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Fiesta season is the best time to sample the bold, bright cuisine of the Isthmus of Tehuantepec. From the article In Full Bloom by Beth Kracklauer

At a parade in Juchitan, Oaxaca
At a parade in Juchitan, Oaxaca, a float carries women distributing gifts to the crowd
Mangoes for sale at a roadside stand
Mangoes for sale at a roadside stand. Todd Coleman
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Pollo al horno, chile-spiced grilled chicken. See the recipe » Todd Coleman
A Mexican market vendor
A market vendor. Todd Coleman
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Coctel de mariscos, seafood cocktail. See the recipe » Todd Coleman
A young participant in a Mexican parade
A young participant in a parade. Todd Coleman
Aguas frescas
Aguas frescas made from tamarind, watermelon, and lime. Todd Coleman
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Guisado de pollo, chicken and potato stew. See the recipe » Todd Coleman
A guest at a fiesta
A guest at a fiesta. Todd Coleman
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Tostadas de camaron seco, shrimp tostadas. See the recipe » Todd Coleman
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Pescado encarcelado, fish stuffed with pico de gallo. See the recipe » Todd Coleman

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