The Ultimate Grilling Weekend | San Antonio, TX. | March 6–7
The Ultimate Grilling Weekend | San Antonio, TX. | March 6–7
The Ultimate Grilling Weekend | San Antonio, TX. | March 6–7
The Ultimate Grilling Weekend | San Antonio, TX. | March 6–7
The Ultimate Grilling Weekend | San Antonio, TX. | March 6–7
The Ultimate Grilling Weekend | San Antonio, TX. | March 6–7
The Ultimate Grilling Weekend | San Antonio, TX. | March 6–7
The Ultimate Grilling Weekend | San Antonio, TX. | March 6–7
The Ultimate Grilling Weekend | San Antonio, TX. | March 6–7
The Ultimate Grilling Weekend | San Antonio, TX. | March 6–7
The Ultimate Grilling Weekend | San Antonio, TX. | March 6–7
The Ultimate Grilling Weekend | San Antonio, TX. | March 6–7
The Ultimate Grilling Weekend | San Antonio, TX. | March 6–7

The Ultimate Grilling Weekend | San Antonio, TX. | March 6–7

$700.00
$700.00 $785.00
Sale
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About this course

Welcome to our Soft Opening – The First Chapter Experience, a two-day immersive grilling journey marking the beginning of a new era.

ICONIC SIGNATURE SMP RECIPES
The Founder’s Flame Edition
Exclusive Opening Fire Sessions

Over two unforgettable days, experience the authentic art of traditional carne asada led by SMP Founder Alejandro Gutiérrez, featuring his most iconic, signature fire-cooked recipes.

Day One begins with an exclusive Opening Grill Night — a curated fire-forward dining experience designed to introduce the flavors, atmosphere, and spirit of SMP.

Day Two continues with an exclusive, hands-on fire experience, where guests engage directly with live-fire techniques, fire management, and the cultural roots of real asado directo.

This elevated experience brings the true flavors, mastery, and culture of authentic open-fire cooking to San Antonio for the very first time, combining celebration, craftsmanship, and tradition into one exclusive opening chapter.

Menu background

Discover the delicious dishes we have for you, with a perfect blend of flavors!

MENU DAY ONE

  • Fideo seco taco with SMP Rub Rojo Wet Seasoning, SMP Chicharrón de Chiles, and fresh cheese.
  • Chuck eye rib seasoned with SMP Ultimate Black Rub and chimichurri.
  • Comboy Steak with tortilla ash and habanero.
  • Top sirloin chicharrón served over freshly prepared guacamole.
  • Braided puff pastry filled with cream cheese and guava paste, grilled to perfection.

MENU DAY TWO

  • Ribeye gaonera "Costra Golosa" with chile de árbol sauce and confit garlic.
  • Chuck eye Aguachile with SMP La Salsa de Aguachile Sauce (made from scratch).
  • Ribeye brushed with aromatic herbs and finished with SMP La Salsa Blanca.
  • Spit roasted suckling goat served with pickled white onion and the Five-Ingredient Sauce.
  • Picanha crusted with SMP Rub de Café, garlic, and rosemary, served with smashed potatoes.
  • Fig galette with brie cheese.

What you'll learn

  • Types of grills

  • Types of fuel

  • Meat doneness levels

  • Cooking techniques

  • 11 different recipes

Alejandro Gutiérrez
President and Co-Founder of the SMP

 

His passion for cooking was shaped by watching his mom grill at family gatherings. In 2016, he attended an SMP workshop and fell in love with the passion for preparing food, as well as the variety of techniques and recipes. By 2021, after several years of learning from talented individuals, he became an SMP Grill Master and began..

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What does it include?

  • Tasting of all the dishes prepared in the workshop

  • Digital recipe booklet

  • Complimentary drinks