Turn it up World
Hola world travelers. Hola. So we are gonna continue this right where we left
off from our last video. We are actually now going to take this adventure snorkeling
on one of the greatest, second largest barrier reef in the World
actually. Yes, the Meso-American Reef it's just an amazing reef that stretches from
the north of Cancun all the way to the to southern Honduras. It's an amazing
reef and we're gonna go snorkeling there. It's gonna be a lot of fun. Yeah, so
hopefully we can see some amazing wildlife under the water. Turtles, rays, fish,
and what I don't know, and maybe barracuda. And then right after that
we're actually gonna try one of the most recommended, for us anyway, every person
we ask. There's a restaurant called Chilpayas here in Mexico and it's supposed to
have some of the best seafood. Right, I heard it has the best shrimp you can get
anywhere so I am looking forward to it. Im going for the shrimp no doubt. The restaurant is on
the other side of town, the less touristy side where the locals live, so it's supposed
to be a little cheaper as well but also amazing, so I'm looking forward to it. And then
we're gonna finish off back we actually had I don't remember the name and well
we'll probably figure that out later on as we go back this evening but last time
like a couple nights ago we actually got ice cream at this really cool little
shop with homemade ice cream. It was so good. Gelato. Oh my god, it's like the best way to
end the night right. Absolutely, so it is time for us to get this show on the road
time to see some fish.
So we're going out for roughly I believe an hour and a half, two hours, yes two 45
minute swims. Exactly, which should be nice. We actually are swimming in one of the
protected areas of the barrier reef. Yeah we have to wear these wristbands to show that we have
been briefed. Yes and definitely you have to wear life jackets, and I know some
folks don't like to wear life jackets because they want to be free to kind of swim
about, but in this particular area because it's protected, you do need to make sure
you have a life preserver on only because some of the coral is actually
closer to the surface and so you don't want to damage the coral and you
certainly want the coral to damage you. Right, and also they told us to wear
biodegradable sunscreen, which we put on, yes, because that is better for the environment.
Much better for the environment. Whoa, well we're definitely getting into
it. Talk about getting into all that Sargassum.
Tada, we are all now nice and changed we are,
what a great day it's been so far. Yes, snorkeling was amazing seeing some
pretty cool wildlife, the turtle was the highlight for me. Yes, the turtle was really cool.
The ray, oh my gosh that's right that was awesome. The ray was really neat.
The Barracuda. I think I even got like a glimpse of some Grouper, which is kind of
cool and Dave got some like dorsal type, so I thought that was pretty cool so we are
now off to Chilpayas because after a swim like that it works up your appetite.
I need some seafood after that.
Needs some seafood, so let's go get some, Chilpayas.
Are you excited? I'm excited, we're at Chilpayas.
So, right now we are sitting with the incredible Sergio because he is the
owner of Chilpayas. He just gave us some strong recommendations. He actually told
us that the chili is imported from Veracruz, so it's a really nice chili,
medium, and so what we're going to be getting tonight is the Enchilpayados
and with the house sauce made with that chili. So, I'm excited to try that and they came
from the man with the plan here, Sergio. Sergio gave us complimentary crab soup to
try and he said it's actually made with some of that special sauce, actually the
special chili that's from the Veracruz. So, I'm going to just try this now
it does have a little bit more of a fishier smell than I like but I heard it
was really good so I'm gonna definitely try this.
Wow, that is really good. It actually has a nice smooth taste and it doesn't even
taste fishy. You taste more of this spice maybe of the peppers as well, but it's
really nice. You can almost dip the tortilla chips in there to give you like a
complimentary version of that as well, so really delicious really insightful and
I'm giving it a thumbs up. It was wonderful, absolutely delicious. Okay so I don't know
about fishy, but I'm gonna give it a try. When I hear a fishy, I run away.
Wow, that is spicy. There is a spiciness to it. See, he must like it if he's taking like
a double taste. That spice, I love the spiciness in it. I think the crying
baby actually wants a little bit. You will have to share with her over there, yeah.
Ok, so, here we go. First up here is the coconut shrimp that Sergio raved about. Two different types of
sauces which almost almost is like a thick like a Mole type sauce here
then of course we have the Chilpayas sauce, which is really nice, it has a
really spicy smell to it, which I love, so I'm gonna save that one minute. I'm gonna try the one
that comes with it and the shrimp looks really good, if you look at that, just super crispy. A lot of the
different coconut blends, has a peppery kind of smell to it.
It's just, oh. You just have to use your fingers for this. You just can't do it any
other way. At least for me anyway.
Oh my goodness gracious, that is really . . .
That has to be one of the best coconut shrimps that I have ever had. I mean the
shrimp was so nice and thick.
The crust around it looks kind of heavy, but it's not heavy at all.
The coconut is really crispy and it's not overpowering like some things with
coconut is, and then you have like this sauce on top of that. It's like all these different
like flavors just kind of hitting your mouth all at the same time. Super good and
delicious, absolutely delicious and sorry about the baby in the background, but you know hey.
So, I got the Enchilpayados, which is basically shrimp in the
house sauce, which is a Veracruz sauce and it's supposed to be really good. It's a
hundred and 60 pesos. I think yours was 180 pesos. The coconut shrimp is a little bit more, but
I'm looking forward to this. I heard it's great. I'm gonna dig right in.
I'm waiting for the spice to hit. Mmm, that's really good, really nice flavor. I just
love the spice. Yeah, I love spice on this stuff and so it's gonna definitely
probably build up over time as I eat it, but it's just really good, and so thumbs up for me for
sure. Look at the size of these margaritas. I mean there is no joke
and we actually got our tequila on the side and we poured it right in there. I
mean it's just unbelievable. We're gonna have a great time tonight.
Oh, we're gonna have a great time tonight. We're here!
Our relatives. All family. Our family. We
didn't get an invite. Please you're invited. Thank you very much. No, no I'm kidding.
Hello! Austin, keep it weird. Keep it weird.
So, Chilpayas was wonderful, in terms of, the food, the spice, everything was nice, and now
it's nice to finish it off here at Panna e Cioccolato. So, I'm gonna get the same
thing I got last time, which is like this almond deliciousness and all that good
stuff going on. I think Dave's going to get the chocolate, but it's just a really great
way for us to end the night.
Hey, so that was quite the day for us. We ended up getting our nice ice cream
cones from Panna e Cioccolato and I got the almond which
is what I got the last time the gelato and Dave got a coffee one this time, so I
think that's probably a really good point. It's been a really wonderful day.
It's like this festival going on across the street that we're probably gonna
check out while we douse these ice cream cones, but yeah I think that's pretty
much it. We're kind of tired so, goodnight, see you later world travelers.