The DHC Podcast
Ever wondered what it’s like to be truly involved in sports? Wonder no more!
On this podcast, I’ll sit down with players, GMs, owners, and passionate fans like you to uncover how they fell in love with sports. We’ll dive into their unique journeys, explore the business side of the game, and discuss the endless possibilities that the sport offers.
From behind-the-scenes stories to deep conversations about the sport, I’m here to explore it all—while having a ton of fun along the way!
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The DHC Podcast
From Cotton Candy Burgers to Cereal Carts
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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Stadium Food Girl:
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Absolutely delicious. I was not expecting it at all to taste the way it did, and just the consistency and everything. Because you think, oh, cotton candy, it's going to fall apart as soon as it's in the burger. I don't know what they did to it, but that thing was amazing.
Speaker 3:Is anybody there?
Speaker 2:what's up, dad hat crew and welcome to another episode of the dad hat chronicles podcast. This week, val and I we finished our conversation with adriana of the el paso chihuahuas. Lots of good stuff, guys. I already picked my favorite food item that they are going to be bringing this year. Well, possibly gotta pay attention, listen to it, um, and then, uh, again some some cool stuff, uh with from adriana about the apostle chihuahuas and the locomotives. Guys got again gotta listen, uh.
Speaker 2:And then, but before I give you guys the the episode, I want to make sure that you guys go on to the youtube channel, because what I am going to be doing now is I am going to also be releasing the episodes in video format. That's right. I am going to give you guys a little bit of extra and then make sure you guys like and subscribe so you guys are always in the know. All right, guys. So now, without further ado, I'll give you the episode. Let me ask you who was the one who thought about the Looney Tunes specific food items? Because you got Tweety Birds, you got Foghorn Porky. I mean, you guys have each cartoon character has their own specific which, by the way, my favorite, and I'm laughing so much Foghorn's legs.
Speaker 1:Yes, we found the perfect JPEG to slap on that.
Speaker 2:It was so good. I'm looking at it right now. I am laughing because it's really good for it.
Speaker 1:You know what Again, I can't take any credit. Chef Maria, you know she works closely with her staff and her husband, moses, moses, moses, hurtado God, I butchered that but they work very closely and they take. They get super giddy every time we talk about a theme night, and all of those were the two of them. You know, they do such a great job in like, looking at first and foremost and foremost also, like, what do we already have in house? Yeah, right, I think one of the things that we can easily get carried away with is, you know, bringing in all this different product, but we want to be mindful too right and not have it as any, not have as much food waste or whatnot.
Speaker 1:So what do we have in house? How can we use it? What additional thing can we do to it? To, you know, jazz it up and make it something different. And then that's exactly what they did with all of these. You know we already had mac and cheese in the house. So what else can we do to, you know, make it tweedies, bird bath and things like that? Um, the the taz's, loca, loca, loco, loca.
Speaker 1:The piña, the pineapple umoghorn leghorn, the turkey leg Goodness.
Speaker 2:Porky's pork sandwich, that's too, good, where are you?
Speaker 3:guys seeing this Instagram guys. What's it on Pro Sports El Paso ballpark eats.
Speaker 1:Yes, it's on the EP ballpark eats. Again, I can't give enough praises to our partner, but you know the Chihuahua is also doing an amazing job at, you know, sharing our content and posting our content for us as well. Knowing that they have a larger reach and that's how we can get some of that stuff out there. And you know people will plan their night at the ballpark saying, okay, I'm not eating dinner because I want to have foghorn, leghorn right, and things like that.
Speaker 1:So kudos to the marketing team for working with us and getting all the creative stuff that Chef Maria does out there.
Speaker 2:So let me ask you I have a question for you, because this is one that I'm very interested in getting your opinion on. So obviously you got baseball season, but then you also have the El Paso Locomotive, which is the soccer club. So like you're constantly having to think or again repurpose some of that food items from Chihuahuas to Locomotive, correct?
Speaker 1:Absolutely. So we try to name the food, not, you know, chihuahua specific 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 for locomotive. You know they'll have theme nights that they want us to participate in, so we'll do a Christmas in July with some little mini Buñuelos Sundays. Um a few years ago we actually and we made these in house we did a hot dog tamale.
Speaker 3:Oh my gosh yes.
Speaker 1:What? Yes, you know it sounds bad, but gosh yes.
Speaker 2:What? Yes, you know it sounds bad, but it's not.
Speaker 3: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:I want to say it was about three years ago and you know we bought the masa. You know everything we were doing putting the masa on the leaves and everything and the corn husk.
Speaker 1:I'm sorry but yeah, we made those in-house we did about 50 of them and they sold out you know, and we have always, and even a few years back, we've always tried to think outside the box and sometimes we get some mixed reactions. I would like I want to say I'm I'm not 100 sure, but back in 2017 we were the first ones to do a concha burger and back then the gm. Um, you know was. Was, you know, just a typical?
Speaker 1:you know, just typical gentleman yeah and there, you know, we got so much backlash. It's like what type of white dude came up with this crap? Like you, don't do that to a concha. A concha isn't meant to be a burger, but who?
Speaker 1:cares my goodness, we, because of all that you know um feedback, we sold out. We made 75 of them. You know, we didn't think we were. We thought we were going to have some bread to have with some hot chocolate the next day but that never happened. And yeah, I mean we've done the concha burger at least twice now.
Speaker 2:And I'm sure it's super popular every time.
Speaker 1:Oh, absolutely Absolutely. We use it with different colors. We work with a local bakery a really great local bakery, by the way, el Prado Bakery and bakery a really great local bakery, by the way, el prado bakery and um, and then, uh, so we stayed away from doing some of that. But we use the conchas and do some really great concha sundaes and and whatnot. But again, you know, um, there's things that hit and are great, and then there's others that you know. It's just, you know we get some mixed reactions, but they still come out and buy it, right. So, um, excited to to continue coming up with some of those things.
Speaker 2: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 what are those? One of those items I've always wanted to know. It's like hey, man, we tried this, it did not work oh, my goodness.
Speaker 1:Hmm, I want to say maybe, oy. That's hard, because even when it's again, even when it's a commercial, it's still good, it still sells right. Oy, oy, oy. Let me think.
Speaker 2:Put her on the spot.
Speaker 3:There's a quote from Wolf of Wall Street where I think it's something along the lines of like there's no such thing as bad publicity.
Speaker 2:Amen.
Speaker 3:Exactly.
Speaker 1:Yes.
Speaker 2:Because as soon as someone starts hating, you know you're going to start getting either a straight line of just hate or like like now, bro, you on the wrong side of this one. This is actually delicious.
Speaker 3:This is really good and then everyone wants to go viral for it. So if it's being talked about good or bad, you have it, and it's so popular like you're gonna go viral for it.
Speaker 1:Yep yeah, no, I mean, let me circle back on that give me some time to think and then I'll hopefully before the end, I'll have something for you if you don't, it's cool.
Speaker 2: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 not what you expected it will still sell because people still want to try it. You cannot please everybody. And then not everybody has the same taste buds, so someone's going to like it or someone's going to hate it. Absolutely yeah you nailed it.
Speaker 3:I have a question, and a few podcasts ago we spoke with one of my good friends from the aviators and he couldn't answer. He couldn't give us too many details. So if you're not able to, it actually won't offend me. It'll make me even more excited.
Speaker 1: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 the beginning stages of putting our menus together you know, we just wrapped up our soccer season and um again, um, it is such an honor to work for Pro Sports Catering, which is an umbrella company of Levy, and we really use the offseason to prepare and come up with things, and a lot of it also comes from us going out to support some of these Levy accounts.
Speaker 1:So, you know, going out and supporting the Washington Commanders I spend quite a bit of time out at the Las Vegas Raiders and things like that. So we definitely have some things in the works. I don't want to steal any of Chef's thunder and, like you know, I already said enough by saying that we're going to have a beer cart. You know it's um, yeah, no, I mean it's still kind of in the planning stages, not not because I'm trying to keep anything from you, but more so because you know these trends. They come and go so quickly.
Speaker 2:It changes, it's ever changing.
Speaker 3:Yeah. So, have the Clamato drink with the beef turkey next season.
Speaker 1:Oh, absolutely so. Valerie's talking about um classico. There's a really great family-owned restaurant here in el paso called classico and they do the best. I don't know what you I mean, depending on where you're from. It's a michelada, it's a red beer, it's a clamato um, but absolutely phenomenal mix and we've partnered with them and we do sell their Clamato mix at the ballpark in our areas and they do an amazing job with their presentation. Again, with the beef jerky, the celery stick and just olives and all the toppings, it is so delicious.
Speaker 3:It's perfect because like it's perfect for like a hangover, or perfect if you want to get the night started yeah, absolutely, and and we um you know, paired with a really good estrella right, yeah, mexican beer I think that's how you served it when we were there yeah, no, they're definitely coming back.
Speaker 1:And um again, for those of you that are ever coming through el paso, I highly recommend y'all making a stop at Classico, for sure. They do so many more different toppings they do mango, they do chamoy, they do goodness, everything and anything you can possibly think of. I'm so hungry.
Speaker 2:I just got done eating dinner too, and I'm still starving now.
Speaker 3:I was going through. I know the schedule's already out, but I don't think the promotional schedules are out yet. I need to be out there. I'm going to try to arrange my trip around El Paso night Because I think to enjoy Chico's at Southwest University Park is like a match made in heaven.
Speaker 1:Yeah, I mean. So we made those fla, those platitas in house, those real tacos. Uh, the two times that we did them, uh, once for locomotive and once for for chihuahuas, but uh, yeah, I mean that's some serious work.
Speaker 1:It is, it is, and we've got some really talented, uh, culinarians on our team. Um so, and again, you know, we know it's coming, so we prep a few days ahead and have things ready and make sure that we're able to. We don't want to say we ran out right. We always want to make sure that we have enough to go around.
Speaker 2:I mean making flattos hot dog. Good, gracious yeah. Yeah, god bless you guys for that I didn't do this last time.
Speaker 3:God bless you guys for that. I didn't do this last time. Next time we're in El Paso I'm going to try, at least two days. Can you kind of talk to us about the mini Western Metal building that's out in the right field? It looks exactly like, or almost 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:Okay, remind me which building again.
Speaker 3:The Western Metal to like can people go in? Or Okay, remind me which building?
Speaker 1:again the Western Metal building that's in the right field with the championship, like the flags. Oh, okay, so that building is called the Big Dog House, and that is where. So the ballpark was built where City Hall used to be, and the Big Dog Houses are a tribute to City Hall, so the second level of that building is called City Hall Grill, and it was just recently renamed to the Tequila Cazadores Cantina.
Speaker 2:I like it.
Speaker 1:And then the third level is called Sun King Saloon, Again paying homage to the Diablos and just one of their names when they were coming up and baseball history. So that floor has everything and anything related to the Diablos and just one of their names when they were coming up and baseball history. So that floor has everything and anything related to the Diablos sweet and then the top level is called the rooftop deck that is amazing.
Speaker 3:I just noticed that right here.
Speaker 1:Yes, that's great and if you want a great view of both El Paso and Juarez and the ballpark, that is the spot you get such an amazing view of you know, the border and the bridge and the Rio Grande, and then you know there's a beautiful mountain in Juarez as well, and they have this, really they have this saying on the mountain. It says La Biblia es la verdad Leela. So it says you know the Bible speaks the truth, read it. But it's just. You can see anything and everything from there and it's just a great view. So I highly recommend anybody with a ticket that has a seat back has access to the Tequila Cazadores Cantina.
Speaker 2:Yeah.
Speaker 1:And then the other levels are more hospitality. So anybody with a picnic package or things like that. But yeah, no, next time you guys come through we'll definitely take you up there and have you all look at all the different memorabilia and everything on each floor.
Speaker 2:It's going to happen, it's going to happen. We will have this and then we will do another live episode from there.
Speaker 3:Yeah, for sure Did you take like one of those like a for sure? Did you take like one of those like like a mini mic, or was it like one of those like?
Speaker 2: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 amount lavaliers. I put them on. I know it's funny, but it's actually. We put them on our hats. So clip them on so that way we could talk at the same time and there was no interruption. So that's why we did that's cool.
Speaker 3:We're gonna have to do that.
Speaker 2:I'm doing up on the rooftop for sure so yeah, because I I think it'll be great just to, and then you get the background uh, noise from, like you know, the game going on and all that so that's it's always a thing uh, what is your favorite, your favorite item there?
Speaker 1:oh, I know, it's like choosing a child, but I get it.
Speaker 1:We, we, about two, three years ago, we rolled out a cart, uh, a loaded fry cart, and um, we had some fries that we would only serve up in the club, and they're called the chucco loco fries, and that is chili con queso, not nacho cheese, not jalapeno spicy nacho cheese, chili con queso, um. And then topped with chorizo and um, I want to say some green onion and some other stuff. Omg, those piping hot, crinkle cut fries just topped with chorizo and the chile con queso, oh, and hatch green chili. We definitely show some love to our New Mexico friends and green chili, absolutely.
Speaker 3:I love it.
Speaker 1:I want to say that one and the carne asada fries. Oh yeah, oh, yes.
Speaker 3:Speaking of which it was so funny. We obviously kept the bowls from 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 road trip and you have souvenir bowls, please wash them because it was fine. It was fine. I mean, we still have them and we love them and we need more.
Speaker 1:We, we need more bowls and, and we do a different design every year, so you have to collect them yes, yeah, I've seen differences yeah, wow, you know there is some conversation. I don't know how this would go over, uh, you know, uh, what with a beer drinking crowd? But but what if we opened up a cereal cart and offered cereal at the ballpark in a dog bowl In?
Speaker 3:a bowl In a bowl.
Speaker 2:Oh, my God.
Speaker 3:Imagine, because you always need something sweet after all that stadium food.
Speaker 2:Yeah, you offer some Froot Loops or like some. Oh sweet Jesus.
Speaker 3:Oh, my, and that's that's perfect. Wait are. Are we doing this? Is it gonna happen? Yeah?
Speaker 1:um, it's definitely something that's been in the comp and it works. Are you kidding me? A cereal?
Speaker 2: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 gonna offer like regular two percent milk, or like you know, almond milk, or like just like no, just cereal, have at it, it's it brings you going to offer like regular 2% milk, or, like you know, almond milk, or like just like no just cereal? Have at it.
Speaker 1:It brings you back to your young days, right when you were a kid and your mom would throw you know Cheerios or Froot Loops on your plate and you'd just like sit there and eat them dry.
Speaker 2:Kids. Are you kidding me? I should do this as an adult.
Speaker 1:You know, no but it, you know, no but uh, it wouldn't be bad we could do, you know, a little serial killers type of action there um, yeah, yeah, yes yes, the fact that you guys are super excited makes me even more excited about, are you kidding?
Speaker 2:me. This is, this is like the greatest thing ever, like, here we are at a ballpark I'm ready to skip thanksgiving, I'm ready to skip christmas and I'm ready to skip Thanksgiving.
Speaker 3: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:Let me ask you, adriana, because I mean, obviously you guys are very, very close to New Mexico. Yes, right, you literally can see it from here. So what is? Do you guys have a lot of influence, uh, from new mexico and texas in in a lot of your food?
Speaker 1:oh, absolutely, absolutely, we uh again. Yeah, I know most of it seems like 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 always confused me, you know, you go out to places like Sadie's restaurant on Albuquerque, you know they have. They say, oh, we have green sauce and we have red sauce, but then when they serve it it all looks red right, because it's all mixed.
Speaker 1:It's all mixed Like, like what is this? But no, I mean, we definitely do, we definitely, you know again, whether it's we're taking ideas from fellow, you know, PSC accounts. We also try to, you know, follow up with what our friends up west are doing, you know, with the Albuquerque, Isotopes and San Antonio and just some of our other close by friends. Yeah, for sure.
Speaker 2:Oh, imagine having a competition between those teams.
Speaker 1:Oh, my goodness, you know they do some good stuff. A few years back they did a red chili cotton candy burger.
Speaker 3:Oh what.
Speaker 1:That thing was absolutely delicious, absolutely delicious. I was not expecting it at all to taste the way it did, and just the consistency and everything, because you think, oh, cotton candy, it's going to fall apart as soon as it's in the burger. I don't know what they did to it, but that thing was amazing.
Speaker 3:Wow.
Speaker 2:That sounds delicious.
Speaker 1:Ugh, yeah, again, we're trying to stay on top of the trend, trying know outdo one another.
Speaker 2:So I think you guys, did a great job, yeah I mean, you guys are doing your thing, so why not?
Speaker 3:and you're such a good job with, and you're keeping up with, two accounts one that oversees multiple and then one that sees a stadium that hosts two teams. Like like, it's all so good.
Speaker 1: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 find food from all over the country, from all of our different minor league baseball accounts, and then, if you want to see what we're doing here in El Paso, follow us at.
Speaker 1:EB Ballpark Eats. But yeah, no, I mean out in Vegas. You know Chef Gary, you know he does such an amazing job as well, and a lot of the great pictures that are on the PSC account come from him, and we have some really, really talented people on our staff and on our teams, people on our staff and on our teams. So again it's always such a you know what's going to come out this week.
Speaker 2:Absolutely.
Speaker 1:A lot of excitement.
Speaker 2:I love it. I absolutely love it, val. Do you have any other questions before? And I didn't you know, we didn't warn her on this.
Speaker 3:We didn't.
Speaker 2: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 very serious questions, okay.
Speaker 1:Uh-uh.
Speaker 2:I know it's going to be great, you're going to do great, so what we do is it's called my famous, not so famous questions. Okay, okay, excuse me. My famous, not so famous questions, 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. Okay, what is going to be? And I kind of asked you this already but what is your drink and your food of choice?
Speaker 1:oh, okay, it is going to be a chihuahua's game. It is going to be the, again going back to whole. What kind of mood you're in? It's going to be the carne asada fries with a classical, the clamato classical, fully loaded. Uh, olives, celery, beef, jerky, everything on it the whole nine I love it absolutely love.
Speaker 2:I think that's great. All right, so if you got to choose your name right, you're no longer on the internet but if you were to choose a name for you what would it be, hmm? I know right. Yeah, like I said, these are the tough questions. The other ones you're already kind of trained for, these Not so much.
Speaker 1:Yeah, no, I mean, you never think about. Well, I don't like my name, what would I call myself?
Speaker 2:Some people actually don't like their names. I like my name, I mean it's fine, but like some people actually don't like their names.
Speaker 1:Hmm, I guess Does it have to be a traditional name. Absolutely not it can be whatever name you want. So like I'm super feeling my my job lately and um, not just lately, but just in general like I get paid to sell hot dogs and beer for a living and I have a blast doing it right. So like I don't know.
Speaker 2:Like I know, see, yeah that's good it's good, it's so good.
Speaker 3:It's so good.
Speaker 2:We're going to pin it. I'm going to ask you that question again. Okay, okay, all right. What TV show would you want to be in?
Speaker 1:Oh, this probably seems a little dark, but I really, really enjoy Law Order SVU. This probably seems a little dark, but I really really enjoy Law Order SVU, like I would give anything to like be in the background Like just oh, what is Mariska?
Speaker 3:Hargavita going to do today. She's been in a cycle, she's been auditioning to herself.
Speaker 2:I love it. I know, Like you, didn't hesitate on this one. Oh no, I'm going to be on this one.
Speaker 1:I watched that, I binge watched it like crazy. Anytime I have some free time line, order SVU.
Speaker 2:I like it. When you were a kid, what name did you give your favorite toy or stuffed animal?
Speaker 1:Oh, hmm, you know I had a golden retriever growing up and we called him Duque and that name kind of stuck with me. So anything I absolutely dearly loved, whether it was a stuffed animal or whatnot, I would call him Duque.
Speaker 2:I like it.
Speaker 1:Yeah.
Speaker 2:Okay, if you had the opportunity to go to any celebrity wedding, which celebrity wedding would you go to?
Speaker 3:Hmm.
Speaker 1:Definitely would have to be some sort of like comedian. Oh, that would be fun. Yeah, I feel like that would just be like just lit right Like everybody's having a good, having good time laughing, all that stuff drinking, partying yeah, I like that, I like that.
Speaker 2:Uh, okay, so we're gonna take you back a little bit of here. Okay, what was your first email address?
Speaker 1:oh, I know it was an AOL, but I can't remember what it was Wow.
Speaker 2:I remember AOL.
Speaker 1:Yes, it was an AOL and I was super into strawberry shortcake, so it was straw short 2002 at AOLcom Good job, that's awesome.
Speaker 2:I love it All right, how do you spell okay?
Speaker 1:am I texting or am I writing on an email?
Speaker 2:you tell me, because obviously there's different variations, right?
Speaker 1: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 just put the K yeah, no, that's, that's not good. You gotta put a little bit more effort into it, right, right, right.
Speaker 2:What is a random fact that you know?
Speaker 1:oh, you know, I'm not. I'm not that person. What? Yeah, like you know, there's people 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 my brain.
Speaker 3:You gave us some really good facts earlier, though. Some really good things, some history, especially with the locomotives or, I'm sorry, the Diablos.
Speaker 1:With the Diablos. So prior to being in food and beverage, I worked at the Diablos when they were independent. So I kind of had to learn that and you know, just kind of have some of that history but yeah. Let me see, yeah, no, okay, I already gave you guys all my Diablos facts.
Speaker 2:You can. You fold a fitted sheet by yourself no I can't either I have short arms.
Speaker 1:I have t-rex arms. That's not happening.
Speaker 2: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 the phone or texting?
Speaker 1:You know I prefer talking on the phone. A lot can get lost in translation when you're texting.
Speaker 2:That's a true story.
Speaker 1:True story.
Speaker 2:Alright, so here's a couple more and then we'll let you go. Okay, which Disney princess would make the best spy? Oh, I know I've gotten so many answers on this one from everybody.
Speaker 1: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 which one you've heard the most okay um, I want to say I don't think she's necessarily a princess, but the Gypsy Esmeralda from the Hunchback of Notre Dame.
Speaker 2:Oh, that's a good one. That's a good one. You're the first one to say that.
Speaker 1:One just so you know, oh, okay.
Speaker 2:All right, the one I hear the most Mulan.
Speaker 3:Yes Ooh. Yes, that's a good one, absolutely I can't find my answer, though Mine was Pocahontas.
Speaker 1:That's a good one too, though.
Speaker 2:That girl could do pretty much anything. She's very resourceful. All these girls are always resourceful. 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 pizza taste better? Food related Okay, all right. Oh chill, I'm going to give you two. All right, does a round or a square pizza taste better?
Speaker 1:Oh, I know. So I just got back from New York 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 square pizza. Oh, again, it's the mood. I'm going to go right now with the square thick pizza.
Speaker 2:Okay, all right, and there's nothing wrong. Pizza's pizza at the end of the day.
Speaker 3:That is a Detroit style, right.
Speaker 1:Yes.
Speaker 2:Say that again Detroit style.
Speaker 1:Detroit style.
Speaker 2:yes, yeah that's Detroit style. The square pizza is Detroit style. Then you got deep dish. In Chicago you got the New York style. There's different styles of pizza. I always like a New York style. I'm a fan of New York style pizza.
Speaker 1:That bend yeah, oh yeah.
Speaker 2:Right oh sweet. And then the cheese man, and then the man I'm seeing the cheese, I know all right. Last one is it okay for a vegetarian to eat an animal cracker?
Speaker 1:yes, wait, we're talking straight vegetarian. Are we talking vegan? You tell me I don't think the vegan should, but I think the vegetarian. If they're so against anything, anything, they do not get the privilege of having an animal cracker I know right.
Speaker 2:It's like no, you don't get it um, aliana. Thank you so much for doing this. This was a lot of fun.
Speaker 1:No, thank you all I appreciate it, it was a lot of fun. No, thank you all. I appreciate it, it was a lot of fun. I was telling Valerie I'm nervous, I'm excited, I don't know, I'm going to want to vomit. This is totally fun.
Speaker 2:This is a very serious podcast, as you can tell. I thought you had some pretty hard questions there. That's what we do. We try to do some good journalism here. Not really. Where can people find you? Uh, the team and and where you work at on socials yeah, absolutely so.
Speaker 1:Again, um, for anything food related, you can follow us at pro sports catering on instagram, and for everything el paso chihuahuas food related, you can follow us at ep, ep, ballpark eats. Uh, for the chihuahuas, it is EP. Chihuahuas for Locomotive, ep, locomotive. Yeah, you can follow us on Instagram and check out the rest of our social media.
Speaker 3:We will.
Speaker 1:And follow us on there, but would love to again have you guys come out host you maybe do a live shot out there from the big dog house up in the rooftop deck.
Speaker 2:I love that name Love the name.
Speaker 1:And again, greatly appreciate y'all having me on. I had such a blast. Thank you.
Speaker 2:Absolutely. Thank you so much.
Speaker 3:Is it EP Chihuahua Eats or is it PSC EP Ballpark Eats? Oh, it should be. Is it this one right here?
Speaker 1:here.
Speaker 3:Let me check that real quick unless you have another one that I didn't know about, and then I'll feel really bad no, no, I don't, it is.
Speaker 1:So, yes, it is psc. Ep ballpark eats for the chihuahuas food, and then pro sports catering for anything and everything. Minor league baseball food related.
Speaker 2:Following. Why doesn't it? Let me follow you guys. I don't understand this Following already Done.
Speaker 1:Awesome and yeah, I mean we follow quite a few of our other accounts. So if you're curious and want to go dig in and you know, creeping through our followers and who we follow, please do. There's so many great accounts out there.
Speaker 2: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 listening to this podcast. Make sure you guys follow all of those. We're going to put them on the show notes so that way you guys can follow them. Make sure you follow Stadium Food Girl myself. Dadhat, we're everywhere. Threads, twitter, you think it? We're there. We will see you guys next week with another episode of the DadHat Chronicles podcast. We'll see you guys.
Speaker 1:Bye Adios, thank you.
