Ven a Comer or Come to eat!

The sentiment driving the UTSA Libraries and its Special Collections Department's annual fundraiser for its Mexican Cookbook Collection is one of profound cultural appreciation and culinary exploration. Since its inception in 2017, Ven a Comer has served as a culinary celebration, showcasing the richness of UTSA's renowned Mexican Cookbook Collection, the nation's largest and most comprehensive archives of its kind.

Sponsored annually by the Pearl, Hotel Emma, and the Consulate of Mexico in San Antonio, the dinner is held each year at Hotel Emma’s Elephant Cellar. The excitement around the meal comes with the modern interpretation of the recipes from the cookbooks by a collaboration of both local and Mexican chefs. Diners get to hear and then taste “what’s the twist.” How were these contemporary chefs inspired by the recipes of chefs of yesteryear and what did they do to update the recipe?

Proceeds from the event are dedicated to supporting the ongoing development, digitization and preservation efforts of UTSA's Mexican Cookbook Collection. With over 2,500 items from 1789 to the present day, the collection offers a window into Mexican culinary heritage, featuring handwritten recipe books that offer intimate glimpses into domestic life and culinary customs. Among its treasures are handwritten manuscripts and an 18th-century cookbook showcasing Latin American delicacies like postre de calabacitas de mole negro, gaspacho, zopa de naranja, and potaje escondido.

Adding to the collection's prestige is the invaluable contribution made in 2019 by esteemed cultural anthropologist Diana Kennedy. Known for her expertise in Mexican cuisine, acquired through five decades of immersive exploration across Mexico, Kennedy generously donated her cherished antiquarian books and extensive archives to UTSA Libraries Special Collections. This donation, comprising handwritten research notes, scrapbooks, menus, photographs, and correspondence, enriches the collection with unparalleled insights into the evolution of Mexican culinary traditions.

In 2023, Ven a Comer evolved from an annual signature dinner to include various dinners, drink tastings, and cookbook-making workshops to observe Hispanic Heritage Month and to open Ven a Comer to wider audiences. New events added included Ven a Tomar, a come-to-drink event that featured special drinks from the cookbook collection and a mezcal tasting; UTSA Night at Restaurant Mixtli, one of the most well-known fine dining restaurants in San Antonio with a focus on Mexican cuisine; Ven a Comer Pachanga which featured food trucks selling bites inspired by Mexican cuisine; and a DIY Cookbook-making workshop.

Ven a Comer is not merely a culinary event; it showcases the rich tapestry of Mexican culinary heritage, highlights the power of collaboration, and demonstrates a commitment to preserving and celebrating cultural legacies for future generations.

We thank everyone who has dined with us over the years and extend our special gratitude to all the distinguished chefs who have cooked for us.

Gabriela Cámara, Restaurant Contramar, Mexico City & Restaurant Cala, San Francisco
Sofía Cortina, Hotel Carlota, Mexico City
Juan Cabrera Barrón, Fonda Fina, Mexico City
John Brand, Hotel Emma, San Antonio
Fabian Delgado, Pal Real, Guadalajara
Diego Galicia, Restaurant Mixtli, San Antonio
Jaime Gonzalez, Hotel Emma, San Antonio
Pedro Jiménez Gurría, Mezcal distiller/expert, Guadalajara 
Elizabeth Johnson, Pharm Table, San Antonio
Silvia McCollow, NIDO, Oakland, CA
Jennifer Riesman, Hotel Emma, San Antonio
Sofia Sada, Culinary Institute of America, San Antonio
Roberto Solis, Nectar, Merida, Mexico
Rico Torres, Restaurant Mixtli, San Antonio
Laura Zamora, Santo Tomás Winery, Baja, CA
Iliana de la Vega, El Naranjo, Austin
Alexana Cabrera, Restaurant Mixtli, San Antonio
Sofia Tejeda, Hotel Emma, San Antonio

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