More Information On Where You Are Going...

In the heart of the Yucatán Peninsula, Mérida invites you into a world where culture, cuisine, and tradition are deeply intertwined.

This experience is designed as a journey through the flavors of the region — one that moves beyond the table and into the stories, hands, and history behind each dish.

Your time begins with a warm welcome into Mérida’s vibrant streets, where colonial charm meets a rich culinary identity shaped by Mayan heritage and local ingredients. From there, each day unfolds with intention — from guided tastings through the city’s food scene to hands-on cooking alongside celebrated local chefs.

You’ll step into kitchens both refined and traditional — learning from Chef Miriam Peraza, and later, immersing yourself in a Maya cooking experience near Uxmal, where ancient techniques and ingredients continue to define the region’s cuisine.

Beyond the kitchen, you’ll explore the land itself — visiting historic haciendas, understanding the importance of agave and local agriculture, and experiencing how food, culture, and history are inseparable here.

Evenings are reserved for gathering — around tables that celebrate Yucatecan flavors, where meals are not rushed, but shared, savored, and remembered.

This is Mérida through a culinary lens — layered, vibrant, and deeply rooted in tradition.

Itinerary

For a full day-to-day itinerary, please reach out directly to us via the "Request To Book" button.

Get To Know Annemarie from Salt Water Farm...

Raised in Milwaukee, Annemarie spent her childhood summers in Maine at her family’s blueberry farm on Blinn Hill in the town of Dresden, where she and her cousins spent days picking blueberries and building forts in the woods. After attending Colorado College, her interest in food developed while living in Aix-en-Provence, where she studied Provincial cuisine and visited the open-air markets.  She also worked in Paris at a little bistro beside Notre Dame, where she would filet flounder table-side for the priests’ afternoon lunch.

After attending the Institute of Culinary Education in New York City, Annemarie cooked in the kitchen at Blue Hill and then went on to work as a personal assistant to Tom Colicchio, owner of Craft restaurant.  She volunteered at Union Square Farmers Market with her sister, teaching people how to use kohlrabi, among other ingredients.  She spent some time in Barcelona, helping to teach cooking classes at “Cook and Taste,” a little cooking school across from La Boqueria, her favorite food market.

In 2009, Annemarie moved to Maine to build a recreational cooking school, with the help of her family.  Salt Water Farm is the culmination of her experience in the food industry, her culinary travels, and a deep appreciation for traditional methods of cooking locally sourced ingredients.  Through the school, Annemarie shares the pleasures that come from sowing, growing, preserving, foraging, brewing, stewing as well as eating locally raised and farmed dishes.