As part of its Hispanic Heritage Month observance, UTSA Libraries will host its annual Ven a Comer celebration, honoring the rich history of Mexican culinary traditions, with a particular focus on the Mexican Cookbook Collection.
This year’s theme, Memorias, centers on the powerful way food evokes memories and ties together generations and cultures. The Mexican Cookbook Collection, housed within Special Collections, boasts nearly 3,000 volumes of recipes documenting the evolution of Mexican cuisine. It is an invaluable resource to scholars, chefs, and food enthusiasts, providing a deep understanding of Mexican cuisine's history.
Amy Rushing, assistant vice provost of Special Collections, shared, “The Mexican Cookbook Collection is a treasure trove of culinary history. We’re excited to highlight how food and memory are intertwined at Ven a Comer. Each recipe tells a story, and this event helps us preserve and share these stories.”
The celebration begins with the Signature Dinner at Hotel Emma where renowned chefs, including Sergio Remolina, Angel Garcia and Juan Ramón Cárdenas, will prepare dishes inspired by recipes from the Mexican Cookbook Collection. This event will blend contemporary techniques with historical culinary traditions, creating a unique experience for attendees.
Alongside the dinner, attendees will enjoy a mezcal tasting led by Guadalajara-based mezcal expert Pedro Jiménez Gurría, who will introduce guests to the beverage’s regional and cultural significance. Limited tickets remain for this exclusive event – contact felipe.barrera@utsa.edu for availability.
Other events celebrating the Mexican Cookbook Collection include Ven a Tomar and A Taste of Pueblos del Maíz, which will allow guests to savor mezcal, maíz-inspired specialty cocktails, and curated culinary bites.
Proceeds from Ven a Comer will go toward the development and preservation of the Mexican Cookbook Collection, ensuring that future generations can continue to explore its vast resources.
Rushing adds, “Food is a universal connector. It’s part of who we are and how we relate to one another. Through Ven a Comer, we hope to honor and share these connections.”
Ven a Comer is an open invitation to the public to engage with Mexican culinary traditions and explore the importance of food in preserving culture and memory.
Schedule of Events:
Signature Dinner – Sunday, September 29 | 5:30-9:30 p.m.
A tribute to the deep connection between food and memories and inspired by recipes from the Mexican Cookbook Collection, the event will feature a five-course meal prepared by award-winning chefs Remolina, Cardenas, and Garcia. For tickets, email felipe.barrera@utsa.edu.
Ven a Tomar at Carriqui – Tuesday, October 1 | 6 p.m.
An exclusive event where guests can savor mezcal, specialty cocktails, and curated bites while gaining insights from renowned mezcal expert Pedro Jiménez Gurría. Special Collections will bring a selection of books from the “Mexican Spirits Collection.”
Ven a Tomar at Mezcaleria in Pullman Market – Wednesday, October 2 | 6 p.m.
An exclusive event where guests can savor mezcal, specialty cocktails, and curated bites while gaining insights from renowned mezcal expert Pedro Jiménez Gurría. Special Collections will bring a selection of books from the “Mexican Spirits Collection.”
A Taste of Pueblos del Maíz at Carriqui – Thursday, October 10 | 6 p.m.
This event pays homage to the vital role maíz or corn, has played in San Antonio’s 300+ years of culinary heritage. San Antonio UNESCO Chef Ambassadors, including Chef Jaime Gonzalez of Carriqui, will showcase the diverse flavors of maíz by preparing small bites inspired by UTSA’s Special Collections cookbooks. This reception-style experience will also feature maíz inspired signature cocktails and tastings of maíz derived spirits. A display of rare cookbooks will be available for viewing, provided by UTSA Special Collections.
Explore Further
Find out more about the Mexican Cookbook Collection