Below are my translations of selected recipes from books published during the Spanish colonial era. Not only do these recipes provide an appetizing glimpse into the culinary arts of the colonial era, they also provide important clues as to the material culture and techniques used in preparing, serving, and storing food, which can be of considerable assistance to archaeologists in assessing what they can interpret from the broken ceramic and metal implements often found on colonial sites. Digital scans of some early colonial-era cookbooks are linked here: 1568, Libro de Guisados, Manjares, y Potajes, by Ruperto de Nola