An architect and a chef’s eco-conscious ranch blends old-world traditions with modern sustainability
Andrea and Gregory Dykstra did not set out to run a full-scale ranching and artisanal food operation when they arrived in Yucatán. They had always dreamed of a place with space, a sustainable food supply, and a healthier lifestyle. Yet, as often happens, circumstances guided them toward a path they had not fully anticipated.
Originally from the United States — Andrea from Pennsylvania and Gregory from Michigan — the couple met in Philadelphia. “It’s both of our second marriage,” Gregory says. “I had three kids previously, just divorced, and I was out with a friend at the Four Seasons bar in Philly. That’s where we met.” Gregory was, and remains today, an architect specializing in designing and planning zoos — an unusual line of work that sparked some conversation on their first encounter. The rest is history.
They later settled in Philadelphia, where Andrea managed various culinary roles over the years. “I’m a chef,” she says. “I’ve done every aspect — front of the house, back of the house, corporate catering, private cheffing. I studied in France for a while. It’s come full circle now that we’re here.”
Their move to Mexico began with more modest ambitions.
“We came down here for day trips, and we loved it,” Andrea says. After selling their home during the COVID-19 real estate surge, they found themselves drawn to Mérida. They purchased a home in Centro and started looking for land outside the city. The idea was simple: grow a few vegetables, maybe keep some animals. After several false starts with raw properties, a friend mentioned a ranch and its herd of 300 animals for sale.
Located near the small community of Tahmek, about a 45-minute drive east of Mérida, the ranch they purchased spans about 12 acres. It’s not a region known for large-scale agriculture: the thin, rocky soil and intense year-round heat make conventional farming challenging. Still, Andrea and Gregory believed in a regenerative approach. “We believe in building healthy soil,” Andrea says. “We compost on-site, use natural mulches, and avoid chemical pesticides. We’re working toward closed-loop systems where everything on the farm contributes to something else.”
They soon learned that the previous owners sold their products at the local Slow Food Market in Mérida, a hub where conscientious consumers meet sustainable producers.
The original plan was simply to maintain a smaller version of the ranch. “We told everybody we’d downsize it,” Andrea says. Instead, “we’ve just embraced it.” With that, La Reina de la Tierra — “The Queen of the Earth” — was born. “It’s not about me,” Andrea says of the name. “It’s about Mother Earth because without her, we have nothing.”
The ranch’s livestock thrives outdoors, fed with pesticide-free grasses. Their heritage-breed pigs, adapted from Iberian stock, root through the soil, stay healthy without antibiotics, and handle the Yucatán heat. “This pig is, by far, the animal of the future,” Andrea says. “Super heat-tolerant, never gets sick. You can’t compare the flavor. It’s just incredible.”
Selling lamb and pork directly to customers came naturally. At the Slow Food Market, customers find cuts of lamb, cerdo pelón, and prepared dishes like slow-cooked lamb shanks and savory pork ragouts.
They are commercial providers, as well. High-end restaurants like Anima on the Calle 47 gastronomic corridor and Anonima in Col. México, are customers.
The pair also began making artisanal cheeses. “I couldn’t find good feta,” Andrea explains. “I started making it at home, and soon people wanted more.” She sources cow and goat milk brought in from areas like Tizimín, a known dairy region. Over time, Andrea has developed a range of European-style cheeses that incorporate local herbs and showcase the flavors of the region.
Gregory’s background in architecture and zoo planning helps him envision the ranch’s layout and long-term potential.
“I enjoy planning how we’d develop parts of the land, what we keep fallow, and how we integrate the animals and crops,” he says. They are experimenting with cover crops, composting animal manure, and slowly building soil health. One day, they hope to integrate greenhouses to grow vegetables year-round, protected from heavy rains and intense heat. “It’s about creating something sustainable,” Gregory says, “for ourselves, our workers, and anyone who believes in honest food raised with care.”
The Dykstras’ Commissary kitchen in Mérida’s Centro is another step toward their goals. It began as a place for Andrea to process meats and craft cheeses, but she envisions it becoming a culinary lab.
“Maybe once a month, do a small event, invite guest chefs, break bread together,” she says, envisioning ways the Commesary might evolve. She’s already experimenting with smoking local vegetables and meats — using local woods — and preparing small-batch sausages and smoked eggplant.
Like many small regional producers, their online presence helps keep customers informed. They announce appearances at the Slow Food Market, highlight newly prepared dishes, and share images of their livestock and fields. The ranch’s customers appreciate this transparency. “People like knowing exactly where their food comes from,” Andrea says.
A growing team supports all of this. “I’m seven days a week,” Andrea says, laughing at her workload. They’ve hired assistants to help with butchering and fermentation, teaching them skills they can use for years to come.
“These guys are like family,” Andrea says. “It’s a legacy thing for us — carrying on what the previous owners started, keeping people employed, and feeding families something that’s good and honest.”
In many ways, La Reina de la Tierra is part of a broader movement across Yucatán and Mexico at large: a return to small-scale, mindful food production. It aligns with the Slow Food ethos and resonates with a community that values flavor, health, and sustainability. Andrea and Gregory’s journey to being full-fledged ranchers — with more to come — illustrates how passion and principles can guide unexpected transformations.
“We never planned on this,” Andrea says. “But sometimes, the best opportunities come when you embrace what’s in front of you.”

Lee Steele is the founding director of Mérida-based Roof Cat Media S de RL de CV and has published Yucatán Magazine and other titles since 2012. He was Hearst Connecticut’s Sunday Magazine creative director and worked in New York City for various magazine publishers, including Condé Nast and Primedia, for over 20 years.