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Mexican Posada: Cazuela Night | San Antonio, TX. | December 17

Regular price $100.00
Sale price $100.00 Regular price
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ABOUT THIS COURSE

MEXICAN POSADA: CAZUELA NIGHT
A Traditional Holiday Celebration

Celebrate the season the way we do in Mexico: a long table full of clay cazuelas, a warm cup of ponche and good company around the fire.

Master Grill Chef Alejandro Gutiérrez and the SMP team bring an authentic Mexican posada to San Antonio. Dishes are served family-style in cazuelas, so every guest builds their own plate and goes back for whatever they crave.

On the table: traditional hot fruit punch with grilled apples and guavas, grilled chicken tinga burritos with beans, roasted poblano tacos with melted cheese, norteño pork chicharrón gorditas, SMP asado de puerco with Wet Rub Rojo and Mexican rice, SMP-style charro beans simmered with Rub del Norte, and crispy buñuelos made from scratch with vanilla ice cream and SMP Rub del Postre.

And no posada is complete without the games: grab your tabla for a round of SMP Lotería and shout “¡Lotería!”, then sing along and take your swing at the piñata. ¡Dale, dale, dale!

Bring your family and friends and celebrate with us: fire, flavor and tradition, all in one night in San Antonio, TX.

What does it include?

A full feast of every dish prepared in the workshop
A full feast of every dish prepared in the workshop
Digital recipe booklet
Digital recipe booklet
Complimentary drinks
Complimentary drinks

Menu

Discover what you'll master in this exclusive workshop

Menu
  • TRADITIONAL HOT FRUIT PUNCH

    With grilled apples and guavas.

  • GRILLED CHICKEN TINGA BURRITO

    With beans.

  • ROASTED POBLANO TACO

    With melted cheese.

  • NORTEÑO PORK CHICHARRÓN GORDITA

    Crispy pork chicharrón in a handmade corn gordita.

  • SMP ASADO DE PUERCO

    With Wet Rub Rojo and Mexican rice.

  • SMP STYLE CHARRO BEANS

    Simmered with Rub del Norte.

  • CRISPY BUÑUELO

    From scratch, with vanilla ice cream and SMP Rub del Postre.

Experience the workshop

Alejandro Gutiérrez
Alejandro Gutiérrez
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Originally from Monterrey, Alejandro Gutiérrez holds a degree in Industrial Design from Tec de Monterrey. Driven by his lifelong passion for live-fire cooking, he co-founded Mexico's first national barbecue championship in 2012, which led to founding the Sociedad Mexicana de Parrilleros (SMP) in 2013 to preserve and celebrate Mexican fire-cooking traditions.

Under his leadership, SMP has grown into Mexico’s largest grilling community, with 10+ chapters, premier workshops, catering, and over 500 branded products.

A world-class competitor with the Mexico BBQ Team, Alejandro achieved 2nd place in the Shoulder category at Memphis in May 2021—making them the first Latin American team on the podium—and 3rd place in Beef in 2022. Through SMP, he continues to create unforgettable experiences and connect people around the fire.

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What will you learn?

Types of grills

Types of grills

Types of fuel

Types of fuel

Meat doneness levels

Meat doneness levels

Cooking techniques

Cooking techniques

5 different recipes

5 different recipes

Frequently Asked Questions

No, you don't need experience to take our workshops. You will learn the basics, such as how to fire the charcoal up to the characteristics of each meat cut, beef and pork anatomy, grilling techniques and meat doneness.
No, it's not necessary to bring anything. We take care of everything, you just need to arrive on time.
Yes, you can gift tickets to this workshop. Contact us to provide us the information of the attending person.
Minors from 15 years of age accompanied by an adult can attend. Remember that during the workshop they will handle charcoal and knives. It is necessary to sign a release letter.

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