Today we’d like to introduce you to Victoria Elizondo.
Victoria, can you briefly walk us through your story – how you started and how you got to where you are today.
I was working as a server at a Peruvian restaurant and I would always find myself peeking an eye at the open kitchen. I fell in love with the idea of being on the other side of the counter.
My mom has always worked in kitchens out of necessity but when she would cook at home she came up with random quick dishes and I really enjoyed tasting the results.
My mom’s hard work and my mentor Chef Roberto Castre were crucial in my decision to enroll into culinary school.
Soon, I got my first kitchen job at State of Grace, I will forever be thankful for their patience. I was so slow and naive.
Working at some of Houston’s best restaurants made me realize that I did not want to get involved into fine dining but rather promote Mexican culture in a very casual way. My love for cooking is the same I have for my culture.
Cochinita & co. started as a food truck, something went wrong with my first investor and it was taken away.
I was crushed but I was not going to give up on the concept so I proceeded to keep it as a catering and pop up “fonda”. The best part of it all was joining forces with an admirable woman and friend Norma Rodriguez. Unlike me, she was actually raised in Mexico and grew up knowing all about traditional dishes. Me, in the other hand didn’t.
As a dreamer (DACA) I have not been able to be back to Mexico.
My recipes do not come from my grandma, mom or “tias” (aunts.) My inspiration grew from how much I wanted to feel like I still belonged to a country I left while I was still very young. So, I bought books, and browsed the internet.
My friends have been my biggest support, I want to be able to buy them all lots of beer one day.
After 2 years of caterings and Pop Ups Cochinita & co. is soon turning into a restaurant. Thanks to my investors that deeply believe in me and Cochinita & co.
We hope to continue to grow and share our love for food with all of HTX.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Cooking for 300 people from a one-bedroom apartment was probably the most difficult thing I had to do. But, hopefully, I will not have to do that again.
We’d love to hear more about your business.
We specialize on Mexican “guisos.” The type of food that makes you feel you are home. It’s mostly slow cooked for a long period of time on a pot full of different ingredients and aromatic spices.
If you had to go back in time and start over, would you have done anything differently?
It happened so fast and I tried to do everything on my own. I would have definitely asked for more help.
Contact Info:
- Website: www.cochinitaco.com
- Phone: (832) 689-1144
- Email: info@cochinitaco.com
Image Credit:
Victoria Elizondo
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