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 brings together local and Mexican chefs to offer modern interpretations of recipes from UTSA’s Mexican Cookbook Collection. Diners experience the creative journey behind each dish—hearing how contemporary chefs were inspired by historical recipes and discovering the unique twists they’ve added to bring these culinary traditions into the present.
Proceeds from the event are dedicated to supporting the ongoing development, digitization and preservation efforts of UTSA's Mexican Cookbook Collection. With over 3,000 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 2025, Ven a Comer continues to evolve into a multi-day celebration of Mexican culinary heritage, rooted in UTSA's world-renowned Mexican Cookbook Collection. This year's expanded programming includes a spirited evening of curated cocktails, lite bites, and an exclusive book signing and reception with chef and author Pati Jinich, as well as the beloved Signature Dinner at Hotel Emma, where Pati will serve as emcee and storyteller.
The popular cookbook-making workshops for seniors also returns, now expanded to two days, offering more participants the chance to preserve family recipes and celebrate generational food traditions. These experiences, alongside other culinary gatherings, reflect the theme of La Frontera, celebrating the blended flavors and histories of the borderlands.
Ven a Comer is more than a food event—it's a cultural platform that honors the legacy of Mexican cuisine, fosters meaningful connections, and helps ensure that these stories, recipes, and traditions endure for generations to come.
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.
- John Brand – Hotel Emma, San Antonio
- Juan Cabrera Barrón – Fonda Fina, Mexico City
- Alexana Cabrera – Restaurant Mixtli, San Antonio
- Gabriela Cámara – Contramar (Mexico City), Cala (San Francisco)
- Juan Ramon Cardenas – Don Artemio, Fort Worth & Saltillo
- Sofía Cortina – Hotel Carlota, Mexico City
- Iliana de la Vega – El Naranjo, Austin
- Fabian Delgado – Pal Real, Guadalajara
- Diego Galicia – Restaurant Mixtli, San Antonio
- Angel Garcia – El Porvenir, Tampico, Tamaulipas
- Jaime Gonzalez – Carriqui, San Antonio
- Pedro Jiménez Gurría – Mezcal expert, Guadalajara
- Pati Jinich – TV personality and author, Washington, D.C.
- Elizabeth Johnson – Pharm Table, San Antonio
- Geronimo Lopez – Hotel Emma, San Antonio
- Silvia McCollow – NIDO, Oakland, CA
- Sergio Remolina – Laurel Cafe, San Antonio
- Jennifer Riesman – Hotel Emma, San Antonio
- Sofia Sada – Culinary Institute of America, San Antonio
- Roberto Solis – Restaurant Nectar, Merida
- Sofia Tejeda – Hotel Emma, San Antonio
- Rico Torres – Restaurant Mixtli, San Antonio
- Laura Zamora – Santo Tomás Winery, Baja California
Explore Further:
- Find out more about the Mexican Cookbook Collection
- New Restaurant Mixtli Menu Draws Inspiration from UTSA Mexican Cookbook Collection - video
- Preserving the Past to Serve the Future - video
- Archival Inspirations: UTSA’s Mexican Cookbook collection - video
- Donate to UTSA Libraries Special Collections
