SALT, SAND, AND SMOKE is an immersive journey into the vibrant seafood culture of Oaxaca. From the salt-sprayed shores to the smoky grills of local markets, this book captures the essence of Pacific Mexican cooking.

Readers will explore the unique intersection of Indigenous heritage and oceanic bounty. Featuring step-by-step guides to traditional techniques—including nixtamalization for coastal tortillas and the art of wood-fired seafood—this book is an essential addition to any culinary library.

Celebrate the community and craft of Oaxacan coastal life. Add this definitive guide to your collection and taste the true flavors of the Pacific.