[ Food ]


Recipes from a Culinary Expedition

By David Sterling

Winner of the 2015 James Beard Foundation Cookbook of the Year Award

With over 275 authentic, easy-to-follow recipes, lively stories of their origins, and luscious illustrations, here is the definitive work on the foods of Yucatán, one of the world’s great regional cuisines.

March 2014


33% website discount price


9.5 x 11 | 576 pp.

ISBN: 978-0-292-73581-1

Look Inside

The Yucatán Peninsula is home to one of the world's great regional cuisines. With a foundation of native Maya dishes made from fresh local ingredients, it shares much of the same pantry of ingredients and many culinary practices with the rest of Mexico. Yet, due to its isolated peninsular location, it was also in a unique position to absorb the foods and flavors of such far-flung regions as Spain and Portugal, France, Holland, Lebanon and the Levant, Cuba and the Caribbean, and Africa. In recent years, gourmet magazines and celebrity chefs have popularized certain Yucatecan dishes and ingredients, such as Sopa de lima and achiote, and global gastronomes have made the pilgrimage to Yucatán to tantalize their taste buds with smoky pit barbecues, citrus-based pickles, and fiery chiles. But until now, the full depth and richness of this cuisine has remained little understood beyond Yucatán's borders.

An internationally recognized authority on Yucatecan cuisine, chef David Sterling takes you on a gastronomic tour of the peninsula in this unique cookbook, Yucatán: Recipes from a Culinary Expedition. Presenting the food in the places where it’s savored, Sterling begins in jungle towns where Mayas concoct age-old recipes with a few simple ingredients they grow themselves. He travels over a thousand miles along the broad Yucatán coast to sample a bounty of seafood; shares “the people’s food”at bakeries, chicharronerías, street vendors, home restaurants, and cantinas; and highlights the cooking of the peninsula’s three largest cities—Campeche, Mérida, and Valladolid—as well as a variety of pueblos noted for signature dishes. Throughout the journey, Sterling serves up over 275 authentic, thoroughly tested recipes that will appeal to both novice and professional cooks. He also discusses pantry staples and basic cooking techniques and offers substitutions for local ingredients that may be hard to find elsewhere. Profusely illustrated and spiced with lively stories of the region’s people and places, Yucatán: Recipes from a Culinary Expedition is the long-awaited definitive work on this distinctive cuisine.

  • Acknowledgments
  • How to Use This Book
  • Introduction: ¡Explora Yucatán!
  • Part One: The Yucatecan Market
    • Overview
    • Index to Ingredients
  • Part Two: The Maya Heartland
    • A Natural Continuum
    • The Monte
    • The Milpa
    • The Solar
  • Part Three: Fertile Shores
    • Celestún
    • Chunchucmil and the Salinas de Celestún
    • Sisal
    • Progreso
    • San Crisanto
    • San Felipe
    • Tulum
    • Punta Allen
  • Part Four: The People's Food
    • La Panadería
    • La Chicharronería
    • Comida Callejera
    • La Cocina Económica
    • La Cantina and el Restaurante Familiar
  • Part Five: The Urban Matrix
    • Empire Building
    • Campeche
    • Mérida
    • Valladolid
  • Part Six: The Pueblos
    • Felipe Carrillo Puerto: Nectar of the Gods
    • Hunucmá: Buried Foods
    • Kanasín: Nexus of Yucatecan Tacos
    • Lerma: A Feast for Kings
    • Maní: Inquisition to Transformation
    • Motul: Garnishing History
    • Oxcutzcab: Land of Oranges and Chocolate
    • Pomuch: Villa of Bakeries
    • Temozón: The Ethereal Essence of Smoke
    • Tetiz: The Sweetest of Pueblos
    • Tizimín: Cowboy Country
  • Pantry Staples
    • A Lexicon of Yucatecan Recados
    • Frijoles / Bu’ul / Beans
    • Salsas / Sauces
    • Other Staples
  • Basic Techniques
    • About Maiz and Masa
    • Arroz / Rice
    • Basic Preparation Techniques
    • Working with Chiles
    • Preparing Meats for Cooking
    • The Ethereal Essence of Smoke
  • Resources
  • Bibliography
  • Photo and Drawing Credits
  • Index to Recipes
  • General Index

Mérida, Yucatán, México

Sterling is founder, proprietor, chef de cuisine, and teacher at Los Dos Cooking School, the first culinary institute in Mexico devoted exclusively to Yucatecan cooking. His work at Los Dos has been featured on The Martha Stewart Show (“Martha in Mexico”) and Mexico: One Plate at a Time with Rick Bayless. He’s also been acclaimed by the New York Times, the New Yorker, Gourmet, Travel & Leisure, Globe & Mail, ELLE, National Geographic Traveler, Condé Nast Traveler, and Frommer’s.

"I know of no other book in print today, or in the past for that matter, that explains so meticulously the ingredients and history of the foods of Yucatán."
Diana Kennedy

"Lavishly produced, with hundreds of photographs, Yucatán is part travelogue, part history, part encyclopedia, written in an unexpectedly casual, engaging style."
William GrimesNew York Times Sunday Book Review

“Beyond Sterling's encyclopedic and meticulously-researched knowledge of Yucatecan food, his love for and connection to the region and its fare are evident on every page; it is rare to find such humble passion and vigor in a volume that is so comprehensive and informational.”―Oliver Erteman, Saveur

"Endorsements from Mexican culinary expert Diana Kennedy come few and far between, so Sterling, the founder of Los Dos Cooking School, must know what he’s doing. At 500-plus pages and coffee-table size, the book is sure to be a long-term, definitive reference guide."
Bonnie S. BenwickWashington Post

“David Sterling’s Yucatán would be a remarkable book in any year and sets a high bar for future aspirants to The Art of Eating Prize. It’s an impressively synoptic portrait of a little-known region and its rich food culture, the product of years of immersive experience and study, whose genial prose, copious photographs, and approachable recipes work together beautifully to communicate the vitality of Yucatecan cooking.”
Harold McGee

"In the lavishly illustrated book, Sterling, who runs a cooking school in Mexico, pulls together the various ethnic and cultural strands that make up Yucatecan cooking—influences from France, Spain and Portugal, Lebanon and elsewhere in the Middle East, Africa and the Caribbean."
Russ Parsons, The Los Angeles Times

"Starting the book knowing nothing about the Yucatan, except that it looks like a nice place to go on vacation, I quickly realized I was in the hands of an expert. I was easily drawn into the narrative of this ideologically isolated peninsula, even when that narrative had nothing whatsoever to do with food. History, geography, biology – you’ll get a little bit of everything with this book. Of course, eventually it all ties back to food and cooking, and I don’t know if there was a single recipe in this book that I wasn’t interested in trying."
Katie at the Kitchen Door

"Sterling does a great job as a culinary travel guide, offering the inside scoop on the people, places, and ingredients of one of the world’s greatest regional cuisines."
Dave DeWitt, Albuquerque's Local IQ

"David Sterling must have taken great joy in putting this book together, for it reflects tireless research that was surely driven by an intense desire to learn as much as possible about the cuisine and the culinary traditions of Mexico's Yucatan Peninsula."
Karen Hursh Graber, Mexconnect

“Whether you want to learn how to cook this cuisine or just want to take a trip (without the airplane ride) this book is worth the effort to consume.”―Portland Book Review

Yucatán is a truly towering achievement. It portrays a rich culture with passion, excitement and scholarly rigor, and it’s hard to see how this book will be surpassed any time soon. Though there are many great books on Mexican regional cuisine, one hopes that Sterling is already hard at work on a book about another region of Mexico. We need as many books like this as we can get.”
Garrett Oliver, brewmaster of the Brooklyn Brewery and James Beard Foundation Award recipient for “Outstanding Beer, Wine or Spirits Professional”

“Yucatán: This was a sleeper for me and I was not prepared to be blown away by the richness of the book — a text full of information and interest, conveyed with passion and intelligence, about a region that has heretofore been a mystery to me. An eye opener of a book, and with handsome and interesting photographs.”
Nancy Harmon Jenkins, staff writer at The New York Times and author of seven cookbooks, including the best selling The Mediterranean Diet Cookbook and The New Mediterranean Diet Cookbook

“Sterling has written an extraordinary, spirited, deeply researched book that should be read and relished like a novel, page by page, as every recipe, photograph, and story work together to tell the complex, beautiful story of Mexico’s Yucatán peninsula.”
Tejal Rao, food editor and restaurant critic at Bloomberg Pursuits

“Yucatán is a loving look at an ancient culture with rich culinary traditions. Well-written and beautifully photographed, it’s a compelling journey through an underdiscovered region.”
Daniel Patterson, award-winning chef, restaurateur, and writer

“Yucatán is truly extraordinary in its depth and breadth, and the passion and dedication underpinning this work are clear on every page. Sterling’s contribution has not only illuminated an underappreciated subject, but has expanded the horizon of inquiry.”
Winnie Yang, writer and the managing editor of The Art of Eating

“This year, amidst a bevy of interesting and delicious titles, Yucatán was a clear victor for its intelligent, revelatory, and genuinely new look at a region that had been entirely overlooked. Few books in any year can claim to change the way we think about an entire culture, but thanks to David Sterling, Mexican food and the Yucatán can never be tasted the same way again.”
Lucas Wittmann, Executive Editor and Associate Publisher of Regan Arts, a newly launched division of Phaidon

“Lastly, Yucatán is published by the University of Texas Press, which in 2010 published the monumental Diana Kennedy work Oaxaca al Gusto: An Infinite Gastronomy. The UT Press deserves applause for the extraordinary care and quality of these books. It is one thing just to get matters of culinary importance down on paper. It’s another to have it produced with such elegance and beauty. So, if you buy Yucatán and Oaxaca too, you’ll be sending a message that these efforts are relished. That would be a third impact.”
Cooking by the Book

“David Sterling has possibly penned the reader of the year with his six-and-a-half pound, 576-page “Yucatán: Recipes from a Culinary Expedition,” surely the most authoritative tome that land’s cuisine has ever seen.”
Star News Online

"Sterling's 2014 book seems destined to mark him as the authority on the foodways of Yucatán."
Bob Townsend, Austin American-Statesman

Winner 2015 James Beard Foundation International Book Award and Cookbook of the Year

Winner 2015 The Art of Eating Prize Best Food Book of the Year

Sterling, Yucatán: Recipes from a Culinary Expedition

Chef David Sterling discusses the fiercely independent Yucatán region and brings its unique cuisine to your kitchen.
Series: The University of Texas Press Podcasts

Author: | Date: Wednesday, 05 February 2014 | Duration: 16:15

With over 275 authentic, easy-to-follow recipes, lively stories of their origins, and luscious illustrations, here is the definitive work on the foods of Yucatán, one of the world’s great regional cuisines.

Get the book.

A market tour with Chef David Sterling - from 'The Martha Stewart Show' via www.los-dos.com.

The Treasures of Yucatán Cuisine with Chef David Sterling - from the PBS series 'Mexico: One Plate at a Time' via www.los-dos.com.