Paperback(First Trade Paper Edition)

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In this new cooking poem, Jorge Argueta brings us a fun and easy recipe for a yummy salsa. A young boy and his sister gather the ingredients and grind them up in a molcajete, just like their ancestors used to do, singing and dancing all the while.

Product Details

ISBN-13: 9781773060033
Publisher: Groundwood Books
Publication date: 03/14/2017
Edition description: First Trade Paper Edition
Pages: 32
Sales rank: 482,965
Product dimensions: 7.00(w) x 10.20(h) x 0.40(d)
Age Range: 4 - 7 Years

About the Author

Jorge Argueta is an award-winning author of picture books and poetry for young children. He has won the International Latino Book Award, the Américas Book Award, the NAPPA Gold Award and the Independent Publisher Book Award for Multicultural Fiction for Juveniles. His books have also been named to the Américas Award Commended List, the USBBY Outstanding International Books Honor List, Kirkus Reviews Best Children’s Books and the Cooperative Children’s Book Center Choices. A native Salvadoran and Pipil Nahua Indian, Jorge spent much of his life in rural El Salvador. He now lives in San Francisco, California.

Duncan Tonatiuh is an author and illustrator of several highly acclaimed books for young readers, including The Princess and the Warrior, Pancho Rabbit and the Coyote, Dear Primo and Diego Rivera. He won the Jane Addams Children’s Book Award for Separate Is Never Equal, and Funny Bones was named a New York Times Best Illustrated Children’s Book. Other awards include the Pura Belpré Illustration Award and the Tomás Rivera Mexican American Children’s Book Award, and commendations from the Américas Award and Notable Books for a Global Society. He lives in San Miguel Allende, Mexico.

Read an Excerpt

Ya tengo listos cuatro tomates.
Son bongos y timbales.
La cebolla es una maraca.
Los ajos son trompetas y el cilantro un director de orquesta
con su pelo verde todo despeinado.

Para que la música sea alegre,
no hay que olvidar los chiles.
A mi familia le encanta los picante.

A nuestra salsa
siempre le ponemos chiles.
Ummm, qué rico picante y sabor burbujeante.
Comer chile es como estar bailando entre arcoíris y estrellas.


I am ready with four tomatoes.
They are bongos and kettledrums.
The onion is a maraca.
Cloves of garlic are trumpets,
and the cilantro is the orchestra conductor
with his shaggy, green hair.

For the music to be really spicy,
it’s important to use chilies.
My family loves hot peppers.

We always put hot peppers in our salsa.
Ummm, the hotness is so delicious.
The bubbly taste of chilies makes me feel like I’m dancing among
rainbows and stars.

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