In search of the ultimate goal of Yucatecan Mexican cuisine we selected the famous “Los Dos” cooking school, produced through the famous chef David Sterling, which is situated in Merida, the main city from the Yucatan Peninsula… i was not disappointed.
The Los Dos Cooking School
David Sterling founded the “Slow Food Chapter of Yucatan” in ’09 as well as in 2014 he authored “Yucatan: Recipes from the Culinary Expedition” which won the James Beard Foundation Best Cook book of the season Award in 2015… an enormous accolade, indeed.
His school was the first one to focus on the cuisine of Yucatan and it has been featured in a number of magazines for example Condé Nast Traveler, Gourmet, and Travel & Leisure, in addition to television exposure with celebrities for example Oprah, Ron Bayless, and Martha Stewart.
We requested ourselves, “What exactly are we involved in? Could it be over our set of skills? This really is some serious stuff… are we able to hold a spatula into it?”
The Knowledge Begins
Following a light breakfast we hailed taxis to Calle 68 No. 517, Colonia Centro and showed up before a non-descript entrance on the street of colourful but similar facades.
We hesitantly knocked around the door which opened up onto an oasis garden courtyard inside the walls of the magnificent colonial mansion dating back the mid 1800s.
There, i was welcomed by our gracious host, David, and our cooking journey starts with a grin along with a handshake.
Thanks for visiting Los Dos Cooking School
I was escorted in to the home and brought to 8 other students who have been mingling around a breakfast buffet of homemade pastries and fruit.
David started the session having a very knowledgeable in addition to entertaining good reputation for Yucatan and Yucatecan cooking.
The Yucatan Peninsula is on the cusp from the Gulf and also the Caribbean and therefore the land mass grew to become a magnet for early traders seeking use of Mexico.
The cultural tapestry from the Yucatan is dependant on the building blocks from the ancient Maya tribes along with a blending from the Spanish, French, Nederlander, Portuguese, Lebanese and Caribbean retailers that visited within the centuries.
We discovered the initial putting them to use, an array of spices, marinades, adobos, pastes diluted with sour orange juice, sauces from nuts, not to mention, the infamous Habanero chile, among the hottest on the planet.
The understanding transfer was reinforced by really smelling and tasting a few of these new ingredients because they were passed round the room in assorted containers during David’s discussion.