When we first arrived at the Isla Mujeres Ferry Dock, 20 years ago, we looked like deer in the proverbial headlights. We didn’t know which direction our hotel was in, where we could get a bite of lunch or where we could sit with our luggage until check in. In our case, we walked straight ahead but I caught La Lomita out of the corner of my eye. I recognized it from the paper map I had pre-ordered from Map Chick Laura. So we stopped for lunch and the rest as they say is history.

Times have changed: Mapchick Laura is digital, we walk a little slower but our suitcases now have wheels! We have discovered that we can achieve all of our needs by turning right as soon as we leave the ferry terminal! Marina Bartalome is a handful of steps south, their food offerings are delicious, the restaurant is spacious to accommodate all of our luggage and if we need to cool off (which is inevitable) we can dip our feet in their pool!

On the evening we visited recently we were sat at a long table and gave the newbies with us the best view of the sea. We started with cocktails. The gorgeous Purple Spritz was made of cava de oro tequila, and castel de rives cava, a Spanish sparkling wine. Its vibrant blue colour comes from the butterfly tea, an herbal tea made from Clitoria ternatea flowers. The addition of lime juice and sparkling water made it refreshing with the tea providing its unique floral flavour. The Caribbean Punch mocktail was a delicious mix of pineapple and cranberry juices with passion fruit pulp and ginger syrup. It looked like a tequila sunrise!

The owner who has become very dear to Sister Sue and I suggested that we try a number of menu items. The passion tostada was piled high with moist cubes of fresh tuna marinated in passion fruit, mango, and macha sauce, an infused oil of chillies, garlic and salt. In the mix was red onion, avocado and chipotle mayo. The flavourful marinate soaked into the crisp tostada and extra tortilla chips were served to scoop up every morsel.

The seafood stack was a thing of beauty.  Octopus, conch and fresh tuna in a cilantro sauce, was arranged with cucumber, mango, red onion, avocado, and radish. It looked like a flower and was a pleasing to the mouth as it was to the eye.

Zarandeado shrimp are whole shrimp marinated in spicy mayo, butter, and lime. Served upon a grilled romaine lettuce heart. It was recommended we eat it shell on, avoiding only the too hard tail. In the shell you could really taste the char of the charcoal and the spice blend coming together.

Pulpo Tatemado Bartalomé is an award winning char grilled octopus created by Chef Eduardo Estrella Narvaez from Yucatan península. Winner of la parrillada del Valle, grilling competition in 2022 hosted in Valle de Guadalupe. And it’s easy to see why. Marinated in a red spice blend, this Mayan octopus is seasonal product that is cooked over charcoal. It was served with mashed potatoes and corn on the cob.

On a previous visit, the owner’s husband arrived with the day’s catch and it was whisked right off to the kitchen. It’s important to note that Marina Bartolomé, respects seafood fishing bans and traceability, and always choosing the most environmentally sustainable options for marine ecosystems and species.

So when you arrive on the ferry for your 20th time or your very first time, turn right my friend, turn right.

Kath’s quote: “Seafood is the soul of the ocean.”-Author Unknown

Love never fails.

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