This delicious picture book biography sheds light on Ignacio Anaya, who is credited with inventing nachos! Ignacio, nicknamed Nacho, was born in Mexico in 1895, and became head waiter at the Victory Club in Piedras Negras, right across the Rio Grande river from Eagle Pass, Texas.
One afternoon in 1940, during the Victory Club’s quiet hours between lunch and dinner, a regular customer walked in with three friends. They wanted a snack–something new, something different. Nacho rushed to the kitchen and improvised with what was on hand: corn tortillas, cheddar cheese, and jalapeño peppers. In that moment, Nacho’s Special, the dish that later became known simply as “nachos,” was born!
LEE & LOW BOOKS celebrates its 25th anniversary this year and to recognize how far the company has come, we are featuring one title a week to see how it is being used across the country in classrooms and libraries today.
In this post, our marketing intern Keilin Huang dishes on rotis around the world:
In one of our new LEE & LOW books released this October, Drummer Boy of John John, a young Trinidadian boy named Winston dreams of being in the best band in the Carnival parade, so he can get some of the Roti King’s famous rotis. As Winston puts it, “Carnival jus’ ain’t right without a roti.”
Winston craves these “folded pancakes filled with chicken and secret herbs and spices,” but what exactly is a roti? The word rotimeans “bread” in Hindi, Urdu, most other North Indian languages, and Malay, and is essentially a round, flat, bread that is cooked on a griddle:
Congratulations to our picture book Auntie Yang’s Great Soybean Picnic, which just received its THIRD starred review! School Library Journal calls it “a stellar title that will rest comfortably next to acclaimed picture-book memoirs by Allen Say, Peter Sís, and Uri Shulevitz.”
In addition to being Black History Month, February also happens to be National Sweet Potato Month! To celebrate, here’s Mama’s Sweet Potato Pie recipe from our book Sweet Potato Pie by Kathleen D. Lindsey:
I, among many, am celebrating Chanukkah this week. It’s a good holiday: candles, chocolate coins, and deep fried foods, especially latkes.
Most people know latkes as potato pancakes, slathered in apple sauce or sour cream, and they are both plentiful and delicious. But they’re not the only kind of latkes! Jews from around the Mediteranean have a tradition of spinach latkes, which are one of my favorites this time of year. I’ve had beet latkes and sweet potato latkes, and a friend has been telling me about apple latkes. If you can grate it or shred it, form it into a patty, and fry it in oil, it can be a latke.