During the Spanish conquest of Mexico (1519–1521), gastronomic literature was already prevalent in Europe, yet not so in Mexico. The use of the printing press in Mexico was limited to print and disseminate ecclesiastical and legal documents; it was not used for subjects as seemingly superfluous as recipes and food. This is not to say that food was not a source of fascination, or a means of social control. Kitchen manuscripts written before Mexico became independent of Spain (between 1810 and 1821) show that there was an abundance of food writing before Independence, especially by nuns in colonial convent kitchens. However, the earliest printed cookbooks did not make their debut in Mexico until 1831, a decade after Independence. Mexican cuisine can be examined beginning from the diaries of conquistadors and missionaries to colonial kitchen manuscripts to the cookbooks published after Independence through the Porfiriato (1876–1910) and Revolution (1910–1920). Reading between the lines of the recipes in these sources, one sees the shifting attitudes toward food, as it ceases to be a status marker and a divider of classes and becomes a tool for unifying the country.
Nahuatl is the Latin American indigenous language having the largest number of colonial documents. As with other colonial documents, the study of these manuscripts requires mastery of the language as well as the relevant historical and philological sources. The emergence of digital repositories in Mexico, the United States, France, and other countries has made hundreds of digital images available to scholars who would not have had access to these sources otherwise. Digital repositories also contain additional tools such as morphological parsers and dictionaries. These allow users to upload new images, transcriptions, and translations, turning digital archives into veritable platforms for scholarly exchange. The irruption of digital repositories promises to effect substantial changes in the field of Nahuatl studies.