Preparing Tomatillos in Oaxaca
by Kristy Garza
Under the harsh, shadowless glare of Oaxacan noon, a street vendor stands beside a weathered wooden cart, his hands busy with a bright green mesh colander filled with ripe tomatillos. The colander rests atop a stack of faded, wrinkled linen cloths that serve as a makeshift barrier between the produce and the rough timber. Behind him, the white stucco wall of a colonial building reflects the blinding light, against the deep shadows cast by the cart’s awning. A ceramic bowl sits nearby, catching a small, sharp highlight, while a simple watering jug leans against the cart’s leg, its surface dusty and matte.
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