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, a float carries women distributing gifts to the crowdMangoes for sale at a roadside stand. Todd ColemanPollo al horno, chile-spiced grilled chicken. See the recipe »Todd ColemanA market vendor. Todd ColemanCoctel de mariscos, seafood cocktail. See the recipe »Todd ColemanA young participant in a parade. Todd ColemanAguas frescas made from tamarind, watermelon, and lime. Todd ColemanGuisado de pollo, chicken and potato stew. See the recipe »Todd ColemanA guest at a fiesta. Todd ColemanTostadas de camaron seco, shrimp tostadas. See the recipe »Todd ColemanPescado encarcelado, fish stuffed with pico de gallo. See the recipe »Todd Coleman