Interview with Patrick Coleman of Poppo’s Taqueria – St. Petersburg Foodies Podcast Episode 61

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Interview with Patrick Coleman of Poppo’s Taqueria – St. Petersburg Foodies Podcast Episode 61

Kevin Godbee · Oct 29, 2019 · 1 min read

Interview with Patrick Coleman from Poppo's Taqueria

Welcome to the St. Petersburg Foodies Podcast Episode 61! Our featured interview today is with Patrick Coleman from Poppo's Taqueria. Poppo's specializes in unique to St. Pete, San Francisco-style, or Mission-style Mexican food. Our musician interview is with Nathan Allen, and we feature his song 'Fire'.

Listen right here with our player above, or use your favorite podcast listening app below.
Patrick and Arthur Coleman

Patrick and Arthur Coleman

The St. Petersburg Foodies Podcast features interviews with chefs, restaurateurs, sommeliers, bartenders, and more, and covers the burgeoning food scene in St. Petersburg, Florida. Episodes air every Tuesday.

This episode of the St. Petersburg Foodies Podcast is brought to you by Pacific Counter, Salty J's, The Brass Bowl Kitchen & Juicery, Buya Ramen, and Engine No. 9. Please keep them in mind the next time you are hungry for some fantastic food.

Our announcer is Candice Aviles from Food for Thought  and Channel 10 News. Our theme music is provided by The Chris Walker Band.

Links:

Poppo's Taqueria Website

Nathan Allen Music Website

MORE FOODIES READING  Interview with Greg Picard from Sea Dog Cantina – St. Petersburg Foodies Podcast Episode 97

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Written by

Kevin Godbee

World Food Championships Certified Food Judge #1541

I've always loved cooking. When I was 6-years old I wanted to cook. When my mom said that she was just running to the neighbor's and would be right back, I climbed onto the kitchen counter and found Lipton Instant French Onion Soup Mix. By the time my mom returned, I was stirring the pot on the stove, and proclaimed; "Look Mom! I'm cooking!"

In High School, I took three different cooking classes and got an A in each. After getting my first apartment, I used to cook 5-nights a week, and go out two nights. An old girlfriend from decades ago had a brother-in-law that was a CEO of a trucking company, and he used to entertain in Manhattan quite a bit ... and he started taking us along.

This was when I learned about gourmet food and fine wine. For a couple of years, Lori and I went out about 4-5 nights a week, but now we have a better balance of 50/50 between cooking at home, and going out to the amazing restaurants we are so lucky to have in our beloved Downtown St. Petersburg.

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