No Tex-Mex event is ever complete without chili on the menu, especially when it is named for San Antonio’s infamous Chili Queens: women who served food in San Antonio's Military Plaza as early as the 1860s. A trio of venison chili, smoked chicken and poblano, and Hill Country three bean and tomato (V) made it hard to choose from. As always, guests couldn’t forget the fixin’s, which included Longhorn cheddar, fresh jalapeno, sour cream, Fritos, pepitas, yellow onion, crispy tortilla threads, and freshly baked cheddar cornbread.

Handmade corn masa patties (gorditas) were grilled to order hot from an Evo grill outside the venue and could be topped with a choice of refried beans, cheddar, Monterey Jack, guacamole, jalapenos, a variety of salsas, sour cream, and butter.

Photo courtesy Kathleen Stoehr

In the kitchen, Texas-sized Tomahawk Ribeyes marinated in achiote and citrus—an RK Group signature item—were sliced for tacos and included an eye-popping array of condiments including homemade mini flour tortillas, grilled cippolinis and poblano peppers, roasted tomato and serrano salsas, charred Anaheim chili verde, queso fresco, lime, pickled red onions and cilantro. Most fascinating was the adjacent tortilla machine, which can make up to 900 tortillas per hour.

As the sun set over the city’s skyline, Sunset Margaritas were served, featuring a Chamoy and chili rim with straw enrobed in achiote for extra zest.

Photo courtesy Kathleen Stoehr

A grand Paella Valencia pan was filled with seafood, chicken, pork, and veggies cooked with a flavorful sofrito and saffron-scented rice. Guests scooped up their favorites to build their own plates out of this 42-inch-diameter dome of deliciousness. This grand paella represents the Spanish influence on San Antonio. The city still celebrates with an annual Paella Challenge where top chefs and high school culinary teams compete for the best paella.

Photo courtesy Kathleen Stoehr

As guests entered the facility, passed hors d’oeuvres served included brisket shishito rellenos, lobster donut holes, and quail bites: a quail breast and jalapeno wrapped with bacon and grilled, topped with buttermilk sauce. Note the ingredients listed on the server’s towel.

As guests began to exit the complex, they were greeted with assorted French pastries, sweet treats, and cognac, a nod to the European influences on the city of San Antonio.

Brisket shishito relleno appetizer.

A kolache station represented the rich history that the German and Czech immigrants brought to San Antonio.