Everyone knows Doña Adela and her stand, which sets up on the south end of Puerto Escondido’s main beach starting early in the morning. Adela prepares whatever the fishermen bring in, grilling over a wood fire. Pescado a la Talla is a red snapper or pargo, split open, slathered with salsa and roasted to perfection. It is eaten as tacos with a squirt of lime. 

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