Since I didn’t have to go to the Tec today, I decided to explore Cuernavaca after a morning devoted to e-mailing, clarinet practice, some reading, food shopping, and the regular bleeding via the local ATM of my bank account. On my way back from the Mega I stepped into a restaurant called “Mariscos [‘Sea food’] El Aguachil” to inquire about their hours, as my intention was to treat myself to dinner out tonight. No sooner had I asked my question (barely three words had left my mouth) when a tall man, dressed in a pink Lacoste polo, started speaking to me –imagine my surprise—in Catalan. From the card he later gave me I learned he was Eugeni Gratacós Vallès, a Barcelonese like me, who is now the chef of “El Aguachil,” a restaurant specializing in sea-food delicacies from the state of Sinaloa, in NW mainland Mexico, on the sea of Cortés.
