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Cooking Plant Foods of the Yucatan Every Day!
These classes suit vegans, vegetarians and omnivores.
The only requirement is that you want to make the most of fresh, local ingredients and love to experiment!
Erin Gómez Danielson
I was born and raised in the foodie Mecca of the San Francisco Bay Area, California, and am a certified Natural Chef with ten years experience in professional kitchens. What I most love about living here in Merida is how integral food is to the culture and how willing locals are to share it with everyone who visits.
My Merida-born and bred husband and I moved back to his home city in 2014 and we now have two young children. I’ve spent the last four years learning about Merida, Yucatán and Mexico from everyone I meet here; be it what food to bring to a party, how to properly fry masa for panuchos, or how to drink your cerveza like a local.
I’m honored to collaborate with Frutas y Verduras Mexico in creating a tour that brings the proud plant food heritage of this region to a wider audience.
Susi Noh Un
Susi is from the community of Sacalaca, Quintana Roo. She grew up harvesting food from their traditional milpa farm: corn, chiles, squash, greens and fruits. Eating in season and using every part of each plant was simply their every day practice. Each day ended with the preparation of the corn so that it would be ready to be ground the next day for tortillas, and each day started by draining and rinsing that corn to make the dough.
Susi loves to teach about her traditional food, though it took some convincing for her to believe that we wanted her to share those everyday dishes that contained no meat.