Food & Wine Magazine
Here is an article from Food & Wine magazine on "A Yucatan Adventure" with chefs Patricia Quintana & Melissa Clark. The Spanish influences on the cuisine are strong—the conquistadors arrived in the 16th century—but so are those of the Mayans, whom the Spanish were never quite able to obliterate, despite their bloody efforts. Northern Europeans have left their legacy too, particularly the Dutch: Holland was an active trading partner in the 19th century, when Mérida was the center for the production of henequen, a fiber traditionally used for making rope. "The corn, the chocolate and the honey, the venison and wild turkey, squash, cucumbers, chiles and tomatoes are from the Mayans," Quintana says. "The pork and Seville oranges come from Spain, and the Edam cheese from the Dutch."