Today we’d like to introduce you to Adrian Viloria.
Hi Adrian, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
Rejected Three Times, But Never Defeated
My entrepreneurial journey didn’t begin with success. It began with debt, uncertainty, and responsibility.
I bought my first food truck on credit. It was called Wings & Cakes. I had the passion, but not enough experience. The location didn’t work, and at one of the parks where I operated, I was even robbed. It was a financial hit, but the emotional weight of feeling like I was failing was even heavier.
I later moved in front of Lakeline Mall. I opened every day. I worked nonstop. But effort wasn’t translating into the results we needed.
I applied three times to the Lakeline Farmers Market. Three times they said no.
At that moment, I wasn’t just thinking like an entrepreneur. I was thinking like a father.
Because through all of this, my daughter Miranda was there. Watching us. Growing up around folding tables, trays, and portable ovens.
So I made a different decision. If they wouldn’t let us inside the market, we would set up right in front of it. We already had permits. So on Saturday mornings, it was my wife, Miranda, and me selling tres leches cakes and chocolate lava cakes, watching people walk past us into the market while we fought for every single sale.
Then came the idea of selling Venezuelan-style pernil sandwiches. I made the full investment. The partner I started with left after just a few weeks. I was left alone with the inventory, the debt, and the decision.
I remember going home with half the pork still unsold. Three or four sandwiches in an entire day. Months like that. Giving food away because we couldn’t store it.
It would have been easy to quit.
But every time I doubted, I looked at Miranda.
And I realized I wasn’t just building a business. I was modeling resilience.
So I stopped trying to fit in and started creating identity. I fused Texas BBQ with Venezuelan charcoal traditions. We developed our own sauces. We gave the product personality and soul.
Little by little, something powerful happened: people began crossing the street to buy from us.
From one pork roast, we moved to two. Then three. We added picanha. Lines started forming. What began as rejection turned into direct validation from customers.
Even though Lakeline never officially accepted us, other doors opened: Bee Cave, Wolf Ranch, Barton Creek. In 2023, we were operating multiple farmers markets throughout the week. It was a year of intense growth that allowed us to purchase our first brand new food truck.
There were still setbacks investments that didn’t return, a fixed location in Riverside that failed due to lease issues, partnerships that didn’t work out. But every setback made us more strategic, more careful, and stronger as a business.
Today I understand that entrepreneurial resilience isn’t just about surviving.
It’s about getting back up knowing your children are watching.
Our brand wasn’t born from applause.
It was born from consistency.
It was built by a family that refused to quit.
And Miranda grew up learning that when a door closes, you don’t give up… you build another entrance.
We all face challenges, but looking back would you describe it as a relatively smooth road?
No, it has definitely not been a smooth road.
There were financial losses at the beginning, including buying a food truck on credit without fully understanding the operational side of the business. We struggled with poor locations, low sales, and even theft. There were months when we sold only a few sandwiches a day and had to give food away because it wouldn’t sell.
We were rejected multiple times by markets we really wanted to be part of. That was discouraging, especially when we knew our product was good. There were also failed partnerships, investments that didn’t return, and a fixed location that collapsed due to lease issues after we had already invested in infrastructure.
But the biggest struggle wasn’t financial, it was mental. Staying confident when the results weren’t there. Continuing to show up when it felt like no one was watching.
Those challenges forced us to become more strategic, more disciplined, and more creative. Every setback sharpened our decision making and strengthened our identity as a brand.
It wasn’t smooth l, but it was formative. And that made all the difference.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
We are more than a food truck. We are a family built brand rooted in culture, resilience, and identity.
Our business specializes in Venezuelan, Texas BBQ fusion. We took the traditional Venezuelan pernil sandwich and elevated it by blending it with Texas barbecue techniques, charcoal flavor, and house-made sauces that reflect both cultures. What started as a simple sandwich evolved into a signature experience.
What sets us apart is not just the food, it’s the story and the intention behind it.
Every sauce we serve is house developed. Our signature aioli and BBQ blends were created from scratch to give our product a distinct flavor profile you can’t find anywhere else. We focus on bold flavor, consistency, and authenticity. When people taste our food, they immediately recognize that it’s different.
But beyond the menu, what truly differentiates us is community. We built our brand at farmers markets, face-to-face with customers. We didn’t grow through advertising budgets, we grew through conversations, loyalty, and showing up every single week. Our customers watched us evolve, and many of them have been with us from the beginning.
Brand wise, what I’m most proud of is our identity. We stopped trying to fit into a category and created our own lane. We embraced being different. We embraced the fusion. We embraced the journey.
We are known for:
• Authentic Venezuelan pernil sandwiches with a Texas BBQ twist
• Picanha and charcoal-grilled meats
• House made signature sauces
• Strong farmers market presence
• A family driven, customer-focused experience
What I want readers to know is this: our brand wasn’t built overnight, and it wasn’t built by luck. It was built by persistence, adaptation, and an unwavering commitment to quality.
When you support us, you’re not just buying food. You’re supporting a story of resilience, culture, and entrepreneurship.
And we’re just getting started.
What matters most to you?
What matters most to me is legacy.
Not just financial success, but the example I set for my family, especially my daughter. I want her to grow up seeing that resilience is real, that discipline matters, and that when doors close, you don’t quit, you adapt.
Family is at the center of everything we do. This business wasn’t built in isolation. It was built with my wife by my side and my daughter growing up at farmers markets, watching the ups and downs in real time. That responsibility changes how you show up every day.
Integrity also matters deeply to me. In business, especially in the food industry, you can cut corners, but we choose not to. Quality, consistency, and authenticity matter more than short-term profit. I want our name to mean something.
And growth matters. Not just growth in revenue, but growth in mindset. Every setback we’ve faced forced me to become more strategic, more patient, and more disciplined. That evolution is something I value more than comfort.
At the end of the day, what matters most is building something that outlives the struggle, something my family can be proud of.
Success is important.
But legacy is bigger.
Pricing:
- $14-16 sandwiches
- $16-19 Loaded fries
- $17-20 pork booty plate
- $16 QUESABIRRIA
Contact Info:
- Website: https://beacons.ai/porkbootyatx
- Instagram: @porkbootyatx
- Facebook: https://www.facebook.com/porkbootyatx?locale=es_LA
Image Credits
Birria chips
QUESABIRRIA
LOADES FRÍES
LEAH HAWAIIAN SANDWICH
MIRANDA PORK SANDWICH
