Celebrating Hispanic Heritage Month


We are excited to celebrate a different aspect of diversity each month. October is Hispanic Heritage Month. Hispanic Heritage Month (Sept. 15–Oct. 15) is the period when people recognize the contributions of Hispanic Americans to the United States and to celebrate Hispanic Cultural heritage and Hispanic culture. Hispanic Heritage Week was approved by President Lyndon Johnson and was expanded by President Ronald Reagan in 1988 to cover a 31-day period. It was enacted into law on Aug. 17, 1988. "September 15 was chosen as the starting point for the celebration because it is the anniversary of independence of five Latin American countries: Costa Rica, El aSalvador, Guatemala, Honduras and Nicaragua. In addition, Mexico, Chil and Belize celebrate their independence days on Sept. 16, Sept. 18, and Sept. 21, respectively.


Ages 5-7: Abuela by Arthur Dorros, illustrated by Elisa Kleven.

Ages 7-9: My Name Is Maria Isabel by Alma Flor Ada.

Ages 9-12: Esperanza Rising by Pam Munoz Ryan

Grades 6-8: The Firefly Letters by Margarita Engle


Chicken Rojo

The great thing about this dish is that you can assemble your ingredients while the chicken simmers, so it cuts down on prep time. It only takes 30 minutes cooking time from start to finish.

Prep Time: 5 minutes/ Cook Time: 30 minutes / Total Time: 35 minutes


· 3-5 chicken breasts or thighs

· 6 tomatoes, large

· 1/2 an onion, cut into quarters

· 3 tablespoons of oil

· 2 cups chicken broth mixed with 2 cups of water

· 1 teaspoon oregano

· 1/2 teaspoon cumin

· 1 teaspoon garlic, peeled and crushed

· 1/2 teaspoon unsweetened cocoa powder

· 1 tablespoon red chile powder or chile paste

· salt to taste

Preparation: Preheat broiler on high. Heat 1 tablespoon of oil in a large pan over high heat. Brown the chicken pieces on each side. Cover chicken with chicken broth and bring to a boil. While it's coming to a boil, slice the top off of each tomato and place cut side down on a cookie sheet along with the onions. Drizzle 2 tablespoons of oil over them. Place in broiler and remove when tomato skins become very wrinkled and shriveled. While the tomatoes are broiling, bring the chicken broth to a strong simmer and add in the chile, cumin, oregano, garlic and cocoa. When the tomatoes are ready, remove from broiler and let cool for 1 minute. While the tomatoes cool, turn the chicken. Peel the skin off of each tomato and use a spoon to remove the seeds from the middle. Using your fingers, mash the tomato a little and add into the sauce. Separate the onions and stir into the sauce. Let the sauce reduce while chicken finishes cooking. If the liquid cooks off to fast, add water about a half cup each time, until the chicken reaches 170 degrees or is no longer pink inside.


Through Oct. 20: Celebration of Mexican painter Frida Kahlo, Salt Lake City Library Main Atrium (The celebration includes weekly films and discussions on topics of Mexican art history, U.S.-Mexico relations, women artists, indigenous cultures and art as healing.)