The Yucatán’s smaller towns are drawing savvy travelers away from its popular Caribbean coastline. Stirling Kelso pays a visit.
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American expat David Sterling teaches cocina yucateca, one of Mexico’s great regional cuisines. Daylong workshops start at the Lucas de Gálvez market to look for Maya staples such as chaya, beans, achiote, and epazote.
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Yucatecans believe that the biggest meal of the day should be the first. So they arrive in droves to this corner stand come seven in the morning for addictive tacos such as chaya con huevos (eggs with chaya leaf) and castakan (twice-fried pork belly).