El Popular in the Media

El Popular in the Media


2014 Chorizo Contest

November 5, 2014
Chorizo creations: Students lend artistic culinary flair to Mexican sausage
Eloise Marie Valadez Eloise – The Times

If you thought only egg dishes could benefit from the addition of chorizo, you would have been fairly surprised during a recent competition at Ivy Tech Community College in East Chicago.

Culinary students at Ivy Tech took to the school’s kitchens to whip up a variety of recipes using the spicy, flavorful Mexican sausage.



2014 Chorizo Contest

Friday, October 24, 2014 – 5-7pm
5th Annual – El Popular-Ivy Tech Chorizo Contest
Ivy Tech Community College
410 E. Columbus Dr., East Chicago, IN

Tickets only $3 and can be purchased at the Ivy Tech Finance office. Call 219-392.3600 ext 245 for more information. No ticket will be sold at the door.



Ivy Tech salutes popular chefs in culinary department’s dinner series.

The cuisine of some of America’s favorite celebrity chefs will once again be a highlight during a special program at Ivy Tech Community College in East Chicago.

Ivy Tech’s popular dinner series kicks off this week with Southern menu items from the Dean Brothers. The culinary department at Ivy Tech will offer a variety of ethnic cuisines by famous chefs during the weekly series which runs through Dec. 5. The supper series, which is open to the general public,  begins Thursday and will be held in the East Chicago campus’ culinary department dining room at 410 E. Columbus Drive.

“It’s  a great event for the students,” said Beverly Seleb, adjunct faculty culinary instructor at Ivy Tech. “They all have to host a night and get a chance to be in the front of the house as well as the back of the house,” Seleb said during an interview earlier this year.



Teen earns trip to U.S. capital for Korean War workshop

HIGHLAND | Fifteen-year-old Richard Garza III, of Highland, led his family on a trip of a lifetime thanks to an essay contest he entered last summer.

His essay earned him a trip to Washington D.C. to participate in the first Korean War Veterans Legacy Workshop where he was one of five students to win a scholarship for Best Presentation.

“Personally, my family had not visited Washington D.C. prior and this trip turned out to be a most memorable one,” said Richard’s father, Richard Garza Jr.



Edward Garza Receives Community Linkage Award

Edward Garza’s philosophy reflects his business and social commitments about giving back to the community. He has been a generous friend of lvy Tech Community College Northwest by giving his time, talent, and scholarships for culinary students. He has partnered with the Ivy Tech’s culinary department by participating in various class presentations to teach how unconventional thinking can create successful dishes and encourages students to be an entrepreneur like him.

Edward has provided scholarships for students enrolled in the culinary arts program for many years. He has also sponsored the annual El Popular- Ivy Tech Chorizo Competition at the East Chicago campus. The contestants are culinary students who prepare sample dishes uniquely created using El Popular Chorizo, a Mexican style sausage.

These dishes are reminiscent of various cultures that are found around the world. The students are encouraged to create non-traditional Mexican entrees and to explore their innovative imagination.

El Popular started in 1927 when Edward’s grandfather Vicente F. Garza migrated from Monterrey, Mexico to the United States. On his journey to northwest Indiana, he brought his family recipes, along with a unique entrepreneurial spirit. He established the business in East Chicago, Indiana where he manufactured chorizo, mole sauce, chocolate and queso.

In 2002, Edward acquired El Popular Inc. from his father Richard. In 2006, he opened a state-of-the-art chorizo manufacturing plant in Valparaiso, Indiana. Today, the company continues manufacturing chorizo with Vicente’s same family recipes along with new additions that include Salchi-Ricas, which are grilling sausages, and Taqi-Rica, a fully seasoned taco meat. Distribution today expands far beyond northwest Indiana, achieving Vicente and his son’s vision. The products can be found in many of your major supermarket chains, including Wal-mart, Kroger, and Meijer, spanning the midwest and reaching all the way to the east coast.