One highlight of a spring trip to the Yucatan peninsula was spending a post-cenote-snorkeling afternoon at Chamico’s, a small restaurant on a beach about a 25-minute drive from Tulum:
They had great ceviche doused in lime juice and served with vinegar and hot peppers. We sat around a table and ate fish and drank beer and talked… and when at one point I moved to a nearby hammock to doze for a bit, a passing waiter moved a plastic chair next to the hammock to put my michelada within arm’s reach.
