The culinary delights of a typical Yucatecan kitchen come from a mouth-watering mixture of European and Mexican flavors.
By Juanita Stein
Many visitors to Mexico visit the mercados for a close-up look at how the locals shop and a chance to take some bargains back home. Inevitably, they see the delicious-looking food at the stalls there, and wonder what to eat. We decided to consult with an expert.
It has never gone unnoticed. When the Spaniards first touched these lands, the chaya bush and the various ways that the natives used it caught their attention.
Los Dos is the first school in Mexico devoted exclusively to the cuisine of Yucatán.
The lead photo for this article, of the ingredients for Chiles en Nogada, is courtesy of Hacienda Xcanatún. A festival for the eyes and palate!
Have you heard about SLOW FOOD?
The lionfish, originally only found in Asian waters, has migrated or been accidentally introduced to the Caribbean Sea and the Gulf of Mexico.
While wandering around the markets of Yucatán, you'll soon encounter some strange-looking fruits and vegetables.
1,311 miles west of Mérida, in the Mexican state of Jalisco, is the town of Tequila, where guess what is made?