Day 5 – Friday, March 22, 2019 Esmeraldas, Ecuador

We woke up in the port of Esmeraldas, Ecuador which is a coastal city in northwestern Ecuador.

We had a quick breakfast at the Terrace Café so that we could catch our tour at 9 AM.

Our tour today is Highlights of Esmeraldas and Atacames.

When we got off the ship there was a band playing and Ecuadorian dancers welcoming us to their city. There was a film crew that was filming us and we found out that we were celebrities. We had been on the news on TV and in the newspaper for the last three days because our ship was coming into the city at Esmeraldas and they were so excited.

Our tour began with a picturesque drive to Atacames which is a coastal resort city rimmed by beautiful beaches. Our guide was from Quito and had driven 5 hours yesterday to be our guide and she said this is the city that her family goes to on holiday. This is a city that attracts artists and craftsmen.

Our first stop was at a confectionery where they make a traditional Ecuadorian dessert known as cocadas as well as many varieties of other sweet treats.

Before we saw the demonstration an official of the town of Atacames welcomed us to the area and told us how happy they were that we were visiting their city. They gave us souvenirs and did not want any money for them. They were very gracious to us.

The sweet treat, cocadas, contains plenty of grated coconut and sugar, much like a macaroon. We were able to sample these distinct coconut candies. We saw various stages starting with the coconut, cutting it in half and shredding the coconut.

We saw them boiling the sugar mixture and adding ingredients.

Our next stop was to a local artisan, Mario Carolando, who makes jewelry using shells, coral, black coral, conch shells and different materials he finds. His work was beautiful and all done by hand and ranged in price from $15-$300. We visited his studio and saw where he makes his jewelry. Patricia found a pair of earrings to purchase.

Our last stop was the local fish market in Esmeraldas near the port. The market is open seven days a week and the hours are until what they brought is sold.

Our group was guarded by four young police officers.

Things we learned from our guide:

The wet season is from January to April but it was just overcast today and 84° and we did not have any rain which they said was good.

Petrol has gone up in price due to taxes now $2.75 for super and $1.75 for regular. Before taxes price was $2.00 and $1.00.

Agriculture is very important and bananas is very big in Ecuador.

Also shrimp is important.

Roses cost 25 for 2 dollars and they have a living rose that will last 5 years for $30-$40 dollars.

Approximately $400 salary a month.

90 percent of people are black from South Africa in this area.

Chocolate is good for you to help you to be happy.

They have 85 to 45 percent chocolate.

Cocoa best chocolate.

Roses chocolate is delicious when you eat it you have a touch of roses.

Fishing is important and they export tuna.

Local Sea bass is great.

Questions to ask when going into a store.

Que es esto?

Quando questa?

Gracias

We came back to the ship and Jim pointed out a few little tables to shop at so Patricia gladly obliged. She found a pair of conch shell earrings.

Came back to the ship.

We had lunch in the Grand Dining Room. We shared a Boston lettuce heart salad with roquefort dressing. Jim had a Hotel de Paris club sandwich and Patricia had a New Orleans style muffaletto sandwich. We shared a slice of chocolate buttercream cake for dessert.

We walked around the ship.

We left the port around 5:20pm today and the tugboat that was taking us out of the port honked their horn and on their bullhorn said “Goodbye, We Love You!” In all our cruises we have taken there was never any message from the tugboats other than waves. Equador really enjoyed our visit!

Tonight our butler, Georgin, was able to get reservations at Toscana Restaurant at 8 PM for us. Jim had an appetizer of their special fettuccine Alfredo, Caesar salad and for his entrée beef ravioli. Patricia had buffalo mozzarella and tomatoes for her appetizer, spinach salad with feta cheese and greek olives and for her entrée she had lobster tail with volcano spaghetti. For dessert we shared a raspberry sorbet.