UPDATED POST (Dec. 26, 2020) Diving into UTSA’s Mexican Cookbook Collection (via San Antonio)
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: Cooking in the Time of Coronavirus, Special Collections archivists and librarians have selected several recipes to present in a fun, new way—as digital publications for chefs stuck at home.
“The e-pubs allow home cooks to use the recipes as inspiration in their own kitchens,” said Dean Hendrix, dean of UTSA Libraries. “Our hope is that many more people will not only have access to these wonderful recipes but also interact with them and experience the rich culture and history contained in the collection.”
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. He recently appeared in Padma Lakshmi’s Hulu series, Taste the Nation, where he spoke of the rich cultural connection Mexican food has to our state and nation.
Assistant Dean for Special Collections Amy Rushing said her goal is to share the Mexican Cookbook Collection at UTSA with as many people as possible, and this new digital publication will allow even more readers a chance to explore.
“To witness an individual’s connection to cultural heritage through recipes is incredibly special,” she said. “It really underscores the importance of preserving these cookbooks for generations to come.”
The digital publication includes recipes in Spanish and translated into English.
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