follow us at PSC Eats no, I'm sorry, Pro Sports Catering
.
That's the one that you'll findfood from all over the country,
from all of our different minorleague baseball accounts, and
then, if you want to see whatwe're doing here in El Paso,
(21:31):
follow us at.
EB Ballpark Eats.
But yeah, no, I mean out inVegas.
You know Chef Gary, you know hedoes such an amazing job as
well, and a lot of the greatpictures that are on the PSC
account come from him, and wehave some really, really
talented people on our staff andon our teams, people on our
staff and on our teams.
So again it's always such a youknow what's going to come out
(21:54):
this week.
Speaker 2 (21:55):
Absolutely.
Speaker 1 (21:57):
A lot of excitement.
Speaker 2 (21:58):
I love it.
I absolutely love it, val.
Do you have any other questionsbefore?
And I didn't you know, wedidn't warn her on this.
Speaker 3 (22:05):
We didn't.
Speaker 2 (22:06):
No, we did not, and that was my fault.
I do apologize.
So here's how this goes,adriana, okay, okay, at the end
of our interview here.
Okay, then we go into the veryserious questions, okay.
Speaker 1 (22:18):
Uh-uh.
Speaker 2 (22:19):
I know it's going to be great, you're going to do
great, so what we do is it'scalled my famous, not so famous
questions.
Okay, okay, excuse me.
My famous, not so famousquestions, okay, okay, um,
excuse me.
And so here's, here, here's, uh, I'll give you the easiest one
that I give everybody, okay,okay, so you're not working.
You're going to go to either,you know, the locomotive or
chihuahuas game.
(22:39):
Okay, what is going to be?
And I kind of asked you thisalready but what is your drink
and your food of choice?
Speaker 1 (22:45):
oh, okay, it is going to be a chihuahua's game.
It is going to be the, againgoing back to whole.
What kind of mood you're in?
It's going to be the carneasada fries with a classical,
the clamato classical, fullyloaded.
Uh, olives, celery, beef, jerky, everything on it the whole
nine I love it absolutely love.
Speaker 2 (23:07):
I think that's great.
All right, so if you got tochoose your name right, you're
no longer on the internet but ifyou were to choose a name for
you what would it be, hmm?
I know right.
Yeah, like I said, these arethe tough questions.
The other ones you're alreadykind of trained for, these Not
(23:29):
so much.
Speaker 1 (23:30):
Yeah, no, I mean, you never think about.
Well, I don't like my name,what would I call myself?
Speaker 2 (23:36):
Some people actually don't like their names.
I like my name, I mean it'sfine, but like some people
actually don't like their names.
Speaker 1 (23:41):
Hmm, I guess Does it have to be a traditional name.
Absolutely not it can bewhatever name you want.
So like I'm super feeling my myjob lately and um, not just
lately, but just in general likeI get paid to sell hot dogs and
beer for a living and I have ablast doing it right.
So like I don't know.
Speaker 2 (24:01):
Like I know, see, yeah that's good it's good, it's
so good.
Speaker 3 (24:09):
It's so good.
Speaker 2 (24:12):
We're going to pin it .
I'm going to ask you thatquestion again.
Okay, okay, all right.
What TV show would you want tobe in?
Speaker 1 (24:22):
Oh, this probably seems a little dark, but I
really, really enjoy Law OrderSVU.
This probably seems a littledark, but I really really enjoy
Law Order SVU, like I would giveanything to like be in the
background Like just oh, what isMariska?
Speaker 3 (24:37):
Hargavita going to do today.
She's been in a cycle, she'sbeen auditioning to herself.
Speaker 2 (24:46):
I love it.
I know, Like you, didn'thesitate on this one.
Oh no, I'm going to be on thisone.
Speaker 1 (24:51):
I watched that, I binge watched it like crazy.
Anytime I have some free timeline, order SVU.
Speaker 2 (24:58):
I like it.
When you were a kid, what namedid you give your favorite toy
or stuffed animal?
Speaker 1 (25:05):
Oh, hmm, you know I had a golden retriever growing
up and we called him Duque andthat name kind of stuck with me.
So anything I absolutely dearlyloved, whether it was a stuffed
animal or whatnot, I would callhim Duque.
Speaker 2 (25:21):
I like it.
Speaker 1 (25:21):
Yeah.
Speaker 2 (25:23):
Okay, if you had the opportunity to go to any
celebrity wedding, whichcelebrity wedding would you go
to?
Speaker 3 (25:33):
Hmm.
Speaker 1 (25:37):
Definitely would have to be some sort of like
comedian.
Oh, that would be fun.
Yeah, I feel like that wouldjust be like just lit right Like
everybody's having a good,having good time laughing, all
that stuff drinking, partyingyeah, I like that, I like that.
Speaker 2 (25:56):
Uh, okay, so we're gonna take you back a little bit
of here.
Okay, what was your first emailaddress?
Speaker 1 (26:07):
oh, I know it was an AOL, but I can't remember what
it was Wow.
Speaker 2 (26:13):
I remember AOL.
Speaker 1 (26:15):
Yes, it was an AOL and I was super into strawberry
shortcake, so it was straw short2002 at AOLcom Good job, that's
awesome.
Speaker 2 (26:27):
I love it All right, how do you spell okay?
Speaker 1 (26:33):
am I texting or am I writing on an email?
Speaker 2 (26:37):
you tell me, because obviously there's different
variations, right?
Speaker 1 (26:41):
yes, you know what?
I'm a little lazy.
I'm just going to do the okay,the O and the K some people are
even lazier than that and justput the K yeah, no, that's,
that's not good.
You gotta put a little bit moreeffort into it, right, right,
right.
Speaker 2 (27:00):
What is a random fact that you know?
Speaker 1 (27:03):
oh, you know, I'm not .
I'm not that person.
What?
Yeah, like you know, there'speople walking around that'll
just like oh, did you know?
Blah, blah, blah, blah.
Yeah, I'm not this guy.
There's only so much room in mybrain.
Speaker 3 (27:18):
You gave us some really good facts earlier,
though.
Some really good things, somehistory, especially with the
locomotives or, I'm sorry, theDiablos.
Speaker 1 (27:25):
With the Diablos.
So prior to being in food andbeverage, I worked at the
Diablos when they wereindependent.
So I kind of had to learn thatand you know, just kind of have
some of that history but yeah.
Let me see, yeah, no, okay, Ialready gave you guys all my
(27:49):
Diablos facts.
Speaker 2 (27:50):
You can.
You fold a fitted sheet byyourself no I can't either I
have short arms.
Speaker 1 (27:56):
I have t-rex arms.
That's not happening.
Speaker 2 (27:58):
So I literally just fold just in a ball done.
My wife gets mad at me for that, but it's okay, she'll be all
right, you tried well, it's the,it's the thought that counts.
I guess right.
Yes absolutely Alright.
So would you rather?
Do you prefer talking on thephone or texting?
Speaker 1 (28:17):
You know I prefer talking on the phone.
A lot can get lost intranslation when you're texting.
Speaker 2 (28:22):
That's a true story.
Speaker 1 (28:24):
True story.
Speaker 2 (28:25):
Alright, so here's a couple more and then we'll let
you go.
Okay, which Disney princesswould make the best spy?
Oh, I know I've gotten so manyanswers on this one from
everybody.
Speaker 1 (28:41):
it's, it's amazing, and every, every single one,
you're able to justify it right,well, I'm gonna answer, and
then I'm curious to know whichone you've heard the most okay
um, I want to say I don't thinkshe's necessarily a princess,
(29:02):
but the Gypsy Esmeralda from theHunchback of Notre Dame.
Speaker 2 (29:06):
Oh, that's a good one .
That's a good one.
You're the first one to saythat.
Speaker 1 (29:09):
One just so you know, oh, okay.
Speaker 2 (29:11):
All right, the one I hear the most Mulan.
Speaker 3 (29:15):
Yes Ooh.
Yes, that's a good one,absolutely I can't find my
answer, though Mine wasPocahontas.
Speaker 1 (29:22):
That's a good one too , though.
Speaker 2 (29:24):
That girl could do pretty much anything.
She's very resourceful.
All these girls are alwaysresourceful.
There you go.
I love it.
One last one.
This is food related.
I'm going to give you two.
Does a round or a square pizzataste better?
Food related Okay, all right.
Oh chill, I'm going to give youtwo.
All right, does a round or asquare pizza taste better?
Speaker 1 (29:44):
Oh, I know.
So I just got back from NewYork and I had a traditional New
York slice.
Yes, girl, and it was so good,but yet I'm such a sucker for a
thick crust, buttery squarepizza.
Oh, again, it's the mood.
(30:05):
I'm going to go right now withthe square thick pizza.
Speaker 2 (30:08):
Okay, all right, and there's nothing wrong.
Pizza's pizza at the end of theday.
Speaker 3 (30:11):
That is a Detroit style, right.
Speaker 1 (30:14):
Yes.
Speaker 2 (30:14):
Say that again Detroit style.
Speaker 1 (30:16):
Detroit style.
Speaker 2 (30:17):
yes, yeah that's Detroit style.
The square pizza is Detroitstyle.
Then you got deep dish.
In Chicago you got the New Yorkstyle.
There's different styles ofpizza.
I always like a New York style.
I'm a fan of New York stylepizza.
Speaker 1 (30:30):
That bend yeah, oh yeah.
Speaker 2 (30:32):
Right oh sweet.
And then the cheese man, andthen the man I'm seeing the
cheese, I know all right.
Last one is it okay for avegetarian to eat an animal
cracker?
Speaker 1 (30:47):
yes, wait, we're talking straight vegetarian.
Are we talking vegan?
You tell me I don't think thevegan should, but I think the
vegetarian.
If they're so against anything,anything, they do not get the
privilege of having an animalcracker I know right.
Speaker 2 (31:08):
It's like no, you don't get it um, aliana.
Thank you so much for doingthis.
This was a lot of fun.
Speaker 1 (31:15):
No, thank you all I appreciate it, it was a lot of
fun.
No, thank you all.
I appreciate it, it was a lotof fun.
I was telling Valerie I'mnervous, I'm excited, I don't
know, I'm going to want to vomit.
This is totally fun.
Speaker 2 (31:25):
This is a very serious podcast, as you can tell
.
I thought you had some prettyhard questions there.
That's what we do.
We try to do some goodjournalism here.
Not really.
Where can people find you?
Uh, the team and and where youwork at on socials yeah,
absolutely so.
Speaker 1 (31:44):
Again, um, for anything food related, you can
follow us at pro sports cateringon instagram, and for
everything el paso chihuahuasfood related, you can follow us
at ep, ep, ballpark eats.
Uh, for the chihuahuas, it isEP.
Chihuahuas for Locomotive, ep,locomotive.
Yeah, you can follow us onInstagram and check out the rest
(32:04):
of our social media.
Speaker 3 (32:06):
We will.
Speaker 1 (32:06):
And follow us on there, but would love to again
have you guys come out host youmaybe do a live shot out there
from the big dog house up in therooftop deck.
Speaker 2 (32:17):
I love that name Love the name.
Speaker 1 (32:21):
And again, greatly appreciate y'all having me on.
I had such a blast.
Thank you.
Speaker 2 (32:26):
Absolutely.
Thank you so much.
Speaker 3 (32:29):
Is it EP Chihuahua Eats or is it PSC EP Ballpark
Eats?
Oh, it should be.
Is it this one right here?
Speaker 1 (32:40):
here.
Speaker 3 (32:40):
Let me check that real quick unless you have
another one that I didn't knowabout, and then I'll feel really
bad no, no, I don't, it is.
Speaker 1 (32:47):
So, yes, it is psc.
Ep ballpark eats for thechihuahuas food, and then pro
sports catering for anything andeverything.
Minor league baseball foodrelated.
Speaker 2 (33:00):
Following.
Why doesn't it?
Let me follow you guys.
I don't understand thisFollowing already Done.
Speaker 1 (33:08):
Awesome and yeah, I mean we follow quite a few of
our other accounts.
So if you're curious and wantto go dig in and you know,
creeping through our followersand who we follow, please do.
There's so many great accountsout there.
Speaker 2 (33:22):
The problem is a lot of those followers I'm already
following.
We're following each other,we're following each other,
right, right, we are Guys.
Thank you so much for listeningto this podcast.
Make sure you guys follow allof those.
We're going to put them on theshow notes so that way you guys
can follow them.
Make sure you follow StadiumFood Girl myself.
Dadhat, we're everywhere.
(33:43):
Threads, twitter, you think it?
We're there.
We will see you guys next weekwith another episode of the
DadHat Chronicles podcast.
We'll see you guys.
Speaker 1 (33:55):
Bye Adios, thank you.
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