Before we introduce the participants, a few words on the rule: we did a one-on-one comparison, which we judged based on two dishes from Yucatan, the peninsula at the bottom right of Mexico east of the isthmus of Tehuantepec. Besides lukewarm mezcal-flavored barf served on a señor frog Tshirt by a loud 19yo gringo, Yucatecan cooking is also famous for dishes cooked with achiote, a small seed which is ground into the dishes to give them a slightly bitter flavor and a russet color. We ordered take-out, and had all the dishes on the table at the same time.

El Yucateco vs. Mi Lindo Yucatan after the jump; pictures courtesy of the Mexican consulate and Purdue University