Fiesta Season in Tehuantepec Published Jul 23, 2012 8:00 AM Travel SHARE 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 KracklauerAt a parade in Juchitan, Oaxaca, a float carries women distributing gifts to the crowd Mangoes for sale at a roadside stand. Todd Coleman Pollo al horno, chile-spiced grilled chicken. See the recipe » Todd Coleman A market vendor. Todd Coleman Coctel de mariscos, seafood cocktail. See the recipe » Todd Coleman A young participant in a parade. Todd Coleman Aguas frescas made from tamarind, watermelon, and lime. Todd Coleman Guisado de pollo, chicken and potato stew. See the recipe » Todd Coleman A guest at a fiesta. Todd Coleman Tostadas de camaron seco, shrimp tostadas. See the recipe » Todd Coleman Pescado encarcelado, fish stuffed with pico de gallo. See the recipe » Todd Coleman MORE TO READ RELATED Reviving the Lost Art of Ireland’s Small Batch Whiskey Bonding Traditions Craft distillers and blenders are reimagining their island’s famed spirit. READ NOW RELATED How Learning to Butcher in France Made Me Rediscover Myself Meat and mentorship with the pioneer of seed-to-sausage charcuterie. RELATED Seared Halibut with Artichokes à la Barigoule Wine-braised artichokes and carrots—a classic vegetable dish from Provence—are a simple and soothing pairing for crispy white fish.