Kangolpimp [et al.],
To further illustrate what I was trying to explain, here are some typical Yucatecan dish descriptions I cribbed from Yucatan Today <yucantoday.com>, slight de-annotated:
Chicken marinated in achiote (annatto), sour orange juice, peppercorns, garlic, cumin, salt, and then wrapped in banana leaves and baked. (With pork this is "cochinita pibil.")
A soup made with shredded chicken, bits of fried tortilla, and lime juice.
A breakfast dish of tortilla, covered with refried beans and a fried egg and then smothered with tomato sauce, peas, chopped ham and shredded cheese. Often served with fried banana slices.
Tender slices of pork marinated in sour orange juice and served with a tangy sauce and pickled onions.
Chopped hard boiled egg rolled up in tortilla and covered with pumpkin seed sauce.
FRIJOL CON PUERCO
The Yucatecan version of pork and beans. Chunks of pork cooked with black beans, served with rice, and garnished with radish, cilantro and onion.
PANUCHOS AND SALBUTES
Pre-cooked tortilla with shredded chicken and garnished with lettuce and onion. The difference: panuchos are stuffed with refried beans.
The cuisine of the Yucatan isn't known for its seafood - fiery, or otherwise. That isn't to say that seafood isn't found there - but when Mexicans are jonesing for Yucatecan eats, it's far more likely to be marinated pork or panuchos. And the heat won't commonly come from a dish itself, but from a table salsa [yes, possibly habanero-based!].
If you have culinary preferences that you're hoping to find a resonant match for, asking for an objective truth like the 'best' or 'most delicious' food by means of subjective responses may get you closer to your goal, but is far more likely to just muddy the waters. How does N'Awlins compare to other cities in the U.S.? To say that one likes the food there better is clearly NOT the same as saying that the food there IS BETTER. People mix up these linguistic constructions all the time - the former is an opinion, while the latter is [an argueable] statement of fact.
I feel that Lyon (& its surrounding region) is worth high regard for its cuisine - but a long-held or popularly-held opinion is still just an opinion. Some may feel that quenelles & beaujolais are over-rated and that the Lyonnais belief that their city is the "gastronomic capital of the world" is just supreme hubris. (And thus, not a universally accepted 'fact.') Like any other favorite, part of what sustains this popularity is the popularity itself.
I've seen too many restaurant polls that found the most gawd-awful places to crown as 'best' in their respective classes to trust opinions that come from unknown sources. Zagat Guides seem like the biggest waste of paper in publishing - good places go unacknowledged for lack of a sufficient number of responses, while Hard Rock Cafes are made to sound like a reasonable alternative to a real restaurant? Where's the justice in that?
By not giving any guidance (regarding your Mexican food preferences), don't you see that most of the posts would be of experiences likely in or near tourist zones [including the border area], with few responses likely to dislodge the Yucatan - even under apparently incorrect auspices, insofar as typical Yucatecan cuisine goes - as your Mexican food heaven? With some guidance, like you like spicy seafood, I think you would have received more helpful input.
I'm curious - what other regional cuisines from Mexico have you tried, and what reaction did you have to the food or the people who prepared it?
P.S. I never suggest that the "concept of 'more delicious' is a ludicrous one" at all (even if I find the linguistic construction a little awkward) - only that it would be ludicrous to arrive at an objective truth with a subjective instrument like popular opinion.