Loco Gringo Mexico
About This Show
LocoGringo Mexico gives you local insights, vacation tips and stories from people who live and work in the Riviera Maya and Yucatan Peninsula of Mexico. Our host Kay Walten, will introduce you to people in Mexico who tell of their journey to the Yucatan, their local scoop on the people, the Mexico and Mayan culture, places not to miss on your next vacation, food and more. LocoGringo gives you travel info that you won’t find in a travel guidebook. Discover Mexico for your next vacation on a more intimate level than a typical tourist. As an expat, Kay has been working in vacation and tourism in Mexico since 1992. She is also co-founder of the vacation rental site LocoGringo.com.
Most Recent Episode
047: A Tasty Way to See Mexico with Chef Mario Canul
5 days ago
Head Chef and Instructor at Los Dos Cooking School, Mario Canul joins me on the podcast to share his favorite places to eat in Mexico, what makes the Yucatan version of pico de gallo so amazing, and information about David Sterling’s new cookbook. I have taken cooking classes at Los Dos Cooking School in Mérida several times. I am always amazed at how wonderful food is, and I love learning traditional Mayan recipes. Mario has roots in the Mayan community. In 2003, when David Sterling conceived the idea for the Los Dos cooking school, he passed all of his knowledge to Mario. In fact, one of the reasons Mario still teaches today, is because it honors David and the culinary education he shared. David’s book, Yucatan: Recipes from a Culinary Expedition, is considered the bible of Yucatan cuisine. Mario was traveling with David to gather information for his second book, which is 5 years in the making. The second book includes small magical towns outside of the Yucatan, as David was interested in preserving all of the cooking histories from as many Mexican States as possible. During their travels, two pueblos stood out for their amazing food the Oaxaca town: Teotitlán del Valle and Michoacán. In Oaxaca, there are tortillas in every color of the rainbow, due to the many varieties of corn. Mario still fondly recalls a pumpkin flower soup made by chef Abigail Mendoza. Michoacán also has amazing cuisine, with a distinct mix of sweet, spicy and seafood. While these places offer savory tastes, Mario believes Yucatan cuisine is different from anywhere else in Mexico. Mario describes the many specialty foods of the area, including the pico de gallo. He says the sauce made in Central Mexico is a common sauce made from Roma tomatoes, white onions, cilantro, lime and serrano chili but the Yucatan version adds habanero chili and sour orange. The taste is so distinct it has a different name, which is a Mayan word for dog nose, because after you eat it your nose runs. Mario’s Special Places: ● Hacienda Teya — A beautifully refurbished hacienda, which serves quality, traditional Yucatan cuisine. ●