Here we are on the Pacific Ocean 28oN, 55oW anchored on the east side of Isla Cedros, a big volcanic rock of an island (21 miles long) in Mexico. We are traveling as the Nordhavn Taco Runners with Alison and Kevin on Red Rover N55, Lisa and Alec on Audrey Mae N57, Jeff and Shannon on Igloo N47, Mike and Elaine on Partida N46, Hugo, Michele and friend Hugh on Gitana N55 and Linda, Vince and friend Sam (Slowboats.com) on Last Arrow, N60. It is sunny, temperature is in the mid 70s, about 4 knots of wind in 46 feet of water. It is amazing to me that we are on the Pacific Ocean and the boat is not moving. Just a gentle sway. We are not in a protected bay or cove, instead anchored inshore about a quarter mile from the island, on the Pacific Ocean. This Pacific Ocean is far different than the Pacific Ocean on the Washington and Oregon coasts where we cruised in 6-8 foot waves at 10 seconds or 9-11 foot waves at 8 seconds. I do like this Pacific Ocean in Mexico!
Shortly after we arrived at our anchorage, with limited sleep having traveled all night from San Quintin, the water toys came out! Dinghies, SUPs, kayaks exploring the shore of Isla Cedros. Eventually, everyone seemed to gather (unplanned) at Red Rover’s swim deck. Pent-up energy released! People and puppies all having fun, swimming, jumping off the flybridge. The sun was shining and the margaritas were flowing!
After a good night sleep, the following afternoon we congregated on Epoch for a fish fry and birthday party. The fish were caught on the way to Isla Cedros.
Three Pacific Bonitos, one on Red Rover and two on Epoch. And I think all the boats caught Skipjack Tunas which we understand are not great eating fish so they were released. One of the Bonitos were made into Poke Bowl (Hawaiian appetizer of raw fish) served with tortilla chips. The other two Bonitos were either grilled or baked in three different marinades.
We had 16 celebrators on Epoch (a new record!) Many side dishes were brought over by dinghy; bean dip, ceviche (fresh raw fish cured in citrus juices), rice, green broccoli salad, black bean quinoa salad, caribou with honey mustard dip, Bannock (still warm from the oven).
Scott poured his famous Benton City Coolers!
Brownies and Klondike bars for dessert and a candle each for the birthday couple on Igloo!
We finished the evening with dessert Tequila, a combination of Sex Appeal Cream de Coco al Agava and Milan chocolate tequila, served very cold! Yumm!