Señor Sisig's guest appearances

Señor Sisig

Check, Please! Bay Area Podcast

Taylor Price Talk

Scotch Parlor

On the Fly by tablehopper

Miss Ollie

Evan Kidera

Brian Hoyer

Chris Cosentino

Charles Chen

Jimmy Garoppolo

Ken Davis

Sean Smith

Alex Cottles

Peter Rosenberg

Jimmy G

Kyle Shanahan

Lawrence Schlossman

Asher Roth

Davey Jones

OwlTail

Today’s episode is with Evan Kidera, the co-founder and CEO of Señor Sisig, a beloved food business that got its start in 2010 as a food truck during the beginnings of the SF street food scene. Popular for their Filipino street style dishes, like their groundbreaking sisig burritos, the business has expanded to six food trucks, and they just opened their first brick and mortar location in the Mission at the end of 2019. But with the disappearance of their downtown lunch crowd during the stay-at-home order, Kidera tells us how a couple of the trucks are moving on to other locations around the Bay.In honor of their tenth year of business, they launched #Sisig4ThePeople, an initiative with the goal of raising $100,000 to help fund the preparation and delivery of meals to the community. They’re also part of another inspiring initiative, Filipinos Feed the Frontlines, joining their fellow Filipino restaurants to provide meals to healthcare workers and food-insecure communities while trying to stay open. Thanks for listening, please read the episode notes for links to these initiatives, where you can track down their sisig nachos, and more.Señor Sisig: www.senorsisig.com #sisig4thepeople: www.senorsisig.com/sisig4thepeopleThe City Eats: www.thecityeats.org Filipinos Feed the Frontlines: www.kultivatelabs.com/frontlines@senorsisig: www.instagram.com/senorsisig Señor Sisig truck locations:3001 Junipero Serra Blvd., Daly City3333 Fruitvale Ave., OaklandAn up-to-date schedule can be found here: https://www.senorsisig.com/find-us. Guests who want to avoid waiting in line can order in advance from order.senorsisig.com or opt for delivery (available via Caviar, Doordash, and UberEats). Two-Top: 1. Free temporary loading zone application for SF businesses: bit.ly/loadingzone 2. Kahnfections, 3321 20th St. in San Francisco. Open daily 8am–1pm; pre-orders and same-day orders for most items: kahnfections.com/shop. Delivery available through DoorDash. Purchase a gift card here: bit.ly/bakeforSFGHnurses. For the recipient address, please put kahnfectionsbakery@gmail.com. Then, in the personal message, please put “For SF General Hospital Nurses.”@kahnfections: www.instagram.com/kahnfections If you’re a Bay Area business or individual and want to be featured in On the Fly, please fill out the form at bit.ly/ontheflyguest.Support the show (http://www.venmo.com/Marcia-Gagliardi)

Today’s episode is with Evan Kidera, the co-founder and CEO of <a href="https://www.senorsisig.com" rel="nofollow" target="_blank">Señor Sisig</a>, a beloved food business that got its start in 2010 as a food truck during the beginnings of the SF street food scene. Popular for their Filipino street style dishes, like their groundbreaking sisig burritos, the business has expanded to six food trucks, and they just opened their first brick and mortar location in the Mission at the end of 2019. But with the disappearance of their downtown lunch crowd during the stay-at-home order, Kidera tells us how a couple of the trucks are moving on to other locations around the Bay.In honor of their tenth year of business, they launched <a href="https://www.senorsisig.com/sisig4thepeople" rel="nofollow" target="_blank">#Sisig4ThePeople</a>, an initiative with the goal of raising $100,000 to help fund the preparation and delivery of meals to the community. They’re also part of another inspiring initiative, <a href="https://www.kultivatelabs.com/frontlines" rel="nofollow" target="_blank">Filipinos Feed the Frontlines</a>, joining their fellow Filipino restaurants to provide meals to healthcare workers and food-insecure communities while trying to stay open. Thanks for listening, please read the episode notes for links to these initiatives, where you can track down their sisig nachos, and more. Señor Sisig:<a href="https://www.senorsisig.com" rel="nofollow" target="_blank"> www.senorsisig.com</a> #sisig4thepeople:<a href="https://www.senorsisig.com/sisig4thepeople" rel="nofollow" target="_blank"> www.senorsisig.com/sisig4thepeople</a>The City Eats:<a href="http://www.thecityeats.org" rel="nofollow" target="_blank"> www.thecityeats.org</a> Filipinos Feed the Frontlines:<a href="https://www.kultivatelabs.com/frontlines" rel="nofollow" target="_blank"> www.kultivatelabs.com/frontlines</a>@senorsisig: <a href="http://www.instagram.com/senorsisig" rel="nofollow" target="_blank">www.instagram.com/senorsisig</a> Señor Sisig truck locations:3001 Junipero Serra Blvd., Daly City3333 Fruitvale Ave., OaklandAn up-to-date schedule can be found here: <a href="https://www.senorsisig.com/find-us" rel="nofollow" target="_blank">https://www.senorsisig.com/find-us</a>. Guests who want to avoid waiting in line can order in advance from <a href="http://order.senorsisig.com/" rel="nofollow" target="_blank">order.senorsisig.com</a> or opt for delivery (available via Caviar, Doordash, and UberEats).  Two-Top: 1. Free temporary loading zone application for SF businesses: <a href="http://bit.ly/loadingzone" rel="nofollow" target="_blank">bit.ly/loadingzone</a> 2. <a href="https://kahnfections.com" rel="nofollow" target="_blank">Kahnfections</a>, 3321 20th St. in San Francisco. Open daily 8am–1pm; pre-orders and same-day orders for most items: <a href="https://l.instagram.com/?u=https%3A%2F%2Fkahnfections.com%2Fshop%2F&amp;e=ATNCqttKNCQXVO7MelRPdAJe0tA1NesKArGzaL4eOQckR8qY3azEzOLbOdgRoSfCT4aslMp5bqny7ZhN3GhBgekPTkJoF-A&amp;s=1" rel="nofollow" target="_blank">kahnfections.com/shop</a>. Delivery available through DoorDash. Purchase a gift card here: <a href="https://bit.ly/bakeforSFGHnurses" rel="nofollow" target="_blank">bit.ly/bakeforSFGHnurses</a>. For the recipient address, please put kahnfectionsbakery@gmail.com. Then, in the personal message, please put “For SF General Hospital Nurses.”@kahnfections: <a href="http://www.instagram.com/kahnfections" rel="nofollow" target="_blank">www.instagram.com/kahnfections</a> If you’re a Bay Area business or individual and want to be featured in On the Fly, please fill out the form at <a href="http://bit.ly/ontheflyguest" rel="nofollow" target="_blank">bit.ly/ontheflyguest</a>.<a href="http://www.venmo.com/Marcia-Gagliardi" rel="payment nofollow" target="_blank">Support the show</a> (<a href="http://www.venmo.com/Marcia-Gagliardi" rel="nofollow" target="_blank">http://www.venmo.com/Marcia-Gagliardi</a>)

Evan Kidera: Señor Sisig

The CEO of the popular Bay Area food truck joins the podcast to talk about how he created the food truck and his passion for the San Francisco 49ers and Golden State Warriors.

The CEO of the popular Bay Area food truck joins the podcast to talk about how he created the food truck and his passion for the San Francisco 49ers and Golden State Warriors.

Señor Sisig CEO Evan Kidera

We were able to sit down with Evan Kidera and Gil Payumo the founders of Señor Sisig....THE ICONIC SEÑOR SISIG PHOTO BY RICK SCOTCH / SCOTCH PARLORTHE ICONIC SEÑOR SISIG PHOTO BY RICK SCOTCH / SCOTCH PARLOREPISODE 1129:54EVAN KIDERA &amp; GIL PAYUMOFOUNDERS OF SEÑOR SISIGSENORSISIG.COMSAN FRANCISCO, CA"It's always determination, sacrifice and you have to have that passion for whatever it is in that business you're trying to do. You gotta have that passion because without that passion you're not going to make it.  - GilChances are you probably have seen, waited or even heard of those long lines of people waiting at a food truck for lunch. Now, not every food truck can get that type of devoted crowd that patiently waits unless you're serving some delicious food. Case in point the iconic Señor Sisig. Guy Fieri from the food network stated it perfectly "It's not Asian, it's not Mexican...It's Señor Sisig".In this podcast, we were able to sit down with Evan Kidera and Gil Payumo the founders of Señor Sisig.We talked about:How it all started for them?How they came up with the name Señor Sisig?How a roller derby event pushed them to bring out the truck for the first time?The emotions the comes with running the business.The growth and the responsibility they have now with the company.Their entrepreneurial mindsets.Life outside of Señor Sisig.Señor Sisig officially started back in 2010, but even before that, the idea had been brewing in Evan and Gil's head. Evan had traveled south and found himself in Echo Park of Los Angeles County. As he was rolling through one afternoon, he came across a long line of people waiting for a food truck called Kogi. He thought it was crazy, being that it was not late night but rather in the middle of the day and a long line was formed to eat from this food truck. That's when he realized an opportunity to take this type of street food concept that Kogi had done and do the same in the Bay Area with his own fusion twist. He was actually surprised that the Bay Area was not big on this type of street food concept even though the Bay Area is known as a foodie city. He reached out to Chef Gil to help come up with an idea on what they could serve, which ended up being the now famous Filipino Fusion food of Señor Sisig. Nine years and six trucks later, they recently just announced the opening of their first restaurant in San Francisco.LISTENListen on: Apple Podcasts, Stitcher Radio, Google Podcasts or Soundcloud "I've enjoyed all my successes and all my failures because I feel like that's how I'm continuing to grow and so there's really no ceiling. I'm able to grow as much as I want through both successes and failures.- EvanBeyond their savory food, the logistics of the Señor Sisig process is like watching a perfectly timed orchestra. The chefs get to the headquarters at 4 am to start preparing the food, the trucks get loaded, the drivers get ready, and off they go by mid-morning to secure their locations for their devoted lunchtime customers. It's a process that they have mastered, and you see why Señor Sisig is the successful company it is. With every entrepreneur, there are always emotions and internal battles you go through when you start a business. Although it seems evident to us that Señor Sisig was going to be successful, Evan and Gil went through the same mind battles every founder goes through. They questioned themselves if their food concept was a good enough idea, or was quitting their jobs a wise decision. They overcame life's obstacles, put themselves out there, stuck to their concept, mastered the process and worked hard every day to be where they are today.Señor Sisig is really just starting. It's exciting to see and get to know these two gentlemen because just like Evan says, “he could not imagine working on something that has a ceiling." The opportunity for Señor Sisig is limitless.Enjoy the Podcast, keep being a "DOER" and grab some lunch at your closest Señor Sisig Food Truck. In this episode, here are Some Questions I ask &amp; what You will learn:Evan gives His Into (1:22)Gil give his intro (2:20)What was your entrepreneur ventures before Señor Sisig? (2:40)How did Señor Sisig come about? (4:23)How Tweets helped the food truck industry (5:55)Kogi in Echo Park realization. (6:30)Evan talks about the frustrating corporate life. (7:55)Gil talks about Sisig. (8:49)What was the inspiration behind the name Señor Sisig? (10:05)The process of elimination with business names. (11:25)We talk about the first day of Señor Sisig and how a roller derby event pushed them to open up. (11:55)The idea is showing results. (12:55)Gil talks about his emotions about leaving his full-time job to pursue Señor Sisig.(14:25)"Don't let perfection hold you back." (16:15)What 's your guys typical day like? (16:39)What has been your biggest learning experience? (17:42)Evan talks about the emotional attachment to a business. (18:25)What piece of advice would you give someone who wants to be int he food business? (19:27)WIDDWID (Why I Do What I Do) (21:56)What would make Evan unhappy? (23:35)What do the do for fun? (24:36)What's their cocktail of choice? (26:22)How do they want to define their legacy? (27:16)Gil is... (28:25)Evan is... (28:32)Contact Info  (28:48)FOLLOW SEÑOR SISIGINSTAGRAMFACEBOOKTWITTERWEBSITE Editor’s Note: This story was shared through a Scotch Parlor Podcast. Photography was done by Rick Scotch in San Francisco, CAPrevious StoryTHE ATLAS SKATESHOPIn this podcast, Ryen and I talk about his journey as an entrepreneur, where the name Atlas came from, the visions behind the shop design and where he sees his industry going.LISTEN-&gt;Previous StoryTHE ATLAS SKATESHOPIn this podcast, Ryen and I talk about his journey as an entrepreneur, where the name Atlas came from, the visions behind the shop design and where he sees his industry going. LISTEN-&gt; The post Episode 11: The Iconic Señor Sisig appeared first on Capturing &amp; Sharing Stories | Inspire, Explore &amp; Create.

We were able to sit down with Evan Kidera and Gil Payumo the founders of Señor Sisig....<h1>THE ICONIC SEÑOR SISIG</h1> <h6>PHOTO BY RICK SCOTCH / SCOTCH PARLOR</h6><h1>THE ICONIC SEÑOR SISIG</h1> <h6>PHOTO BY RICK SCOTCH / SCOTCH PARLOR</h6><h4>EPISODE 11</h4>29:54EVAN KIDERA &amp; GIL PAYUMO FOUNDERS OF SEÑOR SISIG<a href="https://www.senorsisig.com/" rel="noopener noreferrer nofollow" target="_blank">SENORSISIG.COM</a> SAN FRANCISCO, CA<h1>"</h1><h2>It's always determination, sacrifice and you have to have that passion for whatever it is in that business you're trying to do. You gotta have that passion because without that passion you're not going to make it. - Gil</h2>Chances are you probably have seen, waited or even heard of those long lines of people waiting at a food truck for lunch. Now, not every food truck can get that type of devoted crowd that patiently waits unless you're serving some delicious food. Case in point the iconic Señor Sisig. Guy Fieri from the food network stated it perfectly "It's not Asian, it's not Mexican...It's Señor Sisig". In this podcast, we were able to sit down with Evan Kidera and Gil Payumo the founders of Señor Sisig. We talked about: How it all started for them? How they came up with the name Señor Sisig? How a roller derby event pushed them to bring out the truck for the first time? The emotions the comes with running the business. The growth and the responsibility they have now with the company. Their entrepreneurial mindsets. Life outside of Señor Sisig. Señor Sisig officially started back in 2010, but even before that, the idea had been brewing in Evan and Gil's head. Evan had traveled south and found himself in Echo Park of Los Angeles County. As he was rolling through one afternoon, he came across a long line of people waiting for a food truck called Kogi. He thought it was crazy, being that it was not late night but rather in the middle of the day and a long line was formed to eat from this food truck. That's when he realized an opportunity to take this type of street food concept that Kogi had done and do the same in the Bay Area with his own fusion twist. He was actually surprised that the Bay Area was not big on this type of street food concept even though the Bay Area is known as a foodie city. He reached out to Chef Gil to help come up with an idea on what they could serve, which ended up being the now famous Filipino Fusion food of Señor Sisig. Nine years and six trucks later, they recently just announced the opening of their first restaurant in San Francisco.<h5>LISTEN</h5>Listen on: <a href="https://itunes.apple.com/us/podcast/scotch-parlor-capturing-lifestyles-sharing-stories/id1403572148?mt=2" rel="noopener noreferrer nofollow" target="_blank">Apple Podcasts</a>, <a href="https://www.stitcher.com/podcast/scotch-parlor-podcast" rel="noopener noreferrer nofollow" target="_blank">Stitcher Radio</a>, <a href="https://playmusic.app.goo.gl/?ibi=com.google.PlayMusic&amp;isi=691797987&amp;ius=googleplaymusic&amp;apn=com.google.android.music&amp;link=https://play.google.com/music/m/Ii4y7dxbne7chwt4cnt252fet6a?t%3DScotch_Parlor_Podcast%26pcampaignid%3DMKT-na-all-co-pr-mu-pod-16" rel="noopener noreferrer nofollow" target="_blank">Google Podcasts</a> or <a href="https://soundcloud.com/checkthescotch" rel="noopener noreferrer nofollow" target="_blank">Soundcloud</a><h2> </h2><h1>"</h1><h2>I've enjoyed all my successes and all my failures because I feel like that's how I'm continuing to grow and so there's really no ceiling. I'm able to grow as much as I want through both successes and failures.- Evan</h2>Beyond their savory food, the logistics of the Señor Sisig process is like watching a perfectly timed orchestra. The chefs get to the headquarters at 4 am to start preparing the food, the trucks get loaded, the drivers get ready, and off they go by mid-morning to secure their locations for their devoted lunchtime customers. It's a process that they have mastered, and you see why Señor Sisig is the successful company it is. With every entrepreneur, there are always emotions and internal battles you go through when you start a business. Although it seems evident to us that Señor Sisig was going to be successful, Evan and Gil went through the same mind battles every founder goes through. They questioned themselves if their food concept was a good enough idea, or was quitting their jobs a wise decision. They overcame life's obstacles, put themselves out there, stuck to their concept, mastered the process and worked hard every day to be where they are today.Señor Sisig is really just starting. It's exciting to see and get to know these two gentlemen because just like Evan says, “he could not imagine working on something that has a ceiling." The opportunity for Señor Sisig is limitless.Enjoy the Podcast, keep being a "DOER" and grab some lunch at your closest Señor Sisig Food Truck. <h3>In this episode, here are Some Questions I ask &amp; what You will learn: </h3>Evan gives His Into (1:22)Gil give his intro (2:20)What was your entrepreneur ventures before Señor Sisig? (2:40)How did Señor Sisig come about? (4:23)How Tweets helped the food truck industry (5:55)Kogi in Echo Park realization. (6:30)Evan talks about the frustrating corporate life. (7:55)Gil talks about Sisig. (8:49)What was the inspiration behind the name Señor Sisig? (10:05)The process of elimination with business names. (11:25)We talk about the first day of Señor Sisig and how a roller derby event pushed them to open up. (11:55)The idea is showing results. (12:55)Gil talks about his emotions about leaving his full-time job to pursue Señor Sisig.(14:25)"Don't let perfection hold you back." (16:15)What 's your guys typical day like? (16:39)What has been your biggest learning experience? (17:42)Evan talks about the emotional attachment to a business. (18:25)What piece of advice would you give someone who wants to be int he food business? (19:27)WIDDWID (Why I Do What I Do) (21:56)What would make Evan unhappy? (23:35)What do the do for fun? (24:36)What's their cocktail of choice? (26:22)How do they want to define their legacy? (27:16)Gil is... (28:25)Evan is... (28:32)Contact Info  (28:48)<h4>FOLLOW SEÑOR SISIG</h4><a href="https://www.instagram.com/senorsisig/" rel="noopener noreferrer nofollow" target="_blank">INSTAGRAM</a><a href="https://www.facebook.com/senorsisig" rel="noopener noreferrer nofollow" target="_blank">FACEBOOK</a><a href="https://twitter.com/senorsisig" rel="noopener noreferrer nofollow" target="_blank">TWITTER</a><a href="https://www.senorsisig.com/" rel="noopener noreferrer nofollow" target="_blank">WEBSITE</a><a href="https://scotchparlor.com/wp-content/uploads/2019/01/senorsisig_trucks.jpg" rel="nofollow" target="_blank"></a><a href="https://scotchparlor.com/wp-content/uploads/2019/01/senorsisig_foodtruckdoor.jpg" rel="nofollow" target="_blank"></a><a href="https://scotchparlor.com/wp-content/uploads/2019/01/senorsisig_food4.jpg" rel="nofollow" target="_blank"></a><a href="https://scotchparlor.com/wp-content/uploads/2019/01/senorsisig_food5.jpg" rel="nofollow" target="_blank"></a><a href="https://scotchparlor.com/wp-content/uploads/2019/01/senorsisig_foodprep2.jpg" rel="nofollow" target="_blank"></a><a href="https://scotchparlor.com/wp-content/uploads/2019/01/senorsisig_foodtruck1.jpg" rel="nofollow" target="_blank"></a><a href="https://scotchparlor.com/wp-content/uploads/2019/01/senorsisig_foodprep.jpg" rel="nofollow" target="_blank"></a><a href="https://scotchparlor.com/wp-content/uploads/2019/01/senorsisig_food3.jpg" rel="nofollow" target="_blank"></a><a href="https://scotchparlor.com/wp-content/uploads/2019/01/senorsisig_web_Choices-13-of-18.jpg" rel="nofollow" target="_blank"></a> Editor’s Note: This story was shared through a Scotch Parlor Podcast. Photography was done by Rick Scotch in San Francisco, CA<a href="https://scotchparlor.com/episode-10-ryen-motzek-atlas/" rel="nofollow" target="_blank">Previous Story</a><h1><a href="https://scotchparlor.com/episode-10-ryen-motzek-atlas/" rel="nofollow" target="_blank">THE ATLAS SKATESHOP</a></h1>In this podcast, Ryen and I talk about his journey as an entrepreneur, where the name Atlas came from, the visions behind the shop design and where he sees his industry going.<h4><a href="https://scotchparlor.com/episode-10-ryen-motzek-atlas/" rel="nofollow" target="_blank">LISTEN-&gt;</a></h4><a href="https://scotchparlor.com/episode-10-ryen-motzek-atlas/" rel="nofollow" target="_blank">Previous Story</a><h1><a href="https://scotchparlor.com/episode-10-ryen-motzek-atlas/" rel="nofollow" target="_blank">THE ATLAS SKATESHOP</a></h1>In this podcast, Ryen and I talk about his journey as an entrepreneur, where the name Atlas came from, the visions behind the shop design and where he sees his industry going. <h4><a href="https://scotchparlor.com/episode-10-ryen-motzek-atlas/" rel="nofollow" target="_blank">LISTEN-&gt;</a></h4> The post <a href="https://scotchparlor.com/episode-11-the-iconic-senor-sisig/" rel="nofollow" target="_blank">Episode 11: The Iconic Señor Sisig</a> appeared first on <a href="https://scotchparlor.com" rel="nofollow" target="_blank">Capturing &amp; Sharing Stories | Inspire, Explore &amp; Create</a>.

Episode 11: The Iconic Señor Sisig

Reviewed: Señor Sisig (SF), M.Y. China (SF), Italian Colors (Oakland)