Monday, December 2, 2024 — There were two main reasons why we usually went to Marina Coral instead of Maina Cruiseport whenever we were in Ensenada. The first was that Coral has a fuel dock, and they used to offer a discount on fuel if you stayed in their marina. However, Coral no longer offers this perk. In fact, it is currently cheaper to buy fuel in San Diego than in Ensenada!

The other reason is that Coral will help you with your Mexican check-in paperwork for a nominal fee. This service has paid off in spades for us in the past, especially when we needed help getting a new Temporary Import Permit (TIP) after our first one had expired (note to cruisers: Always make sure to renew your TIP prior to expiring. Getting another new one issued on the same boat can be a nightmare). 

Nowadays, Cruiseport offers a check-in service, too. Between the lack of fuel discount and the fact that we can get check-in services at Cruiseport, we may choose to go to Cruiseport in the future. While Coral is very nice, it’s also pricey, has serious surge issues, and is on the outskirts of town. Of course, Cruiseport has issues, too, particularly with soot from the cruise ships, noise and touts. You have to pick your poison.

Yesterday, the marina had told us to be at the marina office at 0930 to do the check-in. After they packaged up all of our paperwork for the authorities, they shuttled us into town, where all three offices (customs, immigration and port captain) are conveniently housed in one building. 

This was the busiest we’d ever seen it. We had to wait over an hour for our turn, but once we were served, the paperwork took the typical 45-minutes to process. 

Once we were done with that part of the paperwork process, we celebrated by having lunch at our beloved El Rey Sol. As always, the food was wonderful. 

Christi and Eric ordered one of the restaurant’s signature dishes: chateaubriand for two. The waiter/chef cooked it on a cart at the table. The cooking was quite a show, with the waiter/chef lighting the pan on fire several times. He also served it to us flaming. 

The meat was amazingly tender and had a rich red-wine demi-glace sauce. Christi and Eric agreed that these were by far the best onion rings we’d had in our lives. 

Keith ordered cheese fondue, so we all had foods that were on fire! He had fun dipping the bread into the cheese sauce. Christi and Eric dipped the potatoes and onions from their meal into the fondue sauce, which made them to-die for incredible!

After lunch, we headed back to the boat and had a quiet evening aboard.