The Mexican Cookbook Collection boasts nearly 3,000 volumes from 1789 to the present. It is the largest collection of its kind in the United States, and now it is available for a worldwide audience.

Each section, in its comprehensiveness and loyalty to regional authenticity, dispatches any clichéd notions of Mexican cuisine's sameness. The salsa chapter, of course, opens with pico de gallo.

A Mexican Jewish cookbook, "Sabor Judío," showcases recipes like brisket tacos that combine New World flavors with Old World traditions.

Born out of a UCSD project, book traces fishing’s history in San Diego and its many cultural influences — and shows what to ...

The largest Mexican cookbook collection in the nation is located at UTSA Libraries Special Collections. The collection is made up of more than 3,000 books.

“Mexican cooking is rooted in plants,” she states in the first line of her debut book. Corn, chiles, squash and tomatoes were staples of the pre-Columbian Aztec and Mayan diet, she continues.

“In my house, every time you open a cookbook, you will see my notes or my wife’s notes or my grandmother’s notes; we are all intruding and intervening,” he said.

The Mexican Jewish identity became much more formed and that formation was expressed in dishes of all kinds. I understand that each of your families has a family cookbook that is a repository of ...

The book is a manuscript written in 1789, containing recipes that include “gaspacho,” “zopa de naranja,” (orange soup) and a dish called “potaje escondido,” or hidden porridge.