Slow Food movement sets a delicious pace in Mexico

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Canadian expat Monique Duval kneads organic, whole-grain ... Christine Delsol / Special to SFGate

Canadian expat Monique Duval kneads organic, whole-grain bread in her bakery in Merida's Colonia Chuburna de Hidalgo, which also hosts the weekly Mercado Fresco de Slow Food Yucatan.

Photo: Christine Delsol / Special to SFGate

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Canadian expat Monique Duval kneads organic, whole-grain bread in her bakery in Merida's Colonia Chuburna de Hidalgo, which also hosts the weekly Mercado Fresco de Slow Food Yucatan.
Sikil P'aak is a dip made from ground toasted pumpkin seeds blended with with tomatoes, onions and Seville orange.
Decorative as well as functional: Goats provide the makings for cheese, yogurt and kefir served in Monique Duval's bakery in Merida's Colonia Chuburna de Hidalgo.
Chef David Sterling of Los Dos cooking school, in Merida's central market, Mercado Lucas de Galvez.
A special type of huge tamales, sold by the slice in Merida's central market, Mercado Lucas de Galvez.
Pescado tikin-xic is an ancient recipe for fresh whole fish marinated in a sauce of achiote and Seville oranges, wrapped in a banana leaf and cooked on a grill.
Avocado and tropical fruit in Merida's central market, Mercado Lucas de Galvez.
Loose ground achiote seeds and packaged ground pumpkin seeds in Merida's central market, Mercado Lucas de Galvez.
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