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 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, Mexico City’s Restaurant Contramar and San Francisco’s Restaurant Cala
- Sofía Cortina, Hotel Carlota, Mexico City
- Juan Cabrera Barrón, owner, Fonda Fina restaurant, Mexico City
- John Brand, Hotel Emma, San Antonio
- Fabian Delgado, Pal Real, Guadalajara
- Diego Galicia, Restaurant Mixtli, San Antonio
- Jaime Gonzalez, Carriqui, San Antonio
- Pedro Jiménez Gurría, Guadalajara Mezcal distiller and expert
- 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, Restaurant Nectar, Merida, Mexico
- Rico Torres, Restaurant Mixtli, San Antonio
- Iliana de la Vega, El Naranjo, Austin
- Laura Zamora, Santo Tomás Winery, Baja California
- Alexana Cabrera, Restaurant Mixtli, San Antonio
- Sofia Tejeda, Hotel Emma, San Antonio
We hope to see you at the 2024 installment of Ven a Comer, which has expanded to a month-long series of culinary events.
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
