Texas Border Business
By Veronica Salinas
From a makeshift grill in Afghanistan to the kitchens of South Texas College, Elias Tafolla Jr. has turned moments of comfort cooking into a career path.
Now, the 36-year-old Weslaco native is making history as one of the first students to graduate from STC’s Restaurant Management program, a milestone that is shaped by service, family and an enduring passion for food.
Tafolla first discovered the power of cooking while serving in the United States Marine Corps. Stationed in Afghanistan, he became known for barbecuing for his platoon, offering a sense of home during difficult times. Years later, that same spark grew through competitive barbecue cookoffs across the Rio Grande Valley, ultimately inspiring him to pursue culinary school.
“Every cookoff pushed me to get better,” he said. “It made me realize this wasn’t just a hobby, this was something I wanted to pursue professionally.”
At STC, Tafolla enrolled in the Culinary Arts program and quickly became part of its growth. As one of the first students earning an Associate of Applied Science in Restaurant Management, he had the unique opportunity to witness the program’s development firsthand and contribute with feedback that will shape future student experiences.
Tafolla says STC’s hands-on approach, supportive faculty and community-focused mission made it the perfect place to refine his skills and prepare for his long term-goal of owning a food truck.
“I chose STC because it aligns with the community I care about,” he said. “The program offers strong hands-on learning, supportive instructors and a path that fits my long-term goals, specifically building the skills I need to one day run my own food truck.”
Throughout the program, Tafolla excelled in hands-on labs, service events and catering style experiences that helped build real-world confidence. One standout moment came when he served as a maître d’ coordinating guest services, managing communication with the kitchen and leading front-of-house operations.
“Taking on that role taught me leadership, communication and how to stay composed under pressure,” he said. “It was a major moment in my growth.”
He also developed a signature dish during his class: jalapeño popper meatballs, crafted completely from scratch. For his final event, he prepared 100 meatballs and served them to guests, receiving overwhelming praise.
“The response was incredible,” he said. “Everyone kept asking for the recipe and wanted to know how I made them. Seeing people enjoy something I created, at that level, made me feel proud and reminded me why I love cooking.”
Tafolla also credits STC’s Culinary Arts faculty who shaped his culinary growth and encouraged creativity, emphasized precision and discipline and shared valuable industry knowledge.
“Each chef brought something different to the table,” he said. “They all played a part in who I am as a chef today.”
As a full-time student balancing work, family and cookoffs, Tafolla faces challenges, but staying focused on his goals and the support of his wife and children helped him persevere.
“Graduating means everything,” he said. “From cooking in Afghanistan to competing in cookoffs and now earning a degree, it’s been a meaningful journey. My kids get to see me accomplish something big, and my wife has supported me through every step. This accomplishment belongs to all of us.”
Now, Tafolla is preparing for the next chapter, launching his own food truck, continuing to compete in barbecue cookoffs and expanding his brand-Texas Toasted BBQ. With new skills, confidence and vision, he says the dream he once talked about now feels within reach.
“STC gave me the confidence to chase my passion with full force,” he said. “Before this program, opening my own food truck felt like a dream I only could tal about, I didn’t fully believe I could achieve it. Now, with the skills, discipline and foundation I gained here, it feels real and within reach. STC pushed me to grow, trust my abilities and take pride in my craft. It shaped me into a chef who’s ready to take the next step and bring my own food truck to life, sharing my flavors and creativity with the community that supported me.”
He offers one piece of advice for future culinary students.
“Show up with passion, stay humble, ask questions and don’t be afraid of mistakes, they’re part of the learning process,” he said. “Culinary school will challenge you, but if you love food and people, it’s a journey worth taking.”
STC’s Commencement Ceremonies will be hosted at the Bert Ogden Arena Saturday, December 13. For more information, visit southtexascollege.edu/graduation/.
