NY Times Food Critic

Mark Bittman came to Merida a couple of years ago and hung out with David Sterling from Los Dos Cooking School. "This much I had gathered before leaving home, and when I met Mr. Sterling it all rang true; the guy is an encyclopedia. The Yucatán, which feels as Caribbean as it does Mexican, is to Mexico as Alsace is to France, as Sicily is to Italy, as Hawaii is to the United States: formally a part of the union, but culturally quite distinct, and with a well-preserved sense of identity. Mr. Sterling and I checked out the offerings of Yucatecan food at most of the many food stalls that open on Sunday mornings in central Mérida. The Spanish influence is expected, the Mayan core of the cuisine intact and welcome: you might be offered, for example, a paper cup of grated fresh corn with chili and lime."

...and he also discovered Ana Sabrina's tacos on a sunday morning in the park Santa Lucia.