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    Penis Joke Ban

    Penis joke gets a food truck banned: What's in a name? A lot of offended people, apparently

    Eric Sandler
    Mar 8, 2014 | 10:31 am

    What's in a name?

    In the highly competitive world of food trucks, a catchy name can make all the difference between a person stopping for a bite or moving on to the next thing. If it's clever or even a bit PG-13, so much the better to catch people's attention.

    Which helps explains why when San Antonio resident Candie Yoder needed a name to describe her Korean fried chicken truck she settled on CockAsian. It succinctly describes the cuisine (Asian-inspired) and who's preparing it (a Caucasian).

    "CockAsian to us is a word that has boundless meanings none of which are sexual or a racial slur."

    Unfortunately, the officials at the Port of San Antonio don't think Yoder's name is so clever. They decided to prohibit the truck from serving at the facility, citing its offensive name as a reason.

    Yoder took to her Facebook page to protest the decision. "Unfortunately our name was deemed too risque for Port SA so we will not be there on Thursday," Yoder writes. "It makes me sad that the spoken and written word are the most censored forms of art. CockAsian to us is a word that has boundless meanings none of which are sexual or a racial slur."

    The Port cited a high Google search ranking for the name on UrbanDictionary.com as one of the reasons for its decision, although the media frenzy that has erupted in the wake of the decision has pushed the San Antonio food truck to the top. All thanks to the controversy setting off a media frenzy, drawing attention from Eater, Fox News, Yahoo and others.

    Looking for a little local perspective, CultureMap turned to Pi Pizza Truck owner Anthony Calleo. With a dual bachelor's degree in Philosophy and Theology from the University of St. Thomas, Calleo is a bit of a deep thinker when it comes to marketing his truck. He's also printed up shirts that read "Pi Pizza Truck don't give a fuck," so he knows a little about offending people.

    "Food truck owners should be prepared that if they do something risky that people might not like it," Calleo tells CultureMap. "What's more important? Doing what you want to do or walking a real fine line?

    "It's more important to me to do what I want. That doesn't mean I should do whatever I want with branding and things. We'd be a lot more outlandish than we are (if I did)."

    In terms of the shirts, Calleo says it grew out of a joke between him and his staff. "Oh, it's raining and 30 degrees outside? Pizza truck don't give a fuck. It's an anthropomorphization of the truck not caring. I decided to make it a shirt."

    Over the year that he's sold approximately 200 shirts, Calleo has found three reactions: Those who are excited about it, those who are indifferent towards it and those who are offended by it. "The people who are really pissed? Fuck 'em. It's cool. You don't have to buy my pizza. For every one of you who won't buy my pizza, there are two other categories," Calleo says.

    At the end of the day, Calleo is like any other small business owner. "I want to be happy. I want to be me. I want to have integrity in the representation of my brand. Either you get it or you don't," he concludes.

    That's true whether someone is caucasian or cockasian.

    The truck serves Korean fried chicken.

    Cockasian food truck San Antonio food March 2014
    Cockasian Food Truck Facebook
    The truck serves Korean fried chicken.
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    Beard Award-winning chef and family dish on their new Houston restaurant

    CultureMap Staff
    Nov 21, 2025 | 1:43 pm
    Zaranda restaurant Tracy Vaught Hugo Ortega Sophia Ortega
    Photo by Nick de la Torre
    Zaranda owners Tracy Vaught, Hugo Ortega, and Sophia Ortega are this week's guests.

    On this week’s episode of “What’s Eric Eating,” James Beard Award-winning chef Hugo Ortega, his wife and business partner Tracy Vaught, and their daughter Sophia Ortega join CultureMap editor Eric Sandler to discuss H-Town Restaurant Group. The company operates a number of local concepts, including interior Mexican restaurant Hugo’s, Backstreet Cafe, Mexican street food eatery Urbe, and Zaranda, the company’s newly opened restaurant in downtown that’s inspired by California.



    After a brief discussion of the early days of Hugo’s, the trio dives into the process of opening Zaranda. Vaught explains how she became aware of the space in the Norton Rose Fulbright Tower and why it’s proximity to Discovery Green made it particularly appealing. Chef Ortega shares how a three-week road trip throughout Mexico provided some of the inspiration for both Zaranda and Caracol, his Galleria-area seafood restaurant.

    From there, chef Ortega describes how the zaranda — a wire metal basket used to cook seafood over an open flame — anchors much of the menu. He also recommends some dishes diners should try when they visit Zaranda.

    Sandler asks Sophia Ortega what it’s like working with her parents. “I get that comment a lot. It is very different. A lot of people can’t imagine working with family,” she says.

    “For me, I’m an only child. We’re a very close family unit. The restaurants have been a huge part of my growing up. For us, it comes very naturally to work together. It’s all we know. I’ve only ever worked for my restaurants. A lot of the employees have seen me grow up. I think we all have our own lane, but at the same time we overlap. We’re always open to hearing different opinions. That’s when the best decisions are made. I love it.”

    “Sophia is very intuitive. The way she communicates is very thoughtful and sensitive. I think that’s so valuable for our staff. Everybody loves her,” Vaught adds.



    Listen to the full episode for an update on Backstreet Cafe. Its original building was torn down last year to make way for an all-new structure that’s on track to open next year — hopefully in time for its legendary Mother’s Day brunch. Sandler also asks about the restaurant group’s conspicuous omission from the Michelin Guide.

    In this week’s other episode, Sandler and co-host Mary Clarkson, the proprietor of newly-open wine shop Montrose Grocer, discuss the news out of the week. They begin with a discussion about the Houston Chronicle’s list of the city’s top 100 restaurants, including a discussion of Aga’s as the No.1 selection, some of the new entries on the list, and restaurants that dropped off the list entirely, such as Himalaya, Kata Robata, and Killen’s Barbecue. They also talk about Bari Ristorante opening a new location in The Woodlands and restaurateur Brian Doke’s plans to open Lazy Lane restaurant in Garden Oaks.

    In the restaurant of the week segment, Clarkson and Sandler share thoughts on their recent meal at Maison Chinoise. Located next to Brasserie 19 in the River Oaks Shopping center, the new Chinese restaurant is the latest project from Dallas-based Lombardi Family Concepts, known locally for Toulouse Cafe and Bar, its French restaurant in River Oaks District, and Lombardi Cucina Italiana in Uptown Park.

    Listen to the episode to hear which dishes they liked best, as well as the one that missed the mark. They also discuss its decor and how it will fit with the other luxurious restaurants in the shopping center.

    -----

    Subscribe to "What's Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts. Hear it Sunday at 9 am on ESPN 97.5.

    Zaranda owners Tracy Vaught, Hugo Ortega, and Sophia Ortega.

    Zaranda restaurant Tracy Vaught Hugo Ortega Sophia Ortega
    Photo by Nick de la Torre

    Zaranda owners Tracy Vaught, Hugo Ortega, and Sophia Ortega are this week's guests.

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