A meager 6-day BreakAway was all the Gods were willing to offer in atonement for this heinous, interminable winter. And though I really shouldn’t complain, I will—as the retreat became Dickensian in a fractional way: 5/6 the best of times, 1/6 the worst: after I brought home a case of severe E. coli (along with some charming souvenirs).
I’ve spent many moments trying to pinpoint what food (or water or ice) item made my body go much further south than Mazatlan. But I blame myself.
This winter-blues daddy-o has taken the M train at least 6-8 times now with nary a scary fart. So it’s no surprise that my one-time divine canons of foreign-country travel hygiene washed away years ago, while even Guidebook 101 common sense seemed superfluous.
All to say, I had a great time. Travel is MUCH more fun (and relaxing) when you don’t worry about the dangers that lurk around every corner, cocina, and ceviche. So in celebration of that free-spiritedness we all crave—that may work forever or fail you at any moment—here are some ways to throw caution to the ill wind and maybe, just maybe, make yourself sick in Mexico.
Funny thing is, at about the time that Mr. Belly started mumbling, we were sitting in Mazatlan’s best restaurant, Topolo, eating a divine invention that included about five pounds of chopped raw ahi, wasabi, ginger, avocado, capers, cuke—and NO onion or garlic! It went perfectly with Negra Modelo.
Some sad, aging woman was quizzing the waiter about their water and ice and all, “I was just sick for a week!” Moments later, an email arrived from an elder rellie who wondered if he should come to Maz for a golf gathering, “Or is there too much food-borne illness?”
I pooh-poohed such paranoia, slurped some more silky tuna, and ordered another cerveza. The rest is a blur, though I remember a delirious 103-degree fever followed by the worst travel day ever.
Back home on the still-snow-covered tundra, Mr. Belly is gradually moving beyond Gatorade and rice. Meanwhile, Mr. Heart can’t wait to get Back to Mexico.