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.