We anticipate a September 2020 date for this year’s Ven a Comer
More details will be provided as soon as possible.
An evening of fine food and drink inspired by UTSA’s renowned Mexican Cookbook Collection.
Ven a Comer!
Mezcal and Wine Tasting Reception
6:00 – 7:30 p.m.
Mezcal expert Pedro Jiménez Gurría will present guests with a tasting experience to delight those both familiar and new to this agave-based liquor from Mexico.
An Extraordinary Meal
7:30 – 10:00 p.m.
Discover how the past influences today’s Mexican cuisine with a menu developed by a team of groundbreaking chefs from Mexico and San Antonio. Enjoy modern interpretations of traditional recipes from the collection.
Private ViewingJoin us in Hotel Emma’s Cellar J for a private viewing of a selection of cookbooks from UTSA’s renowned Mexican Cookbook Collection. UTSA’s archivists and rare book experts will share insights regarding the collection, which includes handwritten recipe books providing an intimate view of domestic life and Mexican culinary culture.
Dressy Casual – Guayaberas Encouraged
Call Felipe Barrera at (210) 458-4098
Amazing Night, Great Cause
Proceeds from the event will support UTSA’s Mexican Cookbook Collection, one of the city’s archival jewels with more than 2,000 titles from 1789 to the present.
Featuring the Cuisine and Spirits of Celebrated Chefs
is owner/chef of Nectar restaurant in his native Mérida, where his cutting-edge techniques highlight the rich and diverse ingredients available on the Yucatán peninsula.
is the executive sous chef at Hotel Emma’s Supper restaurant. He is a graduate of the Master’s Program at the Culinary Institute of America. He credits his great-grandfather and mother as his culinary influences.
Pedro Jiménez Gurría Mezonte Mezcal Guadalajara
Pedro Jimenez Gurria is curator of agave distilled spirits for Mezonte, an organization that promotes, supports and preserves the production and practices of traditional agave spirits.
John Brand Hotel Emma San Antonio
John Brand is the chef and culinary director at Hotel Emma. His twenty-five years of culinary experience includes stints at The Little Nell, The Broadmoor and Keswick Hall.