The nearest beach to Merida, Mexico, is Progreso. The ancient Maya frequented Progreso to collect sea salt from lagoons near the coast. Salt was a valuable product for trade for the ancient Maya – so valuable that many Maya made the trek frequently, despite its semi-arid obstacles. And so, after walking around on the beach via Google Street View for a while, I decided to make the 30-minute or so drive to Progreso while staying in Merida. With bottled water in tow, I hit the straight-shot road that connects the two cities and arrived to the port city of Progreso just in time for lunch.
When I noticed the shirtless, drunk man pacing back and forth on the sidewalk behind my car, which I’d parked where the pavement meets the boardwalk, I hesitated and made sure I’d locked everything up. Reminding myself to hope for the best, I tucked my anxiety away and began my leisurely walk down the boardwalk. The sky was mostly empty of clouds revealing a crisp blue canvas. The ocean water’s color changed like Ombre hair – a deep, midnight blue yielded a bright sea-green at the sand. Progreso‘s famous pier, the Terminal Remota, protruded out toward the horizon, spanning a full four miles. Although it was a Saturday afternoon, the beach town was sleepy, which worked out well because I was sleepy, too.
%Gallery-175115%I weaved my way through stores selling Mexican tchotchkies. A charismatic young man offered me “unbeatable” deals on each item I touched in his store. He spoke to me in English with an unidentifiable accent. He was a student of the world and a speaker of many languages. It wasn’t easy to walk away from his melodic tongue, particularly where the French and Spanish accents merged into an indecipherable, charming blur, but I was hungry. I left only with his suggestion of where to find a vegetarian lunch.
As I strolled leisurely down the boardwalk with the Gulf to my left side, restaurant owners emerged out of their shaded corners, reciting their most popular dishes for me as I passed. But I had my sights set on what had been recommended to me and when I finally found it, a restaurant called Flamingo’s, I initially doubted my devotion to the local’s direction.
In line with the sleepy atmosphere of Progreso that day, I sat at the table awaiting service for 10 or 15 minutes. But when service arrived, it came boldly and warmly. An order of just-squeezed orange juice yielded an overflowing pitcher. Guacamole, refried beans, salsa, vegetable soup, lentil soup, fajitas, tortilla chips and fried bananas proved to be more food than my husband I could consume, but not for lack of fresh flavor.
My car was still parked and in tact when I returned for it, as was the shirtless drunk man, who was sitting curbside and rambling. I decided to make the 10 minute drive over to Chicxulub after lunch. Chicxulub is located at almost the exact geographical center of the Chicxulub crater. The crater, although unobservable, is an impact crater that extends into the Gulf. Created by the impact of a comet or asteroid around 65 million years ago, the Chicxulub crater is believed by many to be evidence of the Cretaceous-Paleogene extinction event – the event that destroyed the dinosaurs.
I wanted to see this place for myself, although there was nothing to see (the remnants of the impact crater are buried far below today’s topsoil.) I walked out to the beach, which was littered with boats and debris from the sea. The sand smelled like cat urine. I stood there for a moment, thinking about the scientific importance of the ground on which I was standing, and ignoring the putrid scent.
Stray cats scurried away from my car as I approached it and I considered for a moment the delight these cats must take in the fish to be found in a port city like Chicxulub. I thought about the impressive degree to which mammals have evolved since this crater was formed. I dodged stray dogs on the way back to Merida and found myself back in my hotel room and preparing for a night out on the town before the sun began to set.
Read more from my series on the Yucatan and the Maya here.
[Photo Credit: Elizabeth Seward]