Random acts of torture and enticement

The sun is hot and the sand feels so good between my toes. The beer is ice cold and a plate of freshly shucked oysters has just been brought to our outdoor table.

Hanging out at a cafe in Oaxaca city's zocalo, a plate of peanuts is bereft without the requisite lime, salt, and roasty chunks of garlic.

Sometimes, I order up extra garlic. Each clove offers up a gooey caramelized paste.

And Javier Olivo, at his restaurant Olivo's in Oaxaca is true to his Spanish roots by crafting his own cured jamon.This broad is ready for a holiday.