James Beard Award-winning author, chef and wild foods expert Hank Shaw is celebrating the release of his highly anticipated sixth cookbook, “Borderlands: Recipes and Stories from the Rio Grande to the Pacific,” with a special event at Chichería Mexican Kitchen on Sunday, Oct. 5, 2025.

The cookbook guides the reader on an East-to-West trip from the mouth of the Rio Grande in Brownsville, Texas, all the way to the Pacific Coast, with a hat tip to the city of Sacramento, where Shaw lived for nearly two decades. The book features 125 recipes such as carne asada, Baja fish tacos, green chile cheeseburgers, ceviche and fajitas, as well as lesser-known dishes Shaw encountered in his years of travel such as empalmes in Monterrey, sweetbread tacos in south Texas and smoked fish quesadillas in Baja.

Guests are invited to join Shaw for an evening of flavors, stories and culture inspired by the U.S.–Mexico border region.

The night will feature:

Book Signing & Meet-and-Greet: Guests will receive a signed copy of “Borderlands: Recipes and Stories from the Rio Grande to the Pacific” with each ticket purchase.

Special Borderlands-Inspired Menu: Executive chef Joey Vazquez of Chichería will prepare an exclusive five-course menu inspired by “Borderlands: Recipes and Stories from the Rio Grande to the Pacific,” showcasing the bold and diverse flavors of the borderlands.

Cocktails & Wine Pairings: Enjoy drinks that highlight Baja’s vineyards and Mexican spirits, curated to complement the evening’s dishes. A welcome cocktail will be provided by Pedro Furtivo Tequila. Additional drinks will be available for purchase.

Q&A with Hank Shaw: Hear firsthand about Shaw’s journey through the region, his culinary discoveries and the inspiration behind the cookbook.

Tickets are $85 (plus tax and gratuity) and may be purchased at chicheriamx.com.