A celebrity chef brought bold flavors to the Coogs House at Cougar Woods Dining Commons on April 29. Victoria Elizondo, chef and owner of Houston’s Cochinita & Co., took over the La Mesa station during lunchtime, serving pollo adobado (chicken) and cochinita pibil (pork) tostaditas with fresh toppings. The pop-up drew enthusiastic diners eager to experience her authentic Mexican cuisine.
Students praised the tostaditas for their freshness, flavor, and presentation.
“It tasted pretty good, very fresh, and it wasn’t too salty or anything like that,” said Jada Charles. “It was nice to try new foods from around Houston.”
Elizondo has grown her concept from a pop-up to a brick-and-mortar restaurant, earning recognition as a two-time James Beard Award semifinalist — Emerging Chef (2023) and Best Chef: Texas (2024) — as well as a CultureMap Houston Chef of the Year nominee. She is also the author of , “Taco-Tastic,” a cookbook featuring quick, approachable recipes centered on Mexican guisos (stews) that highlight fresh ingredients and bod spices.
Elizondo loves to cook things that are colorful and vibrant — “looking like a party on a plate” — and points out that it doesn’t take a lot to make delicious food. The key is to balance flavors — such as sweet, sour, savory, and spicy — with acidity and to incorporate different textures.
“Sometimes, it’s hard to accomplish all that in one dish, but if you play with it, you can find something delicious to make in your dorm — even from a microwave,” said Elizondo.
The event also attracted local media attention, with CW39 Houston reporting on-site. Reporter Allison Gutleber interviewed Elizondo and sampled a tostadita during the segment.
“This event was near and dear to my heart,” said Alexcis Mendoza, district marketing manager, UH System Dining. “I am so overjoyed that it worked out the way that it did.”
Dining Experiences Lead to Chef Selection
A self-described foodie, Mendoza discovered Cochinita &Co. while exploring local restaurants
near campus. Drawn in by the restaurant’s atmosphere and memorable flavors, she quickly
became a regular customer. The concept also aligns with UH Dining Services priorities,
including sustainability, food preparation practices, and community engagement.
When planning this semester’s Celebrity Chef event, Mendoza invited Elizondo to bring that experience directly to campus.
“We said, ‘Yes!’ right away,” said Elizondo on receiving the invitation from UH Dining Services. “We have a great connection with the University.”
A Restaurant with Strong UH Connections
Located less than two miles from campus on Lawndale Street, Cochinita & Co. Is a frequent destination for students, faculty, and staff. The restaurant also hosts meetings and provides catering.
It has received significant recognition, including being named one of the Houston Chronicle’s Top 25 Best Restaurants of 2022 and earning a spot on Texas Monthly’s list of the state’s 50 Best Tacos.
Cougar alumni and current students are also part of Elizondo’s growing team. The business continues to expand, with a second location in the Lindale Park neighborhood on Fulton Street that will focus on curated dining experiences and events.
Marketing director John Nava, a UH alum with a degree in management information systems from the C.T. Bauer College of Business, attended the event to promote the restaurant. Nava did not dream of working for a Mexican restaurant but is overjoyed to work for an owner who is passionate and caring, and where her business has become a community hub for artists, community organizers, and nonprofits.
“I have a lot of opportunities, thanks to her, to work on my graphic design skills, to work in marketing and menu design,” said Nava. “I have my hands in a bunch of different aspects of the business. It’s more growth than I would have had if I were working at a corporate office.”
What’s Next?
The Celebrity Chef series introduces students, faculty, and staff to notable local
culinary talent while reflecting the diversity of the UH community
“We hope that this one hit home for a lot of people in the best way, and we’re really happy to have had her,” said Mendoza. “You'll have to follow us at UH Foodie to see what's next for the series.”