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Bienvenido a Los Dos: Yucatecan Cooking School, Merida, Mexico

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Class Options Tasting Tours Catering
  MARTHA IN MEXICO
Learn to navigate the nooks and crannies of this fascinating environment – and benefit from Chef David’s personal relationship with vendors – as you follow him along the same paths he led Martha Stewart.
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Class Options



COOKING AT LOS DOS
can be seamlessly combined with your stay in Mérida, as you tour the Maya ruins and the many historical and natural splendors that the Yucatán Peninsula has to offer.
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Recipes



GORDITAS DE CHICHARRÓN

are fat little maize cakes filled with crispy pork cracklings – and for a true embarrassment of riches, some pork belly confit and bacon. Served warm with either a fresh or cooked tomato sauce, these "little fatties" will take the chill off of a brisk winter's day.

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NEW CANTINA TASTING TOUR!

Our new "Cantina Crawl" was created for those who have always been curious about what's behind those swinging doors. This special tasting tour features a river of beer and all the botanas you can eat! 

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Media
CRITIC'S CHOICE

“. . . There may be no non-native who knows as much about cooking in the Yucatán as Mr. Sterling does. The guy is an encyclopedia.” –
Mark Bittman, The New York Times

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The Perfect Day BEHIND THE SCENES AT LOS DOS
Watch the video of a real class at Los Dos and find out why so many students tell us it was the best day of their vacation.
Catering NEW SERVICE AT LOS DOS!

By popular demand! So many people have asked us to cater weddings and other special events that we have now developed this very special service. Menus include traditional Yucatecan fare – with a twist. Full service with bar and wait staff.

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Cookbooks
WINNER JAMES BEARD FOUNDATION 2015

Chef David Sterling's Yucatán: Recipes from a Culinary Expedition was named "Best International Cookbook" and "Cookbook of the Year" by the James Beard Foundation. The book was also named "Food Book of the Year" by the prestigious food writers' magazine The Art of Eating .The much-anticipated book is available in various venues. AmazonBarnes & Noble. Published by the University of Texas Press, it has been described as "the long-awaited definitive work on this distinctive cuisine." Reviews have been excellent: The New York Times. Rick BaylessSaveurAnd many others. Order now!

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As seen in New York Times  Recommended by Travel+Leisure, Dec 2004 Issue  Selected by Fine Living  Selected by Fine Living  International Association of Culinary Professional
 
All content copyright © 2015 Sterling Heitke Internacional, S.A. de C.V.