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 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 2026, we are delighted to welcome back beloved chef and author Pati Jinich as host and emcee for the gala dinner at Pearl’s historic Stable Hall. Returning as the evening’s storyteller, she will once again bring her signature warmth and insight to this annual Signature Dinner, weaving together food, culture, and tradition in a truly memorable celebration.
The popular cookbook-making workshops for seniors also return, offering participants a meaningful opportunity to preserve treasured family recipes and honor the rich legacy of generational food traditions. Together, these experiences reflect this year’s theme of La Frontera, celebrating the vibrant, intertwined flavors and histories of the borderlands.
Together, these experiences reflect this year’s theme of La Frontera, celebrating the vibrant, intertwined 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.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
- Alexana Cabrera, Restaurant Mixtli, San Antonio
- Juan Cabrera Barrón, owner, Fonda Fina restaurant, Mexico City
- Gabriela Cámara, Mexico City’s Restaurant Contramar and San Francisco’s Restaurant Cala
- Juan Ramon Cardenas, Don Artemio, Fort Worth, TX & Saltillo, Coahuila
- 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, Mexico
- Jaime Gonzalez, Carriqui, San Antonio
- Pedro Jiménez Gurría, Guadalajara Mezcal distiller and expert
- Pati Jinich, TV Personality and James Beard Award-winning author
- 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, Mexico
- Sofia Tejeda, Hotel Emma, San Antonio
- Rico Torres, Restaurant Mixtli, San Antonio
- Laura Zamora, Santo Tomás Winery, Baja California
