MEXICO: ONE PLATE AT A TIME
THE TREASURES OF YUCATÁN CUISINE are the focus of all 13 episodes in the fifth season of celebrity chef Rick Bayless’ “Mexico: One Plate at a Time”, broadcast on PBS. In this episode, Rick visits Chef David Sterling at Los Dos to taste an updated classic – Sopa de Lima. Watch the video.
BRING HOME THE EXOTIC
SPONSORED BY KAHLÚA AND CONDÉ NAST TRAVELER and broadcast on the Oxygen Channel, this program features Chef Sterling preparing the giant traditional tamal – mucbilpollo – in celebration of Yucatán’s Day of the Dead festivities. He updates the classic with lots of Tabascan chocolate and – guess what? – a soupçon of Kahlúa! Watch the video.
THE PLEASURE ZONE
CHOCOLATE’S SENSUAL PLEASURES are explored in this program for a Canadian travel channel in which a young couple visit Yucatán on a quest for greater intimacy in their relationship. Never quite realized how sexy chocolate is? Watch Chef Sterling toast and grind the Mayan way! Watch the video.
NEXT STOP: MÉRIDA
MÉRIDA WAS SPOTLIGHTED in the Travel section of The New York Times as a "hot" new destination increasingly on the radar of savvy travelers. Chef David Sterling and Los Dos are recommended. – 12 March, 2006 Read the article.
MÉRIDA'S MOMENT
LOS DOS, MERIDA'S FIRST Yucatecan cooking school, is located in the lavish colonial residence of David Sterling. No culinary dilettante, he holds forth on the history of Yucatecan cooking techniques. – December, 2004 Read the article.
MOLE SAUCE AS A SOUVENIR
LEARN TO MAKE cochinita pibil, the shredded pork dish that Johnny Depp nibbled on in Once Upon a Time In Mexico. – 6 November, 2004 Read the article.
HONEYMOONS FOR ADVENTUROUS COUPLES
TWO NEW YORKERS opened this haven in 2003. Sumptuous surroundings, pool and garden, formal dining room and gorgeous Mexican kitchen are yours to enjoy. Learn to cook traditional Yucatecan dishes by the owner-chef. Dine when you're done! Read the article.
FLAVORS FROM THE SOUTHEAST
IN MÉRIDA, CHEF DAVID STERLING prepares for ELLE some of the typical Yucatecan dishes that he teaches in his cooking school, Los Dos, where locals and foreigners alike come to learn the secrets of this delicious regional cuisine. The recipes: Sikil P'aak, Sopa de Lima, Pescado en Tikin-Xik and Caballeros Ricos. – September, 2007
TASTE OF TRADITION
FOLLOW YOUR NOSE (and the grumblings of your stomach) to Chef David Sterling's school, Los Dos. He has the right idea about cooking in Mexico. Use what's fresh, what's local, and try regional recipes. Add a pinch of Yucatec history, a smidgen of Maya culture and you have a tasty recipe indeed. Jeanine Kitchel for The News, September 23, 2007
LAYERS OF FLAVOR
SPANISH, FRENCH AND DUTCH influences make Yucatecan cuisine like no other. In a nod to Yucatecan cooking before European immigrants arrived in Columbus' wake, Sterling prepares Mayan fritters called Polkanes, corn dough filled with a mixture of ground toasted pumpkin seeds and beans. Nancy Maes for Plate, July/August 2007
Yucatán:
A Culinary Expedition
A Culinary Expedition
PART ONE: North
Mérida