Get Cookin’
Mexican Cuisine

Get Cookin’

Get Cookin’

Get Cookin’

Special Collections releases recipes from historic cookbooks

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STORY HIGHLIGHTS

  • UTSA Libraries has created digital mini-cookbooks featuring recipes from the Mexican Cookbook Collection.
  • The cookbook collection has over 2,000 titles in English and Spanish from 1789 to present.
  • The first edition focuses on desserts, including churros, rice pudding, chestnut flan, and buñuelos.

By JOAQUIN HERRERA|
Posted 09/01/2020 |
FROM THE FALL/WINTER 2020 ISSUE

The UTSA Libraries has created a series of digital mini-cookbooks featuring favorite recipes from the Mexican Cookbook Collection, making it even easier to explore the largest collection in the nation.

In Recetas: Cocinando en los Tiempos del Coronavirus (Recipes: Cooking in the Time of the Coronavirus), archivists and librarians have selected several recipes to present in a fun, new way—as digital publications for chefs stuck at home.

The first edition focuses on desserts, including churros, rice pudding, chestnut flan, and buñuelos. Later editions will highlight soups, sauces, sides, salsas, moles, and main dishes. Rico Torres, chef and co-owner of San Antonio’s Mixtli restaurant, wrote the forward.

UTSA’s Mexican Cookbook Collection includes over 2,000 titles in English and Spanish, documenting the variety and history of Mexican cuisine from 1789 to the present, with most books dating from 1940 to 2000.