Foodies Invited to an Extraordinary Evening of Modern Mexican Cuisine
Foodies Invited to Meet & Eat with One of San Antonio’s Newly-Named UNESCO Chef Ambassadors
Foodies Invited to St. Paul Square Dinner Club Featuring UNESCO Chef Stephannie Beyers!
San Antonio food enthusiasts are invited to an extraordinary evening of modern Mexican cuisine with Chef Stephannie Beyers, founder of Eat Chingon and one of San Antonio’s newly-named UNESCO Chef Ambassadors representing our city’s proud designation as a Creative City of Gastronomy.
On Thursday, September 25, 2025 at 7 pm, the iconic Cuba 1918 in San Antonio will host an intimate, one-night-only dinner showcasing Chef Stephannie’s artistry, passion and fearless creativity. With more than 9 years in the culinary industry, Chef Stephannie has earned acclaim for her bold, health-forward approach to Mexican cuisine, blending tradition with innovation while championing sustainability and inclusivity.
Guests will enjoy a multi-course menu that reimagines Mexican classics in ways you’ve never experienced before—from a Hoja Santa Tamal with hibiscus-habanero sauce, to a playful Deconstructed Chile en Nogada, to her signature Recado Negro Rabbit infused with the smoky flavors of Yucatán. The evening culminates in a decadent Double Chocolate Tart with mezcal caramel and chile salt.
This carefully curated dinner not only celebrates Mexican gastronomy at its finest but also reflects Chef Stephannie’s mission: to prove that food can be innovative, healthy, deeply rooted in tradition and a powerful connector of community.
Menu does not include drinks but drink options will be available for purchase the night of the event. Cuba 1918 will even have cocktail set-ups for guests to BYOB (as the restaurant does not currently have a liquor license).
“I just fell in love with Chef Stephannie’s creative energy and vivacious spirit the first moment I met her. I have no doubt this is going to be one of the best dinners yet!” says Kimberly Suta, founder of the St. Paul Square Dinner Club.
MENU
Appetizers
Hoja Santa Tamal – Plantain, black beans, and cheese wrapped in hoja santa leaves, finished with a hibiscus–habanero sauce
Second Course
Deconstructed Chile en Nogada – A playful reimagining of the Mexican classic, layered with seasonal ingredients and traditional flavors, presented with a modern twist
Salad
Garden Harmony – Fresh arugula with grilled zucchini and squash, dressed in a hibiscus and rosemary vinaigrette, topped with amaranth and honeycomb
Main Course
Recado Negro Rabbit – Tender rabbit infused with the deep, smoky flavors of Yucatán’s iconic black recado, served with classic accompaniments
Dessert
Double Chocolate Tart – A rich chocolate tart paired with mezcal caramel and finished with a touch of chile salt
EVENTBRITE TICKET LINK ($100)
Chef Stephannie Beyers Bio
Stephannie Beyers, born in Mexico City, is a chef based in San Antonio, Texas, and founder of Eat Chingon, a modern Mexican restaurant recognized for its bold creativity and commitment to healthy cuisine. With more than 9 years of experience in the culinary industry, Stephannie began her career in Mexico and later in Denver, Colorado, where she trained as a Pastry Chef, strengthening her passion for baking, pastry, and chocolate. Her vision has always been to become a 360° chef, mastering both sweet and savory. Today, her work focuses on Modern Mexican cuisine, with an emphasis on healthy, gluten-free, dairy-free (GF & DF) dishes, as well as inclusive vegan options. In 2024, she was a semifinalist in The Greatest Baker, and that same year her restaurant was awarded Healthy Champion 2024. In less than six months, she elevated Eat Chingon to the Gold Level of the Por Vida program. In 2025, she received the award for Most Innovative Entrepreneur, was nominated as Entrepreneur of the Year 2025, and was selected as one of San Antonio’s Chef Ambassadors (2025–2027). This year, 12 of her restaurant’s recipes were officially approved by the city as healthy and balanced, reinforcing her dedication to nutrition and wellness. Her commitment goes beyond the kitchen and into environmental responsibility. Stephannie is an active member of San Antonio Composting Project and Circular San Antonio, initiatives that promote sustainability and the circular economy—principles she integrates into the culinary industry. Beyond awards and recognitions, her mission is to prove that Mexican gastronomy can be innovative, healthy, and deeply rooted in tradition, while inspiring the community to eat better and more consciously.
ABOUT ST. PAUL SQUARE DINNER CLUB
Now one of San Antonio’s most buzzed-about underground culinary events, the St. Paul Square Dinner Club is a monthly dinner series created by food writer Kimberly Suta, designed to bring people together through a shared love of food and community. Each event features a different chef(s), fresh locations and ever-evolving menus that promise something unexpected every time.
Whether you’re a culinary enthusiast, a chef groupie, or just craving something new, this is your chance to break bread with fellow adventurers, meet the chefs, and be part of something intimate & delicious.
For more information, find the St. Paul Square Dinner Club on Facebook or email sutapants@gmail.com.
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