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Published: January 16th 2013
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Honestly, I haven't forgotten how to spell, the Baracruda, not to be confused with the Baracuda, is a small bar and beach restaurant a couple of blocks south of our condo towards the International Cruise ship docks. Ian and I have walked past this place on many occassions, without even knowing there was a restaurant in behind, down at the beach area below, as well as a very nice looking massage tent.
I am once again grateful to my friends Mary and Ken, my snorkelling buddies, for taking me along and again for having patience as I set out on my second snorkelling adventure. This time I am better prepared, I've purchased a set of earplugs at the Chedraui for $1 and this time I also have Ian's flippers.
We stick in our earplugs and set up our snorkels with masks on top of our head, flippers in hand. There's a set of stairs that lead into the ocean. We have to be careful as we walk out into the ocean avoiding rocky formations and navigating through the sandy path in the shallow water to an area about knee deep. I hang onto Mary while I put my flippers
on one at a time, then she hangs onto me and does the same. We pull our masks down and get our snorkels organized, then off we go. I don't actually have a panic attack this time, but I'm still pretty nervous. Mary has been here snorkelling many times, I hold onto her hand as we set out. We head towards an area called 'the pots.' Right away I start to see fish along the bottom on the ocean, just a few here and there. As we head a little deeper, I see more and more, different sizes and colors. I think Mary must sure be a strong swimmer since I'm hardly doing anything and we're flying along. Then I see the pots, there are several of them scattered around. They are round in shape, man made for sure, maybe made of cement or something, ranging in sizes but generally a around a few feet tall. The water is probably around 15 feet deep. The pots have holes in the top and sides and the fish are congregating in and around them. I see all kinds of different fish, I wish I knew some of the species. Some are striped,
others are yellow, they are a variety of colors and shapes - it's a whole new world down here!
Just then, Ken swims up to us, it's the most amazing thing as a school of fish is actually following him. I guess we can say Ken's a fish magnet! I estimate we're about a 1/4 mile from where we started, I'm surprized to see how far out we've come. We snorkel around the pots a bit longer heading over to the largest one, then we decide to head back. We're swimming and swimming but we notice we aren't really getting anywhere. We pop up out of the water and Ken tells me we're fighting the currents. Now it makes sense why it was so easy to get out so far, going with the current is easy, going against it not so easy. I'm not actually panicking but I'm definitely getting a little more nervous. I'm glad I've been swimming so many laps in the pool lately. Mary tells me to head towards shore, so we head into shore at a 90 degree angle instead of back to the Baracruda at a 45 degree angle. I see some fish around
10 inches long, which is the largest so far. I'm very relieved when I reach a shallow enough area where I can touch the bottom, I stand up for a break. Ken tells me to stand in the sand as opposed to on a rock.
We swim back in shallow water along the shore, navigating around the rock formations that protrude almost to the top of the water. Still seeing some fish here and there. Even though the current was a bit of a surprize, it was still my most amazing adventure in the ocean in my life. I almost can't believe I've done it. We celebrate with a drink up at the bar before heading back to the condo.
After sunset, Ian and I decide to try the little steakhouse called Al Pie.. Del Carbon on the corner of Calle 8 Norte and 5th which serves US Angus beef. It's a very cute place, the barbeque is out near the front of the door. We opt to sit on the patio (sidewalk) as it's a nice warm evening. They serve us some warm bread with three spreads: garlic butter, chimichurra and something hot and spicy. The garlic
butter isn't very good but the chimchurra is awesome and very flavorful. Ian says the hot and spicy spread is also very good, but very hot. I have a small filet mignon, perfectly cooked, while Ian has an arrachera marinated flank steak. Both meals come with a baked potato and grilled vegetables. We were both craving a meat and potatoes so this is hitting the spot. Both meals are delicious and by far the best steak we've had in Cozumel. It's a little more expensive, but definitely worth it!
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