More than 20 chefs will showcase the flavors of Mexico at this year's Live Fire, the outdoor beef-tasting event from the Austin Food & Wine Alliance that is a fundraiser for the organization's grant program.

This year, the event returns to Camp Mabry at 7 p.m. on April 4. Tickets ($95) go on sale today at AustinFoodWineAlliance.org, and the first 150 tickets sold will be discounted to $85.

The theme of the event, now in its eighth year, can change from year to year, but the chefs focus on various live fire grilling techniques.

Returning to this celebration of beef this year are San Antonio chef Jason Dady of Chispas, his first Austin restaurant, and Fermin Nunez of Suerte, which was recently named as a James Beard Award semifinalist for best new restaurant. Also featured this year are San Antonio chefs Alex Paredes of Carnitas Lonja, Rico Torres and Diego Galicia of Mixtli and David and Jose Cáceres of La Panaderia.

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Austin chefs participating this year are Alma Alcocer-Thomas of El Alma Café, Andre Natera and Daniel Noguera of Rules & Regs, Daniel Brooks of Licha’s Cantina, Evan LeRoy of LeRoy & Lewis Barbecue, Joe Becerra of Asador Mexican BBQ, Kevin Taylor of ATX Cocina Modern Mexican, Miguel Vidal of Valentina’s Tex Mex BBQ, Rick Lopez of La Condesa, Sasha Grumman of Launderette, Simon Madera of Taco Flats, Edgar Rico of Nixta Taqueria and Stephanie Garcia of Dai Due Taqueria. 

Other local food companies you can sample from at the event include SRSLY Chocolate, Cold One Pops and Lost Pines Yaupon Tea, and you can catch live music from Conjunto Los Pinkys. Within the event, Mexic-Arte Museum will curate a booth featuring Mexican crafts and merchandise.