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There is Mexico – and then there is Yucatán. These two worlds share much, yet their histories diverge at many points – and at times have collided. Yucatán is the land of the Maya – one of the world’s largest intact indigenous groups. The food is different, too, characterized by the infamous habanero, the world’s hottest chile. The region shares more here with the Caribbean and Europe than with the rest of Mexico. Pit smoked meats, plantains, Dutch cheeses, Portuguese sausages and Lebanese specialties are some of the typical foods of the region that may surprise you.
Culturally, the Yucatan has its own music, dance and literature, and of course the many otherworldly Mayan archaeological sites. Mérida – the capital of Yucatán state and cultural center of the entire peninsula – was once home to the world’s largest per capita population of millionaires, due to the production of henequen, a fiber made from the agave plant. Now Mérida is experiencing a resurgence, attracting thousands of foreigners from many countries who are discovering its charms, purchasing ruined mansions and restoring them to their original splendor. In such a setting is Los Dos – the cooking school devoted to 100% comida yucateca and owned by former New Yorker David Sterling, who will be your chef and guide during your stay. Los Dos has been featured in Travel and Leisure, The New York Times, ELLE Mexico and in many other publications and television programs including Rick Bayless’s “Mexico: One Plate at a Time.” Join us and see why Yucatecan cuisine is finally landing on the gourmet radar!
This ancient autumnal rite – known throughout Mexico as Día de los Muertos – is still practiced faithfully among the Maya of Yucatán. Their name for it is Hanál Pixán, which means “feast of the spirits.” According to their belief, departed loved ones return to earth during this week for a visit – and lots of feasting! Altars that commemorate the dead pop up all over town, and favorite foods are prepared and consumed by all, most notably the giant tamal called mucbilpollo. This is surely one of Yucatán’s most colorful and authentic events
Arrival in Merida and transfer to Hacienda Xcanatun, an 18th century hacienda which has been transformed into an exclusive small luxury hotel with 18 suites.
Dinner on your own tonight.
 Transfer to Los Dos; continental breakfast on the terrace
9:00am - 4:00pm Cooking instruction in the Los Dos kitchen featuring Hanál Pixán specials.
Stroll to Plaza Principal to see the competition of Hanál Pixán altars.
Return to hotel; free evening
Excursion to Uxmal - one of Mayaland's most beautiful architectural sites. Stop at Santa Elena to visit traditional Mayan home. Lunch at Hacienda Temozon Tour of Hacienda Yaxcopoil. Return to hotel.
Dinner at Néctar - Yucatecan fusion.
Morning tour of artisanal chocolate producer for a tasting of traditional Mayan chocolate, followed by a tour of the distillery that makes the local liqueur, Xtabentun. Transfer to Los Dos
1:00pm - 4:00pm Cooking instruction in the Los Dos kitchen featuring Hanál Pixán specials. Return to hotel; free evening.
8:30am Excursion to Hacienda Vista Alegre, a restored 17th century hacienda, whose current inhabitants operate a distillery on the grounds that produces the famous Yucatecan honey/anise liqueur Xtabentun as well as a variety of incredible rums. Yes, you will taste them all after the tour! You can also enjoy a small botanical garden and orchard where grow many typical and unusual varieties unique to Yucatan, such as zapote – the famous chewing gum tree!
1:00pm Transfer to another restored hacienda – the world renowned Hacienda Teya known for its authentic and high quality Yucatecan fare. Chef Sterling will help you navigate the menu and together you will sample a variety of regional dishes.
3:30pm Return to hotel; evening free.
We suggest that you stroll to the Plaza Principal, where at 8:00pm every Monday a variety of regional Yucatecan song and dance is performed.
Excursion to Izamál - Yucatán's "golden city". Lunch at Restaurante Kinich Kak-Moo.
Evening mass at the cemetery of Hoctun; local villagers bring votive offerings to ancestors. Return to hotel.
Farewell dinner at Casa de Piedra, Hacienda Xcanatun
Check out and transfer to Merida airport for departure.
Arrival at Merida airport and transfer to your hotel, Hacienda Merida. Located in the heart of historic Merica, this boutique property is an amazing oasis of relaxation in the middle of one of Mexico's most thriving cities. Conde Nast voted this property one of the best new hotels in the world.
8:30am – Transfer hotel/Los Dos; continental breakfast on the Los Dos terrace
9:00am – Chef Sterling: Introduction to Mayan and Yucatecan techniques and ingredients
10:30am – Tour of Mérida’s central market
11:30am – Cooking instruction with Chef Sterling in the Los Dos kitchen
12:30pm – Almuerzo (lunch) in the Los Dos dining room
1:00pm – Cooking instruction
3:00pm – Comida fuerte (main meal of the day) in the Los Dos dining room (includes wine/beer service)
4:00pm – Transfer Los Dos/hotel
7:30pm – Transfer hotel/Trotter’s restaurant – “Steak/Tapas/Vino”
10:00pm – Transfer Trotter’s/hotel
8:00am – Continental breakfast at hotel*
9:00am – Transfer hotel/Hacienda Vista Alegre for tour of distillery featuring local rums and the local liqueur Xtabentun
11:00am – Transfer Vista Alegre/Los Dos
12:00pm – Almuerzo (lunch) in the Los Dos dining room
12:30pm – Cooking instruction in the Los Dos kitchen
3:00pm – Comida fuerte (main meal of the day) in the Los Dos dining room (includes wine/beer service)
4:00pm – Transfer Los Dos/hotel
7:30pm – Transfer hotel/Villa Maria restaurant presided over by Austrian chef Johann
10:00pm – Transfer Villa Maria/hotel
8:00am – Continental breakfast at hotel*
9:00am – Transfer hotel/L’Amandine for tour of artisanal chocolate factory by Belgian Master Chocolatier Mattieu Brees.
11:00am – Transfer L’Amandine/Los Dos
11:30pm – Light snack in the Los Dos dining room
12:00pm – Cooking instruction in the Los Dos kitchen with Chef Roberto Solis of Néctar; today we will work with Criollo chocolate.
3:00pm – Comida fuerte (main meal of the day) in the Los Dos dining room (includes wine/beer service)
4:00pm – Transfer Los Dos/hotel
7:30pm – Transfer hotel/Néctar restaurant
10:00pm – Champagne toast and “Hasta Luego”
10:30pm – Transfer Néctar/hotel
Check out and transfer to airport for departure.
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