Acclaimed Mérida cooking school exploring Yucatecan cuisine's unique Maya-Caribbean heritage. Learn to prepare cochinita pibil in underground pit, papadzules, sopa de lima, and traditional habanero salsas. Taught in colonial courtyard kitchen.
Los Dos is a cooking school in Mérida, the capital of Yucatán state, operating from a beautifully restored colonial-era property in the city's historic centre. The school has gained recognition as one of the foremost teaching institutions for Yucatecan cuisine in Mexico, offering full-day programmes that run from 9 AM to approximately 3 PM and are structured around the unique culinary heritage of the Yucatán Peninsula. Yucatecan cooking reflects a distinctive blend of ancient Maya food traditions, Caribbean influences, and the lasting contribution of Lebanese immigration, which brought kibbeh and other Middle Eastern-derived preparations into the local diet — a combination found nowhere else in Mexico. The morning session begins at a Mérida market, where the day's produce, dried chiles, and aromatics are sourced before cooking moves to the school's open-air colonial courtyard kitchen, a workspace that combines practical function with the elegant architectural character of Mérida's historic buildings. The curriculum is anchored by cochinita pibil — the Yucatán's most celebrated dish, a slow-cooked pork preparation marinated in achiote and traditionally buried in a pit oven — demonstrated using an underground pit cooking process. Alongside cochinita, participants prepare papadzules (egg-stuffed tortillas in a pumpkin seed sauce), sopa de lima (a light lime and chicken broth central to the Yucatecan table), and a selection of traditional habanero salsas. The habanero, grown extensively in Yucatán, is presented in its culinary context: fiery but fruited, used with precision in the regional kitchen rather than simply for heat. Lessons are conducted in English by instructors with deep knowledge of Yucatecan food history. The USD $130 price covers the market visit, all ingredients, cooking instruction, and the shared lunch. The school accommodates small groups, typically capped at around twelve participants, welcoming both beginners and experienced cooks looking for a substantive regional cooking education.
Good to know
- Operator
- Los Dos
Highlights
- Full-day immersion in Yucatecan cuisine at a restored colonial property in Mérida's historic centre
- Prepare cochinita pibil using underground pit cooking — the Yucatán's signature slow-cooked dish
- Learn the distinct Maya-Caribbean-Lebanese culinary heritage that sets Yucatecan cooking apart from mainland Mexican cuisine
- Cook papadzules, sopa de lima, and traditional habanero salsas with expert English-language instruction
Tips for visiting
- Book well in advance — Los Dos runs small groups and popular dates fill months ahead, particularly in winter
- Wear comfortable, breathable clothing for working in an outdoor courtyard kitchen in Yucatán's tropical climate
- The habanero chile is central to the curriculum; participants with very low chile tolerance should mention this when booking
- Mérida's historic centre is compact and walkable; the colonial school address is reachable on foot from most central hotels
Frequently asked questions
Is the course taught in English?
Yes, classes at Los Dos are conducted in English by instructors with expert knowledge of Yucatecan culinary history and technique.
Is the underground pit cooking always included?
Cochinita pibil is prepared using a pit-roasting process as a central demonstration. Whether a full underground pit is used on a given day depends on the session schedule; confirm specifics when booking.
What experience level is required?
The programme welcomes cooks of all experience levels, from complete beginners to seasoned home cooks. The pace balances instruction and participation to suit a mixed-ability group.
Is lunch included in the price?
Yes, a shared lunch of all dishes prepared during the day is included in the USD $130 ticket price, along with the market visit and all ingredients.