On Day 5, I did something I rarely do when I am vacationing on Isla: I voluntarily left the island.  Jackie, Sister #3 and I headed to Puerto Moreles to the Little Mexican Cooking School.  Sister #3 and I plan on collaborating on a number of posts about our cooking adventure, so I am going to skip right over the day at this time.  That evening, I didn’t even venture out for dinner as we were still too stuffed from eating the results of our classes.  I stayed in that evening and ate a peanut butter and banana sandwich (I didn’t photograph this).

On Day 6, the inclement weather that began the day before, continued.  We hung around our hotel and Sister #3 picked up Rotisserie Chicken for our lunch which we ate around our little plunge pool with the gang.  I did do a wee little wander around Centro.

That evening, we braved the elements and ventured to El Veradero.

At our first table, the wind was whipping us all about but the expertly-made mojitoes occupied us until the staff sympathized with our suffering and moved us to a more sheltered table, where we had a wonderful dinner.

After all the years that I have heard about this place that is tucked away and right on the water, I felt right at home. I loved everything about it, but especially the rustic décor.

Our server pulled in the English expertise of an interpreter.  When we chatted with her later she indicated that she helps out in order to enhance her English skills.  What a resourceful woman and a win/win situation for us all.  There was a bit of a debate about who would get the last two orders of the fish special.  She carefully steered us to the shrimp which were prepared with the same topping.

There was a bit of a surprise later when the bill came to see how much more expensive the shrimp was than the fish (if she knew this too-then she is VERY good at what she does).

Sister #2 and Paula ordered the garlic shrimp and there were oohhs and aahhs coming from their end of the table.

I felt like I had struck it rich when my shrimp ceviche arrived (with a side of fabulous papas fritas). The flesh of the shrimp was still plump and firm and there was just the right amount of lime.  Even though there was way more shrimp in my dish than the other dinners, mine was priced more affordably.

Kath’s quote:  “When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress.“-Gelett Burgess

Love-that is all.

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