CANCUN | RESTAURANT Y COCkTELERIA
La Vida Local Kicking back at a local fishing village
lage, Puerto Juarez. A few hotels are beginning to put down stakes on the outskirts of town, but as you drive far- ther along the waterfront passing the small marina, you will find the local beach and fishing harbour. Children with brightly coloured
A
clothing run up and down the beach, frolicking in the ocean; the water is packed with local families enjoying some time off. Tere are a handful of other tourists, like us, who are quite easy to spot. Te public beach area is groomed, but to the right is the fish- ing dock and the shore is lined with boats back from their morning excur- sions. Seagulls, huge pelicans and other water birds hover everywhere, on top of boats and wooden markers. A walk down the small pier allows you a bet-
The fishing village of Puerto Juarez.
Deep fried grouper.
ter view of four pelicans fighting over a fish and the others who have gath- ered on nearby boats or posts in hopes of benefitting from the fight. From this vantage you have a clear
view of the ramshackle shacks patched together with a motley of scrap, each with people eating outside. Tere are a couple of restaurants that appear to have a more established feel to them, with numerous tables and chairs set up under tarp roofs. Festive Mexican
leisurely 10-minute drive from downtown Cancun will bring you to the fishing vil-
music emanates from them, as they compete for attention. Locals pack all of the restaurants,
from the little shacks with four or five fishermen sitting outside sipping cervesa’s and enjoying their morning catch, to the two larger restaurants. Following a local fisherman into the Restaurant Y Cockteleria, we are tak- en back into the rustic kitchen where we pick our fish out of the ice, caught fresh that earlier that day. A live singer croons as we wait for our meal, enjoying the ambiance. Te occasional vendor comes by to ask if we’re interested in sunglasses, pork rinds or fresh fruit. Tere is nothing like sitting outside, salt water breezes kissing your skin, toes in the sand, cool drink sweating on the table and the mouth-watering smell of garlic and lime emanating from our fresh deep- fried grouper as it is brought out to us. One of the best meals in Mexico.
The Hub
Fall 2014 • 45
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