Put on your aprons and dancing shoes, it’s time to SALSA!
So pleased to see another yummy book in Jorge Argueta’s popular bilingual Cooking Poem Series. Previously, Jorge treated us to Sopa de frijoles/Bean Soup (2009), Arroz con leche/Rice Pudding (2010), Guacamole (2012), and Tamalitos (2013). Mmmmm!
Now, with Salsa (Groundwood Books, 2015), illustrated by Pura Belpré winner Duncan Tonatiuh, Argueta infuses his lyrical, lip-smacking recipe with savory musical instruments, lively rhythms, a wealth of sensory details, and just the right amount of spice to make readers crave more.
A young boy first describes the molcajete, a type of stone bowl dating back to the time of the ancient Aztec, Mayan, and Nahua peoples used to grind tomatoes, corn, chilies, vegetables and spices. He mentions how every weekend his family uses their molcajete to make salsa while they sing and dance.
Before proceeding, he and his sister “play” the ingredients from their very own “salsa orchestra”:
I am ready with four tomatoes.
They are bongos and kettledrums.
My onion is a maraca.
Cloves of garlic are trumpets,
and the cilantro is the orchestra conductor
with his shaggy, green hair.
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.