March 14, 2025 Cozumel, Mexico

Clocks were set forward one hour overnight, since Belize does not observe Daylight Saving time, otherwise Mexico and Belize would have the same time.

The sun was shining with fluffy clouds hovering above the horizon. The forecast shows no chance of rain. Temperature at 8 a.m. was 27°C, wind SE 19 km and humidity 76%, much less humid than yesterday.

We joined Zegrid for breakfast in Qsine this morning as Constellation maneuvered into her berth.

Royal Caribbean’s Harmony of the Seas was moored on the other side of the dock. Carnival Liberty was also in port. Our guide, Nacho, said there were four other ships in port using the other pier for cruise ships.

Our excursion today was called Flavors and Traditions of Mexico. We chatted with Kelly and Sasha from Buffalo, New York, who said they and their parents were on the same excursion as us yesterday.

All 18 participants were on board the air conditioned trolley by 10 a.m. plus two women who got on but realized when Nacho mentioned ruins and tequila tasting that they were on the wrong bus. Their wristbands were a different colour and they thought they had heard Nacho say to follow him, in an area where several other tours were gathering. The driver turned around and directed them to the proper bus.

Our guide, Nacho, guides a variety of tours including diving tours. He has a degree in Archeology and also works at the Mayan ruins of San Gervasio. Cozumel is Mexico’s largest island located in the state of Quintana Roo. It is mostly undeveloped since the 100,000 residents want to keep a natural landscape. The island hosts 41 ships each week bringing 9.5 million visitors per year. The first cruise ship arrived in 1968. The Spanish arrived in 1580 trying to find the route to India.

It was a 35 minute drive to the Pre-Columbian Mayan ruins at San Gervasio. Nacho gave everyone tickets to enter the grounds. He explained that archeologists can trace the Mayans back to ancient Mongolia. A person with Mayan or Mongolian genes will have a blue bruise like mark on their lower back, below their hips. As we walked to the first ruin, Nacho pointed out the Tree of Life. The female has thorns on her trunk. The Mayan Moon Goddess was the god of fertility and medicine. The tree of life could be used to make many effective medicines by the Mayans from teas to ointments. Another tree used for medicine was the red cedar. Sap from the tree was gathered for its folic acid and pregnant women used it to ensure healthy babies. The cocao bean was used as currency by the Mayans, so money did grow on trees.

We entered Plaza Manitus where the roof of palm leaves protects the ruin and the faint colours on the wall. The original building had a doorway only 4.5 feet tall since the Mayans were short people. They painted pictures on their walls using red, blue, ochre and negro. The blue came from the indigo flower. The Mayans made paper or scrolls from the banyon tree and had a written history in books, most of which were burned by the Spanish. Only five Mayan books are known to exist. Four books are in museums or private collections in Europe. In 2016 American President Obama returned a book to the Mayans.

We followed a sidewalk of limestone powder made as the Mayans did, to a residential house of a wealthy Mayan. Besides the living area there were four bedrooms and two toilets with a sewer system. Waste was used to fertilize gardens. The wealthy Mayans had status symbols. At birth, they moulded babies heads into a cone and waited for the skull bones to mature. It was a sign of wealth. Also if you were cross eyed your family was wealthy. Something was done to focus both eyes toward the baby’s nose.

We walked to the Plaza Central, its ruin had a ceremonial alter painted with red, blue, ochre and negro (black) that can just be detected on the geometric patterns. The building was built over 1,000 years ago. The last building was built in the 17th century. Here Nacho explained the Mayan calendar. The concept of the Mayan calendar was developed in 2114 B.C. It has 13 months, like the top of a sea turtles shell. There are 13 full moon phases of 28 days each year = 364 days. There are 28 squares around the sea turtles neck and it had seven squares on its bottom shell.

The total walk around the ruins was about 1.2 kilometres. We saw a large dark green Iguana near the exit. There was about 15 minutes to browse the gift shop and buy snacks or drinks. Larry tried Indio beer. The retailers were calling to the tourists saying “Family look at the souvenirs”.

By noon we were entering the tequila tasting place. As soon as we passed through the arched entrance, we were directed to the shade by a bar where everyone was given a Marguerite to sip while we learned about tequila production under roof with benches for sitting. There was a field of agave plants on the way to the tasting room. The blue agave plant is used for regular tequila and the green agave plant is used to make Mescal Tequila which has a worm in it. We were led to a high ceiled building with several tasting areas with the tequila on display. We sampled ten year old and 12 year old tequila plus some flavoured tequila, Piña Colada, Cherry & Almond and “Breakfast” which had coffee, chocolate and hazelnut. Tequila is 38% alcohol. Each sample was about five millilitres. Some people bought tequila was cost $129 US for the 12 year old tequila. The different tequila and mixed flavours were displayed on shelves for easy selection.

Next we travelled along the Caribbean Sea coast before the road turned back to Cozumel through the jungle. The was a separate bicycle lane on the coast side a few meters from the road. The Caribbean Sea at one opening showed beautiful shades of blue. In another spot there was a “swimming pool” which was shallow sea water trapped to make a pool of water half a meter high at a place called Escalor. It was a popular place for locals. All land within 60 feet of the water is federally owned and permission is needed to build on it.

The final stop and highlight of the tour was Playa Mia Grand Beach Park. Nacho had made sure everyone had a wristband for entry before we arrived. It was 1:30 p.m. and the temperature was 30°C. After leaving the bus we were directed to the food court and open bar and told to look around for 20 minutes, take a restroom break and get any of the drinks available at the bar. We started with a frozen strawberry daiquiri and a frozen Piña Colada. We sat with the group and chatted with Nacho who told us about his career. Before going to the cooking class people were reminded to get another drink.

We were led to the air conditioned cooking class to make our lunch. We donned a white apron and a chef’s hat and put a name tag on our shirts. First we made dessert, frying the plantain in sugar and cinnamon, making a chocolate sauce and then creating designs on our plates with chocolate and white chocolate sauce before arranging the plantain on it and writing our name with cream on the plate. The assistant chefs put the plates in the fridge. Then we had a round of drinks, the same choice as we found at the open bar. The entrée was prepared next. Everyone was given a tilapia fillet to sear and then put aside, then the diced vegetables were fried. Foam trays covered with a piece of aluminium foil was distributed. We were instructed to lay the fillet on the foil, then top it with the vegetables and add hoisin sauce. Next we folded the foil to make a seal put on a plate and write our name on the plate and put on a rack to be further cooked in the kitchen. Now it was time to prepare the shrimp appetizer, which we fried and added sauce and plated it on a taco adding shredded lettuce and grated cheese. With the meal completed we took off the hat and aprons. We took the appetizers up to an air conditioned room with a view of Playa Mia and the Caribbean Sea. Half the group sat at one of two long tables. People were asked if they wanted more from the bar.

Our entrées was delivered to the correct people. The servers just matched the names on the plates to our name tags. The tilapia was presented with our cooked foil and a hall cup of white rice and a bit of coleslaw. The foil packet was steaming when opened, the fish was perfectly cooked. Then our dessert was brought for the final course. Everyone enjoyed the meal. You could even get the recipes from a QR code by the exit.

The ride back to the ship was less than 15 minutes. It was nice to take a shower after being out in the heat even though we were in an air conditioned trolly or room, if not at the ruins or tasting tequila.

We took our bottle of sparkling wine, that was sent last cruise with compliments of the Hotel Director for staying onboard for this cruise, to dinner and enjoyed half it. The show tonight was the singers and dancers presenting Rock City which we saw last cruise. Pesta Pora were playing in the Rendezvous Lounge. Dancing was a bit trying as grandparents or parents were swinging their children around making it was hard to navigate the dance floor, with very unpredictable dancers.

When Constellation departed from Cozumel at 6:45 p.m. there were 512 nautical miles to travel to return to Tampa on Sunday morning at 7 a.m.

Total steps: 7,556