These operators have existed only semi-legally in the past but legal issues have since been resolved. Newspapers of Oaxaca include: "El Imparcial de Oaxaca", "El Imparcial del Istmo", "Noticias, Voz e Imagen de Oaxaca", and "Tiempo de Oaxaca." From the latter half of the 20th century, the state has produced a number of notable painters such as Rufino Tamayo, Rodolfo Nieto, Rodolfo Morales, and Francisco Toledo. These four painters have been influential in the establishment of new movements of art from the state. These movements have spurred exhibitions, galleries, museums and schools such as the Museo de Arte Contemporaneo (MACO) and Instituto de Artes Gráficas de Oaxaca (IAGO). Many of today's artists from Oaxaca have been inspired by past indigenous paintings as well as the colonial era works of Miguel Cabrera. The state has not produced as many writers as painters but some important names include Adalberto Carriedo, Jacobo Dalevuelta, Andrés Henestrosa and Natalia Toledo. Music and dance are almost inextricably linked to the state's folkloric heritage. Even more modern composers such as Macedonio Alcalá, Samuel, Mondragón Noriega and José López Alavés are strongly influenced by traditional melodies. Traditional music and dance has its roots in the indigenous traditions that existed long before the Spanish arrived. To these traditions were added elements from European culture and Catholicism. The three main traditions to be found in the state are those of the Zapotecs and the Mixtecs, with a small but distinct community of Afro-Mexicans. Some of the best known dances include Los Diablos, La Tortuga, Las Mascaritas and Los Tejorones. In the Afro-Mexican Costa Chica region, a dance called Las Chilenas stands out. La Sandunga is a song that typifies the musical style of the Tehuantepec region and a musical style called "son bioxho" is an endemic form of the son style played with drums, an empty tortoise shell and a reed flute. Oaxacan cuisine varies widely due to the relative geographic isolation of its peoples, and the climates in which foods are produced. Oaxaca's gastronomy is known for its "seven moles," chapulines (grasshoppers), Oaxaca tamales in banana leaves, tasajo and mescal.