For many immigrant workers in the United States, the Deferred Action for Childhood Arrivals (DACA) program has represented hope and opportunity—a chance to live without fear of deportation and pursue their dreams.
Among these individuals is Victoria Elizondo, who, at the age of 11, migrated from Monterrey, Mexico, with her mother.
For years, Elizondo faced the daunting reality of living without a clear path to legal status, but in 2012, everything changed when DACA was introduced.
Holding her social security card and driver’s license for the first time felt monumental to her.
“Wow, this is pretty cool,” she recalled, reflecting on the doors this new status opened for her.
Elizondo, now the owner of Cochinita & Co., a beloved Mexican restaurant in Houston’s East End, expressed how DACA significantly impacted her life, creating an array of new opportunities.
However, the landscape for immigrants in America, particularly under the current administration, has shifted dramatically.
Since President Donald Trump took office, the U.S. Immigration and Customs Enforcement (ICE) has deported over 100,000 undocumented immigrants, igniting fear within the immigrant community, especially among those in the food service industry.
“[Immigrants] are the backbone of this industry,” Elizondo emphasized, acknowledging that while others may claim workers are replaceable, the passion and dedication among immigrants set them apart.
The stability that DACA provided is now being threatened as immigrant workers face uncertainty in their livelihoods.
Adrian Torres, the executive chef at Maximo, represents another aspect of this concern.
He applied for DACA immediately upon turning 15 and has since enjoyed the benefits it affords, such as being able to attend culinary school, which ultimately paved his way to becoming an executive chef at just 26.
Yet, he, too, is haunted by the fear that the government may suddenly revoke DACA status, leaving him at risk of deportation.
“There are 800,000 DACA recipients that the government has all of their information,” Torres pointed out, highlighting the vulnerability that comes with their recorded personal details.
Felipe Riccio, chef-partner of Goodnight Hospitality, has a personal connection to DACA as well.
Originally a recipient himself, Riccio’s journey began when his family immigrated to the U.S. from Veracruz under a business visa.
The complexities of the immigration system led to difficulties for Riccio’s family, resulting in a loss of legal status.
Through struggle and determination, the family battled through their challenges, and DACA eventually provided him clarity and hope once more.
Riccio was fortunate to eventually gain U.S. citizenship, a feat he credits in part to his journey of love and marriage.
However, he is aware that many DACA recipients don’t have a straightforward path to citizenship, noting that while DACA offers temporary relief, it does not guarantee legal residency.
Elizondo, Torres, and Riccio recognize the emotional toll that immigration policies have on individuals in the food service industry and beyond.
Elizondo organized a “Know Your Rights” event at her restaurant to empower and inform those affected by these policies, connecting them with legal resources.
For Houston immigration lawyer Armand Jawanmardi, the necessity of creating safe environments for workers has become increasingly evident.
“In the face of uncertainty and fear, there isn’t much companies can do except keep their workers informed,” he stated.
Continued engagement with legal processes, including regular renewals for DACA and employment authorization cards, is vital, although the renewal process can take months and may not guarantee the continuity of one’s legal status.
Torres shared his alarming experience when he faced a year without a valid DACA permit due to what he suspected was a mix-up by immigration officials, leaving him uncertain about his future.
Furthermore, while DACA allowed many individuals to study and work in the U.S., the program still imposes significant restrictions on traveling internationally, creating a precarious situation for recipients who might get stranded abroad.
Elizondo remains focused on her accomplishments and the life she has built in America, yet she is still affected by the challenges and prejudice that come with being an immigrant.
“I feel like people forget that we’re just humans,” she remarked, emphasizing the need for empathy and understanding.
The trio encourages those in the industry to persevere despite challenges while remaining vigilant about their legal status.
Jawanmardi advises individuals to steer clear of trouble, as minor infractions could lead to severe consequences, including the revocation of DACA.
He further educated business owners on their rights to deny entry to ICE without a warrant, advocating for the protection of employees in their establishments.
With immigration policies remaining stringent on both federal and state levels, Riccio believes local communities can contribute positively by fostering understanding and supporting immigrant-driven businesses.
“People that come to this country are here to better themselves and their families,” Riccio stated, reminding all that many contribute to the growth of local economies through their hard work and dedication.
As the immigrant community grapples with fear and uncertainty, the need for compassionate understanding and support becomes even more important in the face of adversity.
image source from：https://www.houstoniamag.com/eat-and-drink/2025/05/houston-daca-chefs-immigration
