In large part, that meal was the first time we felt as though we had been in Mexico. Far from the hotel zone, we ordered from laminated menu cards featuring photos of each dish, with prices that were pennies on the dollar compared to what we had been seeing in Cancun.
We were introduced to this beautiful drink called horchata, made from rice milk and cinnamon. Light and delicious, the sweet horchata sliced straight through the heat of the day. It was easy to imagine an afternoon spent on that patio, people watching and sipping away. Creamy and white, it came to our table it in a plastic pitcher with a stack of plastic cups, which we filled and refilled gleefully.

While we ate, we had the pleasure of looking at more beautiful ruins – a church across the street intrigued us so much we had to go take a look.
The stop was a beautiful cherry on top of our day, and we were so glad we had decided not to wait and eat at the hotel.
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