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Located in the heart of San Antonio, UTSA’s academic library boasts one of the oldest, most comprehensive collections of historic Mexican cookbooks in the world (many of which are over a century old). In this episode, we’ll explore what these archaic texts teach us about Mexico’s rich culinary history and how its dishes are prepared today. We’ll talk with Rico Torres, a James Beard-nominated chef who’s built a career off of recreating these age-old recipes at his uber-popular restaurant, Mixtli and Steph Noell, the University of Texas at San Antonio’s Special Collection’s Librarian.
