On Campus Eats

UTRGV has incorporated new dining options for the spring semester in Brownsville, Edinburg and Harlingen that aim to improve students’ experience on campus.

Roberto Cantu, executive director of Auxiliary Business Services, said Dining Services revolve around “convenience at a fair price and delicious food.”

“I want [students] to have, you know, good options on campus where they don’t have to leave,” Cantu said about Dining Services for students.

Voice to Vision surveys were conducted throughout the Fall 2023 semester at various campus events. The surveys sought feedback from students, faculty and staff.

“What we had with that survey is we received feedback from our students and we wanted to find out what they liked, what food options they liked, hours of operation and things of that nature,” he said.

The Rider requested the results of the surveys but as of press time, it had not received them.

Another way for students to provide feedback is via the text-to-chat option. Text messages go to Luis R. Guzman, Dining Services general manager, and Chartwells District Manager Michelle Robinson.

For the Brownsville campus, La Mesa will undergo renovations of space this spring.

“We have a brand-new counter that we are installing,” Cantu said. “We’ve got a new drop-in well that’s going to be both heated and cold.”

The menu is still being adjusted to serve students, but it will be geared to more “homey” options, according to the executive director.

He said offering a more homestyle type of cooking would be “more popular and appealing.”

Yuvann Luis, a biology freshman, said he recommends dining in Brownsville.

Asked what he thinks about the home-type menu that will be added, Luis replied, “I’m fine with it, but I like the tacos, so I’m gonna go with it.”

El Comedor will still host “Smoking Thursdays,” which will feature barbecue-based meals for campus community members made by Executive Chef Frank Vazquez.

“He’s been able to fire up the pit on Thursdays,” Cantu said.

He said Vazquez is a competitive barbecue cook who “really knows how to barbecue.”

For the Edinburg campus, Crave, located in the School of Medicine, will provide three different types of menus: ESO Latin; Veg 23, which has a meatless concept; and City Mac, which will offer macaroni and cheese.

Revolutions Noodle, located in the Edinburg Student Union, will have a new machine update in the next few weeks.

“It’s a $50,000 machine from Japan to make the noodles on site,” Cantu said.

Biology junior Leonard Treviño said he is not against the new machine update if it makes the food better.

“I actually really like the Dining Hall in Edinburg, the little buffets they have,” Treviño said. “I love the price and the service there.”

Valley Harvest, inside the Science Building on the Edinburg campus, will add fresh food, smoothie bowls and juices to its menu.

Barbecue-type options will be offered at “Q’in it up” in the Community Corner inside the Student Union.

“They have the brisket sandwich, which I believe is probably the best value,” Cantu said. “There was a lot of meat stacked on top of that.”

Students who take classes in the Visual Arts Building voiced their concerns for more food options to Jeffrey Ward, the dean of the College of Fine Arts.

Cantu said Ward spoke with Dining Services on behalf of students, saying they wanted more food options at the Visual Arts Building.

“We wanted to make sure that these students felt like they had decent options over there,” Cantu said.

From 11 a.m to 2 p.m. Tuesdays and Thursdays, Rock N Dogz food truck will be located outside the Visual Arts Building, offering aguas frescas as well as different hot dog, hamburger and taco menu options.

Fork to Fit, located inside the Harlingen Clinical Education building, will offer grab-and-go meals.

Cantu said Dining Services is always open for suggestions or questions from students.

“We’re always here to serve our students and we want to make sure that they have a positive experience when they’re on campus,” he said.